Information You Need to Know!
The following information has been taken from the Acres USA website,
- 80% of "organic" eggs are from industrial operations
- 30%-40% of "organic" milk supply is coming from CAFOs with 2000-7000 cows (CAFO=Confined Animal Farming Operations)
- Most "organic" beef comes from feed lots
Grass Fed, Better for Everyone
Back to Pasture. Since the late 1990s, a growing number of ranchers have stopped sending their animals to the feedlots to be fattened on grain, soy and other supplements. Instead, they are keeping their animals home on the range where they forage on pasture, their native diet. These new-age ranchers do not treat their livestock with hormones or feed them growth-promoting additives. As a result, the animals grow at a natural pace. For these reasons and more, grass-fed animals live low-stress lives and are so healthy there is no reason to treat them with antibiotics or other drugs.
A major benefit of raising animals on pasture is that their products are healthier for you. For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid,” or CLA
. Read more about the nutritional benefits of raising animals on pasture.
The Art and Science of Grassfarming. Raising animals on pasture requires more knowledge and skill than sending them to a feedlot. For example, in order for grass-fed beef to be succulent and tender, the cattle need to forage on high-quality grasses and legumes, especially in the months prior to slaughter. Providing this nutritious and natural diet requires healthy soil and careful pasture management so that the plants are maintained at an optimal stage of growth. Because high-quality pasture is the key to high-quality animal products, many pasture-based ranchers refer to themselves as "grassfarmers" rather than “ranchers.” They raise great grass; the animals do all the rest.
Factory Farming. Raising animals on pasture is dramatically different from the status quo. Virtually all the meat, eggs, and dairy products that you find in the supermarket come from animals raised in confinement in large facilities called CAFOs or “Confined Animal Feeding Operations.” These highly mechanized operations provide a year-round supply of food at a reasonable price. Although the food is cheap and convenient, there is growing recognition that factory farming creates a host of problems, including:
• Animal stress and abuse
• Air, land, and water pollution
• The unnecessary use of hormones, antibiotics, and other drugs
• Low-paid, stressful farm work
• The loss of small family farms
• Food with less nutritional value.
Unnatural Diets. Animals raised in factory farms are given diets designed to boost their productivity and lower costs. The main ingredients are genetically modified grain and soy that are kept at artificially low prices by government subsidies. To further cut costs, the feed may also contain “by-product feedstuff” such as municipal garbage, stale pastry, chicken feathers, and candy. Until 1997, U.S. cattle were also being fed meat that had been trimmed from other cattle, in effect turning herbivores into carnivores. This unnatural practice is believed to be the underlying cause of BSE or “mad cow disease.”
Animal Stress. A high-grain diet can cause physical problems for ruminants—cud-chewing animals such as cattle, dairy cows, goats, bison, and sheep. Ruminants are designed to eat fibrous grasses, plants, and shrubs—not starchy, low-fiber grain. When they are switched from pasture to grain, they can become afflicted with a number of disorders, including a common but painful condition called “subacute acidosis.” Cattle with subacute acidosis kick at their bellies, go off their feed, and eat dirt. To prevent more serious and sometimes fatal reactions, the animals are given chemical additives along with a constant, low-level dose of antibiotics. Some of these antibiotics are the same ones used in human medicine. When medications are overused in the feedlots, bacteria become resistant to them. When people become infected with these new, disease-resistant bacteria, there are fewer medications available to treat them.
Caged Pigs, Chickens, Ducks and Geese. Most of the nation’s chickens, turkeys, and pigs are also being raised in confinement. Typically, they suffer an even worse fate than the grazing animals. Tightly packed into cages, sheds, or pens, they cannot practice their normal behaviors, such as rooting, grazing, and roosting. Laying hens are crowded into cages that are so small that there is not enough room for all of the birds to sit down at one time. An added insult is that they cannot escape the stench of their own manure. Meat and eggs from these animals are lower in a number of key vitamins and omega-3 fatty acids.
When animals are raised in feedlots or cages, they deposit large amounts of manure in a small amount of space. The manure must be collected and transported away from the area, an expensive proposition. To cut costs, it is dumped as close to the feedlot as possible. As a result, the surrounding soil is overloaded with nutrients, which can cause ground and water pollution. When animals are raised outdoors on pasture, their manure is spread over a wide area of land, making it a welcome source of organic fertilizer, not a “waste management problem.” Read more about the environmental differences between factory farming and grass-based production.
The Healthiest Choice. When you choose to eat meat, eggs, and dairy products from animals raised on pasture, you are improving the welfare of the animals, helping to put an end to environmental degradation, helping small-scale ranchers and farmers make a living from the land, helping to sustain rural communities, and giving your family the healthiest possible food. It’s a win-win-win-win situation.
© 2007 by Jo Robinson
*Information taken from eatwild.com
Our Beef and Your Health
Score Ten for Grass-Fed Beef
Grass-fed beef is better for human health than grain-fed beef in ten different ways, according to the most comprehensive analysis to date. The 2009 study was a joint effort between the USDA and researchers at Clemson University in South Carolina. Compared with grain-fed beef, grass-fed beef was:
- Lower in total fat
- Higher in beta-carotene
- Higher in vitamin E (alpha-tocopherol)
- Higher in the B-vitamins thiamin and riboflavin
- Higher in the minerals calcium, magnesium, and potassium
- Higher in total omega-3s
- A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
- Higher in CLA (cis-9 trans-11), a potential cancer fighter
- Higher in vaccenic acid (which can be transformed into CLA)
- Lower in the saturated fats linked with heart disease
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. In fact, as you can see by the graph below, grass-fed beef can have the same amount of fat as skinless chicken breast, wild deer, or elk.[1
] Research shows that lean beef actually lowers your "bad" LDL cholesterol levels.[2
Data from J. Animal Sci 80(5):1202-11.
