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.
Much research has been done on beef that is produced without the use of grain. Fewer studies have been published on pork or chicken, but it's known that the animals raised on pasture are healthier and happier. Pigs will grow to market size in crowded pens, but it's a horrendous life for the animals to be confined from birth to slaughter. Pasturing pigs is a much more humane way to raise pork for human consumption.
Comparing grass-fed meat and tallow to that of a grain-finished animal is interesting. Research has found that the Omega-3 content of grass-fed is significantly higher than conventional meat, which has a greater concentration of Omega-6 fatty acids. Since most American diets are low, if not deficient, in Omega-3 fatty acids, which are important for heart and brain health, it make sense to try to get them wherever you can.
Contrary to what many consumers believe, grass-fed beef is not necessarily lower in total fat than conventional meat. However, there is a fatty acid that helps the body break down fat and burn it for energy called conjugated linoleic acid (CLA). While pasture-raised meat is well-supplied with CLA, feedlot-raised animals have almost none in their meat.
There are some interesting research findings online, from gas chromatography studies sponsored by the Weston A. Price Foundation, an organization that is dedicated to health through whole, untainted foods. This study examines polyunsaturated fats as well as saturated fats in beef, and compares feedlot meat to that from pasture-raised and finished animals.
For many consumers, it is enough to know that the animals they eat have not been fed conventional or genetically-modified grain, with consequent traces of chemicals and lower levels of vitamins and minerals. They also feel that naturally-raised animals are healthier. Many producers of pasture-raised animals also guarantee that no hormones or antibiotics have been used in the raising of the animals.
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.
More humane, natural production methods; healthier meat products; a cleaner environment. These are all goals worth supporting with our food dollars. Many consumers think grass-fed meat tastes better, too.
Much research has been done on beef that is produced without the use of grain. Fewer studies have been published on pork or chicken, but it's known that the animals raised on pasture are healthier and happier. Pigs will grow to market size in crowded pens, but it's a horrendous life for the animals to be confined from birth to slaughter. Pasturing pigs is a much more humane way to raise pork for human consumption.
Comparing grass-fed meat and tallow to that of a grain-finished animal is interesting. Research has found that the Omega-3 content of grass-fed is significantly higher than conventional meat, which has a greater concentration of Omega-6 fatty acids. Since most American diets are low, if not deficient, in Omega-3 fatty acids, which are important for heart and brain health, it make sense to try to get them wherever you can.
Contrary to what many consumers believe, grass-fed beef is not necessarily lower in total fat than conventional meat. However, there is a fatty acid that helps the body break down fat and burn it for energy called conjugated linoleic acid (CLA). While pasture-raised meat is well-supplied with CLA, feedlot-raised animals have almost none in their meat.
There are some interesting research findings online, from gas chromatography studies sponsored by the Weston A. Price Foundation, an organization that is dedicated to health through whole, untainted foods. This study examines polyunsaturated fats as well as saturated fats in beef, and compares feedlot meat to that from pasture-raised and finished animals.
For many consumers, it is enough to know that the animals they eat have not been fed conventional or genetically-modified grain, with consequent traces of chemicals and lower levels of vitamins and minerals. They also feel that naturally-raised animals are healthier. Many producers of pasture-raised animals also guarantee that no hormones or antibiotics have been used in the raising of the animals.
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.
More humane, natural production methods; healthier meat products; a cleaner environment. These are all goals worth supporting with our food dollars. Many consumers think grass-fed meat tastes better, too.
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When you are looking for information about grass fed beef and pork, visit our web pages online today. More details are available at http://www.crestwoodfarmsllc.com now.
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