Article 1
Title: Risk-Based Consumption Advice for Farmed Atlantic and Wild Pacific Salmon Contaminated with Dioxins and Dioxin-like Compounds
Journal Source: Environmental Health Perspectives
Link: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1257546/
Article 2
Title: Omega-3 Fatty Acids
Journal Source: University of Maryland School of Medicine
Link: http://www.fishcapsule.com/docs/133-Omega-3-Fatty-Acids.pdf
Summary: A study by the Maryland School of Medicine found that Atlantic salmon that were farm raised had an average of 1.09 to 1.83 grams of EPA and DHA per 3-oz servings. On the other hand, wild caught salmon were shown to only have around .90 to 1.56 grams of EPA and DHA per 3-oz serving.This same survey also showed that an alternative to salmon is Pacific and Atlantic herring, which had 1.71 and 1.81 grams per 3-oz serving respectively. Although farm raised salmon had a higher amount of DHA and EPA, there is a large downside. A report by the Environment Health Perspectives research groups found that several organic contaminants were found in farmed Atlantic Salmon, as well as wild pacific salmon. The report also found levels of polychlorinated biphenyls, toxaphene, dieldrin, dioxins, and polybrominated diphenyl. These toxins counteract the beneficial effects of the omega-3's within the fish and increase the risk of other diseases. The most harmful of these toxins is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), which is a group I carcinogen. Residents of Seveso, Italy, showed a reduction of plasma levels in the blood. Children exposed to dioxin showed altered lymphocytes and thrombocytes. Although levels of toxins have dropped in recent years, farmed Atlantic salmon and wild Pacific salmon still contain some toxins; you must decide if the increased level of omega-3's is worth the risk of consuming these toxins.
Monday, December 19, 2016
Sunday, December 18, 2016
Australia's Beef Dominates Omega-3
Title: Nutritional composition of red meat
Journal Source: Nutrition & Dietetics
Link: http://onlinelibrary.wiley.com/doi/10.1111/j.1747-0080.2007.00197.x/full
Summary: The study of this article focuses on red meat. Specifically on the Australian diet as well. This article has found that not only does red meat contain longed chain omega-3 PUFAs, but they also contain a wide variety of endogenous antioxidants. Overall, lean red meat has a low fat concentration, but when analyzing different kinds of red meat, studies have shown that breed, diet, season, and meat cut play a huge role to what kind of benefits you get out of the meat. 11-29% of the fatty acids are PUFAs. Studies on protein also showed that cooked red meat contains slightly more protein than raw red meat. As for fatty acids .020g/100g of DHA from mutton was found in mutton which is the second most highest fatty acid concentration found in all sorts of meat. Fatty acid concentrations in white fish show to be similarly close to land animal fatty acid concentrations, so they do not make a big difference. Only the oily fish (salmon) will dominate the omega-3 concentrations in meat. Pasture fed beef also seems to be a better source than grain-fed beef which is why Australia has better Omega-3 red meat than the US. Oily fish will always contains the most fatty acids. Lamb and Mutton also possess a higher trans-fatty acid level than beef and veal so overall, lamb and mutton seems to demonstrate the next best meat to oily fish like salmon.
Journal Source: Nutrition & Dietetics
Link: http://onlinelibrary.wiley.com/doi/10.1111/j.1747-0080.2007.00197.x/full
Summary: The study of this article focuses on red meat. Specifically on the Australian diet as well. This article has found that not only does red meat contain longed chain omega-3 PUFAs, but they also contain a wide variety of endogenous antioxidants. Overall, lean red meat has a low fat concentration, but when analyzing different kinds of red meat, studies have shown that breed, diet, season, and meat cut play a huge role to what kind of benefits you get out of the meat. 11-29% of the fatty acids are PUFAs. Studies on protein also showed that cooked red meat contains slightly more protein than raw red meat. As for fatty acids .020g/100g of DHA from mutton was found in mutton which is the second most highest fatty acid concentration found in all sorts of meat. Fatty acid concentrations in white fish show to be similarly close to land animal fatty acid concentrations, so they do not make a big difference. Only the oily fish (salmon) will dominate the omega-3 concentrations in meat. Pasture fed beef also seems to be a better source than grain-fed beef which is why Australia has better Omega-3 red meat than the US. Oily fish will always contains the most fatty acids. Lamb and Mutton also possess a higher trans-fatty acid level than beef and veal so overall, lamb and mutton seems to demonstrate the next best meat to oily fish like salmon.
