Gravy—Is it the State Beverage?

by Chef Wendell Fowler

“By gosh, gravy is my downright birthright.”
Traditional, albeit fatty foods make us feel good…temporarily, at least. With its big round molecules, ethereal greasy gravy feels good on the tongue as it carries the meats flavors and luscious, rendered mammalian body fat. (Cue salivation)
If gravy was not on the Sunday table as we grew up, we whimpered in disappointment. Growing up I observed my beloved grandmother as she fried chicken in an Iron skillet, pulled out the browned pieces, tossed in a handful of flour, cooked and stirred the roux, added chopped organ meat, and finally milk to create thickened, creamy giblet gravy: delicious magic.
‘God's gravy’ describes juices that emanate from meat joints during roasting served; i.e., au jus, similar to what is served with Prime Rib. Gravy originated in England. It was described as a sauce made from greasy pan juices that naturally flow from meat and vegetables during cooking. Before the advent of refrigeration sauces were created to disguise the foul taste of partially decomposed meats.
When I see gravy today, I’m grateful for a 2008 NY Times article quoting the world’s most esteemed cardiac specialists warn that eating animal fat is tied to colon cancer as well as heart disease. Treating animals with varies types of man-made hormones, illegal and nefarious compounds are a widely accepted practice within the miscreant U.S. meat industry. Tasty hormone pellets are regularly inbred in virtually all cattle. There’s a mind-blowing amount of growth hormones, antibiotics, insecticides, DEA residue, and a nightmare of unnatural aberrant compounds used in animal husbandry and milking procedures. www.factoryfarming.com) Like heroin, DEA is now illegal, however, clandestinely obtained. These toxins are stored for life in body fat, so, the more body fat you have, the more charming cancer-causing toxins you're storing.
The New England Journal of Medicine, reports that 88,751 women from 34 to 59 years old filled out questionnaires describing their diet and medical history. The women, all nurses, were followed for six years, and 150 of them developed colon cancer. The more animal fat the women ate, the more likely they were to get colon cancer. Those eating the most animal fat were nearly twice as likely to develop colon cancer as those eating the least animal fat. Book em’, Danno.
The viscous medium drowned whipped potatoes, stuffing, and anything that impeded its forward flow. Sure, it’s cool to cheat for one day, but the long term damage from such a poisonous sauce made from saturated fat take time to surface. Are you prepared to expose your holy temple to such risks?
Grandpa freaked us out by pouring gravy onto his pie and cottage cheese. Grandpa succumbed to cancer. As more naughty toxins from food and environment accumulate in our body's jiggling fat tissue, sooner or later our holy temple reaches the point of diminishing returns in specific areas of the body. Literally, the body is so satiated with toxins throughout its fat cells that these specific areas of the body are unable to reproduce or regenerate normal cells; big time trouble.
Is it time to derail the Gravy Train? Keep what comes into your body in its purist state. Curtail your ability to store toxic chemicals in fatty tissue and promote the regeneration of normal, vigorous cells by eating an abundance of fresh fruits and veggies, drink plenty of pure water or fresh juices, eat foods which are low in animal fat and high in fiber, breathe clean air, stay trim and fit, and exercise regularly. That’s what the Cosmos intended.
If you would like Chef Wendell to address your group or organization call (317)-372-2592 and visit www.chefwendell.com