Fuel Your Body With Nature's Best: Grass-Fed Beef

You've probably heard that grass-fed beef is better for the environment and for the animals than feedlot-finished beef. But how does it compare nutritionally?

Grass-fed meat is richer in omega-3 fatty acids and conjugated linoleic acid (CLA), which has anticancer properties. It also contains more vitamin E, an antioxidant, and more iron.

Natural and Wholesome

Beef is one of the most versatile and nourishing foods available. It can be used to make Instagram-famous lasagnas, the world’s best burger or a delicious taco dip. But when it comes to selecting beef for your family’s meals, you want to make sure you’re choosing a high-quality, nutrient-dense option.

Conventional CAFO cattle are fed a cocktail of corn feed, animal byproducts (including beef tallow which effectively causes mass cattle cannibalization), soy and protein supplements to fatten them up and produce more meat. This type of diet leads to lower levels of Omega 3 and higher amounts of Omega 6 fatty acids, which may increase the risk of heart disease and inflammatory diseases.

Grass-fed beef on the other hand, is naturally low in calories and has been shown to have a better Omega 3-to-6 ratio, plus higher levels of cholesterol-neutral stearic acid and more Vitamin E and B vitamins. It also contains more carotenoids and cancer-fighting antioxidants.

Nourishing

While beef is often thought of as a source of saturated fat, it contains many essential nutrients that support healthy bones, blood pressure and lipids. It also provides protein which is used for muscle growth and repair. Grass-fed meat is richer in Omega 3 fatty acids and CLA (conjugated linoleic acid), which has been linked to heart health benefits. Pound for pound, grass-fed beef has less total fat than grain-fed and is lower in calories.

A diet combining red meat from animals that have spent their entire lives out in the fields, like they were meant to and plenty of organic, non-GMO vegetables, is key to good health. When shopping for beef, keep in mind that grass-fed is a more nutritious option than meat from cows raised in CAFOs (concentrated animal feeding operations). It's also better for the environment and the cows themselves. The labeling laws are evolving, so check the labels before buying. Aim for "grass-fed" or "100% grass fed." "Grass-finished" is a newer label that means the beef was finished on pasture instead of in a CAFO.

Sustainable

For many health conscious and environmentally minded consumers, beef has become something of a culinary conundrum. After all, it takes huge amounts of energy and fossil fuels to feed animals a diet of grain in cramped feedlots.

Additionally, ruminants like cattle produce methane, which accounts for 14.5% of all greenhouse gas emissions. This has led some people to cut back on meat altogether in favor of fish or vegetables, while others are finding that grass-fed beef provides an alternative with a better story.

Grass-fed beef preserves pastureland, does not require chemical fertilizers or pesticides and regenerates valuable topsoil that is lost in row crop fields. Additionally, grazing allows water to soak into the ground, which prevents erosion and pollution of nearby rivers and streams. This is in stark contrast to conventional farm fields, which erode chemicals and fertile topsoil into waterways, creating the Dead Zone in the Gulf of Mexico that depletes oxygen levels and kills marine life.

Flavorful

In addition to the many benefits of grass-fed beef, it also delivers on flavor. Some people say that it tastes stronger or more meaty than grain-fed beef, which is likely a result of the difference in fat content. This leaner type of beef is more tender and cooks faster, but can easily overcook if you’re not careful.

Grass-fed beef is richer in the super-nutrient CoQ10, vitamin B12, and collagen and elastin. It’s also higher in the cancer and heart disease-fighting antioxidants carotenoids, and lower in the cholesterol-elevating saturated fats.

Beef is a source of protein, which provides your body with all the essential amino acids. It also contains beta-alanine, which helps form a compound called carnosine that may help increase your endurance and strength during high-intensity exercise. When eaten in moderation, beef is a healthy source of sustenance. It’s an excellent source of iron and heme protein, which is necessary for red blood cell production.

Frequently Asked Questions

What's the difference?

Organic food is grown without the use of pesticides or chemical fertilizers, sewage effluent, radiation, or genetic modification. Organic farming practices improve soil health and water quality as well as animal welfare.

Inorganic food is grown with pesticides and chemical fertilizers. Radiated foods are those that have been exposed to radiation. Genetically modified organisms, or GMOs, are created using biological engineering techniques.

Sometimes, the term "natural", is used interchangeably with "organic." But natural does not necessarily imply organic. Some products labeled "natural" may also contain synthetic ingredients.

Organic produce is more nutritious than traditional produce due to the fact that it contains less harmful chemicals and pesticides. Organic farmers do not use pesticides, artificial fertilizers, hormones, anti-biotics, and other harmful chemicals.

How do I find out if my produce's organic?

These labels will help you ensure that organic produce is purchased.

USDA Organic Certified – This certification is issued by USDA to ensure that the product is 100% organic.

Certified Naturally Grown – Produce that meets strict organic standards but has not received USDA certification.

Pastured/Freerange - Products made from animals who graze freely and are outdoors.

These labels indicate that the product meets certain criteria.