Thursday, December 15, 2016
Grass-Fed vs. Grain-Fed Beef
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
Nutrition Journal
https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-9-10
Nutrition Journal
https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-9-10
Grass-based diets
can improve the fatty acid (FA) composition of beef and enhance total omega-3
fatty acids. Grass-fed beef is less cholesterol-elevating than grain fed and
has palmitic FA's (which are the most common saturated FA's found in animals).
Red meat is full of nutrients and an important source of essential amino acids.
30% of FA content is composed of oleic acid, a monounsaturated FA (MUFA) that
has a cholesterol-lowering effect and reduces risk of stroke and decreases
systolic and diastolic blood pressure. However, higher fat grain-fed portions
in grain-fed beef can achieve similar intakes of omega-3 FAs. Direct contrasts between grass and grain
rations greatly affect the overall FA profile found in the lipid depots (areas
of fat storage) and body tissues. According to data, there is no consistent
difference in total saturated fatty acid content between grass and grain fed
but the saturated FA's that are considered bad for the body's serum cholesterol
levels (one's amount of high-density lipoprotein) were higher in grain-fed
beef, so grass-fed beef produces more ideal saturated FA compositions. And
despite the fact that grain-fed beef consistently produces higher
concentrations of MUFAs than grass-fed, grass-fed beef has a higher
concentration of TVA (an important MUFA and potent anti-carcinogen- which
inhibits the development of cancer). Grass-fed beef consistently shows higher
concentrations of FAs, creating a more favorable omega-6:omega-3 ratio.
Overall, grain-fed is not terribly bad for you but grass-fed contains more
beneficial omega-3's and substances that affect your overall health in a more
positive way.
Wednesday, December 14, 2016
Quantitative Analysis of the Benefits and Risks of Consuming Farmed and Wild Salmon
Title: Quantitative Analysis of the Benefits and Risks of Consuming Farmed and Wild Salmon
Journal Source: The Journal of Nutrition
Link: http://jn.nutrition.org/content/135/11/2639.long
Summary: This study looked at the relative risks of exposure to contaminants in both farm raised Atlantic salmon (from North America, South America, and Europe) and wild Pacific salmon. Types of contamination were categorized into two groups- carcinogenic (cancer causing) and non-carcinogenic. The most common contaminants are dioxins, polychlorinated biphenyls (PCB), polybrominated diphenyl ethers, and some pesticides. The study measured these risks using the Benefit Carcinogenic Risk Ratio (BCRR) and the Benefit Non-Carcinogenic Risk Ratio (BNRR)- that is, the relative heath benefits of consuming EPA and DHA from the fish vs. consequences of consuming too many contaminants.
They found that although on average farmed salmon have "significantly higher" concentrations of omega-3s than wild salmon, they also have the tendency to be more contaminated. In terms of non-carcinogenic risk, wild salmon have a higher amount of EPA+DHA per unit of non-carcinogenic risk. Farmed Salmon from Chile and Washington State are almost on par with wild salmon. Conversely, farmed salmon sold in europe have the least amount of EPA+DHA per unit of non-carcinogenic risk. However, both farmed and wild salmon can be consumed at the daily recommended dose of 1 g/day EPA+DHA and stay under acceptable non-carcinogenic risk levels.
