You probably know the problems with factory-grown meat (Here’s a refresher, just in case). According to Lustig, these animals actually have a metabolic syndrome: when fed on corn, he says, “Branched-chain amino acids are converted into fat in the liver, which drives their hyperinsulinemia and growth.” That’s why he suggests buying grass-fed beef that doesn’t have as much fat marbled into the pieces of meat.

As for chickenFree range or grazing is usually the best choice. According to Lustig, there may be some questionable ingredients on the nutritional labels, even those that are classified as “all natural” or “organic”.

“Many chicken breast fillets are soaked in salt solutions to swell so they can sell them for more [money]”He says, a process that is commonly known as “Replenish” or “Improve”. Lustig adds, “A lot of extra liquid is added to increase the price.” So if you see a percentage of salt, water, or spice on the label, it is likely related to it. The liquid also keeps the bird more moist, juicy, and more flavorful – if you see “natural flavor” on the label, it usually refers to a saline injection of salt, concentrated sugar, and lemon or broth.