BUTTER.....it does a body good!

Butter...It’s arguably the most sensual, celebrated natural food, inspiring humans and even ancient architects of Hindu scripture to sing its buttery praises. Butter is subtle and delicious, a supporting actor and a star, a symbol of wholesome, simple comfort and of luxury. Butter is sexy and persuasive! Butter is one of the most wholesome and healthful foods you can eat, provided it is good quality(pastured)butter. Eat butter from grass-fed cows regularly, and you’ll be further along on your way to a healthy life.


What exactly is so great about butter? Aside from the delicious taste, butter – especially butter from certain times of year, known as "Limited Edition" – is actually a concentrated source of some essential fat-soluble vitamins you may be missing in your diet, some of which are surprisingly rare.


In the 1930s and 40s,(over 50 years before Mike Myers put on a big wig and declared everything good to be “like buttah,”) a dentist named Weston A. Price set out to study the diet and health of primitive and traditional cultures around the world, and to determine why so many populations eating traditional diets were healthier than the patients he saw at home who had been raised and sustained on a Western diet of highly refined foods.


Among his discoveries: a mysterious compound he called Activator X that seemed to make the most significant difference between populations in preventing dental cavities and degenerative diseases, and seemed even to enhance the health-supporting effects of cod liver oil. He observed the occurrence of “Activator X” in the fat/butterfat and organ meats of animals eating rapidly-growing spring and autumn grass, and also in fish eggs. He realized that the foods in which it appeared were consistently prized by cultures around the world. This compound was especially pronounced in seasonal, deeply yellow-orange butter, so much so that Price went on to include a concentrated form of this best quality butter in a successful food regimen aimed at rejuvenating the health of children with whom he worked.


Recent research has identified this compound, replacing the superhero-esque name “Activator X” with the more straightforward: Vitamin K2 menaquinone-4 (or MK-4). Haven’t heard of it or spotted it on the vitamin-laden shelves in your local drugstore? It’s not particularly well-known, although it’s essential to our health in ways still being explored. Vitamin K2 seems to interact with and enable actions of other fat-soluble vitamins like vitamin D and vitamin A (both also found in butter) and minerals such as calcium. It is critical for healthy bone development and bone strength, plays an essential role in fetal development, seems to help with decreasing calcification of the arteries, and plays a role in neuronal structure and in preventing the loss of brain cells due to lack of oxygen in particular. It concentrates in cells essential to our physical and neurological development and health. In short: while we’re still learning about it, you don’t want to leave this vitamin out of your diet.


Nature’s cues, and losing our butter knowledge


So, where to find vitamin K2 MK-4? It’s found in some of the most nutritious foods on Earth: liver (especially goose liver), butter, fish eggs, eggs, and, in trace amounts, in cheese and meats. For this form of the vitamin to occur in these animal products, Weston Price’s observations remain true: it is found in the fats of animals consuming a lot of plant matter that’s high in phylloquinone, vitamin K1. For land mammals, that means those raised on pasture, and in particular, those eating the rapidly-growing grasses of spring and fall.


Why this grass? There’s a ~Food is Love~ blog I stumbled upon that shared an interesting story "I found in Brewer’s Dictionary of Phrase and Fable, a great reference source for word geeks, originally published in 1894 back when butter was more respected. Brewer’s has an entry on the flower buttercups that caught my eye..."


BUTTERCUPS

So called because they were once supposed to increase the butter of milk. No doubt those cows give the best milk that pasture in fields where buttercups abound, not because these flowers produce butter, but because they grow only on sound, dry, old pastures, which afford the best food. Miller, in his Gardener's Dictionary, says they were so called “under the notion that the yellow colour of butter is owing to these plants.”


- Brewer’s Dictionary of Phrase and Fable




So much for “I’m called Little Buttercup... though I could never tell why...” Now we know. Buttercups flower most prolifically in springtime, when the butter is best. In the springtime too, when the grass is growing quickly, plants produce significant amounts of vitamin K1, which ruminants conveniently transform into Vitamin K2 for us (thanks, ruminants!) when we consume their delicious fat in the form of butter.


Please note....Butter is supposed to be yellow. Nature sometimes helps us realize a food is good for us by hitting us over the head with visual cues. Nature does that with K2-rich butter: it’s extremely yellow, compared to the slightly-yellow color of grass-fed you’d see other times of year. Virtually no butter we find in the supermarket these days is yellow; it’s white as paper, from cows largely fed grain (or worse, ewwww).