The story is different when it comes to carcinogenic risk, however, Neither farmed nor wild salmon can be consumed at the rate of 1 gram/day of EPA+DHA and stay under acceptable risk levels for cancer. Cumulative cancer risk for farmed salmon is 24x acceptable cancer risk level- for wild salmon, it is 8x.
The effects of PCBs, dioxins, and other contaminants in wild salmon can cause neurological complications that are oftentimes irreversible. However, even though this information seems bleak, it is estimated that if half of CHD deaths are prevented by regularly consuming the recommended dose of daily fatty acids (7100 out of ever 100,000 individuals) and an extra 24 deaths per 100,000 individuals die from cancer as a result of consuming fish, the number of lives saved is 300x the number of lives lost when farmed salmon are eaten at a rate of 1 g/d of EPA+DHA.
Journal Source: The Journal of Nutrition
Link: http://jn.nutrition.org/content/135/11/2639.long
Summary: This study looked at the relative risks of exposure to contaminants in both farm raised Atlantic salmon (from North America, South America, and Europe) and wild Pacific salmon. Types of contamination were categorized into two groups- carcinogenic (cancer causing) and non-carcinogenic. The most common contaminants are dioxins, polychlorinated biphenyls (PCB), polybrominated diphenyl ethers, and some pesticides. The study measured these risks using the Benefit Carcinogenic Risk Ratio (BCRR) and the Benefit Non-Carcinogenic Risk Ratio (BNRR)- that is, the relative heath benefits of consuming EPA and DHA from the fish vs. consequences of consuming too many contaminants.
They found that although on average farmed salmon have "significantly higher" concentrations of omega-3s than wild salmon, they also have the tendency to be more contaminated. In terms of non-carcinogenic risk, wild salmon have a higher amount of EPA+DHA per unit of non-carcinogenic risk. Farmed Salmon from Chile and Washington State are almost on par with wild salmon. Conversely, farmed salmon sold in europe have the least amount of EPA+DHA per unit of non-carcinogenic risk. However, both farmed and wild salmon can be consumed at the daily recommended dose of 1 g/day EPA+DHA and stay under acceptable non-carcinogenic risk levels.
The story is different when it comes to carcinogenic risk, however, Neither farmed nor wild salmon can be consumed at the rate of 1 gram/day of EPA+DHA and stay under acceptable risk levels for cancer. Cumulative cancer risk for farmed salmon is 24x acceptable cancer risk level- for wild salmon, it is 8x.
The effects of PCBs, dioxins, and other contaminants in wild salmon can cause neurological complications that are oftentimes irreversible. However, even though this information seems bleak, it is estimated that if half of CHD deaths are prevented by regularly consuming the recommended dose of daily fatty acids (7100 out of ever 100,000 individuals) and an extra 24 deaths per 100,000 individuals die from cancer as a result of consuming fish, the number of lives saved is 300x the number of lives lost when farmed salmon are eaten at a rate of 1 g/d of EPA+DHA.
How To Maximize The Amount Of Omega 3s In Diets
WHERE TO FIND OMEGA-3 FATTY ACIDS AND HOW FEEDING ANIMALS
WITH DIET ENRICHED IN OMEGA-3 FATTY ACIDS TO INCREASE
NUTRITIONAL VALUE OF DERIVED PRODUCTS FOR HUMAN :
WHAT IS ACTUALLY USEFUL ?
The Journal of Nutrition, Health, and Aging
http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.457.2821&rep=rep1&type=pdf
Omega 3's have cardiovascular, brain ,and mental disorder benefits and thus are very important. Unfortunately, 50% too little omega 3s are consumed by people in America and Europe. This study was conducted to find how best to supply omega 3's in food. It found by feeding animals linseed and rapeseed grain extracts ALA acid was twice as high in beef, six times in pork, ten in chicken, and forty in eggs. Also, by feeding animals fish extracts or algae oils the level of DHA was twice as high in beef, seven times in chicken, six times in eggs, and twenty times in salmon. This study concluded how important it is to feed animals, especially salmon, good fats to improve their nutritional content. Also, the study stressed the importance of omega 3s in baby formula. Overall, the study recommended eating more omega 3s because the nutritional benefits are so great compared to how much it costs to increase omega 3s in your diet.
