by Kirk Patrick
(Health Secrets) While many have learned to avoid “red meat”, the truth is that the meat itself is really not the issue. The real problems are what is used in the production of meat, such as rBGH (recombinant bovine growth hormone) and carcinogenic preservatives such as sodium nitrate and sodium nitrite. Even worse are the diets that animals are fed and the filthy conditions in which they are reared. Humanely raised red meat is a different animal altogether.
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For example, cows are not meant to eat corn and grain. Cows are supposed to have access to pasture because they were created to eat grass. The cheese made from grass-fed cows’ milk is a much deeper yellow due to the higher vitamin A content, and contains colostrum, a cure-all. Meanwhile, when cows are fed grain they become ill and must be injected with dangerous antibiotics that normally end up in the meat and milk. These hormones are made even more dangerous during the high-temperature pasteurization and cooking processes.
Factory Meat and Big Agribusiness
If people chose their spouses the way agribusiness raises their animals, we would each want to marry the fattest person we could find because it would mean a lower price per pound. However, our ancestors hunted, consumed (and married) only the healthiest, toughest and leanest animals because those were the only ones that would survive in the wild. While 99% of meat is now factory raised, fortunately a handful of small farms continue to raise their meat in very natural conditions.
The next section examines the health benefits of the three most popular types of humanely raised red meat that come from such farms.
Beef (Cow)
Grass-fed beef contains the proper Omega-3 to Omega-6 ratio. This means that grass-fed beef contains up to 20 times the amount of Omega-3 per serving when compared to grain-fed beef. Grass-fed meat cooks 40% faster so it is easily overcooked, hence the reputation of being “gamier”. When cooked properly however it is arguably much more flavorful than grain fed beef.
Grass-fed meat not only contains up to 100 fewer calories per 6 ounce portion than conventional beef, but it actually helps cure rather than promote cancer. This is because it contains one of the most potent anti-cancer compounds known: CLA conjugated linoleic acid. Beef also contains protein, iron, zinc and lots of B vitamins.
Lamb (Sheep)
Even commercially raised lamb (sheep that are less than one year old) tend to be raised more humanely than beef, so while it’s a better choice at the grocer or restaurant, big business will still cut corners on lamb if possible.
Although lamb is high in saturated fat, the gravy can easily be de-fatted by putting it in the freezer until the fat layer hardens on top where it can be removed (about 10-15 minutes). New Zealand lamb is generally considered the highest quality, but locally raised is normally a better alternative.
Lamb contains tryptophan, protein, zinc, iron and B-vitamins. Grass-fed lamb also contains CLA and high levels of Omega-3.