Wednesday, July 21, 2010

Eat Wild

According to, there are numerous benefits provided by grass-fed beef dairy and eggs.
Grass-fed beef is naturally leaner, lower in fat and calories, than grain-fed beef. Animals fed on grass also have significantly higher amounts of omega-3 fatty acids - two to four times as much - than their grass-fed counterparts. The effect of pasteurizing is even more pronounced in chickens. The eggs from chickens who are allowed to pasture contain up to ten times more omega-3s than those fed exclusively grain.

Grass-fed meat and dart products also contain higher amounts of CLA, or conjugated linoleum acid. In fact, they may be the richest sources of CLA, a healthy fat that is missing from many diets.

Finally, grass-fed animals are a better source of vitamin E. Vitamin E is a great antioxidant, and grass-fed cattle can have up to four times the vitamin E levels as conventionally raised cattle.

The following was taken directly from the website, a great source for increasing your knowledge of, and finding access to, grass-fed meat and dairy products.

Score Ten for Grass-Fed Beef
Grass-fed beef is better for human health than grain-fed beef in ten different ways, according to the most comprehensive analysis to date. The 2009 study was a joint effort between the USDA and researchers at Clemson University in South Carolina. Compared with grain-fed beef, grass-fed beef was:

 1. Lower in total fat
 2. Higher in beta-carotene
 3. Higher in vitamin E (alpha-tocopherol)
 4. Higher in the B-vitamins thiamin and riboflavin
 5. Higher in the minerals calcium, magnesium, and potassium
 6. Higher in total omega-3s
 7. A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
 8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
 9. Higher in vaccenic acid (which can be transformed into CLA)
 10. Lower in the saturated fats linked with heart disease

S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, “Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content.”

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