Learn how to Lose Weight - Killer Burgers and Toxic Steaks.
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Yo! Now you might want to put down your steak for this one. Alright, just a short before I put it down. The world is a trip, last weekend a million pounds of ground beef got recalled because of some type of contamination. That's for the second week in a row. At the same time, they banned my raw milk pretty much and that's never caused any problems to anybody, but that's a whole other issue that's irritating me right now. Now, why is the ground beef so sick? Why are the cows so sick? Why do we have to keep on recalling beef all the time? Why do we have to keep on recalling food in general? I mean, what is going on? Why is it so messed up? I won't do a commercial here for free range poultry and grass fed beef because there is a big difference between those and the stuff that you buy at the super market, that commercial stuff. If you watch some of my other videos, you know that cows are supposed to eat grass and only grass. That's why they have so many stomachs, so they can eat the grass and they can use that but they are not fed grass anymore, not on the field lots. They are fed some crazy ill stuff, like genetically modified grains and grains that are full of micro-toxins, that are like unfit for human consumption. You probably already know this plastic chips, and industrial sewage, and cement dust, and cow parts, and just weird stuff. Now why do they feed them this? Because it is cheap. Since these materials are toxic, toxins are stored in fats. So when you sell a cow, you don't give it a body fat test or anything, it is just sold by weight. Now the thing is that this fat, it's full of all these weird chemicals and stuff like that. Not only they it has chemicals, but it is full of growth hormones, steroids, antibiotics and what not. So you take a steak, a nice big fatty steak and if you eat at some of these big houses, like Ruth's Chris. Ruth's Chris always have a hard time saying that, "They are using the cuts or the fattest cuts", but the best fattest cuts are the most contaminated cuts. So when you take this contaminated cut with all chemicals and then you put it on some heat, you put it in the stove, you put it on a skillet or what not. So you heat these chemicals up, so they all can combine and what not and make brand new chemicals that have never been studied before. Isn't that tasty? Now you eat those, so all that becomes yours. That becomes your chemical load, that becomes your growth hormone load, that becomes your antibiotic load, all an nice juicy steak. Now what does it has to do with E. Coli? Since grass fed cows are supposed to eat grass and the pH in their stomach is supposed to be neutral, but when you start feeding the crap, like they do with the field lot cows, the stomach has to become acidic. As the stomach is acidic, E. Coli, the bad E. Coli or E. Coli 0157, I think it is called, the one that makes people sick in burgers and stuff, it can proliferate in acidic conditions. If you fed it grass, the stomach pH stays neutral and the E. Coli can't grow. When you feed it grains, and saw dust, and the stuff that we talked about before, it becomes acidic and the E. Coli can grow. So if you feed it grass, everything is okay. That's why when I make my steak, I barely cook it. This is me cooking a steak. This is my skillet, this is my meat, done. Groceries at my roommate damn, I feel good all day, but I would never ever do that with commercial meat because it is so full of just nasty stuff. I mean I wouldn't touch it. Even if I did cook it, I probably not going to eat it at all, I haven't eaten regular meat in a long time as soon as gross. So that's just all you know. You can't get E. Coli from grass fed cows. So what you got to do is go to www.grasslandbeef.com and they have really good prices on really good meats. Pick some of that stuff up, you will love it. Do I cook my chicken? Hell yeah, I cook my chicken. It just tastes better that way. I am not sure if I will recommend for somebody to eat the chicken raw,
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