Re: Good grief! Where can I find the truth??

 do not get confused... the better the protein source, the more mineral rich it is... AND, the less acid forming it is.

This is not true. Protein quality has nothing to do with minerals. Protein quality has to do with its amino acid profile.  A protein source can be mineral rich, but still lacking essential amino acids. 

Grain fed meats have an altered and loose (read WEAK) protein structure which makes it *tender* and juicy (read weight gain) -

I don't know where you are getting this information but it is not even close to being true. Why do you think grain fed beef if pounded to tenderize it or enzyme tenderizers are used? It is even aged by hanging in warm lockers with ozone blown in to destroy the bacteria as the enzymes tenderize the meat. By the same token why are veal calves prevented from moving around? They are prevented from moving around because the more exercise an animal gets the tougher its meat becomes. The only role minerals play here is the contraction of muscle fibers by calcium after the animal dies. This is known as rigor mortis. Over days though the enzymes in the tissue gradually break down the muscle fibers preventing their contraction.

BTW the fats are not as good quality in these meats either... wild game and pastured animals on the other hand are more alkaline mineral rich, and generally tougher - stronger protein structure; and so it is with humans too... in order to deal with this, for those that cook their meat, most people, such as myself, will leave the meat out during the day in order to let it come up to room temperature in order to *relax* the proteins and begin the protein breakdown, making it more tender, and much easier to digest as well.

Again leaving the meat out like this is not really relaxing the muscle fibers but rather digesting them enzymatically. The warmth allows the enzymes to do their job, which again is why meat is aged in warm lockers.