If you are like me into trying to eat good as in tasting good and good for your health you must be already aware of 2 things:
- Fat comes in 3 sorts:
- Saturated fat: not good, help grow the "bad" cholesterol
- ..with trans-fats being hydrogenated fat (non-naturally occurring fat, at least not at large scale) industrial foods tended to use a lot until recently and being the worst of all
- Mono-unsaturated fat: the "good" fat one find in Olive, Walnut, Rape seed/Canola… oils
- Poly-unsaturated fat that are somewhat in between.
So, here is the news:
First, Poly-unsaturated fat are split into Omega 3 and 6 (at least mostly). Our current diet is too low in Omega 3 (roughly 1:40 ratio vs. Omega 3 vs. Omega 6, while it should be 1:1 !).
Second, beef fed with corn -which mostly contains Omega 6- is not only loaded with saturated fat but also with Omega 6 we already consume too much of.
However, grass, as all dark green leafs, is full of Omega 3 so when beef is fed grass vs. corn… their fat will be much more balanced as far as Omega 3 and 6 are concerned! This also holds true for pork, lamb, chicken….
Here is an extract of this book (summarized):
The Ultimate Omega-3 Diet: Evelyn Tribole: Books
“Most people consume fats their ancestors never ate. This means you probably consume about 20 times more omega-6 fats than your great-great-grandfather. You probably also do not consume enough omega-3 fats, whereas your ancestors most likely did. Before 1850, cattle grazed for years on grass that was naturally rich in omega-3 fats. People who ate that beef regularly got full helpings of omega-3 fats unknowingly. Today, cattle are slaughtered at about a year old. In their short life spans, they accumulate less omega-3 in their meat than cows did 150 years ago. Today, commercial growers feed cows and commercially raised chickens, pigs, lamb and fish a diet rich in omega-6 fats but poor in omega-3 fats.”
As far as I am concerned this was an interesting development as I’m already feeding my family solely with grass fed (and without anti-biotic or growth hormones) beef for the last 6 years.
I buy it in bulk (but pre-cut and frozen) from Amy and Mark Ramsden’s Mountain Beef farm who are small local growers in Oregon. Not only I was doing this because it was a small local farmer, diminishing my beef CO2 emission (little travel), tasted really good (their hamburgers have nothing in common with regular ones, even "Angus" ones), healthier (no hormones, no antibiotics), not helping GMO corn to expand even more but now I even know it’s better for our Omega 3 intake.
Have a look at their slide show, how their beef is raised: www.mountain-beef.com/slideshow