Why I ‘Prescribe’ Meat to My Patients

Have you see any of these headlines?

• “Too much red meat will kill you” (The National Business Review)
• “Want to live longer? Cut back on red meat” (CNN)
• “Meat-heavy diet linked to early death” (USA Today)

So why in the world would I “prescribe” eating red meat to my patients… when the mainstream media is screaming to the masses that it will kill you?

Because, in my opinion, there’s a huge difference between factory-farm GRAIN-FED beef … and pasture-raised GRASS-FED beef.

Here’s why…

Get The Truth About Grain-Fed Beef

Cattle aren’t supposed to eat grain. They’re natural-born grass eaters. But, factory farmers feed cattle high-calorie, high-octane grain to fatten them up faster… bring them to market faster… and reap higher profits.

Unfortunately, you wind up paying for it. Grain-fed beef has up to three times more fat than grass-fed beef. 1

And grain isn’t the only “unnatural” food these farmers serve cattle, either.

You know the saying, “You are what you eat?”

Well… think about this:

Factory farmers have also been known to feed cattle:

1. Recycled human food, such as stale candy, pizza, potato chips, brewery wastes, and hamburger buns.
2. Parts of our fruits and vegetables that we don’t eat, such as orange rinds, beet pulp, and carrot tops.
3. STUFF YOU DON’T WANT TO KNOW ABOUT… including chicken manure, chicken feathers, newsprint, cardboard, and “aerobically digested” municipal garbage.

And here’s something even more disturbing.

In the mid-1990s, a team of animal researchers conducted a study to see what would happen if they fed cattle stale chewing gum – still in its wrappers.” 2

The conclusion? Here’s a direct quote from the researchers. (I’m not making this up.)

“… gum and its packaging material can safely replace at least 30% of growing and finishing diets without impairing feedlot performance or carcass merit.”

Fatten cattle up on stale bubblegum and aluminum wrappers and pass on the end product to you and your family.

Would you eat something that was raised on stale candy, garbage, bubblegum, aluminum wrappers, cardboard and chicken crap? Or feed it to your family?

I’ll tell you something… the fact that the USDA lets this fly is absolutely insane.

And then there are all the synthetic hormones, low-level antibiotics, and chemicals they pump into factory-farm cattle…

… or how the cattle may “accidentally” get fed cow parts - which leads to the deadly “mad cow” disease,…

… or how the massive, corporate-owned feedlots cram huge numbers of cattle into inhumanely small spaces (which places huge amounts of stress on the animals – and makes them highly susceptible to disease)…

The list of negatives goes on and on and on.

With all this in mind, in my opinion, it’s no wonder that red meat has been linked to certain chronic health concerns. How could any cow that’s raised in such a way remain healthy and produce healthy beef? It’s next to impossible.

The bottom line is factory-farm red meat is simply horrible stuff. And you have every right to be scared to death of it.

However, pasture-raised, grass-fed beef could not be any more different. You have nothing to fear when you make it a part of your diet. In fact, pasture-raised, grass-fed beef is so loaded with health benefits, I’d even go as far as to call it a “super food.”

Seven Health Benefits of
Pasture-Raised, Grass-Fed Beef

For starters, here are seven reasons why making grass-fed beef a regular part of your diet is such a wise health decision.

Health Reason No. 1. Less overall fat and calories than grain-fed beef: A six-ounce loin from a grass-fed cow has, on average, 92 fewer calories than a six-ounce loin from a grain-fed cow. Now, the average American eats 67 pounds of beef per year.3 This adds up to, on average, a 16,642 calorie difference. So if you switched to grass-fed beef… and did nothing else… you’d lose 9½ pounds in two years just by switching to grass-fed!

Health Reason No. 2. More Omega-3s: You need omega-3s to survive. That’s why they’re called “essential fatty acids.” Omega-3s:

• Help promote a healthy heart, brain, and immune system…
• Encourage strong bones, teeth, and nails…
• Support a positive, happy mood…
• Help maintain sharp vision for decades… and more.*

And where do omega-3s originate from? Green plants (including grass… the food of choice of grass-fed cows.) As a result, grass-fed beef has 2 to 10 times more omega-3s than grain-fed beef. 4

Health Reason No. 3. A healthier ratio of omega-6s to omega-3s: Omega-6s and omega-3s are both essential fatty acids. You need them to survive. The problem is when you have too many omega-6s. omega-6s have a pro-oxidation effect if your diet is too heavy in it, which the typical American diet tends to be. This can impact your overall health and wellbeing, including heart and brain health.
Many health experts believe the ratio of omega-6s to omega-3s should be no more than 4:1.5 Grain-fed beef has an omega-6 to omega-3 ratio of 5:1 to 14:1. Way too high. Grass-fed, on the other hand, has a much healthier ratio of less than 1:1 to 3:1.6

Health Reason No. 4. More CLA: Grass-fed beef contains two to five times more CLA than the grain-fed variety.7,8 , CLA is a newly discovered “good fat” that research suggests helps support immune and cardiovascular growth . It also appears to help promote lean muscle mass.9

Health Reason No. 5. More Vitamin E: Vitamin E is an extremely powerful antioxidant. It helps protect you from free radicals… which is considered the leading cause of premature aging. Vitamin E also boosts your immunity and helps promote a healthy heart.
Grass-fed beef contains three to six times more vitamin E than grain-fed beef.10

Health Reason No. 6. More Carotenoids: A diet rich in carotenoids has multiple health benefits… including promoting eye and macular health. Grass-fed beef has up to four times more beta-carotene than grain-fed beef.11

Health Reason No. 7. More B Vitamins, CoQ10, and Zinc (and SAFE!): When you eat grass-fed beef, you are getting more B vitamins, CoQ10, and zinc than you would with grain-fed beef.

