Benefits
- Grass finished beef has less fat, some
sources say 1/2 the amount of fat, found in grain fed beef. Grass finishers
do not put the extra 200+ pounds of fat on that grain
fed steers are pushed to have to assure adequate marbling for industry
standards.
- The fat that is present from the grass diet
is full of Omega 3 fatty acids from eating green grass leaves which are full
of Omega 3 fatty acids. Over 60% of the fatty acids in green forages are
Omega 3 fatty acids. Omega 3 fatty acids help decrease LDL. Grass fed beef
has 2-4 times the Omega 3 levels of grain fed beef. These good fats are
used by the body as essential fats not produced by our bodies for many
biochemical needs in a healthy body. These good fats decrease high blood
pressure and irregular heart beats. People who eat a high Omega 3 diet have
50% less heart attacks. They also had a decreased cancer risk along with
many other decreased health problems.
- Another richly available
benefit in grassfed beef
is conjugated linoleic acid (CLA), another good fat. CLA has 3-5 times
higher levels in grass fed beef than grain fed beef. CLAs are also stored
in the fat of grass fed beef. CLAs are beneficial in muscle building and
burning of fat, therefore are very helpful to a person needing to lose weight,
particularly diabetics. They also help the body defend itself against
cancer cells by helping decrease tumor cell growth. CLAs help cancer
patients stop losing muscle mass. An Irish study shows naturally occurring
CLA inhibited the growth of breast and colon cancer cells in humans.
- Natural Vitamin E levels from
green grass fed cattle are 4 times those in feedlot raised animals.
They also have twice the
Vitamin E level of Vitamin E supplemented feedlot cattle. Vitamin E
reduces heart disease and cancer by acting as an antioxidant. A
recent study showed that natural Vitamin E is better absorbed than synthetic
Vitamin E and is non toxic.
Naturally Elevated
Selenium In Our Beef
Our grass is naturally higher in selenium due to the odd soil types we have for
our pasture. This is an advantage as our cattle's muscle (meat) also accumulates
more selenium than cattle raised in other areas. This helps supplement our diet
with naturally occurring selenium when we eat the meat daily. The naturally
occurring absorbable selenium is present in our beef at a level of 0.30-0.70 ppm
and would furnish 70-160 mcg per 8 ounce serving of our meat. Recommendations of
200-400 mcg per day of selenium for cancer patients are widely listed in literature.
Selenium from an inorganic source, like some vitamin supplements, is
much less available to the body. Selenium from beef raised in a seleniferous
soil is highly bio-available and is essentially at the same level in all cuts of
beef. Liver will have a higher level. Selenium is an antioxidant that helps with
cancer prevention, in colon cancer in particular and in breast and prostate
cancer.
It further helps the immune system fight viruses including the AIDS
virus. Recent studies show selenium also helps with neuropsychological functions
like mood elevation, more clear thinking, less depression, less anxiety and more
confidence.
Contact us for more info >
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