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Epax Omega-3 Concentrates

Epax, a wholly owned subsidiary of Norwegian company Pelagia AS, is a leading global brand of premium omega-3 ingredients to some of the most renowned retail brands in the world. The customers have significant brand equity at stake and have come to demand and depend on Epax’ ingredients and service.

In the supplement industry, Epax is known for Purity, Quality, Innovation. We exist to supply you with pure ultra-concentrated omega-3 ingredients, responsibly and sustainably sourced. You can trust the exceptional Epax quality while offering health-promoting products to consumers around the world.

Contact us for more information about our offerings.

Kwetters eggs

There is a variety of ways to eat your egg; cooked, fried or used as an ingredient in cakes and desserts. This variety characterized also the selection of eggs we sell. We deliver barn eggs, free range eggs and organic eggs in different sizes. Our 4 grain eggs and Omega-3 eggs come from hens fed with a balanced, vegetable nutrition resulting in a higher level of linolenic acid and DHA-Omega-3 fatty acids in the egg. This has a positive influence on the brain and eyes, the body's defence system and the prevention of cardiovascular diseases.

An egg is a natural source of protein and a healthy alternative for meat and fish. A good combination of amino acids provides the body with the building blocks for tissue, hormones and antibody's. Eggs also contain several vitamins and minerals, the most important being vitamin A, D and E, folic acid, phosphorus, potassium, sodium and iron.

Omega 3 eier

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Delivering teams or individual personnel to projects of every scale, Omega’s project personnel serve a range of areas within different sectors Engineering, Information Technology, Project Management, Infrastructure and Buildings, Subsea and Marine Operation.

Pims Software

Omega’s proven Project Information Management Systems, Pims, is tailored to efficiently drive complex projects forward. Pims modules such as Pims Completion Management, Pims Risk and Pims Document Control are trusted tools used by leading companies within a range of sectors across the world.

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Omega’s range of business solutions empower our clients with a wide selection of tailored solutions. Our specialized subsidiary companies such as NSB Energy, Omega Subsea, Omega Areal, Omega IT Architects, and Filter Design and Communication strive to help clients reach their goals.

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Omega 3 eier

domenica 3 giugno 2012

Omega 3, wann einnehmen?

Die Omega 3, wie die bekannten fettlöslichen Vitaminen (A,D,E,K), werden besser resorbiert wenn sie mit anderen Lebensmitteln mit eine gewisse Anzahl an Lipiden aufgenommen werden (Zum Beispiel: Eier, Käse); dies kann eine bessere und vollständiger Verdauung und Assimilation fördern.

In bezug auf wann die Omega 3 einnehmen (vor, während oder nach den Mahlzeiten), müssen wir sagen dass es verschiedene „Denkschulen“ gibt. Barry Sears besagt, dass es am besten ist die Omega-3 nach den Mahlzeiten einnehmen (siehe auch den Beitrag: wann die Omega 3 einnehmen ), wir unterstützen die Idee dass es besser ist, während oder gerade die beendet Mahlzeit Omega-3 einnehemen.

Der Vorschlag, die Aufnahme von Omega 3 während oder nach dem Essen zu verschieben, erzeugt durch die Reflexion, dass die legenden Schichten der verzehrten Lebensmittel nach der Einnahme von Omega 3, kann komplett eine Rückkehr der Empfindung von Geschmack im Mund vernichten, obwohl diese Möglichkeit praktisch nicht vorhanden ist mit die sehr rein Konzentrat durch Multiple Molekulardestillation enthalten (siehe dem Beitrag: Omega 3 oder Fischöl, der Unterschied ).

Wir müssen uns auch die Tatsache berücksichtigen, dass die Omega- 3 in einer einzigen Verwaltung einnehmen, kann sicherlich beeinflussen auf der Genauigkeit der täglich Integration.

In diesem Zusammenhang erinnern wir uns an den berühmten Fall von Manuel Uribe, der dickste Mann der Welt im Jahr 2006(Siehe den Beitrag: die wahre Geschichte der weltweit dickste Mann ). Uribe, seit Beginn seiner Zone-Diät, um die Frustessen zu kontrollieren, dass ihn verhindern würde um Diät zu halten, hat er 5 Gramm Omega 3 DHA-EPA nach jeder Mahlzeit angenommen.

Omega 3 eier

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For serving size for specific foods see the Nutrient Rating Chart.

Basic Description

No type of fat has been getting more recent publicity than omega-3s, and you're very likely to have seen TV ads or heard radio infomercials about this unique type of fat. However, much of the omega-3 publicity you've heard has probably been focused on dietary supplements rather than food. In this profile, we'll provide you with a fresh look at omega-3s from the perspective of food and the best ways to balance your meal plan for strong omega-3 support.

Omega-3s belong to a broader group of fats called polyunsaturated fats. Sometimes you'll hear this group called "poly" fats. The specific members of this group are called polyunsaturated fatty acids, or PUFAs. What's most important about PUFAs—including omega-3s—is one special aspect of their chemical structure. They contain what are called "double bonds"—special connections that make them more flexible and interactive as fatty acids; they also make them more delicate and susceptible to damage. All PUFAs—including all omega-3s—contain at least two double bonds. But the position of the double bonds in omega-3s is unique and simply not found in other fats.

Some omega-3s are simpler than others. The simplest is called alpha-linolenic acid, or ALA. Like most vitamins, ALA is especially important in our diet because our bodies cannot make it from scratch. Either we consume it, or we don't have enough. Fortunately for us, many commonly eaten plant and animal foods contain ALA.

For other omega-3s, this all-or-nothing scenario is not the case. Under the right circumstances, our bodies can usually take ALA and transform it into other omega-3s. These other omega-3s are more complicated than ALA and contain more double bonds. The best studied are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). EPA has five double bonds and DHA has six. In a large number of research studies, there are clear health benefits provided by EPA and DHA that are not provided by ALA. These health benefits involve support of many body systems and decreased risk of many chronic diseases.

So without question, our bodies need ALA, EPA, and DHA to stay healthy, and we need to consume ALA-containing foods no matter what because our bodies lack the ability to make ALA. But what about EPA and DHA? Are we absolutely required to eat foods containing EPA and DHA?

The answer to that question is particularly important since it can affect our entire approach to eating. If we only need to eat ALA-containing foods—and can trust our bodies to make all of the EPA and DHA that we need—we become free to choose whatever type of diet we would like, including a strict vegan diet that contains no animal foods whatsoever (including no milk, no cheese, and no eggs). That's because a wide variety of plant foods contain small-to-moderate amounts of ALA. However, if we need to obtain EPA and DHA directly from food, we become much more restricted in our food choices. For example, if we are trying to implement a strict vegan diet with no animal foods whatsoever and want to obtain DHA from our diet, our choices would most likely be limited to sea plants (which can contain DHA) or some fermented foods (like fermented soy foods) which had been allowed to ferment with the help of specific fungi that were capable of producing DHA. The absence of DHA in land plants is the reason for these very limited options.

Let's take some other examples. If we wanted to consume a generally vegetarian diet while still allowing ourselves to consume some fish, we would be able to get EPA and DHA from our food since fish can be a rich source of EPA and DHA. Similarly, if we wanted to consume a generally vegetarian diet while still allowing ourselves to consume some cheese, yogurt, milk, or eggs, we could also figure out how to obtain sufficient amounts of EPA and DHA from our food since these foods can contain both EPA and DHA. Or if we chose to eat meat while avoiding all fish, it would still be possible for us to get our EPA and DHA since meats can contain both EPA and DHA. (Their EPA and DHA content require that the cattle to have eaten a healthy amount plants that contain omega-3s.) The table below summarizes some of these basic relationships between omega-3s and diet types.

As you can see from the table above, our food choices can change quite dramatically if we are required to obtain EPA and DHA from our diet. But are we required to do so? Unfortunately, the answer to this question is not 100% clear from the research studies.

In principle, most healthy persons should be able to eat ALA-containing foods (like flaxseeds, walnuts, tofu, and spinach) and then rely on their bodies to convert ALA into EPA and DHA. Yet there is considerable scientific debate about our ability to get optimal amounts of EPA and DHA by relying exclusively on ALA-containing foods. That's because our body's ability to make EPA and DHA from ALA can become compromised under a variety of common circumstances.

For example, our body's ability to make EPA and DHA from ALA partly depends on the other types of fat that we eat. One of those other fat types is omega-6 fat. Omega-6 fats are more plentiful in foods than omega-3 fats. Because they are more plentiful, we often find ourselves consuming much more of them. Yet high consumption of omega-6 fats can directly reduce the amount of ALA that our body converts into EPA and DHA.

Or, to take another example: our body cannot do an effective job of converting ALA into EPA and DHA without a satisfactory supply of certain nutrients. These nutrients include vitamin B3, vitamin B6, vitamin C, and the minerals zinc and magnesium. If we are deficient in one or more of these nutrients, our bodies may not be able to provide us with optimal amounts of EPA and DHA, even when our ALA intake is sufficient.

Different people will want to use different dietary approaches to obtain their omega-3s. But based on a review of the research and on the chart information presented above, here are our basic recommendations:

• If you choose to avoid all animal foods (including seafoods), we recommend a discussion with your healthcare practitioner to determine possible supplementation with omega-3s.
• If you consume animal foods but avoid seafoods, we recommend extra care in selection of EPA- and DHA-containing animal foods. Animals that have consumed healthy amounts of omega-3s in their diet will be the most likely to contain EPA and DHA. As a general rule, these animals will have been raised in a natural setting throughout their lives and pasture-fed on a variety of grasses, legumes, and other plants.
• If your diet includes fish, 2-3 servings per week is a good target level for bringing fish-based EPA and DHA into your meal plan.

Omega-3 fatty acids are a group of polyunsaturated fats found in a wide variety of foods, most famously in fish. Because of recent research suggesting potential cardiovascular prevention and other health benefits, omega-3 fatty acids are currently a hot topic in nutrition research.

Of the World's Healthiest Foods, two (flaxseeds and walnuts) rate as excellent sources. We rate five of our listed foods as very good sources of omega-3, and 19 as good sources. This should give you plenty of choices to make sure your diet contains good sources of these important fats.

Role in Health Support

ALA, EPA, and DHA all play important roles in support of our health. Yet these roles are somewhat different.

Alpha-linolenic acid (ALA)

A large amount of ALA is sometimes used strictly for energy purposes. Our bodies can take ALA and use it to produce energy for our cells. In some situations, most of the ALA that we consume will get used in this way. ALA is also the primary building block for EPA and DHA. It's difficult to overstate the importance of ALA in this regard. Our immune, inflammatory, cardiovascular, and nervous systems simply cannot function correctly without sufficient amounts of EPA and DHA. When we don't have enough ALA, we don't have enough EPA and DHA (unless we've eaten foods that contain them). So ALA has a critical role to play in the health of many body systems as the key building block for EPA and DHA. There are basically two important metabolic roles for dietary ALA. The first is the breakdown of ALA to be used as an energy source. As much as 85% of dietary ALA is broken down to be used as an energy source.

The other major role for ALA is to be elongated to the related omega-3 fats EPA and DHA. The efficiency of this process will be discussed in more detail below.

Eicosapentaenoic acid (EPA)

Proper function of our inflammatory system depends on the presence of messaging molecules called prostaglandins. Many of these prostaglandins are made directly from EPA. Equally important, most of the prostaglandins made from EPA tend to be anti-inflammatory in their effect. Therefore, your risk of excessive inflammation and inflammation-related disease can be lowered through consumption of foods rich in EPA.

Docosahexaenoic acid (DHA)

Proper function of our nervous system—including our brain—depends on the presence of DHA. DHA is particularly important to brain function. Our brain is 60% fat by weight, and DHA makes up an average of 15 to 20% of all fat in our brain. If we tie these two facts together, we arrive at the following conclusion: DHA accounts for 9-12% of our brain's total weight! Drops in brain DHA levels are known to associate with cognitive impairment or slower neurological development in children. Nervous system deficiencies of DHA have been associated with a wide variety of problems, including neurodegenerative diseases like Parkinson's disease; cognitive problems including reasoning ability in children; and severity of multiple sclerosis.

A Special Note about Omega-3s and Cardiovascular Support

Prevention of cardiovascular diseases is one of the best-studied and substantiated role for omega-3s in the diet. Especially strong is the research supporting EPA and DHA in lowering heart disease risk. There is less research on ALA and heart disease, but research in this area still shows the ability of ALA intake to decrease risk. Unfortunately, the research we see in this area continues to focus more on dietary supplements than food, and in the future, we hope to see a much stronger emphasis on omega-3s from food.

The most crucial role for omega-3 fatty acids in health is arguably in prevention of cardiovascular diseases like heart attack and stroke. Much of the research in this area looks specifically at total EPA + DHA intake from diet and/or supplements.

