These include drugs, pesticides, additives, preservatives, artificial colors and flavorings, and pollutants. Our bodies are remarkably equipped to handle many of these unnatural substances but eventually our immune systems wear down. Blood vessels get clogged up with the elements that are trying to protect them. We suffer heart attacks, diabetes, cancer, arthritis, strokes, and other degenerative diseases. Improved diets and greater care in the way we live are more likely to bring lasting relief from these degenerative conditions than swallowing pills.
Bison is low in fat and cholesterol and is high in protein, vitamins and minerals.
Fresh cut bison meat tends to be darker red and richer in color than many of the other red meats. The lack of fat insures that bison meat will cook faster. Fat acts as an insulator - heat must first penetrate this insulation before the cooking process begins. Since bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you do not overcook bison.