Issue: #26
September 2010
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Welcome to
Goldivas.com, for women over 50 who are too young to be old.
What’s Your Beef?
In her book, “The Vegetarian Myth”, Lierre Keith gives a lot of information on the benefits of grass-fed vs. grain-fed beef. She expalins that cattle are ruminants, and their digestive systems are set up to consume grass, not grains (this includes corn, it is also a grain). Grass fed beef may or may not be certified organic, amd organic beef that is not specifically labeled “grass fed” is most certainly grain-fed.
Intrigued by Lierre Keith’s writing on this subject, I did some further research:
Here is an excerpt from the University of California , Berkeley Wellness Letter newsletter: "A four-ounce serving of grass-fed beef typically has 7 to 10 grams of total fat, compared with 14 to 16 grams in the same cut of corn-fed beef. Grass-fed beef, besides being lower in saturated fat, also contains more of the beneficial unsaturated fatty acids called omega-3s (similar to those in fish), as well as more vitamin E. Grass-fed beef also supplies more conjugated linoleic acid (CLA), another type of fat that has potential health benefits.."
 “Grass fed beef has an omega 6:3 ratio of .16 to 1”
“This is the ratio science suggests is ideal for our diet.”
“Grass-fed beef is loaded with other natural minerals and vitamins, plus it's a great source of CLA (conjugated linoleic acid) a fat that reduces the risk of cancer, obesity, diabetes, and a number of immune disorders.”
“Beef, in its natural grass-fed state, is a health food of the highest order.”
Dr. Mercola also publishes a weekly email newsletter with fascinating articles on all aspects of health and nutrition, and it’s free to subscribe.
And From the Health section of Psychology Today:
“Grass-fed cattle have a ratio of omega 6 to omega 3 of about 2:1. This is much healthier. Other benefits of grass-fed meat as compared to grain-fed meat: they contain two to four times more vitamins A and E, are higher in branch chain amino acids (critical for developing muscle) and the pH of the first stomach is lower, thereby minimizing risk of E. coli bacteria. Grass-fed meat also has less saturated fat and contains about a third fewer calories than commercial grain-fed meat.”
So, enjoy that steak and don’t feel guilty!
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On Oct 10 2009 1:26PM Toby Wollin, Binghamton, NY said:
The one downside to grassfed animals or pasture-raised, if you prefer is that because of the difference in the fatty acids, we can't cook them the same way we cook conventional that is, grain fed or corn fed animals. If you try to do this, you will end up trying to eat shoes. The secret to wonderful, flavorful, succulent grass-fed meats is: low and slow. That means: No last minute 'fire up the grill to volcanic temperatures and throw on a steak'. Does not work.
On Oct 13 2009 2:03PM Rita@Goldivas, said:
I use my Forman grill, and I watch the time carefully so as not to overcook - rare to medium rare is best.
On Nov 19 2009 7:22PM Lucille, Wagon Mound said:
Hurrah for beef. There is nothing better than a medium cooked steak. My mouth is watering right now.
I like to cook a steak in a hot iron skillet and pop it in the oven to keep it warm. It's nice to have someone other than my New Mexico Stockman speak the praises of beef.
On Nov 21 2009 6:16PM Guest, said:
Um... grass is a grain bearing plant... and cattle are pretty hard on ecosystems... just sayin.
On Jan 11 2010 5:35AM Anita, said:
Guest, I suggest you read the book, it does address those issues.
On Jan 15 2010 8:09AM Terry, Minneapolis said:
Yes, grass is a grain-bearing plant. However, there is a major difference between consuming the entire plant vs. just the grain.
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