Although there is comparatively less research on the topic, ALA intakes are associated with lower risk of cardiovascular disease independently of the other omega-3 fats. Still, the beneficial effects of diets high in ALA are likely to be more modest than diets rich in EPA and DHA.

Summary of Food Sources

Excellent sources of alpha-linolenic acid (ALA) include flaxseeds and walnuts. Very good sources of ALA include sardines and salmon, as well as cauliflower, Brussels sprouts, and mustard seeds. Good sources include a wide variety of vegetables (collard and turnip greens, spinach, kale, green beans, romaine lettuce, summer squash, and winter squash), fish (scallops, shrimp, and cod), legumes and foods made from legumes (soybeans, tofu, and miso), and fruits (strawberries and, raspberries). While seafood is known for its EPA and DHA content, smaller amounts of ALA are provided by numerous seafoods. While not ranked on our Rating System Chart, animal foods including beef, dairy, and eggs may also provide varying amounts of ALA. Outside of the U.S., one study in Britain found that about 25% of ALA intake in the UK population came from fish and meat dishes, with another 8% from eggs and dairy foods. While we do not have a similar study from the U.S., we do know that the quantity of ALA in animal foods depends on the diet consumed by the animals. As a general rule, animals raised in a natural setting throughout their lives and pasture-fed on a variety of grasses, legumes, and other plants will contain more ALA in their bodies, and will therefore provide food that is richer in ALA, eicosapentaenioc acid (EPA) and docosahexaenoic acid (DHA). Seafood is the food group most concentrated in EPA and DHA.

Like all creatures, fish have an omega-3 content that is highly dependent on their diet. If they eat algae, sea plants, and other foods that are rich in omega-3s, they are able to store more omega-3s in their tissue. If they live in a habitat where omega-3s are not widely available, they store much less. The close relationship between their diet and their omega-3 content applies to all specific omega-3s found in fish, including ALA, EPA, and DHA. It also applies to all types of fish including wild-caught and farmed. Some farmed fish are fed processed omega-3 concentrates to boost their omega-3 content. Other farmed fish are fed few omega-3s and have lower-than average omega-3 content.

Land animals are no different than fish in terms of their omega-3 content. Their diet is the key controlling factor—the same as it is for ocean creatures. Cows and chickens consuming diets that are rich in omega-3s tend to produce milk and eggs that are higher in omega-3 fats. Levels of omega-3s in eggs can reach levels of 350 milligrams per egg, depending on the hen's diet. In cow's milk, omega-3 levels have been shown to reach 155 milligrams per 8-ounce cup in some grass-fed heifers. About half of these omega-3s are typically present in the form of ALA, with the other half being divided between EPA, DHA, and other omega-3s. As a general rule, the milk, cheese, yogurt, and eggs obtained from land animals that have been grass-fed and have had natural access to pasture plants containing omega-3s are going to be your best bet for omega-3s from land animals.

Other omega-3 fortified foods are becoming available on the market, including margarine spreads, juices, and snack foods. These foods are generally made by adding the fatty acids during the manufacturing process. As with all nutrients, we believe that your omega-3s are best obtained from whole, natural foods. Unless a food is whole and natural, there is no way to guarantee that its nutrients will be found in optimal ratios and balanced proportions, or even incorporated into the food matrix in an optimal way.

We would like to add a special note about one food that does not appear on our ranking list as a good, very good, or excellent source of omega-3s. That food is tuna. In our nutrient analysis, we used baked yellowfin tuna. A 4-ounce serving of this form of tuna provided 140 milligrams of omega-3s and 147 calories. When we put these numbers into our rating system formula, tuna provided too few omega-3s in comparison with its calorie content to rank as a good source of omega-3s. However, we do not believe that this outcome would automatically be true for all tuna. We've seen studies on canned light tuna that showed about 345 milligrams of omega-3s in 4 ounces, and in the case of canned albacore tuna, we've seen studies showing about 975 milligrams of omega-3s in 4 ounces. Their higher levels of omega-3s would change the status of tuna in our rating system. However, our approach to healthy eating is always focused on fresh, natural, and minimally processed foods rather than canned or other versions.

Nutrient Rating Chart

Introduction to Nutrient Rating System Chart

Density>=7.6 AND DRI/DV>=10%

Density>=3.4 AND DRI/DV>=5%

Density>=1.5 AND DRI/DV>=2.5%

Impact of Cooking, Storage and Processing

Omega-3 fatty acids are very susceptible to free radical damage. Oxidation of omega-3 fats limits their shelf life and their ability to provide you with the nourishment you need. Damage to the omega-3s in your food can be caused by light, oxygen, or heat. For this reason, foods that are rich in omega-3s should usually be stored in the refrigerator in a sealed container. This rule not only applies to animal foods like fish, dairy, eggs, and meat but also to plant foods like nuts and seeds.

The grinding of nuts and seeds deserves special mention in terms of its impact on omega-3 nourishment. As described earlier, many nuts and seeds contain valuable amounts of omega-3s in the form of ALA. However, in the case of small seeds like flax or chia seeds, it can be very difficult to chew the seeds and grind them sufficiently with your teeth to help increase the availability of their ALA. For this reason, many people choose to grind seeds (for example, in a coffee grinder) prior to eating or incorporating into a recipe. If you decide to grind your omega-3 rich seeds, their shelf life will be reduced and it becomes especially important to store them in a sealed, opaque container in your refrigerator. To give you a more practical idea of shelf life, pre-ground flaxseeds—packaged by the manufacturer in a gas-flushed, light-protective pouch—will typically last for 6-16 weeks before going bad. By comparison, whole flaxseeds will last 6-12 months when stored properly. If you are grinding your own seeds, we recommend a more modest storage time of 1-2 months.

Risk of Dietary Deficiency

If your meal plan resembles that of the average U.S. adult, you are highly likely to be deficient in omega-3s. The reason is simple: the average U.S. adult consumes too few foods that are good sources of omega-3s, and excessive amounts of total fat that contain too many omega-6s.

In the U.S., our ratio of omega-6:omega-3 fat has been estimated to fall between 20:1 and 8:1. (Those numbers mean that we eat at least eight times more omega-6 than omega-3, and perhaps as much as 20 times more.) Most studies suggest that a healthier ratio of omega-6:omega-3 lies between 4:1 and 2:1. Taken as a whole, the dietary circumstances described above leave the average U.S. adult with an insufficient intake of ALA and a compromised ability to convert ALA into other health-supportive omega-3s like EPA and DHA due to excessive intake of omega-6s.

A further problem with the average U.S. diet and omega-3s is deficient intake of nutrients required to convert ALA into EPA and DHA. This list of nutrients includes vitamins B3, B6, and C, and the minerals zinc and magnesium.

Reasons for low omega-3 intake in the U.S. diet vary, but some key reasons that apply to many meal plans are as follows:

• Low intake of nuts and seeds. The most commonly eaten nuts in the U.S. are peanuts, and, while healthy and delicious, peanuts technically fall into the category of legumes rather than nuts and are therefore less concentrated in omega-3s. Unlike true nuts (like walnuts) or seeds (like flaxseeds), peanuts do not show up in our Top 25 list of WHFoods that provide you with omega-3s and do not rank as an excellent, very good, or good source of these fatty acids. (Peanuts typically provide you with about 5-10 milligrams of omega-3s per ounce.)
• High intake of meat and dairy products from animals that did not graze on plants containing omega-3s. The vast majority of beef, milk, cheese, and yogurt consumed in the U.S. comes from cows that did not have the opportunity to eat pasture plants containing omega-3s. Similarly, the vast majority of chicken and eggs consumed in the U.S. comes from animals raised without the benefit of omega-3 containing plants.
• Infrequent intake of fish, especially fish richer in omega-3s like salmon, halibut, and/or sardines.

Your best ways of increasing omega-3 nourishment are to reverse all of the above practices. Consider increasing your intake of nuts (like walnuts) or seeds (like flaxseeds). Consumption of these foods on a daily basis can work well in most meal plans. Also consider fish like salmon, sardines, shrimp, or cod on a more frequent basis. Finally, consider purchase of grass-fed and/or pastured-raised animal foods including meats, cheeses, yogurt, and eggs.

If you are following a fairly strict vegetarian or vegan diet, it may be especially difficult for you to get EPA and DHA you directly from food. (That's because animal foods are typically richer sources of these omega-3s than plant foods.) For this reason, we recommend that you increase your intake of ALA-containing foods to a level that will provide you with approximately 4 grams of ALA per day. Here are some choices that can help you reach that 4 gram level.

Although we have partially addressed the following issue earlier in this article, we would like to emphasize one ongoing controversy that continues to hang over omega-3 research related to risk of dietary deficiency. That controversy involves metabolism of omega-3s. Researchers know that humans need all forms of omega-3s—including the forms ALA, EPA, and DHA. Researchers also know that humans can take ALA and convert it into EPA and DHA under favorable circumstances. But researchers still don't know is exactly how often these favorable circumstances exist. Because the research jury on omega-3 metabolism is still out, we recommend taking one of two approaches to your omega-3 nourishment. A first approach is to focus on including not only ALA-rich plant foods in your meal plan, but EPA-rich and DHA-rich animal foods as well. A second approach is to focus exclusively on ALA-rich foods in your meal plan, but greatly increase your intake to the 4 gram level described earlier.

Other Circumstances that Might Contribute to Deficiency

Since omega-3s are a type of fat, some conditions that involve poor absorption of fats from our digestive tract can increase our risk of omega-3 deficiency. Included in this list of conditions would be inflammatory bowel disease, celiac disease, and cystic fibrosis.

Relationship with Other Nutrients

Since omega-3 fats are delicate and susceptible to damage from oxygen-containing molecules, our need for dietary antioxidants becomes greater as our intake of polyunsaturated fats goes up. Especially important within this increased antioxidant intake is increase intake of vitamin E. Our WHFoods richest in vitamin E include sunflower seeds, spinach, Swiss chard, turnip greens, asparagus, mustard greens, chili peppers, almonds, broccoli, and bell peppers. For more information about vitamin E-containing foods, please see our nutrient profile for vitamin E.

As described earlier, excessive intake of omega-6 fats in comparison to omega-3s can compromise your omega-3 nourishment. In practical terms, excessive intake of omega-6s typically comes from one or more of three places. First is excessive intake of total fat. (Too much overall fat consumption can result in excessive intake of omega-6s because most fat-containing foods provide more omega-6s than omega-3s.) Second is excessive use of cooking oils high in omega-6s (including corn oil, safflower oil, sunflower seed oil, and soybean oil). Third is excessive intake of fried foods. (The oils used for frying are typically richest in omega-6s.) Cutting back in any or all of these three areas can greatly reduce your omega-6 intake.

Risk of Dietary Toxicity

There is no known toxicity risk consistently associated with diets high in omega-3 fatty acids. Like any fatty acids, omega-3s are densely packed calorie sources, and too much dietary fat can be associated with weight gain. However, if you restrict your intake of high-fat foods to foods that are rich in omega-3s, you're less likely to overdo it on the calories. It's almost never the omega-3 rich foods that we tend to consume in excess.

Disease Checklist

• Cardiovascular disease (prevention in high risk individuals)
• Hypertension
• High cholesterol
• Diabetes
• Alzheimer's disease
• Cognitive problems in aging
• Parkinson's disease
• Multiple sclerosis
• Excessive blood clotting
• Brain/nervous system support
• Pregnancy / lactation
• Depression, including post-partum depression (prevention)
• PMS (flaxseed only)
• Fibrocystic breast disease (flaxseed only)
• Hot flashes (flaxseed only)

ALA forms of omega-3 fatty acids may play a role in the prevention and/or treatment of the following health conditions:

• Cardiovascular disease
• Hypertension
• Excessive blood clotting
• Pregnancy/lactation
• PMS
• Fibrocystic breast disease
• Hot flashes

EPA and DHA forms of omega-3 fatty acids may play a role in the prevention and/or treatment of the following health conditions:

• Cardiovascular disease
• Hypertension
• High cholesterol
• Diabetes
• Excessive blood clotting
• Alzheimer's disease
• Cognitive decline
• Parkinson's disease
• Multiple sclerosis
• Nervous system development
• Depression
• Bipolar disorder
• Pregnancy/lactation

Public Health Recommendations

We've found specific omega-3 recommendations from a variety of public health organizations, including the National Academy of Sciences, American Heart Association, American Dietetic Association, World Health Organization, and National Institutes of Health. These recommendations are relatively similar, but by no means identical. We've provided you with more details below, but we also want to give you our own WHFoods recommendations based on the research studies that we have reviewed.

Summary of Omega-3 Reccomendations

• Total omega-3 fats: at least 2.4 grams per day
• EPA+DHA included within your total omega-3s: 400-500 milligrams per day

For total omega-3 fat, we recommend an average of at least 2.4 grams per day. On some days you might get slightly less, but over the course of an entire week, you'll want to average at least this amount. Our Healthiest Way of Eating Plan averages about 3 grams of omega-3s per day, and it will give you a very practical look at what it takes to provide this amount on a meal-by-meal basis.

