How to distinguish between quality meat and meat stuffed with antibiotics and chemicals: 2 rules
Meat is one of the most popular foods in the world because it is tasty and nutritious. But meat can be dangerous for human health if the animal was raised on antibiotics.
There are two main rules to distinguish quality meat from the one "stuffed" with antibiotics and chemicals.
No one would argue that nutrition is one of the most important factors affecting physical performance. That's why we are so responsible when it comes to choosing the products that end up on our tables. Unfortunately, it is becoming more and more difficult to buy quality meat every day.
We would like to emphasise that even the smallest dose of antibiotics can cause allergies in humans, reduce the body's resistance to various diseases, and can lead to an imbalance of the natural flora, dysbiosis and a decrease in immunity.
How to recognise quality meat?
Colour of meat
Colour is one of the most accurate and accessible indicators for determining the quality of meat. In particular, fresh beef and veal should have a pale pink to dark red colour. And when choosing pork, preference should be given to tender pink pieces.
The structure of the meat
The fibre structure will also provide information about possible risks. The presence of unwanted drugs can make the meat loose, soft and bleeding. A quality piece of meat quickly regains its shape, its texture is elastic and uniform.
As OBOZREVATEL previously reported, June is a hot time for gardeners. After the spring rains and the emergence of the first seedlings, the period of hilling begins. There are still discussions among gardeners about the necessity of this process. One thing is for sure - hilling does improve the yield.
The timing of hilling depends on many factors: weather conditions, rainfall, temperature fluctuations and the potato variety chosen. OBOZREVATEL figured out when to start hilling potatoes.