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.
. 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.[3
] 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.[4
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.[5
] 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.[6
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.[8
] The graph below illustrates this steady decline.
Data from: J Animal Sci (1993) 71(8):2079-88.
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.[9
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.
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.
Data from: Smith, G.C. "Dietary supplementation of vitamin E to cattle to improve shelf life and case life of beef for domestic and international markets." Colorado State University, Fort Collins, Colorado 80523-1171
* Information was taken from eatwild.com
Our Pork and Your Health
Pastured pigs are vitamin enriched — naturally
Pigs raised on pasture have 300 percent more vitamin E and 74 percent more selenium (a vital antioxidant) in their milk than pigs raised in confinement, according to Don C. Mahan Professor of Animal Sciences at Ohio State University. This bounty of nutrients promotes healthier litters, shorter farrowing times, and good milk let down. The pigs' meat is enriched with vitamins as well. Fortifying the pigs' diet with synthetic vitamins, the standard practice in confinement operations, does not achieve the same results because the artificial vitamins are more poorly absorbed.
(Mutetikka, D.B., and D.C. Mahan, 1993. Effect of pasture, confinement, and diet fortification with vitamin E and selenium on reproducing gilts and their progeny. J. Anim. Sci. 71:3211.)
Raising pigs on pasture reduces the risk of fostering antibiotic-resistant bacteria.
A herd of pigs that had not been exposed to antibiotics for 126 months was divided into two groups and either housed on pasture or in standard indoor units. Over a 20-month period, fecal coliforms from both groups of pigs were tested for resistance to standard antibiotics. Samples taken from the pastured pigs were far less likely to be antibiotic resistant. "The data from this study suggest that exposure to antibiotics is not the only factor that influences the prevalence of bacteria that are resistant to single and multiple antibiotics in the feces of domestic animals and that considerable research is needed to define the factors influencing antibiotic resistance in fecal bacteria."
Langlois, B. E., K. A. Dawson, et al. (1988). "Effect of age and housing location on antibiotic resistance of fecal coliforms from pigs in a non-antibiotic-exposed herd." Appl Environ Microbiol 54(6): 1341-4.
Our Eggs and Your Health!!
Eating eggs does not appear to increase the risk of cardiovascular disease or stroke
Cutting back on egg consumption has been widely recommended as a way to lower blood cholesterol levels and prevent coronary heart disease. Is this valid advice? Recently, researchers took a close look at the egg-eating habits and heart health of 118,000 men and women. The scientists reported that "we found no evidence of an overall significant association between egg consumption and risk of CHD [coronary heart disease] in either men or women." In fact, they found that people who ate from 5 to 6 eggs per week had a lower risk of heart disease than those who ate less than one egg per week.
One wonders what the scientists would find if they looked at the heart health of those lucky people who eat eggs from pastured hens?
(Hu, F. B., M. J. Stampfer, et al. (1999). "A prospective study of egg consumption and risk of cardiovascular disease in men and women." JAMA 281(15): 1387-94.)
**Eggs from pastured hens are far richer in vitamin D
Eggs from hens raised outdoors on pasture have from three to six times more vitamin D than eggs from hens raised in confinement. Pastured hens are exposed to direct sunlight, which their bodies convert to vitamin D and then pass on to the eggs.
Vitamin D is best known for its role in building strong bones. New research shows that it can also enhance the immune system, improve mood, reduce blood pressure, combat cancer, and reduce the risk of some autoimmune disorders.
This latest good news about eggs comes from a study just released by Mother Earth News
, a magazine that plays a leading role in promoting health-enhancing, natural foods. The editors found that eating just two eggs will give you from 63-126% of the recommended daily intake of vitamin D.
Note that this benefit comes only from hens that are free to graze fresh greens, eat bugs, and bask in the sun. Most of the eggs sold in the supermarket do not meet this criterion. Even though the label says that the eggs are “certified organic” or come from “uncaged” or “free-range” hens or from hens fed an “all-vegetarian” diet, this is no guarantee that the hens had access to the outdoors or pasture.
Look for eggs from “pastured” hens. You are most likely to find these superior eggs at farmer’s markets or natural food stores.
Better yet, purchase them directly from your local farmer.
**Healthy Eggs: What We Knew in 1932
In the 1930s, scientists and food producers were creating the first plans to take poultry off family farms and raise them in confinement. To enact their plans, they needed to create “feed rations” that would keep the birds alive and productive even though they were denied their natural diet of greens, seeds, and insects. It was a time of trial and error.
In a 1932 experiment conducted by the U.S. Department of Agriculture, breeding hens were taken off pasture and fed a wide variety of feed ingredients. When the birds were fed a diet that was exclusively soy or corn or wheat or cottonseed meal, the chickens didn’t lay eggs or the chicks that developed from the eggs had a high rate of mortality and disease.
But when birds were fed these same inadequate diets and put back on pasture, their eggs were perfectly normal. The pasture grasses and the bugs made up for whatever was missing in each of the highly restrictive diets.
“The effect of diet on egg composition.” Journal of Nutrition 6(3) 225-242. 1933
**This information has been directly taken from eatwild.com
*Information taken from eatwild.com