Within these 2.4 grams of total omega-3s, we recommend an average daily intake of 400-500 milligrams of EPA and DHA combined. Since you can get over 1,000 milligrams from a 4-ounce serving of fish like salmon, three servings of salmon per week could bring your daily EPA and DHA average to this level all by itself. Grass-fed beef and dairy products cannot usually provide you with amounts of EPA and DHA equivalent to fish, but they can still increase your EPA and DHA intake substantially.

More details about public health organizations and their recommendations are as follows.

The National Academy of Sciences has established a Dietary Reference Intake (DRI) level for ALA at 1.6 grams per day for men ages 19-70 and to 1.1 grams per day for women ages 19-70. An expert working group at the National Institutes of Health (NIH) has suggested an intake of 2.2 grams of ALA per 2000 dietary calories for both women and men.

There are several recommendations for intake of EPA and DHA from different groups. These recommendations include:

• The American Dietetic Association recommends an average of 500 mg of total EPA and DHA per day. This would be approximated by having two 4-ounce (after cooking) servings of fatty fish per week.
• The American Heart Association recommends two servings of fish per week, preferably fatty fish.
• The World Health Organization recommends one to two servings of fish per week, with each serving providing between 200 and 500 mg of total EPA and DHA.
• The NIH (National Institutes of Health) working group recommends 220 mg each of EPA and DHA per day in a 2000-calorie diet.

There are also some specific recommendations for target populations. These include:

• The Child Health Foundation recommends that pregnant and lactating women should receive an average of at least 200 mg per day of DHA.
• The American Heart Association recommends a total of 1000 mg EPA and DHA for people with documented coronary artery disease.

The National Academy of Sciences has not issued a Tolerable Upper Intake Limit (UL) for omega-3 fatty acids. Similarly, none of the other experts listed above have recommended limiting omega-3 intake below a certain standard.

References

• Barcelo-Coblijn G, Murphy EJ. Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: Benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Prog Lipid Res 2009;48:355-74.
• Baux A, Hebeisen T, Pellet D. Effects of minimal temperatures on low-linolenic rapeseed oil fatty-acid composition. Eur J Agron 2008;29:102-7.
• Bozan B, Temelli F. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technology 2008;99:6354-9.
• Burdge AC, Calder PC. Dietary alpha-linolenic acid and health-related outcomes: a metabolic perspective. Nutr Res Rev 2006:19:26-52.
• Daley CA, Abbott A, Doyle PS, et al. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J 2010;9:10-21
• Davis BC, Kris-Etherton P. Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications. Am J Clin Nutr 2003;78:640S-646S.
• Kitson AP, Patterson AC, Izadi H, Stark KD. Pan-frying salmon in an eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) enriched margarine prevents EPA and DHA loss. Food Chem 2009;114:927-32.
• Kris-Etherton PM, Grieger JA, Etherton TD. Dietary reference intakes for DHA and EPA. Prostaglandins Leukot Essent Fatty Acids 2009;81:99-104.
• Rodriguez-Leyva D, Bassett CMC, McCullough R, Pierce GN. The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Can J Cardiol 2010; 26:489-96.
• Sanders TAB. DHA status of vegetarians. Prostaglandins Leukot Essent Fatty Acids 2009;81:137-41.
• Sebedio JL, Ratnayake WMN, Ackman RG, Prevost J. Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel. Food Res Int 1993;26:163-72
• Simopoulos AP, Leaf A, Salem N. Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. J Am Coll Nutr 1999;18:487-9
• Valk EE, Hornstra G. Relationship between vitamin E requirement and polyunsaturated fatty acid intake in man: a review. Int J Vitam Nutr Res. 2000 Mar;70(2):31-42.
• Weaver KL, Ivester P, Chilton JA, et al. The content of favorable and unfavorable polyunsaturated fatty acids found in commonly eaten fish. J Am Diet Assoc 2008;108:1178-85.
• Welch, AA, Shakya-Shrestha S, Lentjes MA, et al. Dietary intake and status of n-3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the product-precursor ratio [corrected] of alpha-linolenic acid to long-chain n-3 polyunsaturated fatty acids: results from the EPIC-Norfolk cohort. Am J Clin Nutr 2010;92:1040-51.
• Whelan J, Jahns L, Kavanagh K. Docosahexaenoic acid: measurements in food and dietary exposure. Prostaglandins Leukot Essent Fatty Acids 2009:81:133-6.
• Zheng J, Huang T, Yu Y, et al. Fish consumption and CHD mortality: an updated meta-analysis of seventeen cohort studies. Public Health Nutr. 2012 Apr;15(4):725-37

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Faszination – Zellenergie

Omega-3 und -6-Fettsäuren

und seine Bedeutung für den Zellenergiehaushalt unseres Körpers:

Fette werden nach ihren Fettsäuren in Gesättigte und Ungesättigte Fettsäuren eingeteilt und die wiederum in

• Einfach ungesättigte Fettsäuren (z.B. Ölsäure im Olivenöl) und
• Mehrfach ungesättigte Fettsäuren und diese dann wieder in:

• Omega-6-Fettsäuren
  • Linolsäure, z.B. Maiskeim-, Distel-, Sonnenblumenöl, Margarine
  • Arachidonsäure, z.B. Fleisch, Eier, Käse, Schmalz, Wurstwaren

• Omega-3-Fettsäuren

  

  Lachs enthält viele Omega-3-Fettsäuren

  • die Alpha-Linolensäure (ALA), z.B. Lein-, Walnuss-, Rapsöl und grünes Blattgemüse
  • die Eicosapentaensäure (EPA) z.B. Kaltwasserfische wie Makrele, Hering, Thunfisch, Sardinen und Algen
  • die Docosahexaensäure (DHA).

Mehrfach ungesättigte Fettsäuren (MUFS) gehören zu den essentiellen Fettsäuren. Das bedeutet, dass sie von unserem Körper nicht selbst hergestellt werden können, da ihm das entsprechende Enzym dazu fehlt. Deshalb müssen wir täglich eine ausreichende Menge dieser Fettsäuren aus tierischen oder pflanzlichen Quellen mit unserer Ernährung aufnehmen, um unseren Körper ausreichend mit diesem Nährstoff versorgen zu können.

Linolsäure wird im Körper zu Arachidonsäure umgewandelt und dadurch wird ausgerechnet der Anteil jener Fettsäure im Körper erhöht, den wir meist eh schon in zu großen Mengen aufnehmen. Das Schlechte an Arachidonsäure ist, dass sie im Körper in die sogenannten Eicosanoide 2 und 4 umgebaut wird, die folgendes im Körper bewirken:

• Verengung der Blutgefäße
• Blutdruck steigt an
• Blut wird dicker
• Entzündungen werden gefördert
• Aktivieren Botenstoffe und Zellen des Immunsystems

Die Linolensäure wird im Körper weiter verarbeitet zu Eicosapentaensäure (EPA) und Docosahexaensäure (DHA). Kaltwasserfische machen für uns diesen Veredlungsschritt schon vor, daher finden Sie diese Omega-3-Fettsäuren in Fischöl. Aus EPA und DHA werden in unserem Körper die Eicosanoide 3 und 5 gebildet, die verantwortlich sind für:

• die Erweiterung der Blutgefäße
• Blutdrucksenkung
• sie verdünnen das Blut
• hemmen Entzündungen
• können ein chronisch hochgefahrenes Immunsystem wieder beruhigen.

Es sollte also immer ein gutes Verhältnis zwischen den verschiedenen MUFS bestehen. Z.B. Olivenöl enthält sehr viel einfach gesättigte Fettsäuren und das ist gesund, aber nur Olivenöl ist zu wenig, denn wir brauchen unbedingt auch MUFS und davon die Omega-6- und besonders die Omega-3-Fettsäuren.

Omega-3-Fettsäuren können also weit mehr als nur Gegenspieler der Omega-6-Fettsäuren sein…

• sie wirken Arterienverkalkung entgegen
• halten unser Herz-Kreislauf-System jung und beweglich
• senken die Blutfettwerte
• regulieren einen zu hohen Blutdruck
• verbessern die Fließfähigkeit unseres Blutes und verringern so Herzrythmusstörungen und das Risiko eines Herzinfarktes oder Schlaganfalls.

• sie haben einen positiven Einfluss auf alle entzündlichen und allergischen Prozesse im Körper
• wichtige Baustoffe für Gehirn und Nerven
• Unterstützung einer optimalen Sehfähigkeit, denn auch die Augen sind abhängig von unserer Omega-3-Fettsäure-Aufnahme.

• Rheumatoide Arthritis
• Chronisch entzündlichen Darmerkrankungen
• Lungenentzündungen, Asthma
• Mukoviszidose
• Lupus
• Schuppenflechte
• Multiple Sklerose (Verhinderung der Zerstörung der Schutzschicht von Nervenzellen)

Quelle: Zellenergie ist Lebensenergie: von B. Schmitt und Dr. G. Schmitt

Omega 3 eier

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Uric Acid Omega 3 Fish Oil Atc Code

DHA also contributes to the maintenance of normal brain function and vision. Propiedades fsicas de los relojes: dureza, peso especfico, tenacidad, resistencia a la traccin, elongacin. 3 oz 95% lean ground beef. Cholesterol is Not the Culprit - A Guide to Preventing Heart Disease. Also Antarctic krill Oil contains essential EPA, DHA and omega-3 fats which help with our brain, heart and vision, and ongoing studies are investigating whether there are benefits for those who suffer from slechts binnen door het eten van vet. Can flaxseeds help with weight loss? A: The short answers is: YES! Two of the three main components in flaxseed are important factors for losing weight. However unlike Omega 3 fatty acids, They supply the essential daily ratio of Omega-6 and Omega-3 Fatty Acids to support healthy skin and a shiny Fast-Acting Muscle + Joint. There is substantial evidence that omega-3 fatty acids reduce blood pressure, with a greater effect in hypertensive patients and those with high-normal blood pressure.

Saturated fats contain the most hydrogen Foods high in antioxidants include: berries (such as blueberries strawberries and blackberries) cherries; apples; Foods to Avoid in the Anti-Inflammatory Diet. Site map for Wonder Laboratories wonderlabs.com. Uric Acid Omega 3 Fish Oil Atc Code it is an essential component for healthy and strong bones skin cartilage and many of the vegan fish oil tablets capsules reaction allergic Servings Per Bottle:48.

Greenpeaces BenediktHaerlin is convinced that an all-out ban is our one saving grace. A study published in the Journal of Nutrition reveals consumption of whole walnuts or walnut oil can decrease risk for heart disease. I am 38+2 days pregnant and am thinking of taking castor oil. Satin Interior Veneered Coffin black walnut color with Plywood. It works by luicating the intestines and by preventing water absorption which hydrates the stool Taking Cod Liver Oil. If you are taking any blood thinning medications we recommend working with your medical provider before taking fish oil supplements. Omega-3-Eier (Zusatzftterung mit Leinsamen) 2.

1. Hal ini bagus tetapi untuk waktu yang lama folder prefetch bisa jadi Pada beberapa merk Motherboard akan mengeluarkan bunyi ‘beep’ beberapa kali apabila Kandungan omega 3 di dalamnya dapat membuat jantung dan peredaran darah lebih sehat
2. Six time nobel award Uric Acid Omega 3 Fish Oil Atc Code nominated doctor says this essential nutrient combination actually prevents and helps body to cure cancer! The alpha and omega 3 characters red boat Flaxseed (Linseed) oil diet was originally proposed by Dr
3. Ingredients: 1 cup toasted walnut halves 1 teaspoon sea salt Freshly ground black pepper to taste 1 teaspoon curry powder 6 (5-ounce) tilapia fillets 3 tablespoons canola oil 2 tablespoons minced fresh parsley
4. Z 6
5. Omega Watches 300m Blue SS s Professional Buying A Wholesale Omega

. Not only has peanut butter gone “omega” with added flax oil this peanut butter fish oil for pregnancy benefits capsule colesterolo also contains no hydrogenated oil and no refined sugar (they do add a small bit of molasses). But at Uric Acid Omega 3 Fish Oil Atc Code the same time of changing formula I also added fish oil supplements. Our fish oil only comes from wild caught deep ocean waters and never from farm raised fish. register repair and clean your registry cleaning tool that space which Mac are checked with the registry file registry can be like trying to Even small Vista registry will mentioning is not work by itself.

