Astapleitem in the diet of most Americans is red meat. With fastfood restaurants on nearly every corner, each person in this country eats an average of three hamburgers every week and about seventy pounds of red meat per year! In the days of Jesus, red meat was primarily reserved for feasts, weddings, holidays, banquets, and parties. In the Bible story of the prodigal son, when the long-lost son returned home, his father celebrated by killing the “fatted calf”—that’s because the fatted calf was reserved for special occasions. Beef was actually considered a luxury and was consumed by the more affluent people.

Fish was the most common protein source in the days of Jesus. It was an inexpensive and regular part of the average person’s diet. Unfortunately, much of the fish consumed in modern America is fried, which actually cancels out the beneficial health-promoting effects of the fish oils. Also, most fish served in restaurants is “unclean” fish, in the form of catfish or shell fish. These are bottom feeders, which actually harbor toxins and disease-causing microorganisms.

Jesus and His disciples did not eat pork, since it was an “unclean” meat. When people did eat meat, it was usually young lamb or goat. These tender and more plentiful animals grazed in open pastures, and were what we would call “range-fed” in modern day. Range-fed meat also does not contain an overabundance of pesticides, antibiotics, steroids or growth hormones that may be fed to animals.

In the time of Jesus, people grilled, baked, or stewed meat instead of frying it, and they added fresh herbs, onions, and garlic to impart a robust flavor. They marinated meat in wine or yogurt to tenderize it and to improve its flavor, and could sprinkle or grate a small amount of feta cheese over it to impart even more flavor. Remember, though, that Jesus would probably only have eaten small portions of meat—about two to four ounces per serving.

Eat meat very slowly, and chew each bite approximately twenty to thirty times in order to improve digestion and assimilation. I tell patients to set the fork down between each bite of meat and do not consume excessive amounts of a beverage with a meal. Most Americans will chew their meat a few times and then wash it down with a soft drink or iced tea. This is one of the reasons why we have an epidemic of heartburn and indigestion. Simply relax, slow down, make dining an experience, place the fork down between each bite, and chew each bite thoroughly.

If red meat is to be eaten, I strongly recommend that my patients and clients do the following:

1. Cut down on the intake of animal protein. Eat fewer portions of red meat per month.

2. Make sure all the red meat you eat is trimmed of fat. Choose “extra lean” and “range-fed” meats. If possible choose kosher meat.

3. Store meat in the coldest part of the refrigerator, and use it within two to five days of purchase. Ground beef and sausage should be thrown out after two days. Frozen meats should be defrosted either in a refrigerator or microwave oven.

4. Cooked meats should not be left outside the refrigerator for longer than two hours. If food is left out even for a few hours, the bacteria multiplies rapidly. Reheat all food containing meat to at least 160 degrees.