Sunday, May 4, 2008
Research & Health Benefits
When a cow's diet is based on high-quality forage, its meat contains less saturated fat, fewer calories, and naturally beneficial levels of vitamins A, B 12 and D; lutein; and beta-carotene.
In addition, meat from grass-finished cows contains significantly more omega-3 fatty acids, conjugated linoleic acid (CLA) and vitamin E than does the meat of animals finished on grain. All three have shown promise in academic research in fighting cancer, improving mental and cardiovascular health, and boosting the immune system.
Furthermore, meat from animals raised on a natural diet helps the body manage essential fats (which regulate weight) and may lower LDL or "bad" cholesterol.
Recent epidemiological research indicates that E. coli contamination and BSE (mad cow disease) are rare to nonexistent in pasture-finished animals.
We hope you will enjoy knowing where your meat comes from and feel welcome to read further about the safety and health benefits of pasture-based livestock.
(Also, note that the quality of small-scale farming and its products is one of our favorite topics. We read and write about it year-round and would be happy to talk through any of your questions or concerns. Give us a shout!)
|
