Amercans are becoming increasingly better educated about healthy eating. We are slowly easing fats and sugars out of our diets, juicing our hearts out and crafting our fatty acid ratio into a healty omega-3:omega-6 ratio into a healthy 6 to 3. Now, the experts are telling us, we should be eating more grass-fed meat, as opposed to meat from cattle that has been raised on grain, and looking toward elk steaks online as the route to a healthier, more productive lifestyle.
The biological imperative behind the suggestion that grass-fed meat is better for you is that homo sapiens have not yet evolved the digestive enzymes that are required to break down the macromolecular nutrients found in grain-reared meat.
It turns out that what the meat-producing animal eats is important. Pasture- or grass-fed animals make better meat than their grain-fed cousins. There are compelling health, ethical and environmental arguments in favor of the pasture-raised option. While the protein composition of meat is genetically determined and does not vary depending on the diet of the consumer, the polyunsaturated fatty acid (PUFA) component depends on what the animal is fed.
There are three polyunsaturated fatty acids (PUFAs) that are essential to human health but that cannot be manufactured within the human body. These are omega-3 and omega-6. While both are essential, the ratio of one to the other is also very important. Omega-3 fatty acids help us to fight coronary artery disease, immune system disorders, arthritis, hypertension, cancer and others. These PUFAs need to be incorporated into the diet if we are to get the benefits from them.
Cattle fed on grass are also more lean than their cereal-consuming counterparts. Compared to their Fruit Loop-munching cousins, pasture fet cows also have a 7% total fatty acid content, compared to a scant 1% in grain-fed creatures.
Cows, sheep, deer and other animals that feed on grass are able to break it down and convert it into flesh, which humans are able to eat. Humans are unable to convert grass to anything useful. Therefore, eating grass-fed meat exposes us to a wider range of nutrients than we get from grain-fed beef.
The whole grass vs grain vibe has an ethical angle, as well. It takes a lot of acreage to plant enough grass to support the dietary habits of grass-fed cattle. Grain-fed beef can be crammed into smaller spaces called confined animal feed lots (CAFO). Grain-fed cattle are also subject to more bacterial infections than their counterparts who are raised on lush, green pastures. True. A hamburger made from infected beef can actually kill you.
Natural elk meat is protein-rich while at the same time being low in fats and cholesterol. Elk meet is dark red and has a strong, meaty flavor. Being naturaly tender, it is not necessary to marinate the meat before slapping it on the barbecue or into the frying pan.
The biological imperative behind the suggestion that grass-fed meat is better for you is that homo sapiens have not yet evolved the digestive enzymes that are required to break down the macromolecular nutrients found in grain-reared meat.
It turns out that what the meat-producing animal eats is important. Pasture- or grass-fed animals make better meat than their grain-fed cousins. There are compelling health, ethical and environmental arguments in favor of the pasture-raised option. While the protein composition of meat is genetically determined and does not vary depending on the diet of the consumer, the polyunsaturated fatty acid (PUFA) component depends on what the animal is fed.
There are three polyunsaturated fatty acids (PUFAs) that are essential to human health but that cannot be manufactured within the human body. These are omega-3 and omega-6. While both are essential, the ratio of one to the other is also very important. Omega-3 fatty acids help us to fight coronary artery disease, immune system disorders, arthritis, hypertension, cancer and others. These PUFAs need to be incorporated into the diet if we are to get the benefits from them.
Cattle fed on grass are also more lean than their cereal-consuming counterparts. Compared to their Fruit Loop-munching cousins, pasture fet cows also have a 7% total fatty acid content, compared to a scant 1% in grain-fed creatures.
Cows, sheep, deer and other animals that feed on grass are able to break it down and convert it into flesh, which humans are able to eat. Humans are unable to convert grass to anything useful. Therefore, eating grass-fed meat exposes us to a wider range of nutrients than we get from grain-fed beef.
The whole grass vs grain vibe has an ethical angle, as well. It takes a lot of acreage to plant enough grass to support the dietary habits of grass-fed cattle. Grain-fed beef can be crammed into smaller spaces called confined animal feed lots (CAFO). Grain-fed cattle are also subject to more bacterial infections than their counterparts who are raised on lush, green pastures. True. A hamburger made from infected beef can actually kill you.
Natural elk meat is protein-rich while at the same time being low in fats and cholesterol. Elk meet is dark red and has a strong, meaty flavor. Being naturaly tender, it is not necessary to marinate the meat before slapping it on the barbecue or into the frying pan.
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