We’ve lost our path when it comes to butter. We eat margarine, eat tasteless butter from cows stuffed with grain, and buy boxes of microwavable “buttered popcorn” (another crime against nature) that has no trace of actual butter in it, but is instead covered in chemicals and oil.


We’re also taught to believe butter is bad for us, an indulgence, something that will give us a heart attack and make us fat. This simply isn’t true. The fat found in butter does not turn into the fat found on our bodies, and instead is essential for our absorption of nutrients and our neurological health. I’m a voracious butter-eater am considered fit and healthy (did you know that the CLA-Conjugated Linoleic Acid that is naturally occurring in grass fed butter is a leading weight loss supplement in this country...? TRUE!) However, I also encourage you to think of your health in other terms than weight; being a "skinny bitch"( sorry, had to)is not always a sign of health. Beyond the fat-phobia, butter is a great source of vitamin A, which is essential to heart health. Butter isn’t bad for your heart; there is pretty solid evidence about good quality saturated fats not causing cardiovascular disease. (Plus, you might notice that we have a lot more heart disease than we used to, and we eat a lot less butter and a lot more processed food.)


Meanwhile, in addition to the benefits of vitamins A and K2 MK-4, butter is a source of vitamin D, vitamin E, and a protective fatty acid that may help prevent cancer. There are a number of benefits to wholesome, full-fat dairy, as we’ve previously discussed here. And grass-fed butter is specifically correlated with lower rancidity, higher nutrient levels, and improved texture. Are you convinced?


My only caveat before I encourage you to dive head-first into a vat of butter or otherwise indulge in a buttery lifestyle, is to choose your butter carefully. Butter is, unfortunately, a potent source of dioxin, especially non-organic butter from cows fed grain, and butter from certain parts of the world where there are high levels of toxic compounds like mercury and dioxin in the water and soil. In fact, it’s sadly ironic that it was a Dutch proverb that touted the benefits of butter for longevity, considering that butter from the Netherlands now has some of the highest recorded levels of dioxins of any region.


How to get your butter


Now that I’ve talked up grass-fed butter, I’m going to break it to you that it’s not easy to find. Sorry. Most of the butter sold in stores is grain fed. I recommend four ways of getting the benefits of grass-fed butter into your diet:


1.Look for local butter from grass-fed (also called “pastured”) cows directly from farms and creameries in your area, or online. Stock up your freezer with butter in the spring and fall, or whenever the grass is growing rapidly in your region and the butter looks very yellow. Please look to your local chapter of www.wapf.org for locating local farms and resources.Also, check out www.eatwild.com.




2.Make your own butter. If you can get your hands on some cream, preferably unpasteurized, from a local dairy where the cows are munching grass, you might want to try making your own butter. It’s easy and fun.




3.Buy it in the store. Organic Valley is starting to sell pasture butter from the spring to fall months (Limited Edition). You can find this in most co-ops or natural-ish food stores. Some of those stores might also sell local grass-fed butter.




4.Butter oil. This is based on what Weston Price fed the children whose health he worked to improve through diet. It’s a concentrated source of K2 menaquinone-4 and tastes amazing. It’s really expensive, but one jar contains many doses and you cannot put a price tag on optimal health or disease recovery, can you?



So, now you have all this good butter... what do you do with it? Here are some ideas:


Ten ways you can eat butter this week!






1. Eat it straight

This is the simplest way to get butter into your body. I eat chunks of butter all the time. Not dabs of butter, not dots of butter, but chunks of butter. Munch on butter while you’re cooking with it anyway. Snack on butter. Feed butter to the people you care about. It tastes good, it’s healthy, and it will make your skin look and feel great.



2. Sauté mushrooms, onions and/or garlic

The day someone first sautéed alliums (onions, garlic, leeks, shallots) or mushrooms in butter was a fine day in the advancement of human life. The creamy earthiness of butter brings out the flavors of alliums and mushrooms like nothing else. One word of caution: you have to be a little careful sautéing with butter, because it has a low smoke point, meaning it can turn brown and start smoking pretty quickly, at which point the fats are breaking down. Keep the heat on medium, and add the onions and/or garlic when the butter is just beyond melting, lightly bubbling, and not yet browning. Cook the onions until they are translucent and slightly golden-brown. Add more butter, a little salt, and the mushrooms. Cook mushrooms until they have released all their juices. You can add in a little more melted butter, cream, white wine, salt, or fresh herbs. White wine and butter go especially well together.



