Many Americans are concerned about the wholesomeness of the food sold in the country's grocery stores. 'Factory farming' is a term used to describe the huge mono-crop fields or orchards, the miles of feedlots, and the huge confinement buildings where much of our produce and meat is raised. Grass fed beef and pork is a way to get healthier meat, support humane treatment of animals, and protect the environment.
A great deal of research has been done on beef to compare the meat from pasture-raised cattle with that from a feedlot. Pastured pork is a more recently introduced product, and it's hard to find the same information for it. Both animals are raised commercially in large numbers. Conventionally, steers are confined to feedlots, with no access to green grass. This causes them to grow them rapidly to desired size, to be tender, and to 'finish' them for market. Pigs, which grow very fast and convert feed to meat efficiently, are often raised in complete confinement and never have neither an interesting nor a comfortable life.
One important difference between pastured and feedlot beef is in the essential fatty acid content of the meat. Grass-fed meat has a much higher level of Omega-3 fatty acids, which are considered important for brain development and for heart health. Feedlot animals contain much less Omega-3 and a much higher level of Omega-6 fatty acids. Most Americans are low in Omega-3; the country has a high rate of heart disease.
Research has shown that grass-fed beef is not necessarily lower in total fat content than the product of feedlots. However, there are differences in the kind of fat in each meat. A fatty acid called CLA (conjugated linoleic acid) that helps the human body convert animal fats into energy rather than storing them in fat cells is higher in pastured meat; in fact, feedlot animals lose this fatty acid from their tissues as they consume their grain-based feed.
The Weston A. Price Foundation has sponsored tests on both kinds of meat, and the findings of gas chromatography studies are interesting. Feedlot meat contains an unnaturally high level of polyunsaturated fat, for instance. The Weston A. Price Foundation is dedicated to promoting whole, natural foods as a pathway to health.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
Pasturing animals is not only more humane, it's 'greener'. Factory farms are a major source of pollution, both to the air by producing vast quantities of 'greenhouse gases' and to waterways in run-off from the feedlots and barns. There are also many cases of rampant disease at factory farms, since close confinement is neither natural or healthy. Cows, pigs, and chickens allowed to roam free and forage for their food are happier and healthier.
Pastured animals are happier and healthier. This trend in sustainable, humane farming practices is worthy of support. It's also a healthier way to eat.
A great deal of research has been done on beef to compare the meat from pasture-raised cattle with that from a feedlot. Pastured pork is a more recently introduced product, and it's hard to find the same information for it. Both animals are raised commercially in large numbers. Conventionally, steers are confined to feedlots, with no access to green grass. This causes them to grow them rapidly to desired size, to be tender, and to 'finish' them for market. Pigs, which grow very fast and convert feed to meat efficiently, are often raised in complete confinement and never have neither an interesting nor a comfortable life.
One important difference between pastured and feedlot beef is in the essential fatty acid content of the meat. Grass-fed meat has a much higher level of Omega-3 fatty acids, which are considered important for brain development and for heart health. Feedlot animals contain much less Omega-3 and a much higher level of Omega-6 fatty acids. Most Americans are low in Omega-3; the country has a high rate of heart disease.
Research has shown that grass-fed beef is not necessarily lower in total fat content than the product of feedlots. However, there are differences in the kind of fat in each meat. A fatty acid called CLA (conjugated linoleic acid) that helps the human body convert animal fats into energy rather than storing them in fat cells is higher in pastured meat; in fact, feedlot animals lose this fatty acid from their tissues as they consume their grain-based feed.
The Weston A. Price Foundation has sponsored tests on both kinds of meat, and the findings of gas chromatography studies are interesting. Feedlot meat contains an unnaturally high level of polyunsaturated fat, for instance. The Weston A. Price Foundation is dedicated to promoting whole, natural foods as a pathway to health.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
Pasturing animals is not only more humane, it's 'greener'. Factory farms are a major source of pollution, both to the air by producing vast quantities of 'greenhouse gases' and to waterways in run-off from the feedlots and barns. There are also many cases of rampant disease at factory farms, since close confinement is neither natural or healthy. Cows, pigs, and chickens allowed to roam free and forage for their food are happier and healthier.
Pastured animals are happier and healthier. This trend in sustainable, humane farming practices is worthy of support. It's also a healthier way to eat.
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