The Journal of Nutrition, Health, and Aging
http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.457.2821&rep=rep1&type=pdf
Omega 3's have cardiovascular, brain ,and mental disorder benefits and thus are very important. Unfortunately, 50% too little omega 3s are consumed by people in America and Europe. This study was conducted to find how best to supply omega 3's in food. It found by feeding animals linseed and rapeseed grain extracts ALA acid was twice as high in beef, six times in pork, ten in chicken, and forty in eggs. Also, by feeding animals fish extracts or algae oils the level of DHA was twice as high in beef, seven times in chicken, six times in eggs, and twenty times in salmon. This study concluded how important it is to feed animals, especially salmon, good fats to improve their nutritional content. Also, the study stressed the importance of omega 3s in baby formula. Overall, the study recommended eating more omega 3s because the nutritional benefits are so great compared to how much it costs to increase omega 3s in your diet.
Effect of feeding system on FA in Astrualian beef
Title: Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health
Author: Eric N Ponnampalam, Neil J Mann, Andrew J Sinclair
Date: 2006
Journal Source: RMIT University, Australia.
Link:http://www.seattlecentral.edu/faculty/jwhorley/FatsInBeef.pdf
Summary:
In this research, Australian Scientist studied the Fatty Acids contents of Beef in three different feeding system through three different cuts. The three food system are: grass-fed, Short term grain-fed(STGF), and Long term grain-fed(LTFL); the three cuts are: rump cuts, strip loin cuts, and blade cuts.
First, saturated fatty acid content is significantly higher in LTGF while it doesn't differ too much between grass-fed and STGF. Second, the 18:1-trans fat in grass-fed about half of STGF and a third of LTFL. In overall Omega-6 content, the Grass-fed has a lower amount. In overall Omega-3 content, the Grass-fed has higher amount though DHA does not have a major difference. The total long chain n-3 PUFA in grass-fed is similar to white fish. The grass-fed's Omega-3 to Omega-6 ratio is about 1:2, a very impressive amount. Also, in comparison, Rump cuts has the best Omega-3 contents followed by Blade cuts.
Author: Eric N Ponnampalam, Neil J Mann, Andrew J Sinclair
Date: 2006
Journal Source: RMIT University, Australia.
Link:http://www.seattlecentral.edu/faculty/jwhorley/FatsInBeef.pdf
Summary:
In this research, Australian Scientist studied the Fatty Acids contents of Beef in three different feeding system through three different cuts. The three food system are: grass-fed, Short term grain-fed(STGF), and Long term grain-fed(LTFL); the three cuts are: rump cuts, strip loin cuts, and blade cuts.
First, saturated fatty acid content is significantly higher in LTGF while it doesn't differ too much between grass-fed and STGF. Second, the 18:1-trans fat in grass-fed about half of STGF and a third of LTFL. In overall Omega-6 content, the Grass-fed has a lower amount. In overall Omega-3 content, the Grass-fed has higher amount though DHA does not have a major difference. The total long chain n-3 PUFA in grass-fed is similar to white fish. The grass-fed's Omega-3 to Omega-6 ratio is about 1:2, a very impressive amount. Also, in comparison, Rump cuts has the best Omega-3 contents followed by Blade cuts.