3. Perfect scrambled eggs

Butter is perfect for scrambled eggs, although I love to use coconut oil too. The trick is to keep the heat low. Eat them plain or try something simple. Variation 1: melt some goat cheese over them when you take them out of the pan, and then add freshly-chopped tomatoes, your favorite fresh herb, and black pepper. Variation 2: (above) add chunks of a mild, firm cheese like goat gouda or manchego, some fresh herbs, and black pepper.



4. I’m melting, I’m melting

Where can’t you use melted butter? Dip artichoke leaves into it, pour it over asparagus, pour it on your baked sweet potatoes, use it on fish... you can come up with ideas faster than it takes for butter to melt. I can get my kids to eat about ANYthing if I pour some healthy butter on it!


5. Baking


I’m sorry, but why would you bake with rancid, processed vegetable oil or hideous, poisonous margarine when you could use butter? I personally don't eat a lot of baked goods, but when you do, eat ones made with real ingredients like butter and eggs. Butter gives an unparalleled flavor to baked goods, not to mention a perfect crumb and texture. Butter and vanilla were meant for one another, and butter enhances nuts, fruits, and chocolate in baked goods. Butter makes the perfect crust for pies or quiche, and don’t forget to add chunks of butter to your pie or quiche filling either.



6. Butter with fresh herbs

Do not try this with dried herbs. Mix together butter with fresh, aromatic herbs like parsley, rosemary, basil, chives, oregano, or thyme. Use on poultry, beef, bison and fish, eat straight, or eat on fresh sourdough bread.


7. Ghee

Ghee, or clarified butter, is traditional in Indian and other South Asian cuisines. It’s a concentrated form of butter fat, and has a much higher smoke point than butter. Cook traditional South Asian dishes in ghee, although ghee is not just for Indian food, and is also great for scrambling eggs or sautéing anything. A tip: fry whole spices such as cumin seed or fenugreek in ghee as the first step of preparing a strongly-spiced dish, or to add into yogurt and cucumber to make raita.


8. Simple sauce of shallots, butter and wine

This simple sauce is great over fish, vegetables, chicken, or most savory foods. Heat a little butter in a pan. Add chopped shallots and cook over medium heat until the shallots are translucent. Pour in a little less than a cup of white wine, add a dash of salt, and turn the flame to medium-low. Let it cook a minute or two. Add some large pieces of butter. Turn off the heat and let the butter melt. Stir. Taste, adjust flavors, and serve when it tastes right to you.


9. Lemon butter

My families favorite is a lemon butter garlic sauce. Lemon butter is simple and delicious. The ingredients are (get those pens ready): lemon and butter. Melt butter. Add lemon juice. You’re done. You can vary it up for sure: add some lemon zest or fresh herbs or sautéed garlic. Lemon butter is great on any meats and/or vegetables.



10. Finishing touch


Butter makes a perfect finishing touch to virtually any thick, liquidy or creamy meal. Making a curry, a soup, a stew, or a sauce? Stir in some butter at the very end and let it melt. Your body and your mouth will thank you!


Fore more information from my heroes at Weston A. Price Foundation (Sally Fallon and Mary Enig) Visit this Butter is Better article at http://www.westonaprice.org/food-features/why-butter-is-better

What are your favorite uses for butter? Share in the comments!

Bone Broth....The Fountain of Youth?

Over the past year or so,since we began purchasing a side of beef directly from the farmer, I have researched and experimented on using "all the beef parts" that come with our amazing grass fed cow. Who knew you get all the Gifts With Purchase (Just like the cosmetics counter, ladies- and actually it works better at skin tissue repair than any cosmetics on the market!) Seriously, the more I continue to read on the benefits of traditional Primitive Bone Broth....the more I am inclined to think it should be a new food group with major therapeutic benefits.

