I don't think we've ever had tastier meals, actually, than we do now; grass-fed beef can be nearly as tender as grain-fed, I've found, at least the beef I've had, and a good cook can deal with the rest. I don't need my meat to be fork-tender, just tasty and good for me, and the meat I'm getting, when I can get it, qualifies. (I'm tellin' ya, whether you want to eat it or not, there is a market out there.)

Your grandpa probably died at such a ripe old age because the foundation of his health was set in his youth by eating a lot of good, local, probably mostly grass-fed animal products like butter, cream, eggs and meat, and few if any transfats (since they weren't in very widespread use). He probably also didn't eat as much sugar as we do now in his youth.

Personally I don't believe in the low-salt theory, especially since it has made zero difference in my own blood pressure. It's less a salt problem and more a processed foods problem (very high non-salt sodium problems), and definitely a WATER problem--and a magnesium problem. The magnesium content of our food, especially veggies, is much lower than it's ever been because of soil depletion without renewal. I take extra magnesium and also epsom salts baths; it helps my blood pressure and regulates my heart palpitations.

Lynn Siprelle, Editor