Back to Basics
Title: "Pasture Perfect"
Journal Source: Taylor Made Beef
Link: http://www.taylormadebeef.com/PasturePerfect.pdf
Summary: Cows used to exclusively eat grass until agricultural technology progressed and grain became a cheaper alternative for farmers. After extensive research on the impacts of feeding cattle grains and grass, farmers are flocking back to the "ancient and healthier way of raising animals." One of the primary reasons for this switch is that grain-fed beef has over four times as much fat per serving than grass-fed beef. In addition, grain-fed beef contains significantly less omega-3s than grass-fed beef. The reason for this discrepancy is due to the fact that omega-3 fatty acids are created in the green leaves of plants, which means that grass-fed cows will consume and absorb significantly more omega-3s than their grain-fed counterparts. Scientists at the University of Hawaii have found that steak from grass-fed cattle can have up to six times as many omega-3s as steak from grain-fed cattle. This omega-3 difference can also be found in the milk from the cows. Milk from grass-fed cows has a concentration of omega-3s over three times higher than that of grain-fed cows. When considering all of the benefits that a diet full of omega-3s has been shown to produce, it is easy to see why feeding cattle grass is once again becoming the standard agricultural practice. To top it all off, research from Cornell University has determined that the significant increase in the amount of deadly E. coli food poisoning incidents we have seen lately is due in part to the recent proliferation of grain-fed cattle, who have approximately 300 times more E. coli in their guts than grass-fed cattle.
Journal Source: Taylor Made Beef
Link: http://www.taylormadebeef.com/PasturePerfect.pdf
Summary: Cows used to exclusively eat grass until agricultural technology progressed and grain became a cheaper alternative for farmers. After extensive research on the impacts of feeding cattle grains and grass, farmers are flocking back to the "ancient and healthier way of raising animals." One of the primary reasons for this switch is that grain-fed beef has over four times as much fat per serving than grass-fed beef. In addition, grain-fed beef contains significantly less omega-3s than grass-fed beef. The reason for this discrepancy is due to the fact that omega-3 fatty acids are created in the green leaves of plants, which means that grass-fed cows will consume and absorb significantly more omega-3s than their grain-fed counterparts. Scientists at the University of Hawaii have found that steak from grass-fed cattle can have up to six times as many omega-3s as steak from grain-fed cattle. This omega-3 difference can also be found in the milk from the cows. Milk from grass-fed cows has a concentration of omega-3s over three times higher than that of grain-fed cows. When considering all of the benefits that a diet full of omega-3s has been shown to produce, it is easy to see why feeding cattle grass is once again becoming the standard agricultural practice. To top it all off, research from Cornell University has determined that the significant increase in the amount of deadly E. coli food poisoning incidents we have seen lately is due in part to the recent proliferation of grain-fed cattle, who have approximately 300 times more E. coli in their guts than grass-fed cattle.
Grass Fed vs Corn Fed Omega-3 Levels
Title: Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition
Journal Source: Science Direct
Link: http://www.sciencedirect.com/science/article/pii/S0309174097001447
Authors: M. Ensor, K.G. Hallet, B. Hewett, G.A.J. Fursey, J.D. Wood, G. Harrington
Summary:
This study examines the types of fats found in grass fed steers vs cereal/corn fed bulls. The study finds that generally the ratio of polyunsaturated fats to saturated fats in meat is relatively low. Despite this, it finds that the amount of polyunsaturated fats (specifically n-6's and n-3's) is high enough to be of significance to human health. The first major finding it makes it that grass fed steers had a higher overall percentage of omega-3's in their beef than the cereal/corn fed bulls. The corn fed bulls however, had a higher overall percentage of omega-6's in their beef than the grass fed steers. The ratio of omega-6's to omega-3's was also "more desireable" in the grass fed beef than in the corn fed. However, the overall ratio of polyunsaturated fats to saturated fats was higher in the corn/cereal fed bulls than the grass fed steers. The study also notes that while the concentrations of the main polyunsaturated fatty acids were much lower in both types of beef than in fish, their presence in beef is still significant since it is more widely consumed.