Broth is made from bones with a cartilage coating at the ends, broth infuses your blood with molecules of collagen and glycosaminoglycan that affect your body in amazing ways. Researchers now use colleagen hydrosylate(hydrolysis- means breaking a protein apart using water molecules) to grow brand new organs from stem cells (stem cells are baby cells that can be grown into any type of cell)In your body, these molecules travel to worn out tissues where they make stem cells more plentiful, effectively reversing time in your tissues.This gives bone broths an ability to rejuvenate all your worn out bones, joints, connective tissues, and the structural supports for skin(gotta love this one girls!). Most of the tissues have low blood supply and would otherwise be unable to heal.Supplements containing Glucosamine and Chondroiten provide two members of this family of miraculous molecules, but bone broth contains the whole family and works far superior in whole food form.

Properly prepared, the broth is also highly nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps draw out dense minerals--particularly calcium, magnesium and potassium into the broth. Dr. Frances Pottenger, author of the famous cat studies as well as articles on the benefits of natural gelatin in in broth, pointed out that broth is of greatest value because of its supply of hydrophyllic colloids to the diet. Raw food compounds are colloidal and hydrophyllic, meaning they attract liquids. Thus, when we eat a salad or some other raw food, the hydrophyllic colloids attract digestive juices for rapid an effective digestion. Colloids that have been heated are generally hydrophobic--they repel liquids, making cooked food harder to digest. However, the proteinaceous gelatin in bone broths has the unusual property of attracting liquids--it is hydrophyllic--even after it has been heated. the same property from which gelatin attracts water to form desserts, like Jello, allows it to attract digestive juices to the surface of the foods.Consequently, gelatin acts first and formost as an aid to digestion and has been used succesfully to treat many intestinal disorders such as colitis and chrohns disease. Gelatin found in bone broth has also been used in the treatment of anemia,blood diseases, diabetes, muscular dystrophy and even some forms of cancer.Another notable component of the broth is cartilage, which has recently been used with remarkable results in treating rheumatoid arthritis.

Broths can be made from many different animal bones for various therapeutic benefits and flavors. We all know that chicken stock is the cure for the common cold, right? and did you know that iodine rich fish stock, using the bones and head (containing the thyroid gland) is also a Primitive treatment for symptoms of thyroid disease. So no matter what animal bones you use to make the broth, it is important to know "how the animal was raised"! Animals that were allowed to move about and enjoy their natural intended diet (what we should ALL be doing)build healthier bones and joints. Their bones and joints will become your bones and joints, so you will need them to be as healthy as possible.

Bone broth is made by slowly simmering lightly roasted bones together with a variety of fresh vegetables and some kind of acid like wine, tomatoes or vinegar to leach out the minerals. The boiling time depends on the diameter of the bonesand cow bones take the longest of most animals. The broth will wiggle like Jello when cool due to the gelatin content. And determined by how much of the collagen and glycosaminoglycan, the stiffer the broth will become when chilled. Most commercially made broths are made from meat not bones and will not provide the same benefit. You can freeze the broth for several months. Uses include, soup base, gravy/sauce base and even cooking your rice dishes in the broth....OR for you fellow grain free ladies, cook your cauliflower rice in the broth for a few minutes to absorb the flavor and many health benefits. So, get in touch with your local grass fed farmer to get some high quality bones and make your own fountain of youth elixir!

Primitive Pumpkin Poblano Chili

So are you looking for a new way to use the pumpkins left over from a fall harvest? Most people think of Pumpkin Bread, Cookies and Cakes. Here is a savory spin that will warm you heart. I picked some beautiful poblanos from my garden to give the sweet fruit a nice warmth. We enjoyed this Fireside watching a football game last night- I hope you do as well!

Primitive Pumpkin Poblano Chili

2 lbs Grass Fed Beef or Bison (ground)
32 oz (1 quart) of Beef broth/stock
1 small Pumpkin (peeled and diced-about 4 cups)
1 Onion (diced)
4 cloves Garlic Diced)
4-6 Poblano peppers (seeded, roasted and julienned)
1 Tablespoon Organic Chili Powder
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper

Brown the meat on medium high, in a large cast iron skillet. When browned add onion and garlic and reduce heat. Continue on low heat until the onion and garlic are softened with the beef fat. Now add the diced pumpkin to the mixture along with spices and stir for 2-3 minutes, adding the Poblanos as you stir. Transfer mixture to an iron pot and add the broth/stock. Bring to boil, reduce heat for 5 minutes. Serve with Diced Avocado and Green Onions.