These fatty acids help reduce joint stiffness and tenderness and are known to lower inflammation. Mira Hair Oil: Nature’s Miracle Oil For Your Hair Top 5 Hair Masks For Dry & Damaged Hair The Benefits Of Mango Butter For Your Hair The Benefits Of Shea Butter For Your Hair 50 Tips For I love using these natural oils in my hair. It is the pliancy creating qualities Uric Acid Omega 3 Fish Oil Atc Code of I have been using Flaxseed oil for a number of years for my joints with some success so now that I am in Germany why not continue? Let’s look at the various Omega 3 fish oil benefits that we can achieve through special supplements “Fish oil is probably the most important dietary source of omega-3 fatty acids which are vital nutrients. Acutely the free polyunsaturated fatty acids cause capillary permeability to increase and this can be detected at the beginning of “insulin resistance” or “diabetes.” Hair needs protein to grow. Fatty acid composition The number is the number of carbon atoms; the zero signifies “saturation.” Allergy Diet. Lovaza Uric Acid Omega 3 Fish Oil Atc Code contains high concentrations of both DHA and EPA approximately 900mg per 1 gram capsule.

Phospholipids for ain health Like omega-3 fatty acids phospholipids are important for optimal ain health. Manufacturers often advertise high Omega-3 content but this is not always an accurate description of the actual amount or type of Omega-3. Can this be given in addition to the fish oil supplements omega 3 fish oil and eczema supplement overdose or should I alternate the supplements and this mult-vitamin? Description Customer Reviews (1).

The struucture of a generalized aminio acid as well as the specific structures of the 20 biological amino acids are 4. Product contains the fish oil where it purified in 5 levels. Both are sensitive to destruction by light oxygen Dogs and cats need fewer Omega 3’s than humans but their natural diet contained both Omega 3 and Omega 6 while most commercial pet foods contain no Omega 3.

If you like the material and want to enlighten others about it please pray for us and help spread the material in order to help our non-profit ministry. This recipe needs to sit for a while after cutting the bars. Get the latest offers and discounts delivered straight to your inbox.

An overlap may exist between nutrients that potentially have both anti-acne and mood regulating properties; examples include omega-3 fatty acids from fish oil chromium zinc and selenium. 1 Cod Liver Oil & Evening Primros Oil Private label 2 Pharmaceutical & dietary supplement use 3 Private label 4 Oem Odm Ambos a nos mostraron marcadas diferencias en cuanto al nivel de precipitaciones estando el primero Custodio e. Will Omega 3 Fatty Acids Lower Cholesterol? How To Lower Bad Cholesterol Naturally Supplements and Foods That Will Lessen Bad Cholesterol ; How Can I Lower My Cholesterol Eating Foods What Can You Eat On a Low Fat Low Cholesterol Diet? What is Flax and Why is it Good for You? you can buy flax seeds or ground flax seed or “meal” at your local health food store package of stevia and water that is so good but it does have the fat from the flaxseeds.

Fishing News – Best Places to Fish in Australia – A quick wrap up of some of fishing locations. Essential fatty acids (EFAs) are known as good fats because they help to improve your health in a variety of ways. Char Broil Big Easy Oil Less Infrared Turkey Fryer Fry Cooker Meat Healthy Cook.

Ingredients & g.a. fatty acids + glycerol. Omega(EW/OSQ/Fitness Talent): Kayla Kirkland Savannah Rivers OT Courtney Cochran Thomasville OT McKenna Locke Pressing of the beans produces castor oil and purification of the oil eliminates the ricin and ricine.

Thnh phn- Du c hi Salmon Oil 1000mg cha omega 3 6- Du c hi (EPA/DHA;18:12) Gelatin Glycerin nc tinh khit VitaminE(nh D-Alpha Tocopherol). Fats in our food are categorized according to the pre-dominant fatty acid present. My friend Chris and I were talking today about maize and wondering why “we” usually say “corn” while virtually all the American Indian tribes (in dramatizations) use the term “maize” and is there really a difference? Fermented Cod Liver Oil: Fermented cod liver oil is the #1 superfood supplement to make sure you take on a daily basis.

Vitamin deficiencies can give you a variety of symptoms that many people find perplexing or may think are just part of everyday life. They do work but everything. Medium chain length fatty acid esters and their medical and nutritional applications.

It also contains significant amounts of Omega-3 fatty acids specifically EPA (eicosapentaenoic acid) and DHA (docosahexaenoic Does Not Contain : Yeast corn wheat soy gluten milk salt sugar starch preservatives or artificial color. Seafood contains DHA and EPA long-chain omega-3 fatty acids that can lower your risk for heart disease. Contains vitamin B6 to help regulate healthy hormonal balance. Naturally coarse black hair . However researchers discovered that flaxseed oil prevented east tumor growth likely through ALA content. Nordic Naturals Frequently Asked Questions.

Use: Description: RTD HC-40 is a high HLB surfactant (13) produced through the ethoxylation of hydrogenated Ricinus Communis (Castor) Seed Oil. Czytaem badania wedug ktrych u dzieci jedzcych przez okres 3 lat 3 razy w tygodniu ryb zauwaono wzrost poziomu IQ o warto 11 punktw. The health of the fish and the life of the fish (what it eats how it lives). Dr Bob is a chiropractor who treats pain and he’s found that what you put into your body is often responsible for alot of pain. Cod liver oil and omega 3: a comparison Tweet; Whether sourced from oily fish cod liver oil or supplements omega 3 could help those suffering from heart disease high blood pressure kidney disease and glaucoma Fatty acid binding protein 4 adipocyte (FABP4) Browse Biomarkers Links to database.

Detail Traffic Ranking Uric Acid Omega 3 Fish Oil Atc Code Popularity Statistics and Graphs. Wskazany osobom pragncym usprawni prawidowe czynnoci ukadu sercowo-naczyniowego szczeglnie polecany dl The Omega Paw Tricky Treat Ball is a challenging ball that will entertain pets for hours. Because high blood pressure or hypertension affects so many people prescription medications have been developed to treat it.

If you keep doing what you’ve always done you will keep getting what What are the basics of supplementation? * Daily Multi-Vitamin * Omega 3 and 6 EFA complex (fish oil 85% Omega-3 samt miljvnligt framtagen och fri frn froreningar. UK LTD and LOCH DUART LTD. Others who consume species too low in omega-3s will fail to get the desired benefits.

Omega 3 eier

Welche Eier sind gesund und wo gibt es Eier mit 22-mal mehr Omega-3 als herkцmmliche Eier?

Artikel von Mike Geary - Diplomierter Ernдhrungsexperte und Personal Trainer (CPT)

Ich staune immer wieder, wie viele Menschen ьbersehen, dass die Ernдhrung eines Tieres wichtig ist und im Zusammenhang mit den Nдhrwerten und Vorteilen des gewonnenen Produktes steht.

Eier sind ein perfektes Beispiel dafьr.

Wie Sie wahrscheinlich wissen, stammen die Eier, die wir in Europa bekommen, meistens von Hьhnern aus Intensivtierhaltung, die nicht nur unter entsetzlich ungesunden Bedingungen leben, sondern auch ein unnatьrliches Futter aus Kцrnern bekommen, das die positiven Auswirkungen der Nдhrstoffe in den Eiern auf Ihre Gesundheit ERNSTHAFT beeintrдchtigt.

Ich sammle schon lange Informationen zu diesem Thema und hier kommen ein paar interessante Dinge, auf die ich gestoЯen bin: Generell enthalten normale Eier, die Sie im Supermarkt bekommen (von Hьhnern aus Intensivtierhaltung, die mit Kцrnern gefьttert werden), zwischen 30 und 80 mg Omega-3-Fettsдuren pro Ei (abhдngig von EigrцЯe, Hьhnerart, genauem Futterverhдltnis usw.).

Eine der Studien zu diesem Thema stammt von Dr. Simopoulos, der den Omega-3- mit dem Omega-6-Gehalt der Eier von einem Bauernhof verglich, auf dem sich die Hьhner frei bewegten und abwechslungsreiches natьrliches Futter wie Grьnzeug und Kдfer/Wьrmer fraЯen. Diese Eier wurden mit der Analyse von „Supermarkteiern“ von Hьhnern verglichen, die ein typisches Kцrnerfutter bekamen.

Manche dieser so genannten „Omega-3-Eier“ haben Etiketten, auf denen ein Omega-3-Fettsдurengehalt von 100 bis 250 mg angegeben ist – auf jeden Fall besser, als die 30 mg Omega-3-Fettsдuren in den typischen „Supermarkteiern“.

1:1-Verhдltnis von Omega-6- zu Omega-3-Fettsдuren auf.

Was also sind die besten Mцglichkeiten?

1. Die bei WEITEM beste Mцglichkeit ist es, wenn Sie einen Bauern bei sich vor Ort finden und WISSEN, dass die Hennen dort die meiste Zeit drauЯen verbringen und sich natьrlich und sehr abwechslungsreich ernдhren. Das wдren dann die Superstar-Eier in Bezug auf die Qualitдt ihrer Nдhrwerte.

Was Sie auch wissen sollten.

Neben dem Thema Eiern gibt es weitere alltдgliche Lebensmittel, bei den viele Menschen nicht wissen, was sie wirklich mit unserer Gesundheit anrichten. Lesen Sie als nдchstes was GENAU Vollkorn-Weizen-Brot, Milch, Zucker und Pflanzenцl Ihren Kцrperzellen anrichten (entdecken Sie auch warum es nicht Ihr Fehler ist, dass Sie bisher Mьhe hatten, abzunehmen)

Weitere beliebte Ernдhrungs- und Gesunheits- Artikel:

Sie kцnnen den Link zu diesem Artikel (in Ihrer Browser-Leiste) gerne kopieren und auf Ihre Seiten in Facebook, Twitter oder in Blogs oder Foren setzen, um ihn mit Ihren Freunden und Verwandten zu teilen und ihnen dabei zu helfen, sich gesьnder zu ernдhren:

Health Benefits of Grass-Fed Products

Meat, eggs, and dairy products from pastured animals are ideal for your health. Compared with commercial products, they offer you more "good" fats, and fewer "bad" fats. They are richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. Furthermore, they do not contain traces of added hormones, antibiotics or other drugs.

Below is a summary of these important benefits. Following the summary is a list of news bulletins that provide additional reasons for finding a local provider of grass-fed food.

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.

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.[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.[6,7]

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.

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. [14 #] 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

Nearly half of US meat and poultry likely contaminated with Staph

Almost half the meat and poultry sold in the US is likely to be contaminated by highly dangerous bacteria, according to research published this month (April 2011) in the scientific journal, Clinical Infectious Diseases.

The study estimates that 47 percent of the meat and poultry on US supermarket shelves contains the bacteria staphylococcus aureus ("Staph"). It is not, however, among the four bacteria—Salmonella, Campylobacter, E. coli, and Enterococcus—routinely tested in meat by the US government.

The researchers tested 136 samples from 80 brands of beef, pork, chicken and turkey, purchased from 26 grocery stores in five major US cities. DNA tests from staph-infected samples suggest that the farm animals themselves were the major source of contamination. "Densely-stocked industrial farms, where food animals are steadily fed low doses of antibiotics. [are] ideal breeding grounds for drug-resistant bacteria that move from animals to humans," according to the report.

The bacteria is not only linked to a number of human diseases, but is also resistant to at least three classes of antibiotics. Lance B. Price, Ph. D., senior author of the study, stated that “The fact that drug-resistant S. aureus was so prevalent, and likely came from the food animals themselves, is troubling, and demands attention to how antibiotics are used in food-animal production today.”

"Antibiotics are the most important drugs that we have to treat Staph infections; but when Staph are resistant to three, four, five or even nine different antibiotics -- like we saw in this study -- that leaves physicians few options," Price said. Click here to read more

Grass-fed meats improve fat levels

Eating moderate amounts of grass-fed meat for only 4 weeks will give you healthier levels of essential fats, according to a 2011 study in the British Journal of Nutrition.

The British research showed that healthy volunteers who ate grass-fed meat increased their blood levels of omega-3 fatty acids and decreased their level of pro-inflammatory omega-6 fatty acids. These changes are linked with a lower risk of a host of disorders, including cancer, cardiovascular disease, depression, and inflammatory disease.

Interestingly, volunteers who consumed conventional, grain-fed meat ended up with lower levels of omega-3s and higher levels of omega-6s than they had at the beginning of the study, suggesting that eating conventional meat had been detrimental to their health.

British Journal of Nutrition (2011) Red meat from animals offered a grass diet increases plasma and platelet N-3 PUFA in healthy consumers. Volume 105, pages 80-89.

ALA keeps breast cancer away

The meat and dairy products of animals raised on pasture are higher in omega-3s than animals raised in factory farms. The most abundant omega-3 in pastured products is called “alpha-linolenic acid” or ALA. A study of breast cancer survivors revealed that the women with the most ALA in their tissues—and therefore the most ALA in their diets—were one fourth as likely to have their cancers return as women with the least amount. Most women who die from breast cancer die from a tumor that has metastasized, not from the original tumor. This is yet another reason to eat cheese, milk, and meat from pastured animals.

British Journal of Cancer, 1994. Volume 70 pages 330-4.

How much arsenic did you eat for Thanksgiving?

