One of the modern trends that has people talking is the switch to naturally and humanely raised meat. Grass fed beef and pork are now available in supermarkets, as well as at farmer's markets and farm stores. There are documented health benefits to eating meat from animals that have never been fed grain, as well as the satisfaction of supporting a more natural way of life for animals that are raised for food.
Most of the research that you can find online refers to beef, but similar benefits for pork make sense. Also, the conditions that many pigs are raised in are horrendous. The pig, a most intelligent but (unfortunately for them) fast-growing, fast weight-gaining animal, thrives in a free-range environment. On large pig farms, however, the animals may be confined to crowded, uncomfortable, boring conditions all of their lives. For humane reasons alone, it's important to support grass-fed pork producers.
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.
Although grass-fed meat is not always lower in total fat content, it is a great deal higher in 'good' fats. One fatty acid, CLA, is almost non-existent in meat from the feedlot. This nutrient helps the body break down saturated fat and burn it for energy. CLA is plentiful in pastured beef.
A foundation in Washington, DC, that promotes a healthy diet of whole, unaltered foods - naturally raised without chemicals and processed as little as possible - has sponsored research into the benefits of pastured meats. Gas chromatography was used to determine the fat levels in meat, comparing conventional meat bought in a grocery store with pastured beef from a local farm. Feedlot beef is high in polyunsaturated fats, which come from the grain diet fed the cattle.
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.
Most of the research that you can find online refers to beef, but similar benefits for pork make sense. Also, the conditions that many pigs are raised in are horrendous. The pig, a most intelligent but (unfortunately for them) fast-growing, fast weight-gaining animal, thrives in a free-range environment. On large pig farms, however, the animals may be confined to crowded, uncomfortable, boring conditions all of their lives. For humane reasons alone, it's important to support grass-fed pork producers.
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.
Although grass-fed meat is not always lower in total fat content, it is a great deal higher in 'good' fats. One fatty acid, CLA, is almost non-existent in meat from the feedlot. This nutrient helps the body break down saturated fat and burn it for energy. CLA is plentiful in pastured beef.
A foundation in Washington, DC, that promotes a healthy diet of whole, unaltered foods - naturally raised without chemicals and processed as little as possible - has sponsored research into the benefits of pastured meats. Gas chromatography was used to determine the fat levels in meat, comparing conventional meat bought in a grocery store with pastured beef from a local farm. Feedlot beef is high in polyunsaturated fats, which come from the grain diet fed the cattle.
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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