Here are some health highlights of grassfed foods to perk your interest to learn more!
Grass fed foods are not only preventative but regenerative as well. Dr. Dihm
From Mother Earth News -
Please help us spread the word — eggs from hens raised on pasture are far more nutritious than eggs from confined hens in factory farms.
LATEST RESULTS: New test results show that pastured egg producers are kicking the commercial industry's when it comes to vitamin D! Eggs from hens raised on pasture show 4 to 6 times as much vitamin D as typical supermarket eggs. Learn more: Eggciting News!!!RESULTS FROM OUR PREVIOUS STUDY: Eggs from hens allowed to peck on pasture are way better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. That’s the conclusion we have reached following completion of the 2007 Mother Earth News egg testing project. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
• 1/3 less cholesterol• 1/4 less saturated fat• 2/3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene
These amazing results come from 14 flocks around the country that range freely on pasture or are housed in moveable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. We had six eggs from each of the 14 pastured flocks tested by an accredited laboratory in Portland, Ore. The chart in Meet the Real Free-range Eggs (October/November 2007) shows the average nutrient content of the samples, compared with the official egg nutrient data from the USDA for “conventional” (i.e. from confined hens) eggs. The chart lists the individual results from each flock.
Watch the news clip about the World’s Best Eggs.
Egg yolk (from pastured hens) are the richest known source of luteien & Zeaxanthis (anti oxiants), essential vitamins not found in multivitamins. AMD Clin Nutr 71, 575-82
For decades, we’ve been told that eating full-fat dairy
products increases the risk of heart attack. Now, a study from the Journal of
Clinical Nutrition says that the more full-fat dairy products people
consume, the lower their risk of heart attack---provided the cows were
grass-fed.
The reason grass-fed milk is protective is that it has up to
five times more conjugated linoleic acid or CLA. CLA is a healthy fat found in
the meat and milk of grazing animals. People who eat grass-fed dairy products
absorb the CLA and store it in their tissues. In this new study of over 3,500
people, those with the highest levels of CLA in their tissues had a fifty
percent lower risk of heart attack than those with the lowest levels.
Keeping Bossy on grass could prevent more heart attacks than putting people on
expensive pharmaceutical drugs with all their troubling side effects.
Smit, Liesbeth A, Ana Baylin, and Hannia Campos. 2010.
Conjugated linoleic acid in adipose tissue and risk of myocardial infarction.
The American Journal of Clinical Nutrition. Published ahead of print,
May 12, 2010
These meats (grass-fed) are known to contain antioxidant vitamins and are much less likely to carry the virulent strain of E.coli. A 1998 study in Science Magazine reported and E coli count of 6,300,00 cells per gram in grain fed versus 20,000 cells per gram in grass-fed meats.
Research from the University of Wisconsin, Madison showed pasture chicken to have 20% less total fat, less saturated fat, and 28% fewer calories.
May we refer you to the article found at www.eatingfresh.com/GFAdvantages.pdf?
or the website www.eatwild.com?
www.westonprice.org also has a wealth of information for you to peruse
May we refer you to the indepth slide show found at:
www.slideshare.net/GroundZeroWellness/realmilkcom-teaches-important-unknown-facts-on-milk
and the articles available at www.realmilk.com or www.raw-milk-facts.com
Even former Vegetarians are eating pasture raised meats!
These meats (grass-fed) are known to contain antioxidant vitamins and are much less likely to carry the virulent strain of E.coli. A 1998 study in Science Magazine reported and E coli count of 6,300,00 cells per gram in grain fed versus 20,000 cells per gram in grass-fed meats.
Research from the University of Wisconsin, Madison showed pasture chicken to have 20% less total fat, less saturated fat, and 28% fewer calories.
May we refer you to the article found at www.eatingfresh.com/GFAdvantages.pdf?
or the website www.eatwild.com?
www.westonprice.org also has a wealth of information for you to peruse
May we refer you to the indepth slide show found at:
www.slideshare.net/GroundZeroWellness/realmilkcom-teaches-important-unknown-facts-on-milk
and the articles available at www.realmilk.com or www.raw-milk-facts.com
Even former Vegetarians are eating pasture raised meats!
Aaron Lander, a sales manager at Marin Sun Farms butcher shop in Rockridge, is one such person. "I was a vegetarian for six or seven years," he said. "I grew up in Iowa; all the cows there were pumped full of hormones. ... So when I was in college, I decided there was no way I was going to eat meat: 'I'm going to become a vegetarian.'"
But then Lander learned of locally-grown, pasture-raised meat, in which cows, pigs, and chickens weren't trapped in factory farms, and instead live their lives outdoors, eating their natural diet of grass and other wild foods. As a result, they weren't getting sick from eating corn and grain, nor were they being pumped full of hormones and antibiotics. "Now, I'm a carnivore," he said, "but only for [meat from] Marin Sun Farms."
Lander is not alone. He said he hears comments at least once a day at the butcher shop from former vegetarians who say they now eat meat — but only if it's pasture-raised. Grace Koss of Alamo, who was chatting with Lander about pasture-raised meat when I visited the shop recently, blurted out — without prompting — that she, too, was once a vegetarian.
Koss said she also had stopped eating meat because of the cruel factory-farming practices common throughout the nation. But she added that as someone with a high metabolism, she felt unsatisfied with her vegetarian diet. "I used to have to eat a lot of salad, vegetables, and grains in order to feel full," she explained.But once she began eating high-protein, pasture-raised meat, she said she found that she no longer needed to eat as much food. Pasture-raised meat also has much less fat than factory-farmed meat, especially fats that are unhealthy for humans. "I lost weight ... about seven pounds," she said after she switched from being a vegetarian to eating pasture-raised meat. "I just don't need to eat as much now."
But then Lander learned of locally-grown, pasture-raised meat, in which cows, pigs, and chickens weren't trapped in factory farms, and instead live their lives outdoors, eating their natural diet of grass and other wild foods. As a result, they weren't getting sick from eating corn and grain, nor were they being pumped full of hormones and antibiotics. "Now, I'm a carnivore," he said, "but only for [meat from] Marin Sun Farms."
Lander is not alone. He said he hears comments at least once a day at the butcher shop from former vegetarians who say they now eat meat — but only if it's pasture-raised. Grace Koss of Alamo, who was chatting with Lander about pasture-raised meat when I visited the shop recently, blurted out — without prompting — that she, too, was once a vegetarian.
Koss said she also had stopped eating meat because of the cruel factory-farming practices common throughout the nation. But she added that as someone with a high metabolism, she felt unsatisfied with her vegetarian diet. "I used to have to eat a lot of salad, vegetables, and grains in order to feel full," she explained.But once she began eating high-protein, pasture-raised meat, she said she found that she no longer needed to eat as much food. Pasture-raised meat also has much less fat than factory-farmed meat, especially fats that are unhealthy for humans. "I lost weight ... about seven pounds," she said after she switched from being a vegetarian to eating pasture-raised meat. "I just don't need to eat as much now."