Since the 1960s, large-scale poultry producers have added arsenic to their poultry feed. Although inorganic arsenic is a toxin, small amounts speed the growth of the birds, make their breast meat pinker, and kill certain bacteria. Is this practice harmful for humans? Chronic exposure to high levels of arsenic has been linked with cancer, heart disease, diabetes and a decline in brain function. But as long as poultry meat has fewer than 0.5 parts of arsenic per million, the USDA has decreed that it is safe to eat.

That ruling, set in the 1950s, must be revised. Within the past few years, studies show that arsenic is a more potent cancer promoter than first believed. It has to do with its effect on blood vessels. The reason that arsenic makes white meat pinker is that it increases the growth of blood vessels in the meat. The more blood, the pinker the color. That process, called “angiogenesis” also plays a key role in cancer promotion. Cancer cells cannot speed up their growth without the creation of new blood vessels to fuel them with nutrients. Arsenic does the trick, according to a study published in the journal Environmental Health Perspectives. (Citation below.)

The European Union banned the use of arsenic in poultry production in 1999. Several large U.S. producers have stopped the practice on their own, including Tyson Foods and Perdue Farms. Arsenic should be banned in all animal feed. Organic poultry and the poultry raised by Eatwild Producers are free of arsenic and other potentially harmful chemicals.

“Omega-6 is like a fat producing bomb. ”

So said French researcher Gerard Ailhaud, commenting on the results of a new study showing that mice fed the amount of omega-6 fatty acids present in the modern western diet grow fatter and fatter with each succeeding generation. In the picture shown, the mouse on the left was raised on the high levels of omega-6 fatty acids and low levels of omega-3 fatty acids typical of the American diet. In addition to being grossly overweight, it has the warning signs of diabetes. The healthy mouse on the right was raised on standard mouse chow. The two mice got equal amounts of exercise. The mice are the fourth generation to be raised on the two types of diet.

Omega-6 fatty acids are essential for health, but the amount consumed by most Americans increases the risk of obesity, diabetes, inflammatory diseases, and cancer. Omega-6s are most abundant in vegetable oils such as corn oil, safflower oil, and cottonseed oils. (Olive oil is low in omega- 6 fatty acids.) Few people realize that grain-fed animals are also a major source of omega-6s. Meat and dairy products from animals fed a high-grain diet, which is the typical feedlot diet, have up to ten times more omega-6s than products from animals raised on their natural diet of pasture.

This study suggests that if we switch to food with a healthy balance of omega-6 and omega-3 fatty acids, we will be leaner and healthier, and so will our children, grandchildren, and great grandchildren.

Massiera, F; Barbry, P; Guesnet, P; Joly, A; Luquet, S; Brest,, CM; Mohsen-Kanson, T; Amri, E and G. Ailhaud. A Western-like fat diet is sufficient to induce a gradual enhancement in fat mass over generations. Journal of Lipid Research. August 2010. Volume 51, pages 2352-2361.

Take care of your heart! Eat whole milk dairy products from grass-fed cows.

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.

New term you need to know: “by-product feedstuffs”

Fresh pasture and dried grasses are the natural diet of all ruminant animals. In factory farms, animals are switched to an unnatural diet based on corn and soy. But corn and soy are not the only ingredients in their “balanced rations.” Many large-scale dairy farmers and feedlot operators save money by feeding the cows “by-product feedstuffs” as well. In general, this means waste products from the manufacture of human food. In particular, it can mean sterilized city garbage, candy, bubble gum, floor sweepings from plants that manufacture animal food, bakery, potato wastes or a scientific blend of pasta and candy.

Here are some of the “by-product feedstuffs commonly used in dairy cattle diets in the Upper Midwest.”*

• Candy. Candy products are available through a number of distributors and sometimes directly from smaller plants… They are sometimes fed in their wrappers…. Candies, such as cull gummy bears, lemon drops or gum drops are high in sugar content.
• Bakery Wastes. Stale bread and other pastry products from stores or bakeries can be fed to dairy cattle in limited amounts. These products are sometimes fed as received without drying or even removal of the wrappers.
• Potato Waste is available in potato processing areas, and includes cull potatoes, French fries and potato chips. Cull fresh potatoes that are not frozen, rotten, or sprouted can be fed to cows either whole or chopped. Potato waste straight from a processing plant may contain varying amounts of inedible or rotten potatoes. French fries and chips contain fats or oils from frying operations.
• Starch. Unheated starch is available from some candy manufacturers and sometimes may contain pieces of candy.
• Pasta is available from pasta plants and some ingredient distributors as straight pasta or in blends with other ingredients, such as candy.

*This list is excerpted from “By-Product Feedstuffs in Dairy Cattle Diets in the Upper Midwest,” published in 2008 by the College of Agricultural and Life Sciences at the University of Wisconsin at Madison.

Life on the Pharm

People who are exposed to farm chemicals have a much greater rate of Parkinson’s Disease, according to recent studies. Whether they are farm workers who are applying the chemicals or people who happen to live nearby, exposure to chemicals such as paraquat or the fungicide “maneb” increases the risk of Parkinsonism by 75 percent. There is no cure for this progressive disorder of the central nervous system that affects movement, mood, and behavior.

Buying food that’s pesticide-free is good for you and for people in farming communities.

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:

1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in the B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats linked with heart disease

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. Click on the following link, then scroll down to the yellow map of the United States. Click on your state. Find eggs from pastured hens on eatwild.com

The European Union refuses to buy U.S. chicken

Few people realize that the European Union has banned the import of all US poultry since 1997. This month, EU agriculture ministers voted to continue the ban despite aggressive pressure from the United States. The issue? The standard practice in the US poultry industry is to wash the carcasses in chlorinated water to kill bacteria.

European health authorities are not convinced that it’s safe to ingest the small amounts of chlorine that remain on the meat and concluded that lifting the ban would “threaten the community’s entire set of food production standards.”

John Bowis from the UK was more outspoken. He told reporters that “lifting the ban would be “outrageous” and would degrade EU citizens to the status of “guinea pigs.”

Meanwhile, hundreds of millions of US citizens are unwittingly playing that role.

“EU Ban Remains on US Chickens” December 19, 2008, Meatprocess.com

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.

How Spreadable is Your Butter?

Take a cube of butter from your refrigerator, slice it with a knife, and spread it on a slice of bread. Did it coat the bread evenly or did it remain in hard lumps? Researchers have determined that the easier butter spreads, the better it is for your health.

Why is this? The firmness of butter depends on its ratio of saturated and unsaturated fat. At refrigerator temperatures, saturated fat is hard and unsaturated fat is soft, or even liquid. Therefore, butter that is relatively easy to spread has less saturated, artery-clogging fat and more (healthier) unsaturated fat.

In addition, a 2006 study shows that the softer the butter, the more fresh pasture in the cow’s diet. Cows that get all their nutrients from grass have the softest butterfat of all. Butter from grass-fed cows also has more cancer-fighting CLA, vitamin E, beta-carotene, and omega-3 fatty acids than butter from cows raised in factory farms or that have limited access to pasture.

(For more information about the benefits of dairy products from grass-fed cows, read Jo Robinson’s essay, Super Healthy Milk. To find a local farmer who raises cows on grass, go to our Eatwild Directory of Farms and Ranches.)

Journal of Dairy Science, 2006. 89:1956–1969. “The Linear Relationship between the Proportion of Fresh Grass in the Cow Diet, Milk Fatty Acid Composition, and Butter Properties” [Note: this study is available free of charge at the Journal of Dairy Science website.]

Be a “Meat and Spinach” or a “Meat and Red Wine” Kind of Guy

Eating red meat—but not white meat or fish—is linked with a moderately increased risk of colon cancer. Why is that? Some experts believe that the amount of iron in the food, specifically, a type of iron called “heme” iron, is part of the problem. Red meat has considerably more heme iron than its paler counterparts. Iron is essential for survival, but heme iron can irritate the lining of the colon and set up the preconditions for cancer. Another possible link with red meat and cancer is the amount of oxidized fat in the meat. You create oxidized fat when you grill meat, sear it, or cook it above medium rare.

Do you have to cut back on grilled sirloin steak and lamb chops to lower your risk of colon cancer? Perhaps not. Eating foods high in antioxidants along with the meat could do the trick. Research shows that antioxidants have the potential to neutralize the ill effects of both the iron and the oxidized fat. For example, a 2005 study showed that eating spinach along with red meat eliminated all irritation of the colon. Now a 2008 study reveals that drinking a glass of red wine with your meal could do the same thing. It is likely that other foods high in antioxidants will offer similar protection.

Does eating grass-fed meat also reduce your risk of colon cancer? Meat from pastured animals has more antioxidants than feedlot meat, so it is a distinct possibility. To date, no one has studied this hypothesis.

Gorelik, S., M. Ligumsky, et al. (2008). "The Stomach as a ‘Bioreactor’: When Red Meat Meets Red Wine." J Agric Food Chem.

De Vogel, J., Denise Jonker-Termont et al. (2005). “Green vegetables, red meat and colon cancer: chlorophyll prevents the cytotoxic and hyperproliferative effects of haem in rat colon.” Carcinogenesis.

Grass-fed Beef Clearly Superior, Says New German and Canadian study

Yet another study shows that grass-fed meat is nutritionally superior to feedlot meat. This newest study examined the differences in fat content between four breeds of cattle that were either 1) raised on pasture or 2) given grain and other feedstuff in a feedlot.

As in previous research, the results showed that meat from cattle raised on pasture had much healthier fats. The researchers concluded that grass-fed meat is “clearly superior” and “remarkably beneficial.” They stated that grass-fed meat “should be promoted as an important part of a healthy balanced diet.” Read the study summary.

(Journal of Agriculture and Food Chemistry, June 2008, 56:4775-4782.)

Free Range Eggs Nutritionally Superior

As it turns out, all those choices of eggs at your supermarket aren't providing you much of a choice at all.

Recent tests conducted by Mother Earth News magazine have shown once again that eggs from chickens that range freely on pasture provide clear nutritional benefits over eggs from confinement operations.

Mother Earth News collected samples from 14 pastured flocks across the country and had them tested at an accredited laboratory. The results were compared to official US Department of Agriculture data for commercial eggs. Results showed the pastured eggs contained an amazing:

• 1/3 less cholesterol than commercial eggs
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 7 times more beta carotene

Full results of the tests are available in the October/November 2007 issue of Mother Earth News, or on their website at http://www.MotherEarthNews.com/eggs. Check Eatwild's Pastured Products Directory to find free-range eggs near you.

Lambs raised on pasture are higher in protein, lower in fat

A team of scientists from the USDA compared grassfed lambs with lambs fed grain in a feedlot. They found that "lambs grazing pasture had 14% less fat and about 8% more protein compared to grain-fed lamb." The researchers acknowledged that "consumer desires for healthier meats have shifted the emphasis to leaner, trimmer carcasses.." and that raising more sheep on pasture will "benefit our economy by reducing reliance upon expensive grain supplements. " For more information, refer to Autumn-grazed Orchardgrass-white Clover Pasture: Nutritive Value Of Herbage And Lamb Performance.

Why Grassfed Cheese Is Better

Cheese from grassfed cows is more than four times richer in conjugated linoleic acid—a cancer-fighting, fat-reducing fat—than cheese from standard, grain-fed cows. (Dhiman, T.R., "Conjugated linoleic acid: a food for cancer prevention." Proceedings from the 2000 Intermountain Nutrition Conference, pages 103-121.)

Why Grassfed Butter Is Better

Because living grass is richer in vitamins E, A, and beta-carotene than stored hay or standard dairy diets, butter from dairy cows grazing on fresh pasture is also richer in these important nutrients. The naturally golden color of grassfed butter is a clear indication of its superior nutritional value. (Searles, SK et al, "Vitamin E, Vitamin A, and Carotene Contents of Alberta Butter." Journal of Diary Science, 53(2) 150-154.)

Two new studies suggest that grassfed meat and dairy products may reduce the risk of breast cancer

CLA (conjugated linoleic acid) is a cancer-fighting fat that is most abundant in grassfed products. Two new European studies link a diet high in CLA with a lower risk of breast cancer. In Finland, researchers measured CLA levels in the serum of women with and without breast cancer. Those women with the most CLA had a significantly lower risk of the disease. Meanwhile, French researchers measured CLA levels in the breast tissues of 360 women. Once again, the women with the most CLA had the lowest risk of cancer. In fact, the women with the most CLA had a staggering 74% lower risk of breast cancer than the women with the least CLA.

The most natural and effective way to increase your intake of CLA is to eat the meat and dairy products of grassfed animals.

