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.
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.
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.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
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.
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.
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.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
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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