Facts of Grass Fed Beef

Interesting Facts You Should Know

NaturalNews.Com – Harvard red meat study ignores health benefits of grass-fed meat
http://www.naturalnews.com/035310_red_meat_grass-fed_beef_processed_food.html

Nutrition Journal – A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
http://www.nutritionj.com/content/9/1/10


Grain-Fed Beef Statistics

• Americans consume over 65 lbs of beef per person, per year according to the USDA.

• Grain-Fed Beef represents nearly 90% of the total beef consumed in the US.

University of Illinois

• Animals raised in Confined Animal Feeding Operations (CAFOs) are routinely fed hormones and antibiotics to combat disease and fatigue.

• The most lethal form of E. Coli, 0157:H7 “is believed to have evolved in the gut of feedlot cattle. These are animals that stand around in their manure all day long, eating a diet of grain that happens to turn a cow’s rumen (stomach) into an ideal habitat for E. coli 0157:H7. (The bug can’t survive long in cattle living on grass.”

Michael Pollan, The Vegetable-Industrial Complex, The New York Times

• The six hormones commonly used in conventional production include three which are naturally occurring Oestradiol, Progesterone and Testosterone—and three which are synthetic

Zeranol, Trenbolone, and Melengestrol…hormone residues in the meat of “growth enhanced” animals and can disrupt human hormone balance, causing developmental problems, interfering with the reproductive system, and even leading to the development of breast, prostate or colon cancer.

European Union’s Scientific Committee on Veterinary Measures Relating to Public Health

• Grain used in conventional beef diets is virtually all genetically modified.

• Most disease in CAFO’s is through extensive fecal exposure

• If your diet was like that of people a century ago, you’d consume about 15 grams per day—a far cry from the

73 grams per day the typical person gets from sweetened drinks. In vegetables and fruits, it’s mixed in with vitamins, minerals, enzymes, and beneficial phytonutrients, all which moderate the negative metabolic effects.

Amazingly, 25 percent of people actually consume more than 130 grams of fructose per day.

• Making matters worse, all of the fiber has been removed from processed foods, so there is essentially no nutritive value at all. And the very products most people rely on to lose weight—the low-fat diet foods—are often the ones highest in fructose.

• It isn’t that fructose itself is bad—it is the MASSIVE DOSES you’re exposed to that make it dangerous.

• There are two overall reasons fructose is so damaging:

• Your body metabolizes fructose in a much different way than glucose. The entire burden of metabolizing fructose falls on your liver.

• People are consuming fructose in enormous quantities, which has made the negative effects much more profound.

Dr. Joseph Mercola, “The Dangers of Sugar”

• Beet Juice: Beets have the highest sugar content of all the vegetables and are becoming popularly used as a sweetening substitute.

Mountain Rose Herbs Liquid Smoke

In addition to having a fake smoke flavor, liquid smoke is made by passing smoke through water. The danger is that not all smokes are created equal. The kind used is usually just industry waste and may contain Primary

Product FF-B (under review by the European Food Safety Authority regarding its genotoxicity), vinegar, molasses, and caramel coloring (meaning, “sugars, fillers and nastiness”).

Excessive Sodium

• Table salt (or iodized salts) is quite harmful. Ordinary salt is chemically cleaned and causes your body to accept more sodium than it can utilize, causing retention of water in the body that can lead to liver issues and rheumatism.

• Mineralized Sea Salts, however, are an essential nutrient for the body. But how much salt is really necessary in a sustainable snack? If you have a lot of filler ingredients, you need more salt in order for your product to be “salty.” Less junk means you need less salt.

Natural Flavoring

According to the Code of Federal Regulations, Natural Flavorings are “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultr y, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional” (21CFR101.22).

In English, you can put virtually anything in a product as “flavoring” so long as that is its primary function.

Soy

Only truly fermented soy products are healthy and most soy additives are not fermented. Soy has a long list offenses and a great resource is an article written by Sally Fallon Morell: www.mercola.com/article/soy/

Ascorbic Acid

Used to reduce oxygen in products to increase refrigerated shelf life, ascorbic acid breaks down VERY quickly at non-refrigerated temperatures. This negates its preservative qualities. Meats that use ascorbic acid MUST be kept cool or you risk very real exposure to harmful bacteria. Note this disclaimer on one of the packages:

Unfortunately, this makes it not only inconvenient but outright dangerous to take this snack with you on your next hike, camping trip or long-distance run.

Non-Organic Spices

Only organic spices guarantee protection from genetic modification and have strict abstinence from harmful pesticides and herbicides.

Grass-Fed Beef Health Statistics

• Grass-Fed Beef has 1/3 less total fat than conventional beef

• Highly digestible saturated fats that don’t contribute to inflammation and thus can lower problematic cholesterol levels.

• 2 to 4 times higher in heart-healthy and cancer fighting Omega 3’s

• Only grass-fed meats possess the rare and extremely powerful anti-cancer agent, Conjegated Linoleic Acid (CLA)

• Over 7 times more Vitamin E than feedlot beef. Vitamin E is one of the most effective antioxidants available to our body and possesses a diverse host of other beneficial attributes.

• For more Grass-Fed vs. Grain-Fed statistics, visit http://www.eatwild.com/healthbenefits.htm for more info than you’ll know what to do with.

Grass-Fed Beef Sustainability Statistics

• Ruminants are designed to eat grass, not grain. When we honor that design, we have a happy, healthy animal that provides us with truly nutritional products.

• No need for Hormones, Antibiotics or Steroids to keep the animals healthy and growing.

“Grass Farmers”

Grass farmers steward the land with their ecologically sounds practices. They mimic nature and the natural conditions that allowed the bison to graze the Great Plains and keep the sod fertile for thousands of years.

Grazing

Feed the animals with the sun. Sun grows the grass, animals eat the grass. It is just that simple.

Carbon Sequestration

Land in pasture is not tilled which allows for long term and highly sustainable carbon sequestration.

Bio-diverse Pastures affords great variety in soil ecology and wildlife diversity.

Grass Farmers have a great mix of natural predators and prey which greatly reduces the need for predator control. The critters thrive in the pastures and the predators focus on them instead of livestock. Also, the grasses can number in the hundreds of different varieties which reduces the risk of loss associated with mono-cropping.

Erosion Control

Animals are not allowed to drink directly from water ways which keeps the streams pristine.

Drastically Reduced Water Contaminations

When animals are allowed to spread manure naturally as opposed to giant holding tanks (which are often too highly concentrated to be a value as fertilizer), it greatly affects the positive growth of the pastures with highly soluble Nitrogen, Phosphorus and Calcium.

Minimal Carbon Footprint

·Very little use of gasoline dependent machinery. Virtually no use of heavily oil-dependent synthetic fertilizers.

• Sourcing from local farmers allows them to get the fairest price for their exceptionally produced products and allows the buyer to get access to sustainably and nutrient-dense products.

• Local products possess what the French called “terroir” or “taste of place”: the delicate and unique fingerprint of flavors and nutrients that are intrinsic to a specific combination of location, management and environment

grassfedcooking.com

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