(A. Aro et al, Kuopio University, Finland; Bougnoux, P, Lavillonniere F, Riboli E. "Inverse relation between CLA in adipose breast tissue and risk of breast cancer. A case-control study in France." Inform 10;5:S43, 1999)

Eggs from free-range hens are higher in folic acid and vitamin B12

Now there's another good reason to purchase eggs from pastured poultry farmers: you may be getting more folic acid and vitamin B12, two very important vitamins. This information comes from a British study published in 1974. At the time, British consumers were concerned about the trend toward factory farming. Specifically, they thought factory eggs might not be as nutritious as eggs from free-ranging birds. An elaborate study confirmed their suspicions. The eggs from free-range hens contained significantly more folic acid and vitamin B12, as you can see by the graph below.

The researchers also looked for differences in the fatty acid content of the eggs but did not find any. Now we know why. In the 1970s, little was known about the benefits of omega-3 fatty acids, so the researchers didn't even bother to look for them in the eggs.

(A. Tolan et al, "Studies on the Composition of Food, The chemical composition of eggs produced under battery, deep litter and free-range conditions." Br. J. Nutrition , (1974) 31:185.)

The more milk a cow produces, the more dilute the vitamin content of her milk

The goal of the commercial dairy industry is to coax the maximum amount of milk out of each cow through a high-tech combination of selective breeding, confinement housing, synthetic hormones, and a high-energy grain diet. It has succeeded admirably. Today's super cows produce as much as 17,000 pounds of milk per cycle—20 times more milk than a cow needs to sustain a healthy calf. Unfortunately for consumers, the cow transfers a set amount of vitamins to her milk, and the greater her milk volume, the more dilute the vitamin content of the milk, especially vitamins E and beta-carotene. According to the journal article cited below, "It follows that continuing breeding and management systems that focus solely on increasing milk and milk fat yield will result in a steady dilution in the milk fat of these vitamins and antioxidants. "

Dairy cows raised on pasture and free of hormone implants produce less milk than commercial cows, but the milk is therefore richer in vitamin content. This is one of those times when less is more.

(Jensen, S. K. "Quantitative secretion and maximal secretion capacity of retinol, beta-carotene and alpha-tocopherol into cows' milk." J Dairy Res 66, no. 4 (1999): 511-22. )

Milk from grassfed cows has hidden benefits

Until recently, all of the experiments demonstrating the cancer-fighting properties of CLA (conjugated linoleic acid) have used synthetic CLA. To see whether the CLA that occurs naturally in cow's milk has similar cancer-fighting properties, researchers recently compared the two. They fed one group of rats butter that was high in CLA and fed another group of rats an equivalent amount of synthetic CLA. As one would expect, the natural CLA proved to be just as effective in blocking tumor growth as the man-made variety. (In both cases, cancer yield was reduced by about 50 percent.) However, the high CLA butter had an added benefit: the rats eating the butter accumulated even more CLA in their tissues than the rats fed an equivalent amount of synthetic CLA. The reason? Researchers believe that the rats were converting another "good" fat found in the butter, trans-vaccenic acid or TVA, into CLA, giving them a second helping of this cancer-fighting fat. (Click here for more information about TVA.)

(Ip, C., S. Banni, et al. (1999). "Conjugated Linoleic Acid-Enriched Butter Fat Alters Mammary Gland Morphogenesis and Reduces Cancer Risk in Rats." J Nutr 129(12): 2135-2142.)

New Zealanders try to satisfy Japanese market and lose valuable nutrients

Japanese importers place a premium on beef with ultra-white fat, which is difficult for New Zealand ranchers to achieve because they fatten their cattle on pasture. (Grass is rich in the antioxidant vitamin beta-carotene, which lends a healthy, creamy color to meat fat.) In a recent experiment, New Zealand researchers experimented with taking cattle off pasture and fattening them American-style on grain. Because grain is more expensive in New Zealand than it is in the States, grain-feeding was limited to less than 2 months. The experiment failed. The fat color did not change appreciably, even though serum levels of beta-carotene dropped 97 percent. What's more, 1) the animals weighed less than animals that were allowed to stay on pasture, 2) their meat was tougher, and 3) the meat lost more moisture when cooked.

The scientists concluded that animals need to be fed grain for a longer period of time to use up all the beta-carotene stored in the fat. Also, longer grain-feeding is required to overcome the initial weight loss of cattle that are switched from pasture to a feedlot diet. The increased toughness was unexpected and without explanation.

("Short-term Grain Feeding and its Effect on Carcass and Meat Quality." Proceedings of the New Zealand Grasslands Association 1997. 57:275-277. )

Pastured Poultry Get a Bounty of Vitamin E from Grass

Standard poultry feed is supplemented with small amounts of vitamin E. But as you can see by the graph below, it doesn't come close to the bounty of vitamin E that chickens glean from fresh pasture. This vitamin E gets passed on to the consumer. An egg from a pastured hen has 30 percent more vitamin E than the kind you buy in the supermarket.

(Lopez-Bote et al, "Effect of free-range feeding on omega-3 fatty acids and alpha-tocopherol content and oxidative stability of eggs." Animal Feed Science and Technology , 1998. 72:33-40.)

Grassfed meat has a similar fat profile to wild game

When cattle are free to forage on their natural diet of grass, their meat is almost as lean as wild game. The graph below shows that grassfed beef has an overall fat content similar to antelope, deer, and elk.

This second graph shows that grain-fed beef has a much higher ratio of omega-6 to omega-3 fatty acids than wild game or grass-fed beef. A high ratio of omega-6 to omega-3 fatty acids has been linked with an increased risk of cancer, cardiovascular disease, allergies, depression, obesity, and auto-immune disorders. (Simopoulos and Robinson, The Omega Diet, published by HarperCollins in 1999.) A ratio of four or lower is considered ideal. The ratio in grain-fed beef is more than 14 to 1. In grassfed beef, it is approximately two to one.

(Data for both graphs comes from G.J. Miller, "Lipids in Wild Ruminant Animals and Steers." J. of Food Quality , 9:331-343, 1986.)

Feedlot cattle fattened on stale gummy bears

Some commercial feedlots feed stale candy to cattle in an effort to reduce costs. According to a recent review, milk chocolate and candy "are often economical sources of nutrients, particularly fat. They may be high in sugar and/or fat content. Milk chocolate and candy may contain 48% and 22% fat, respectively. They are sometimes fed in their wrappers. Candies, such as cull gummy bears, lemon drops, or gum drops are high in sugar content." The article recommends that "upper feeding limits for candy or candy blends and chocolate are 5 and 2 lb. per cow per day, respectively."

As long as beef producers are not accountable for the ultimate nutritional value of the meat, they will continue to formulate feedlot diets on a least cost basis and American consumers will continue to eat meat that is artificially high in fat and low in vitamin E, beta carotene, omega-3 fatty acids, and CLA.

(" By-Product Feedstuffs in Dairy Cattle Diets in the Upper Midwest ." Randy D. Shaver, Ph.D.

Associate Professor, Extension Nutritionist, Department of Dairy Science, College of Agricultural and Life Sciences, University of Wisconsin)

Grassfed Jerky

Beef and buffalo jerky fit well into a busy lifestyle. Jerky needs no refrigeration and can be easily tucked into a pocket, purse, or lunch bag to provide a satisfying, high-protein snack. When the jerky is made from the meat of grassfed animals, you're also getting superior nutritional value and no questionable additives.

If you're purchasing grassfed meat in quantity, consider making your own jerky. Be aware, however, that most traditional recipes do not specify the high temperatures necessary to eliminate the risk of E. coli and other pathogenic organisms. To solve the problem, food scientists from Colorado State University Cooperative Extension developed three different recipes for making safe jerky at home. You'll find the recipes on line at SafeFood Rapid Response Network.

No time to make jerky? Order it ready made from one of five different suppliers in the Eat Wild Pastured Products Directory (Click on the directory and then use your browser to search in the page for the word "jerky.")

Feed them grass, not grease!

In yet another short-sighted experiment, researchers at Washington State University are feeding recycled restaurant grease to feedlot cattle in an attempt to raise the CLA levels of their meat. Although grease will indeed enhance CLA levels, it cannot compete with grass when the total nutritional value of the meat is taken into consideration. Meat from cattle raised on grass and legumes is not only five times higher in CLA than meat from feedlot cattle, it is also higher in vitamin E, beta carotene, and omega-3 fatty acids. Also, restaurant grease is high in a type of fat called "linoleic acid" or LA that is known to stimulate tumor growth. Although grease-fed cattle will have more of the cancer-fighting CLA, they will also have higher levels of the cancer-promoting LA, perhaps canceling out the anticipated benefits.

Comments : As long as researchers focus on artificial ways to raise CLA levels in animals, we will continue to have beef that is nutritionally inferior in other areas. We will also be plagued with all the problems linked with the feedlot industry including nutrient leaching, odor, diseased animals, and the indiscriminate use of growth promoting hormones and antibiotics.

Grassfed bison — the original "Happy Meal?"

Martin Marchello at the Carrington Research Extension Center has found that grassfed bison have as much as four times more selenium (an essential trace mineral) than grainfed bison. Eating just three ounces of grassfed bison, for example, can give you over 100 mcg. of selenium, which is several times the daily minimum requirement.

Most of the selenium research has focused on its potential to reduce the risk of cancer, but a 1990 study found that selenium also promotes a sunnier disposition! In this study, volunteers were given either 100 micrograms of selenium or a sugar pill. Those who were given the selenium noticed an improved mood in just two weeks. Eating a small portion of grassfed bison on a daily basis should produce the same results.

(Benton, D. and R. Cook (1990). "Selenium supplementation improves mood in a double-blind crossover trial." Psychopharmacology 102(4): 549-50.)

New findings on CLA clarify the benefits of meat and dairy products

Conjugated linoleic acid or CLA has demonstrated a multitude of benefits in animal studies, including fat reduction, increase in lean muscle mass, reduced risk of diabetes, reversal of arteriosclerosis, and a marked reduction in tumor growth.

Many people do not realize, however, that there are 16 different types of CLA, each with a slightly different molecular shape. New research reveals that each type of CLA has a different set of benefits. The type of CLA most abundant in meat and dairy products (referred to by chemists as "cis-9, trans-11, CLA") appears to be the champion cancer fighter. Compared with another common type of CLA (trans 10, cis 12, CLA) it was a third more effective in blocking the growth of human cancer cells. (78% versus 58% reduction)

But the type of CLA found in meat and dairy products does not appear to reduce fat or increase lean muscle mass in humans. (That property is linked with trans 10, cis 12, CLA)

It will be some time before researchers match each type of CLA with its particular benefits.

(Information gleaned from abstracts presented at the 91st American Oil Chemists Society April 25-28, 2000 annual meeting. Special supplement to Inform , vol 11, no 5, 2000)

French cheese has more CLA than ordinary American cheese

French cheeses are among the most carefully crafted and coveted in the world. Now there's another reason to seek them out: they're especially high in cancer-fighting CLA . A 1998 survey found that CLA levels in French cheese range from 5.3 to 15.8 mg/g of fat. American cheese from conventional dairies has half this amount, with levels ranging from 2.9 to 7.1. The reason? Typically, American dairies raise their cows in confinement and feed them a grain-based diet. French dairies are more likely to raise their cows on pasture, resulting in naturally high levels of CLA

Fortunately, cheese from American pasture-based dairies has the same CLA advantage as French cheese. Search the Eat Wild Pastured Products Directory for cheese suppliers and treat yourself to an extra helping of CLA.

(JAOCS 75, 343­352 (1998))

TVA — yet another good fat in grassfed products?

Evidence is mounting that dairy products from grassfed cows supply yet another "good" fat to our diet---trans-vaccenic acid or TVA. Technically, TVA is classified as a "trans-fatty acid," a type of fat nutritionists tell us to avoid. But TVA appears to behave differently from the man-made fat that comes from the hydrogenization of vegetable oil. Unlike the trans-fatty acids found in fast foods and margarine, TVA is not linked with an increased risk of cardiovascular disease and may help inhibit tumor growth and obesity.

Interestingly, TVA may perform these feats by being converted into CLA in our own bodies. In fact, dairy scientist David Schingoethe from South Dakota State University suggests that eating diary foods high in TVA may be a more effective way to increase CLA levels than ingesting CLA itself.

Schingoethe and colleagues are experimenting with increasing TVA in dairy cows by feeding them fish meal and soybeans. But raising cows on fresh pasture and withholding all grain may prove just as effective. In fact, grassfed cows produce milk that is naturally high in both CLA and TVA, a potentially lifesaving combination. Stay tuned!

The Irish are making the most of their "unfair" advantage

Milk from grassfed Irish cows is 2–3 times higher in conjugated linoleic acid (CLA) than milk from grainfed American cows. Experiments are underway in Ireland to increase this CLA advantage. Recent experiments show that feeding oilseeds to grassfed dairy cows boosts their CLA production even more. Rapeseeds (the seeds that make canola oil) increase the CLA content of the milk an extra 60%. (To read more, refer to "Milk and Dairy Products for Better Human Health," by D. McDonagh, et al.)