Journal Source: Science Direct
Link: http://www.sciencedirect.com/science/article/pii/S0309174097001447
Authors: M. Ensor, K.G. Hallet, B. Hewett, G.A.J. Fursey, J.D. Wood, G. Harrington
Summary:
This study examines the types of fats found in grass fed steers vs cereal/corn fed bulls. The study finds that generally the ratio of polyunsaturated fats to saturated fats in meat is relatively low. Despite this, it finds that the amount of polyunsaturated fats (specifically n-6's and n-3's) is high enough to be of significance to human health. The first major finding it makes it that grass fed steers had a higher overall percentage of omega-3's in their beef than the cereal/corn fed bulls. The corn fed bulls however, had a higher overall percentage of omega-6's in their beef than the grass fed steers. The ratio of omega-6's to omega-3's was also "more desireable" in the grass fed beef than in the corn fed. However, the overall ratio of polyunsaturated fats to saturated fats was higher in the corn/cereal fed bulls than the grass fed steers. The study also notes that while the concentrations of the main polyunsaturated fatty acids were much lower in both types of beef than in fish, their presence in beef is still significant since it is more widely consumed.
High Contaminants in Farmed Salmon
Title: Global Assessment of Organic Contaminants in Farmed Salmon
Journal Source: Science AAAS
Link: https://www.preventivecare.com/shared/pdf/GlobalAssessmentSalmon-Hites.pdf
Salmon consumption has increased by about 40% over the past two decades. And over half of the salmon that is sold globally is farm-raised. Most of the farm-raised salmon is in Northern Europe, Chile, Canada, and the United States. The annual global production of farmed salmon has increased from ~24,000 to over 1 million metric tons.
The health benefits of fish are clear from our previous findings. But, with such an increase in fish production and consumption, there becomes a need to investigate any harmful effects that result is such a large boom.
Since salmon are carnivorous fish, they bioaccumulate contaminants.
The study conducted on wild and farmed salmon did not report on methylmercury, because in a preliminary study, there was no significant difference in methylmercury levels between farmed and wild salmon. However, they did measure different organochlorine contaminants. They focused on PCBs, dioxins, toxaphene, and dieldrin.
In the experiment, they analyzed salmon samples and salmon feed in a gas chromatograph.
Farmed salmon had significantly higher concentrations of contaminants than wild salmon in thirteen of the fourteen tested contaminants. Furthermore, farmed salmon from the Atlantic Ocean (Europe and North America) had higher concentrations of contaminants than farmed salmon from the Pacific Ocean (South America - Chile). Overall, Europe had the highest concentrations of contaminants, followed by North America and South America.
The high concentrations of contaminants in farmed salmon from Europe could be due to the feed the salmon were given. The concentrations in feed purchased from Europe were significantly higher than those in feed purchased from North and South America.
The levels of PCBs and dieldrin in the farmed salmon do not exceed the tolerance levels set by the FDA. However, the FDA does not consider the health risks of exposure to more than one contaminant. This is worrisome since PCBs, dieldrin, toxaphene, and dioxin are all found in salmon and in especially high concentrations in farmed salmon. The EPA, however, has consumption advice of no more than 1 meal per month for all samples of farmed salmon. This consumption advice is based on the potential cancer risks of consuming PCBs, toxaphene, and dieldrin.
Overall, the experiment concludes that the consumption of farmed Atlantic salmon may pose risks that detract from the beneficial effects of consuming fish.
Journal Source: Science AAAS
Link: https://www.preventivecare.com/shared/pdf/GlobalAssessmentSalmon-Hites.pdf
Salmon consumption has increased by about 40% over the past two decades. And over half of the salmon that is sold globally is farm-raised. Most of the farm-raised salmon is in Northern Europe, Chile, Canada, and the United States. The annual global production of farmed salmon has increased from ~24,000 to over 1 million metric tons.
The health benefits of fish are clear from our previous findings. But, with such an increase in fish production and consumption, there becomes a need to investigate any harmful effects that result is such a large boom.
Since salmon are carnivorous fish, they bioaccumulate contaminants.
