A streamlined stack of supplements designed to meet your most critical needs - Adapt Naturals is now live. Learn more


RHR: How Regenerative Grazing Supports Our Health and Our Ecosystem, with Ridge Shinn and Lynne Pledger
Ridge Shinn, CEO of Big Picture Beef, and writer/environmental advocate Lynne Pledger join Chris on Revolution Health Radio to discuss their new book, Grass-Fed Beef for a Post-Pandemic World. On a mission to pave the...
Last updated on
Eat Meat, Just Source It Sustainably
Do you feel guilty eating meat? Have you been led to believe that a vegetarian or vegan diet is the most environmentally friendly?
Published on
Is Organic Meat Better?
Several recent scientific reviews have examined the nutritional differences between organic and conventional meat. Learn if organic meat is really better and what other factors you should consider when buying your next steak dinner.
Published on
Recipe: Slow Cooker Beef Short Ribs with Rosemary and Black Olives
The rosemary in this recipe is just a background flavor. It's the olives that make this Mediterranean dish unique.
Published on
Recipe: Bacon and Beef Stuffed Butternut Squash
This dish is so versatile it can be eaten for breakfast, lunch, or dinner (accompanied by a side dish such as sautéed kale), and even reheated as leftovers.
Published on
Recipe: Argentinian Carbonada
This Argentinean style beef stew contains a hint of fruit. To make it Paleo, we eliminated the traditional inclusion of corn usually found in this dish.
Published on
Does Eating Red Meat Increase the Risk of Diabetes?
A recent study suggests that consumption of red meat contributes to (or even causes) inflammation and impaired glucose metabolism. How valid is this notion?
Published on
Recipe: Hamburgers with Mushrooms Provençale Style
Enjoy this very simple and quick recipe made with a lot of garlic, parsley and extra virgin olive oil. Definitely a dish for garlic lovers!
Published on
Recipe: Rustic Meatball and Tomato Stew
"Rustic" in this recipe means that you'll want to keep the tomatoes, celery and carrots as whole as possible, to retain their texture and visual aspect.
Published on