Tuesday 100525
THE PROBLEMS WITH CONVENTIONALLY RAISED BEEF
Article Courtesy Mark's Daily Apple
As mentioned in our Red Scare commentary a few weeks ago, beef gets a seriously bad rap these days. “Saturated fat!” the status quo shrieks, running in all directions, hair on fire, arms flailing, gnashing their teeth. Let’s set the record straight here. You know our decidedly pro-fat leanings. No need to go any further there. But what else is there to like about beef? To its credit, beef offers among the biggest boost of protein per ounce of any traditional food. (Yes, insects and other underappreciated delicacies in some cases offer more. We’ll let our good readers fill in the options here.) To boot, beef is an excellent source of niacin, vitamins B6, B12, K2, phosphorus, selenium, as well as iron, potassium, and riboflavin. In its best form (and we’ll get to that), it also serves as a good source of conjugated linoleic acid (more on this in a minute) and omega-3 fatty acids. (See why we were so compelled to defend red meat’s honor?)

The inevitable caveat, however, is this: not all beef is created equal. (Yesterday it was cheese, we know. It’s really about fact, not fussiness.) Most of the beef consumed today is not, by any stretch, what your great-grandparents (let alone Grok) would’ve eaten. Modern day CAFOs (Concentrated Animal Feeding Operations) do a real number on the nutrition of today’s beef cattle. Forget the happy cow image of relaxed, casual grazing on healthy, nutrient-rich grasses. CAFO cows are fed a diet of grains typically mixed with soy product and, honestly, whatever the farmer sees fit. (We seriously know a beef farmer who fed his cows those orange jelly candies. Why? Because he got an enormous load of them cheap from the local candy manufacturer since they were “defective.”) But there’s so much more. Let’s break it down….
Grass vs Grain Fed
What is the big deal with grass-fed beef anyway? Well, for one, the conjugated linoleic acid content. As mentioned in yesterday’s cheese post, CLA is believed to offer anti-cancer properties. It can also help decrease the risk of insulin resistance. Another big difference? A pastured diet results in a nearly 1:1 ratio of omega-6 and omega-3 fatty acids. This is the ratio believed to characterize our hunter-gatherer ancestors(you know, Grok and company). What does a grain-fed ratio look like? Try 6:1. A skewed ratio is a prescription for inflammation and possible precursor/risk factor for chronic disease.
Finally, there’s the E-Coli issue. With all the concern about food safety in the last decade or so, one fact doesn’t get enough if any real press: grass fed (and finished) beef is considerably less likely to be infected with E-Coli (abstract), particularly acid resistant E-Coli that cannot be effectively “disarmed” by our digestive systems.
It’s worth noting that many cattle start off grass-fed early on in their lives but are nearly always switched to grain in the months before slaughter. Most of the initial omega-3 stores and other nutritional benefits are lost during that time. Grass-fed and –finished are not synonymous.
Antibiotics
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