The study conducted on wild and farmed salmon did not report on methylmercury, because in a preliminary study, there was no significant difference in methylmercury levels between farmed and wild salmon. However, they did measure different organochlorine contaminants. They focused on PCBs, dioxins, toxaphene, and dieldrin.
In the experiment, they analyzed salmon samples and salmon feed in a gas chromatograph.
Farmed salmon had significantly higher concentrations of contaminants than wild salmon in thirteen of the fourteen tested contaminants. Furthermore, farmed salmon from the Atlantic Ocean (Europe and North America) had higher concentrations of contaminants than farmed salmon from the Pacific Ocean (South America - Chile). Overall, Europe had the highest concentrations of contaminants, followed by North America and South America.
The high concentrations of contaminants in farmed salmon from Europe could be due to the feed the salmon were given. The concentrations in feed purchased from Europe were significantly higher than those in feed purchased from North and South America.
The levels of PCBs and dieldrin in the farmed salmon do not exceed the tolerance levels set by the FDA. However, the FDA does not consider the health risks of exposure to more than one contaminant. This is worrisome since PCBs, dieldrin, toxaphene, and dioxin are all found in salmon and in especially high concentrations in farmed salmon. The EPA, however, has consumption advice of no more than 1 meal per month for all samples of farmed salmon. This consumption advice is based on the potential cancer risks of consuming PCBs, toxaphene, and dieldrin.
Overall, the experiment concludes that the consumption of farmed Atlantic salmon may pose risks that detract from the beneficial effects of consuming fish.
Title: "Why Grassfed is Best"
Source: The Quivira Coalition
Link: http://agriculturalconnections.seedleaf.com/images/pages/grassfed_quivira.pdf
Summary:
In the 1950s farmers around the country took their cows off of grass and started to feed them a cheaper corn grain diet. This resulted in many Americans having cardiovascular problems. The grains that the cows were being fed were high in omega-6s. Omega-6s higher the bad cholesterol LDL and may even make cancer fells grow faster and more invasive. These grains also contain man made fats which are trans-fatty acids. Trans-fatty acids raise our bad cholesterol and unlike fats found in nature, they also lower our good cholesterol. Trans-fatty occur in the hydrogenation process that converts vegetable oil into margarine and shortening. Trans-fats are the worst fats for cardiovascular health.
Cows need to have a natural grass fed diet to absorb omega-3s. Omega-3s originate in the green leaves of plants and algae, specifically in the chloroplasts. Fish have a larger amount because they eat other fish that feed on algae. The grass fed cows also give us conjugated linoleic acid (CLA), an acid that may have an effect fighting off cancer.
Grass fed cows are considered "lean meats" which lower LDL cholesterol levels. Grass fed cows have 2 to 6 times more omega-3 fatty acids than corn fed meat.
Source: The Quivira Coalition
Link: http://agriculturalconnections.seedleaf.com/images/pages/grassfed_quivira.pdf
Summary:
In the 1950s farmers around the country took their cows off of grass and started to feed them a cheaper corn grain diet. This resulted in many Americans having cardiovascular problems. The grains that the cows were being fed were high in omega-6s. Omega-6s higher the bad cholesterol LDL and may even make cancer fells grow faster and more invasive. These grains also contain man made fats which are trans-fatty acids. Trans-fatty acids raise our bad cholesterol and unlike fats found in nature, they also lower our good cholesterol. Trans-fatty occur in the hydrogenation process that converts vegetable oil into margarine and shortening. Trans-fats are the worst fats for cardiovascular health.
Cows need to have a natural grass fed diet to absorb omega-3s. Omega-3s originate in the green leaves of plants and algae, specifically in the chloroplasts. Fish have a larger amount because they eat other fish that feed on algae. The grass fed cows also give us conjugated linoleic acid (CLA), an acid that may have an effect fighting off cancer.
Grass fed cows are considered "lean meats" which lower LDL cholesterol levels. Grass fed cows have 2 to 6 times more omega-3 fatty acids than corn fed meat.
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