Where's the BEEF?

Sorry, I had to pull a silly line from a childhood commercial for a well known fast food chain. And to to to use another famous quote..... "If I knew then what I know now", I would have NEVER eaten that particular BEEF. There has been alot of new research available in the past 5+ years that have brought beef back into its much deserved celebrity status. It had been given such a bad rap over the years simply because of how we chose to factory farm and raise these animals in this country.It is for this very reason, I became a vegan years ago! For those of you who have sworn off RED meat in fear of its fatty content and potential threat to heart disease, PLEASE take a moment to revisit this nutrient dense superfood. It does a body good.

So why the passionate promotion and what 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. But, Divas do not eat bugs! 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 (do you realize that CLA is one of the leading weight loss supplements on the market, ladies!) and omega-3 fatty acids. (See why I am so compelled to defend red meat’s honor?)

The inevitable caveat, however, is this: not all beef is created equal. Most of the beef consumed today is not, by any stretch, what your great-grandparents (let alone our primitive ancestors) 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. (I read an article that interviewed 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 FedWhat 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.

AntibioticsIn the age of so-called “super bugs,” bacteria resistant to even our most powerful drugs, you’d think the routine use of antibiotics for livestock would be scaled back if not outlawed. Not so. The majority of antibiotics in this country is administered not to sick humans or even sick animals but to basically healthy but unnaturally confined livestock. Because of the unnaturally crowded CAFO conditions (in addition to the poor diets), sickness is more common. However, instead of fixing the problem and changing the environment, all cattle are given a steady “preventative” dose of antibiotics to keep the herds clear of disqualifying disease. In response to growing antibiotic resistance, the European Union has outlawed the routine use of antibiotics in livestock, and debate is firing up in this country as well. Check out these websites for more information on the threat of CAFO antibiotic use to public health: Keep Antibiotics Working and The Pew Charitable Trusts: Human Health and Industrial Farming.

HormonesHeard of hormonal implants? (Not the human contraceptive kind…) We mean growth hormone implants placed in young cattle that will continue to administer hormone supplements for the long term (designed for continual “re-implanting”). Check out the internet for not only an explanation of the implant procedure but the dizzying array of hormone versions used in American livestock. Hmmm. So, that’s what’s for dinner….

Concern over hormone use has grown considerably over the last decade. Though the debate continues over the exact effects widespread use of these “natural” and synthetic hormones have on human consumers, the thinking tends to center around “how much” impact rather than “if.” The European Union’s Scientific Committee on Veterinary Measures Relating to Public Health (a real mouthful, yes) conducted a review of relevant studies as well as subsequent follow ups on additional research. Their findings revealed legitimate human impact in the areas of human hormonal disruption and cancer risk.

Other IssuesHow about toxic pesticides (hormone disruptive, cancer-causing substances) used in growing feed and the prevalence of genetically modified grain feed? If you have reasonable access to organic, we suggest it. No one wants to be a guinea pig for Big Agra’s latest chemical or genetic concoction.

In addition to the pile of health issues, many consumers take issue with the ethical concerns and environmental impact of conventionally raised beef. Among them… Because of the extreme, unnatural confinement, CAFO cattle show significant signs of anxiety. The disposal of hormone-laden waste is an increasing controversy in certain regions of the country. Additional pesticide use for grain feed adds to our environmental chemical soup. It’s a sad existence for the cattle and an enormous burden on the land and waterways.

It’s true that meat as a whole is a resource-intensive food commodity. But humanely raised, grass-fed cattle from organic (or as close to it as possible) farms offer all the health benefits with a more sustainable farming approach.

Times are tough, we know. Nonetheless, from a purely health-focused, informative perspective, grass-fed (and –finished), organic beef stands as the ideal – the gold standard, albeit financially or logistically unattainable for many. The bottom line is this. As I always suggests, go for the cleanest meat you can find- there is such a price to pay with your health in making the INEXPENSIVE choice.

I have a local Texas resource for rotationally grazed beef. They are cowpooling! For those outside of Texas or unable to visit Starhaven Farms in Bedias, Texas. Please visit U.S.Wellness Meats by clicking on the link I have posted on my site.


