The Burning Question: Do I Need to Buy Organic Chicken in Lafayette LA?

Want your protein without the pesticides in Lafayette LA? Not sure if it really makes a difference? Here's some great information on the organic bird…

• The organic label guarantees certain standards. Organic-chicken growers are legally prohibited from using sewage sludge as fertilizer, synthetic chemicals not approved by the National Organic Program of the U.S. Department of Agriculture (USDA), or genetically modified organisms (GMOs)-any plant, animal, or microorganism that has been altered through genetic engineering-in the production process. Don't be fooled by chicken labeled as "natural," because those factory farm produced chicken do not meet the organic standards.
• Buying organic may help prevent the spread of antibiotic-resistant bacteria. When you crowd chickens together indoors, the way conventional growers do, they're more likely to produce infectious bacteria, which is why non-organic chickens are fed antibiotics as a norm. But this creates drug-resistant strains of bacteria. These bacteria are normally killed by the heat of cooking, but they can be spread by people who work with the birds. "USDA Organic" chickens, on the other hand, are allowed access to the outdoors; they are given antibiotics only to prevent pain or death.
• Organic is healthier. One study found that organic chicken contained 38% more heart-healthy omega-3 fatty acids. Eating organic chicken may also lower your food-poisoning risk: In a 2010 study, fewer than 6% of organic birds were infected with salmonella, compared with almost 39% of conventional ones.
• There's no major nutritional difference. While some studies do show that organic chicken has more omega-3 fatty acids, chicken is low in fat to start with, so you're not getting much in either case. Beyond that, conventional and organic will give you the same nutritional product-both are good sources of protein.
• Organic may contain less salt and other additives. Many conventional and even "natural" chickens-but not organic ones-are injected with water, salt, and preservatives to add moisture and boost flavor. (Check the ingredients label for salt or other additives.) The upshot is higher sodium.
• There are other foods worthier of your organic dollar. If you can't afford to buy everything organic, I suggest that you buy natural fruits and vegetables like apples, peaches, spinach, strawberries, and sweet bell peppers, as the treated types often have the highest pesticide residue.

Our advice:

The mass-produced chicken you find in grocery stores are typically inhumanely raised in extremely cramped quarters where they can barely move. This creates stress in the chickens that can lead to disease and the need for antibiotics. Stressed growing conditions can also cause "stunted" meat devoid of taste and total health value, hence creating the need for chemicals to artificially moisten the meat.

Organic free-range chickens, on the other hand, have plenty of room to roam and eat their entirely natural diets. Thriving in a stress-free environment, this makes all the difference in the world in terms of their health and taste value to you.

Also - keep in mind: antibiotics! organic free-range chicken is an exceptional source of protein in your diet is because it is free of antibiotics. Did you know that over half of the antibiotics fed to mass-produced farm animals, including chickens, are identical to the ones administered to humans? As has been well publicized in the media, overuse of such antibiotics can lead to strains of bacteria resistant to the antibiotic, opening doors wider to the potential for human disease.

In summary, if you're worried about anti-biotics, GMOs (additives and preservatives), or how the chicken was raised, buying Organic chicken is worth the money. To make sure any kind of bird is safe to eat: Note whether its plump (which is good) or dry (bad), and check to make sure it's not close to the "sell by" date. Chicken is the most perishable meat, so when in doubt, sniff it-and put it back if anything smells off.

This week's recipe is my yummy Buttery Roasted Chicken with Red Onions. Your family will love your for trying this recipe because the whole house smells amazing!

Buttery Roasted Chicken with Red Onions

For the Chicken:

1 (4-5 pound) organic, free range chicken
4 tablespoons organic, grass-fed butter (like Kerry Gold) at room temperature
2-3 tablespoons fresh thyme
1 1/2 teaspoons Kosher salt, divided
1⁄4 teaspoon freshly ground black pepper

For the Onions:

2 large red onions, cut into wedges
1 tablespoon organic grass-fed butter, melted

Instructions:
Preheat oven to 450°F and adjust oven rack to medium position. Rinse and pat chicken dry. Prepare an herb compound butter by mixing soft butter, thyme, and 1 teaspoon salt in a small bowl. Gently lift the skin and rub herbed compound butter under the skin of breasts, thighs, and legs. Season the entire chicken generously with salt and pepper. Place chicken in roasting pan. In a separate bowl, toss red onion wedges, melted butter, remaining 1⁄2 teaspoon of salt, and pepper together. Pour onions around chicken in roasting pan. Roast chicken for 30 minutes and then rotate pan 180 degrees. Continue to roast, about 25 minutes, until crisp and golden brown, and when a thermometer reaches 160°F when inserted in the thickest part of the breast. Remove from the oven and before serving, let the chicken rest for about 15 minutes to allow juices to settle. I hope you enjoy this recipe from our chiropractors in Lafayette!