• There are no synthetic pesticides or fertilizers
• No genetically modified organisms
• Animals are never given antibiotics
• No hormones are ever given to the animal
• No growth-promoting drug
• No feed additives
• No artificial ingredients
• No irradiation
• No sewage solids
• GMOs are not allowed
• Never gave antibiotics
• No hormones ever given
• No growth-promoting drugs
• No feed-additives
• No artificial ingredients
• No sewage solids (if it's not GMO).
• No irradiation

I hope this article has been helpful.

Why should organic be my first choice?

Conventional agriculture has been linked to several health problems, including asthma, allergies, obesity, diabetes, cancer, birth defects, hormone imbalances, and other diseases. It is important to make informed choices about food purchases.

The Environmental Working Group (EWG), offers these tips to help you choose "cleaner" foods:

Buy organic fruits and vegetables whenever possible.

USDA organic labels are required for meat, poultry, eggs and milk.

Avoid processed foods that claim to be "natural" and "no additives."

Always read the ingredient lists. If an ingredient isn’t listed, it might be added during processing.

Choose fresh meats over frozen or canned ones. Many frozen and canned foods contain less nutrients, like high fructose Corn Syrup.

Are organic foods better?

According to the Environmental Working Group’s latest report on pesticide residues, organic fruits/vegetables had nearly half as many pesticides than non-organic. Organic apples had eight times less pesticides than nonorganic apples. However, organic strawberries had four times the amount of pesticides as their conventional counterparts.

Studies have also shown that organic foods reduce the risk of mercury and lead poisoning. One study revealed that children who ate organic meat had 33 per cent lower blood lead levels than their counterparts who didn't eat organic meats. A second study found that conventional fish should be avoided by pregnant women due to the high levels of mercury.

Organic food tends to be healthier than nonorganic. Experts recommend fresh vegetables and fruits whenever possible in order to reduce the risk of getting cancer.

Is organic the same as pesticide-free?

Organic food does not contain pesticides or chemicals and is therefore chemical-free. This means that organic food is not exposed to pesticides or fertilizers.

Because organic produce is free of harmful additives, it also has more nutrients than conventionally grown foods.

The USDA National Organic Program (NOP) requires farmers to follow strict guidelines for growing crops certified as organic.

These guidelines cover soil preparation, crop rotation and pest control. They also include water conservation and harvesting techniques.

Organic farming also promotes healthy ecosystems which are beneficial to wildlife and natural habitats.

Statistics

• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)

External Links

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• OTA


• U.S. organic revenues soared to nearly $62 Billion in 2020

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• Evaluation of the micronutrient composition of plant foods produced by organic and conventional agricultural methods - PubMed


• Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices - PubMed

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• A Review of Journal of Toxicology and Environmental Health: Cancer Risk and Occupational Pesticide Expositions: Part B: Vol 15, Number 4


• Genetically modified foods - safety, risks and public concern - A review - Journal of Food Science and Technology

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• eCFR for Home

How To

Organic food: Are they healthier and better for you?

Organic foods can be grown without the use synthetic fertilizers and chemical pesticides. They are grown under natural conditions, without artificial inputs like pesticides, herbicides hormones, antibiotics, genetic engineering, and fungicides. Organic farming practices include crop rotation and cover crops, the composting of animal manure, the recycling of wastewater, as well as integrated pest management (IPM).

The USDA National Organic Program (NOP) was established in 2002 to regulate the production, handling, processing, labelling, sale, and distribution of organic products sold in the United States. Organic agricultural products must be produced in accordance with federal standards as set out by the Federal Food, Drug, and Cosmetic Act. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.

There are two types available in the U.S. for producers who want their products to be labeled "organic". One for farmers and ranchers, and one for manufacturers. Both programs require an annual audit of the operations in order to confirm compliance with stringent standards. Many certifying agents offer this service, including CCOF Certified Organic Farmers & Ranchers (QA International), American Grassfed Association, and Quality Assurance International. The three organizations all provide verification by third parties that farms have followed strict guidelines for environmental stewardship as well as labour practices and the care of livestock.

The USDA's Economic Research Service estimates that organic agriculture was responsible for $4.7 billion of 2013 sales. That year, retail spending on certified organic products totalled nearly $1.5 billion, representing a 23 percent increase since 2009. This period saw a 12 percent increase in grocery store sales. Spending on direct purchases of organic produce increased by 29 percent, while spending on meat, poultry, eggs, dairy, and seafood grew by only 1 percent.

While organic food may be more expensive, consumers think its superior quality justifies the higher price. Consumer Reports found that 88 per cent of respondents would be willing to pay more for organic food if the nutritional value was higher. Health Affairs also reported that organic food intake is associated with fewer health problems, such as obesity, diabetes and heart disease.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. A separate analysis of 11 publications from 2012 produced similar results.

The Environmental Working Group released a report in 2014 that analyzed data from USDA's Agricultural Marketing Resource Center. They found that there was a decrease in foodborne illness due to E.coli, salmonella, listeria moncytogenes or campylobacter. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.

Resources:

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