Here is a Summary of Important Health Benefits of Grassfed Meats, Eggs and Dairy


Lower in Fat and Calories. There are a number of nutritional differences between the meat of pasture-raised and feedlot-raised animals. To begin with, meat from grass-fed cattle, sheep, and bison is lower in total fat. If the meat is very lean, it can have one third as much fat as a similar cut from a grain-fed animal. Grass-fed beef can have the same amount of fat as skinless chicken breast, wild deer, or elk Research shows that lean beef actually lowers your "bad" LDL cholesterol levels.


Because meat from grass-fed animals is lower in fat than meat from grain-fed animals, it is also lower in calories. (Fat has 9 calories per gram, compared with only 4 calories for protein and carbohydrates. The greater the fat content, the greater the number of calories.) As an example, a 6-ounce steak from a grass-finished steer can have 100 fewer calories than a 6-ounce steak from a grain-fed steer. If you eat a typical amount of beef (66.5 pounds a year), switching to lean grassfed beef will save you 17,733 calories a year—without requiring any willpower or change in your eating habits. If everything else in your diet remains constant, you'll lose about six pounds a year. If all Americans switched to grassfed meat, our national epidemic of obesity might diminish.

In the past few years, producers of grass-fed beef have been looking for ways to increase the amount of marbling in the meat so that consumers will have a more familiar product. But even these fatter cuts of grass-fed beef are lower in fat and calories than beef from grain-fed cattle.

Extra Omega-3s. Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals. Omega-3s are called "good fats" because they play a vital role in every cell and system in your body. For example, of all the fats, they are the most heart-friendly. People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to suffer a heart attack. Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer's disease.

Another benefit of omega-3s is that they may reduce your risk of cancer. In animal studies, these essential fats have slowed the growth of a wide array of cancers and also kept them from spreading. Although the human research is in its infancy, researchers have shown that omega-3s can slow or even reverse the extreme weight loss that accompanies advanced cancer and also hasten recovery from surgery.

Omega-3s are most abundant in seafood and certain nuts and seeds such as flaxseeds and walnuts, but they are also found in animals raised on pasture. The reason is simple. Omega-3s are formed in the chloroplasts of green leaves and algae. Sixty percent of the fatty acids in grass are omega-3s. When cattle are taken off omega-3 rich grass and shipped to a feedlot to be fattened on omega-3 poor grain, they begin losing their store of this beneficial fat. Each day that an animal spends in the feedlot, its supply of omega-3s is diminished.

This is not true of just beef- but also of chickens. Are they living a life that nature intended?


When chickens are housed indoors and deprived of greens, their meat and eggs also become artificially low in omega-3s. Eggs from pastured hens can contain as much as 10 times more omega-3s than eggs from factory hens.

It has been estimated that only 40 percent of Americans consume an adequate supply of omega-3 fatty acids. Twenty percent have blood levels so low that they cannot be detected.[10] Switching to the meat, milk, and dairy products of grass-fed animals is one way to restore this vital nutrient to your diet.

The CLA Bonus. Meat and dairy products from grass-fed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA. When ruminants are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals fed conventional diets.[11] (A steak from the most marbled grass-fed animals will have the most CLA ,as much of the CLA is stored in fat cells.)

CLA may be one of our most potent defenses against cancer. In laboratory animals, a very small percentage of CLA—a mere 0.1 percent of total calories—greatly reduced tumor growth. [12] There is new evidence that CLA may also reduce cancer risk in humans. In a Finnish study, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels. Switching from grain-fed to grassfed meat and dairy products places women in this lowest risk category.13 Researcher Tilak Dhiman from Utah State University estimates that you may be able to lower your risk of cancer simply by eating the following grassfed products each day: one glass of whole milk, one ounce of cheese, and one serving of meat. You would have to eat five times that amount of grain-fed meat and dairy products to get the same level of protection.

Vitamin E. In addition to being higher in omega-3s and CLA, meat from grassfed animals is also higher in vitamin E. The graph below shows vitamin E levels in meat from: 1) feedlot cattle, 2) feedlot cattle given high doses of synthetic vitamin E (1,000 IU per day), and 3) cattle raised on fresh pasture with no added supplements. The meat from the pastured cattle is four times higher in vitamin E than the meat from the feedlot cattle and, interestingly, almost twice as high as the meat from the feedlot cattle given vitamin E supplements. In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E.