| 
     
       
         
           Pasture-Raised 
            Meats  
            May Be Better for You. 
        
         
          Recent Medical Research Indicates Pasture-Raised Livestock May 
            Be Nutritionally Superior to livestock raised on high grain diets. 
             
         
         
          More 
            Good Fats Than Bad.  
            Recent medical research has indicated that grass fed animal fat has 
            higher levels of essential omega-3 fatty acids than animals fed high 
            grain diets thereby leading us to believe that grass fed animals are 
            nutritionally superior to those raised on high grain diets. In his 
            recent book, Natural Health, Natural Medicine, Dr. Andrew Weil argues 
            that omega-3's may reduce the clotting tendency of blood (and thereby 
            lower risk of heart attacks), may inhibit inflammation and have other 
            beneficial effects. Consequently, an increase in the ratio of omega-3 
            to omega-6 series of fatty acids in the human diet is now considered 
            to be important in reducing the incidence of lifestyle diseases. Dr. 
            Raymond Steen recently reported on research at Hillsborough Research 
            Institute that showed cattle raised on pasture had a ratio of omega-3 
            to omega-6 series four times greater than beef cattle finished on 
            high concentrate (feedlot) diets. "This research has shown that, as 
            well as having a cleaner, greener, environmentally friendly image, 
            beef from pasture is also likely to be a much better product in terms 
            of human health than beef produced from grain," said Steen.  
         
         
          Pasture-raised 
            Meat Higher  
            In Beta-carotene.  
            Livestock raised on pasture have significantly higher levels of the 
            antioxidant beta-carotene than animals finished in a feedlot, according 
            to a 1997 study by the Alabama Agricultural Experiment Station. Their 
            research found that the Beta-carotene content was twice as high as 
            conventionally raised animals. The beta-carotene from pasture-raised 
            animals was 64 milligrams per 100 grams of a steak, and 87 milligrams 
            per 100 grams of hamburger. The Beta-carotene content from feedlot 
            animals was only 36 milligrams per 100 grams of steak, and 41 milligrams 
            per 100 grams of hamburger. That's twice as much beta-carotene as 
            conventional meats. 
         
       
     | 
     | 
     
       Cancer 
        Fighting Conjugated  
        Linoleic Acid (CLA). 
        According to research recently conducted at the Grange Research Center 
        in Meath, Ireland, we now know that meat animals raised on pasture are 
        high in CLA, a naturally occurring fatty acid that may help the body prevent 
        cancer. So pasture-raised meat is not just leaner than conventionally 
        raised meat, its fat is actually much healthier. This may be part of the 
        reason why indigenous peoples that depended on grazing animals for a staple 
        are not known to have been afflicted with the heart and cancer problems 
        of present western culture. 
      Pasture-Raised 
        Meats Are One Third  
        Lower In Saturated Fats. 
        According to research conducted by Dr. Dennis Buege at the University 
        of Wisconsin Meat Science Lab, pasture-raised beef has a third less saturated 
        fat than conventional beef and is closer to chicken breast without the 
        skin. In addition, pasture-raised beef is also lower in calories (see 
        the chart below).  
      More 
        Information: 
        For more information on the health benefits of omega-3's and 
        CLA's please consult www.eatwild.com. 
        Dr Andrew Weil has also written extensively on this subject in his books: 
        Natural Health, Natural Healing and Eight Weeks To Optimum Health. 
     |