Jacksonville Fresh Foods Examiner
i haven't read the entire original article yet (link posted at end), but i intend to (its 51 pages and frankly, 51 pages may take me several days to get through especially since i'm making cards at the moment!) we don't get grass fed beef simply because it isn't readily available around here. i'm sure i could find it if it tried hard though, like from a local farm. we have several 'organic' beef farmers in franklin county just we haven't the freezer space for a half-cow. :) anyway, it reminded me about what happened yesterday at fuddruckers - i ordered a buffalo burger and as we were walking away, i heard the cook say to the counter clerk that they didn't have any buffalo. about 5 minutes later, they called us up and said to pick something else. the clerk wouldn't let me have the salmon without paying the additional $1, so i had to pick the 1/3 pound burger - which was still delicious (but i was trying to be "good"). anyway, after we ate, the manager brought us our money back for my entire burger, not just the difference between the buffalo and beef. i thought that was nice.
Grass-Fed Beef: Key to Cancer Prevention?
The Nutrition Journal recently published a review done by The College of Agriculture, California State University, and University of California Cooperative Extension Service. This review uses three decades worth of research to compare fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
This review found that several studies suggest grass-based diets are high in Conjugated Linoleic Acid (CLA) and elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT), and superoxide dismutase (SOD) activity as compared to grain-fed live stock. Along with that, they also found that grass-fed beef is lower in overall fat content, so it should be something considered for anyone watching their weight.
Not only are there high levels of CLA found in grass-fed beef, but it also is transferred through the milk of grass-fed cows. On the other hand, this review states that grain-fed beef consistently produces higher concentrations of MUFAs, which a study has linked to a higher mortality rate for women.
The only significant downside to grass-fed beef, which was noted, was the taste is not preferred because of palatability. Because grain-fed has been the norm for the past 60 years, most American’s may have to make an adjustment to the taste; the taste difference can be helped by making sure that the beef is 100% grass-fed with fresh folage or grass.
The full review and source of this article can be read here: Nutritional Journal 9:10