Omega-3 - Another Grass-Fed Beef Plus
The greatest gift humans can give themselves is the gift of good health. In the name of “production,” humanity has frequently stumbled and veered from the path that leads to a disease-free existence. One of the most egregious errors has been the conversion to grain-based feed for cattle.
Cows are ruminant, foraging animals meant to digest a natural grass-based diet. In an effort to increase production, man found that fattening cows with grain increased weight quicker and brought them to market earlier. This faulty decision sacrificed the health and well being of the animal as well as the benefit of its meat for humans. Leading the losses was the resulting reduction of beef’s Omega-3 content.
Omega-3s are essential fatty acids. Human bodies require these acids but cannot produce them. They must be ingested through diet. In addition to playing an essential role in the functioning of the brain, Omega-3 fatty acids reduce inflammation and play a definitive role in allaying risks associated with a host of diseases. In their paper entitled “Omega-3 Fatty Acids”, the University of Maryland states: “Extensive research indicates that Omega-3 fatty acids reduce inflammation and help prevent risk factors such as heart disease, cancer and arthritis. These essential fatty acids are highly concentrated in the brain and appear to be particularly important for cognitive (brain memory and performance) and behavioral function.”
Other common diseases that may show improvement from Omega-3s include hypertension, high cholesterol, diabetes, depression, osteoporosis, asthma, attention deficit/hyperactivity disorder and macular degeneration.
As with everything in life, balance is key. It is the ratio of Omega-3 fatty acids to Omega-6 fatty acids that matters. Ideally the human diet should strive for two to four times more Omega-3s than Omega-6s, but the average person actually consumes up to thirty times more Omega-6s than Omega-3s. It is this imbalance that may contribute to so many diseases.
When cattle are fed a grain-based diet they are consuming an unbalanced ratio of Omega-3s and Omega-6s in their feed. This in turn affects the fatty acids produced in the meat of the cattle. Cattle who consume a grass-based diet improve their Omega-3 profile by up to sixty percent. A review paper presented by researchers from the College of Agriculture, California State University at Chico and the University of California Cooperative Extension Service states: “…ie., grass-fed cattle produced higher percentages of Omega-3 within the lipid fraction than grain-fed contemporaries.”
Per example, you could expect 84 milligrams of Omega-3 in a 100-gram serving of grain-fed beef (with 10% fat) while the same hamburger from grass-fed beef would produce a significantly more beneficial 136 mg of Omega-3 per serving.
The “Greener Pastures: How grass-fed beef and milk contribute to healthy eating” research analysis paper presented by the Union of Concerned Scientists (UCS) confirms: “Omega-6/Omega-3 Ratio. This ratio is consistently and significantly lower in steaks from grass-fed cattle.”
The conclusion is not to be taken lightly. The one variant that humans could and should control is dietary consumption. Disease is a process fostered by bad choices. When it comes to choosing grass-fed beef over grain-fed beef, the choice is clear. Even with disregard to other apparent benefits such as the well being of the animal during its lifetime, environmental impact, the enhanced availability of beta-carotene and Vitamin E and the potential tumor-fighting properties of CLA (Conjugated Linoleic Acid), all of which benefit human health in documented ways, and all of which are better represented in grass-fed beef vs. grain-fed beef, the Omega-3 to Omega-6 ratio would be reason enough to choose beef from cattle raised as nature intended—those free to consume a rich, mammal-appropriate grass diet.