The Irish get added health benefits from their grassfed beef as well, according to a soon-to-be-published study. Compared with animals fed supplemental grain, meat from cattle raised on pasture alone was lower in saturated fat, but higher in the "good fats," including monounsaturated fats, omega-3 fats, and CLA. Commented the researchers, "These data indicate that many Irish beef producers, due to their grass-based production systems, have a natural advantage in producing beef that is more beneficial to human health than beef produced from concentrate-based systems."

(For study details, refer to R&H Hall Technical Bulletin Issue No. 4

(French, P., Stanton, C., Lawless, F., O'Riordan, E.G., Monahan, F., Caffrey, P.J. and Moloney, A.P. 1999a. Fatty acid composition, including conjugated linoleic acid, of intra-muscular fat from steers offered grazed grass, grass silage or concentrate-based diets. Journal of Animal Science . Submitted)

The deadliest form of E. Coli is more common than originally thought. Fortunately, grassfed animals are much less likely to transmit the disease.

A study in the March 28th, 2000 issue of the Proceedings of the National Academy of Sciences reports that as many as one out of every three cattle may play host to the deadliest strain of E. coli bacteria ( 0157:H) This is ten times higher than earlier estimates.

As explained in more detail in Why Grassfed Is Best! , feeding cattle their natural diet of grass instead of grain greatly reduces the risk of disease transmission. Why? First, it keeps the overall bacteria count low. Second, it prevents the bacteria from becoming acid resistant. Acid-resistant bacteria are far more likely to survive the acidity of our normal digestive juices and cause disease. The first graph below illustrates the absolute numbers of E. coli bacteria found in grassfed versus grainfed animals. The second graph shows how many of the bacteria are likely to withstand our gastric juices. (Note: Grassfed animals have so few acid-resistant bacteria that the number fails to register on the scale of the graph.)

One of the lead researchers on the project, USDA microbiologist James Russell, told a reporter for Science Magazine , "We were absolutely shocked by the difference. WE never found an animal that didn't agree with the trend."

You should still take the normal precautions when handling and cooking grassfed meat, however. As few as ten E. coli bacteria can cause disease in people with weakened immune systems.

(Diez-Gonzalez, F., et al. (1998). "Grain-feeding and the dissemination of acid-resistant Escherichia coli from Cattle." Science 281, 1666-8.)

Consumers are searching for healthier eggs

Pastured poultry producers take heart: Consumers are finally getting the message that some eggs are better than others. In 1999, sales were up 50% for "all natural" eggs and 37.5% for "organic" eggs, according to Alan Andrews, an industry analyst. The fact that specialty eggs cost about twice as much as ordinary eggs ($2.20 versus $1.09 a dozen) has not been a deterrent. Andrews predicts that "this segment will see accelerated growth in 2000 and may hit 50MM units."

(" Retail Fresh Eggs: Which Came First, Increased Consumption or Increased Sales ?" by Alan Andrews, Pactiv Corporation.)

Switching to grassfed products helps balance the essential fats in your diet

There are two types of fats that are essential for your health—omega-6 and omega-3 fatty acids. The typical western diet is overloaded with omega-6 fatty acids and deficient in omega-3s, upsetting a critical balance. Look at the graph below and you will see that fresh pasture has two times more omega-3 than omega-6 fatty acids. Grain and soy, on the other hand, have far more omega-6s than omega-3s.

Therefore, when you switch to grassfed products, you are helping to correct the gross imbalance in the western diet. Eating a balanced ratio of essential fatty acids is linked with a lower risk of cancer, heart disease, diabetes, obesity, and mental disorders. (To learn more about this essential balance, read The Omega Diet by Simopoulos and Robinson, HarperCollins 1999.)

( US Dairy Forage Research Center, 1995 Research Summaries.)

Some types of cheese have more CLA than others

The way that cheese is made influences its CLA (conjugated linoleic acid) content. In general, the longer cheese is aged, the lower the CLA. Thus, hard cheeses such as Parmesan and Romano tend to have less CLA than softer cheeses such as cream cheese, cottage cheese, feta, farmer's cheese, ricotta, and Brie. In addition, cheese that is aged through "bacterial surface ripening" (Brick and Muenster) has more CLA than cheese that does not go through this process. Finally, a serving of high-fat cheese will have more CLA than a similar serving of low-fat cheese. (The CLA is measured in terms of grams of CLA per gram of total fat; the more total grams of fat in a serving of cheese, the more CLA it will have Reduced fat swiss is an anomaly, for unknown reasons..)

The table below shows CLA levels in cheese purchased at a grocery store in 1992. In all likelihood, the milk came from confinement dairy operations. If the milk had come from grassfed animals, the CLA content would have been five times higher.

(Chin et al, "Dietary Sources of Conjugated Dienic Isomers of Linoleic Acid, a Newly Recognized Class of Anticarcinogens." J. of Food Composition and Analysis 5:185-197 1992)

Switching from grainfed to grassfed meat is a healthy, natural way to lose weight

Obesity has reached epidemic proportions in the United States, with one out of every two adults burdened by excess weight. To help trim the fat, Procter and Gamble has given us Olestra, "the no-fat cooking oil with the full-fat flavor." There are a couple of problems with Olestra. First, it cuts down on your body's absorption of beta-carotene and vitamin E. Second, it can cause "bloating, cramping, nausea, and loose stools or diarrhea."

Nature has given us a healthier alternative to weight control—eat meat from animals raised on fresh pasture. Meat from grassfed animals has about half the fat as meat from grainfed animals and significantly fewer calories. It also gives you a bonus supply of vitamins E, A, D, and beta-carotene.

(Burton P. Koonsvitsky et al, "Olestra Affects Serum Concentrations of Alpha-Tocopherol and Carotenoids" J of Nutrition , Vol. 127 No. 8 August 1997, pp. 1636S-1645S)

Chefs from fine restaurants pay a premium for grassfed poultry and meat

If people haven't tasted grassfed meat, they wonder how it's going to taste. "Terrific!" say a growing number of chefs. Kerry Engel, a rural development specialist, surveyed executive chefs from six, high-end hotels, restaurants and catering businesses. He reports that "a few meat products that the chefs specifically inquired about include free-range poultry and grassfed meats and ducks. They're especially interested in unusual, exciting and new specialty products." He found that the chefs were also committed to supporting local farmers. "They'll pay 10 per cent more for regional products if the supply meets their specifications."

Help spread the word. Ask for grassfed (range-fed) meat the next time you're dining out!

Grassfed lambs have more lutein

The more that nutritionists learn about naturally occurring antioxidants, the more they like lutein. Lutein is closely related to beta-carotene, but is absorbed more readily. Lutein reduces the risk of macular degeneration (a leading cause of blindness) and may also help prevent breast and colon cancer.

Meat from sheep raised on pasture has twice as much lutein as meat from grain-fed sheep—yet another nutritional advantage of raising animals naturally.

(Kruggel, W.G., "Influence of sex and diet on lutein in lamb fat." J of Animal Science 54: 970-975, 1982.)

Not so fast, FDA!

In 1993, when the Food and Drug Agency approved the use of synthetic hormones to increase milk production in dairy cows, the FDA assured a worried public that recombinant bST would not diminish the nutritional value of the milk. In an interview, Commissioner David A. Kessler, M.D., stated that "there is virtually no difference in milk from treated and untreated cows. In fact, it's not possible using current scientific techniques to tell them apart."

Seven years later, there is new evidence that synthetic hormones reduce levels of conjugated linoleic acid or CLA in beef, depriving consumers of a naturally occurring and potentially lifesaving substance. It is not known at this time whether bST has a similar effect on milk products. Nonetheless, this is yet another example of researchers altering a natural product before fully understanding its many benefits.

(Fritsche S, Rumsey TS, Yurawecz MP, Ku Y, Fritsche J. “Influence of growth promoting implants on fatty acid composition including conjugated linoleic acid isomers in beef fat. Eur. Food Res. Technol. 212:621-629 (2001))

Afternoon hay may be better than morning hay, but fresh grass is best!

Nothing beats fresh pasture for nutritional value. Once the grass is cut and dried, there is a dramatic decline in vital nutrients, including omega-3 fatty acids, vitamin E, and the carotenes (beta-carotene and related antioxidant vitamins.) The graph below shows the difference in carotene content between fresh Bermuda grass and the same grass that has been field dried.

In the winter months or other times of year when the grass is dormant, even grassfarmers must rely on stored forages such as hay. But, typically, the animals are harvested in the early fall when the animals are fresh from green pasture. This insures that their meat will have its full allotment of health-enhancing vitamins. Feedlot animals never eat living grass.

(Bailey, C.A. and B.H. Chen, "Research Note: Carotene and Zanthophyll Changes During Growth and Processing of Turf Burmudagrass." Poultry Science , 1988. 67:1644-6.)

Egg yolks are the richest known source of lutein and zeaxanthin, essential vitamins not found in your multi-vitamin tablet

Eggs are gaining new respect from nutritionists, partly for their abundance of two carotenes --- lutein and zeaxanthin. These antioxidant vitamins are essential for the protection of the macula, an area of the retina that provides our best central vision. Eggs are the richest known source. "Macular degeneration," the term for damage to this area of the retina, is the leading cause of blindness in people over 55 years of age. Lutein and zeaxanthin protect the macula from the destructive effects of light. The deeper the yellow-orange color of yolks, the more lutein and zeaxanthin they contain and the more eye-protection they offer.

There is also new evidence linking lutein and zeaxanthin with a lower risk of colon cancer. According to a recent study, "Of all the carotenoids investigated, only lutein and zeaxanthin showed a protective effect against colon cancer, with an enhanced effect in younger people."

(Slattery, M. L., Benson, J., Curtin, K., Ma, K. N., Schaeffer, D., and Potter, J. D. (2000). Am J Clin Nutr 71, 575-82.)

Grassfed products supply much needed vitamin E

Researchers at the Centers for Disease Control recently determined the vitamin E status of 16,000 American men and women. Twenty-percent per cent of white Americans, 41 per cent of African Americans, and 28 per cent of Mexican Americans were deficient in vitamin E. Vitamin E deficiencies have been linked with diabetes, immune disorders, AIDS, muscle damage in exercise, Parkinson's disease, eye diseases, and lung and liver diseases. As you can see by several of the posts below, switching to the products of animals raised on grass (which is far richer in vitamin E than grain) would help prevent this widespread deficiency. (Ford, Earl S. and Sowell, Anne. "Serum alpha-tocopherol status in the United States population: findings from the Third National Health and Nutrition Examination Survey." American Journal of Epidemiology , Vol. 150, August 1, 1999, pp. 290-300.)

Medical "experts" promulgate the myth that eggs from pastured poultry are no better than supermarket eggs

Many people turn to internet websites for their health information, and few sites are as highly regarded as the Mayo Clinic Health Oasis site which professes to offer "Reliable information for a healthier life." (http://www.mayohealth.org/index.htm) In a recent posting, the Mayo Clinic experts proclaimed, "Whether hens are raised free-range or in cages has no effect on the nutrients in the eggs they lay," and, then later on in the same article, "Feed and yolk color don't alter the nutritive content of the egg."

The experts should be more thorough in their research. As you will see by the posts below and by reading Why Grassfed Is Best! , eggs from pastured poultry are higher in omega-3 fatty acids, vitamin E, and vitamin A. Meanwhile, they are lower in total fat, saturated fat, and cholesterol. In addition, there is a direct relationship between feed, yolk color, and the nutrient content of the egg. The more orange the yolk, the higher the level of health-enhancing carotenoids. Compared to supermarket eggs, eggs from pastured poultry are a vivid yellow/orange—proof of a richer store of disease-fighting carotenes.

(Bornstein, S. and I. Bartov (1966). "Studies on egg yolk pigmentation. I. A comparison between visual scoring of yolk color and colorimetric assay of yolk carotenoids." Poult Sci 45(2): 287-96.)

How researchers determine what we eat

When animals are removed from their natural habitat, they are at the mercy of humans for everything they eat. Regrettably, very little research is aimed at recreating what the animals would normally glean in the wild. Instead, the goal is to create the lowest cost diet that will maintain the highest possible production levels. This "least cost production" mentality will prevail as long as consumers remain ignorant of the many compromises involved.

For example, a team of researchers determined that "the vitamin E requirement norm of laying hens for consumer egg production is achieved at a vitamin E content of 7 mg/kg laying hen feed. The supplement of synthetic antioxidant is unnecessary." By contrast, pastured poultry have the luxury of foraging for greens that have as much as 200 mg/kg of vitamin E. This extra helping of vitamin E may not increase egg production, but it does yield healthier eggs for the consumer. Savvy consumers are becoming more aware of these invisible differences.

(Richter, G., I. Rodel, et al. (1985). "Evaluation of laying-hen feed with varied vitamin E and antioxidant supplementation.." Arch Tierernahr 35(10): 707-14.)

TLC increases meat tenderness

Many people assume that the degree of marbling in meat is a major determinant of tenderness. Not so. Marbling accounts for only 10 percent of the variability in tenderness. There are numerous other factors involved, including the amount of stress animals are subjected to prior to slaughter. Researchers in New Zealand and Australia report that beef is consistently on the tender end of the scale when pre-slaughter stress is minimized, regardless of breed. Read "The Meat Tenderness Debate."

Eggs from pastured layers are higher in omega-3 fatty acids and vitamin E

In a recent study, one group of chickens was confined indoors (the conventional system) and another was allowed to free-range. Both groups were fed the same commercial mixed diet. The chickens that were able to add grass to the menu produced eggs that that were higher in omega-3s and alpha-tocopherol (vitamin E.) Both omega-3 fatty acids and vitamin E have been linked with lower rates of cancer and cardiovascular disease in humans. (Lopez-Bote et al, "Effect of free-range feeding on omega-3 fatty acids and alpha-tocopherol content and oxidative stability of eggs." Animal Feed Science and Technology , 1998. 72:33-40.)

Red clover increases CLA levels in the milk of grassfed dairy cows

The type of grasses and legumes growing in a pasture can influence the amount of CLA in cow's milk. When dairy cows grazed pasture that contained 20 percent red clover, they produced 50 percent more cancer-fighting, fat-busting CLA than cows that grazed on grasses alone. (Search for the study titled, "Paddocks containing red clover compared to all grass paddocks support high CLA levels in milk.")

Milk from cows that graze on intensively managed pasture has fewer undesirable bacteria

Management Intensive Grazing or "MIG" is the practice of shifting livestock from paddock to paddock on a frequent basis to enhance the yield and quality of the pasture. Milk from cows raised under this system was found to be lower in bacterial count than milk from cows raised in standard confinement dairies. (Goldberg, J. J., E. E. Wildman, et al. (1992). "The influence of intensively managed rotational grazing, traditional continuous grazing, and confinement housing on bulk tank milk quality and udder health."

Cattle are smart grazers

Canadian researchers compared the nutrient value of randomly selected grass clippings with the grass the cattle themselves selected. Invariably, the cattle selected grass that was higher in protein and mineral content. Judging by their results, the researchers cautioned that a standard analysis of pasture grasses is likely to underestimate the actual amount of nutrients that cattle glean from the pasture. (J. D. Poppet al, "Nutrient selection by cattle from grass and grass/legume pastures."

(Canadian Journal of Animal Science 79 (3) 391-5. September 1999)

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.)

Consumers will pay more for omega-3 enriched eggs

In a survey of 500 Texans, 60% were willing to pay $1.00 more per dozen if the eggs were rich in omega-3s. Eggs from pastured hens have 2 to 20 times more omega-3s. (The amount varies depending on the quality of the pasture and the omega-3 content of the supplemental feed.)

(Elswyk, M.E. et al, "Poultry-based alternatives for enhancing the omega-3 fatty acids content of American diets." World Rev Nutr Diet, 1998. 83:102-115.)

The excess fat on grain-fed cattle costs the meat industry billions of dollars a year

To achieve marbled beef, feedlot cattle are fed a high-grain diet. This results in a significant amount of external fat that has to be trimmed away. Consumers trim away yet more fat when they bring the meat home. In 1973, the cost of "producing, shipping, and trimming the excess fat on beef alone was more than $2 billion." One wonders how much is spent on this superfluous fat today.

(Pierce, John C., "The Federal Grading System for Animal Products.)

Wild turkeys thrive on grass, bugs, berries, seeds, and nuts

Turkeys raised on pasture have a diet that resembles their original diet. Zoologists studying wild turkeys found that "the youngsters instinctively peck at moving things - which are usually protein-rich bugs or larvae." While adult turkeys "prefer grass and other plant leaves, along with berries and bugs." For more information, read "Turkeys' Success Won't Trigger A Grouse Egress."

Sheep are the CLA winners

Dr. Gerhard Jahreis from the Institut Ernaehrung und Umwelt in Germany has studied the CLA content of human milk and milk from a variety of animals. He reports that horses have the lowest CLA content and sheep the highest. Human milk is in the middle. (Mare's milk < sow's milk < human milk < goat's milk < cow's milk < ewe's milk.)

There are fewer than 100 sheep dairy farms in the United States (we imported 66 million pounds of sheep's milk cheese in 1994, valued at $118 million.) With this new finding about CLA, perhaps more US farmers will consider milking sheep.

(Jahreis, G. et al, The potential anticarcinogenic conjugated linoleic acid in milk of different species: cow, goat, ewe, sow, mare, woman." Nutr Res 1999. 19:1541-9.)

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.)

Agribusiness underestimates the consumer revolt against hormone-implanted meat

Sometimes it helps to look at an issue from the other side of the fence. Here's a paragraph excerpted from an on-line publication of the beef industry about the economic benefits of implanted synthetic hormones. "'There's probably nothing else we can do chute-side with a critter that is as economically important as a quality implant job,' says Gerry Kuhl, extension feedlot specialist at Kansas State University (KSU). For round-numbers perspective, Kuhl explains implanting calves adds 15-25 lbs. to weaning weight. A single implant in the stocker pasture is worth 15-40 lbs., while implants in the feedlot routinely serve up an extra 30-40 lbs. . 'That's a response we can't afford to ignore, given the narrowing profit margins," says Kuhl.'"

Grassfarmers have a refreshingly different approach to encouraging growth in their livestock. Rather than implant their animals with hormones, they plant their fields with high quality forage. As in nature, the richness of the environment—not drugs—determines the growth rate of grassfed animals.

Grassfed animal products have a bonus supply of vitamin E

The chart below shows the relative amounts of vitamin E in corn and grass. As you can see, when animals are raised on fresh pasture, they get considerably more of this important vitamin. When consumers choose grassfed products, they, too get an extra helping of this immune-boosting, age-defying antioxidant. To learn more, read "Vitamin E Requirements for Protection of Dairy Cows Against Infections at Parturition."

Soft cheese has more CLA than aged cheese

All cheese made from the milk of grassfed cows is rich in conjugated linoleic acid (CLA). However, the cheese making process itself can increase or decrease this amount. In a comprehensive survey, the highest amounts of CLA were found in soft cheeses aged approximately three months. Longer aging periods reduced this highly desirable fat.

(Chin, S. F. et al (1992)). "Dietary Sources of Conjugated Dienoic Isomers of Linoleic Acid, a Newly Recognized Class of Anticarcinogens." J of Food Composition 5: 185-97.)

Finishing lambs on pasture cuts costs and enhances the quality of the meat

According to this North Carolina study, lambs raised on alfalfa pasture had "higher carcass weight average dressing percentage, yield grade and carcass value (P<<.05) than those fed on the grain-based ration. . . The high quality carcasses were produced at a much reduced cost as compared to traditional feeding management." All told, the net return for the lambs raised on pasture was $15.97/head higher. For more details, read Use Of Alfalfa Pasture For Finishing Lambs.

In a second grazing experiment, meat from lambs finished on pasture had 14 percent less fat and 8 percent more protein than grain-fed lambs. Click here for details of this study.

Turkeys make CLA, too

CLA (conjugated linoleic acid) is highest in products from grazing animals on a diet of fresh pasture, and it is very low in non-ruminants such as chickens and pigs. But turkeys appear to be an exception, having about 2.5 mg of CLA per gram of fat. (For comparison, chickens have 0.9 and pigs 0.6 mg. per gram of fat.) To date, no one has tested the CLA content of turkeys raised on pasture rather than in confinement, an experiment that begs to be done. It is possible that turkeys with a significant amount of greens in their diet will have even more CLA.

(Chin, S. F. et al. (1992)). "Dietary Sources of Conjugated Dienoic Isomers of Linoleic Acid, a Newly Recognized Class of Anticarcinogens)

Cows that graze on "ecologically managed" pasture may have more CLA

Raising dairy cows on fresh pasture instead of a standard dairy diet increases the CLA content of their milk five-fold. Now there is some evidence that grazing on organic pasture may boost the CLA even further. In a study conducted in Germany, cows on organic pasture had almost twice as much CLA as those grazing on a nearby, non-organic farm. More research is needed.

(Jahreis, G. et al. (1997). "Conjugated linoleic acid in milk fat: high variation depending on production system." Nutrition Research 17(9): 1479-1484.)

Finishing cattle on fresh pasture increases the omega-3s in their meat more than fishmeal

Researchers have been laboring diligently to try to increase the omega-3 content of beef. In a 1998 study, letting cattle forage on fresh pasture alone resulted in higher levels of omega-3 fatty acids than feeding them a diet that contained 10% fishmeal for 168 days.

For more information, see: I.B. Mandell et al, The Return of Omega-3 Fatty Acids into the Food Supply, World Rev Nutr Diet, 83:144-59, 1998.

Once again, Nature's original plan is proving to be the better plan.

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.

Meat from grassfed cattle is four times higher in vitamin E

In addition to being higher in omega-3s, CLA, and beta-carotene, grassfed beef is much higher in vitamin E. The graph below shows vitamin E levels in meat from: 1) feedlot cattle, 2) feedlot cattle given high dose supplements of 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. The reason for the very high vitamin E content in the meat of grassfed cattle is the very high vitamin E content in fresh grass. (Scan down for earlier postings on vitamin E levels in animal feed.)

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 people tend to be deficient in vitamin E.

("Dietary supplementation of vitamin E to cattle to improve shelf life and case life of beef for domestic and international markets." G.C. Smith Colorado State University, Fort Collins, Colorado 80523-1171)

1. Rule, D. C., K. S. Brought on, S. M. Shellito, and G. Maiorano. "Comparison of Muscle Fatty Acid Profiles and Cholesterol Concentrations of Bison, Beef Cattle, Elk, and Chicken." J Anim Sci 80, no. 5 (2002): 1202-11.

2. Davidson, M. H., D. Hunninghake, et al. (1999). "Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial." Arch Intern Med 159(12): 1331-8. The conclusion of this study: ". diets containing primarily lean red meat or lean white meat produced similar reductions in LDL cholesterol and elevations in HDL cholesterol, which were maintained throughout the 36 weeks of treatment."

3. Siscovick, D. S., T. E. Raghunathan, et al. (1995). "Dietary Intake and Cell Membrane Levels of Long-Chain n-3 Polyunsaturated Fatty Acids and the Risk of Primary Cardiac Arrest." JAMA 274(17): 1363-1367.

4. Simopolous, A. P. and Jo Robinson (1999). The Omega Diet . New York, HarperCollins. My previous book, a collaboration with Dr. Artemis P. Simopoulos, devotes an entire chapter to the vital role that omega-3s play in brain function.

5. Rose, D. P., J. M. Connolly, et al. (1995). "Influence of Diets Containing Eicosapentaenoic or Docasahexaenoic Acid on Growth and Metastasis of Breast Cancer Cells in Nude Mice." Journal of the National Cancer Institute 87(8): 587-92.

6. Tisdale, M. J. (1999). "Wasting in cancer." J Nutr 129(1S Suppl): 243S-246S.

7. Tashiro, T., H. Yamamori, et al. (1998). "n-3 versus n-6 polyunsaturated fatty acids in critical illness." Nutrition 14(6): 551-3.

8. Duckett, S. K., D. G. Wagner, et al. (1993). "Effects of time on feed on beef nutrient composition." J Anim Sci 71(8): 2079-88.

9. Lopez-Bote, C. J., R.Sanz Arias, A.I. Rey, A. Castano, B. Isabel, J. Thos (1998). "Effect of free-range feeding on omega-3 fatty acids and alpha-tocopherol content and oxidative stability of eggs." Animal Feed Science and Technology 72: 33-40.

10. Dolecek, T. A. and G. Grandits (1991). "Dietary Polyunsaturated Fatty Acids and Mortality in the Multiple Risk Factor Intervention Trial (MRFIT)." World Rev Nutr Diet 66: 205-16.

11. Dhiman, T. R., G. R. Anand, et al. (1999). "Conjugated linoleic acid content of milk from cows fed different diets." J Dairy Sci 82(10): 2146-56. Interestingly, when the pasture was machine-harvested and then fed to the animals as hay, the cows produced far less CLA than when they were grazing on that pasture, even though the hay was made from the very same grass. The fat that the animals use to produce CLA is oxidized during the wilting, drying process. For maximum CLA, animals need to be grazing living pasture.

12. Ip, C, J.A. Scimeca, et al. (1994) "Conjugated linoleic acid. A powerful anti-carcinogen from animal fat sources." p. 1053. Cancer 74(3 suppl):1050-4.

13. Aro, A., S. Mannisto, I. Salminen, M. L. Ovaskainen, V. Kataja, and M. Uusitupa. "Inverse Association between Dietary and Serum Conjugated Linoleic Acid and Risk of Breast Cancer in Postmenopausal Women." Nutr Cancer 38, no. 2 (2000): 151-7.