Aside from grass-fed beef’s amazing health benefits, there’s one other thing I haven’t mentioned yet.

And I think you’ll like this as much as I do.

It’s The Best Beef I’ve Ever Tasted

One of the biggest misconceptions about grass-fed beef is that it tastes dry or gamey. That because it has no fat… therefore it has no flavor.

This couldn’t be further from the truth.

When it’s raised and finished properly, it’s actually far superior, in my opinion, to grain-fed beef. And I’m not alone in thinking this, either.

Here’s what gourmet critics in several mainstream publications had to say about the flavor of grass-fed beef:

“… superior to the meat harvested from grain-fed animals.”

-- The New York Times

“Grass-fed beef tastes better than corn-fed beef.”

-- The Atlantic Monthly

“… delicious, rich and full-flavored, but without the excessive fattiness on the finish of some prime beef.”

-- Wine Spectator

I’m telling you… it’s delicious!

There is one caveat about grass-fed beef, however. And it’s something you should know about as well.

Because it takes so much more TLC to raise grass-fed cattle, it costs a little more than the cheap grain-fed stuff.

And it hasn’t been that easy to find, either. It requires more effort to get it onto your plate. But I sure think it’s worth it… especially when you consider:

• The welfare of the animals (grass-fed cattle are raised in a natural environment)…
• The well-being of the local farmers that raise grass-fed cattle (supporting local farming benefits the community… instead of massive corporate-owned farms)…
• Your health (Now that you know the facts, what would you rather eat?)…

So in the end, it’s definitely worth it to “go grass-fed.”

And here’s some good news.

I’ve just made it easier than ever for you to give grass-fed beef a try.

Sample Some Delicious Grass-Fed Beef In Your Own Home

Not long ago, a friend put me in contact with a man who owns a cattle ranch in the foothills of Virginia’s Appalachia country.

He’s got about 700 cattle. What’s more:

• The cattle are pasture-raised and grass-fed…
• The beef is “Certified Humane"…
• The feed is free of animal proteins…
• They don’t EVER use hormones or steroids on the cattle…
• They don’t give the cattle unnecessary antibiotics…
• The beef is dry-aged for 14-21 days (to ensure maximum flavor)

But here’s the thing.

Normally, you could only buy a “quarter-beef” (188 pounds) or a “half-beef” (375 pounds).

That’s a lot of beef… even for a large family. And that’s a lot to order at first. Especially if you’ve never given it a try and not sure if “grass-fed” is for you (even though I know you’re going to love it!)

So we worked out a deal where you can bypass ordering hundreds of pounds of grass-fed beef…

… and order a much smaller 20-pound “sampler” pack of tasty cuts of grass-fed beef instead… straight from the ranch. Each sampler pack is different, but you’ll get:

• At least six pounds of steaks
• Approx. five pounds of roast/rib combination
• Approx. nine pounds of burger and stew meat

It’s a great deal… but there’s a catch. When you order a sample pack, you’re not going to receive it “overnight.” In fact, it’ll take about 3-5 weeks before it arrives at your doorstep. Why the wait? Because the ranch guarantees the freshest beef possible.

And it’s well worth the wait.

I strongly encourage you to give grass-fed beef a try. You’ll be glad you did.

Click here for ordering info.

By:  Dr. Al Sears

____________________
1 Robinson, J. Pasture Perfect: The Far Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals. Vashon Island Press. 2004
2 Robinson, J. Pasture Perfect: The Far Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals. Vashon Island Press. 2004
3 Robinson, J. Pasture Perfect: The Far Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals. Vashon Island Press. 2004
4 The “Scientific Research” section of the http://www.eatwild.com website.
5 Simopoulos, A.P. “The Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids,” (2002). Biomed Pharmacother 56 (8): 365-79
6 The “Scientific Research” section of the http://www.eatwild.com website.
7 Dhiman, T.R., G.R. Anand, L.D. Satter, and M.W. Pariza. (1999). “Conjugated Linolenic Acid Content of Milk from Cows Fed Different Diets.” J Dairy Sci 82, (10): 2146-56
8 French, P., C. Stanton, F. Lawless, E.G. O’Riordan, F.J. Monahan, P.J. Caffrey, and A.P. Moloney. (2003) “Fatty Acid Composition, Including Conjugated Linolenic Acid, of Intramuscular Fat from Steers Offered Grazed Grass, Grass Silage, or Concentrate-Based Diets.” J Anim Sci 78, (11): 2849-55.
9 Platzman, Andrea, MS, RD, CDN. Crank Up Your Body's Furnace with these Fat-Burning Foods. http://www.healthclubs.com/index.cfm?fuseaction=page.viewPage&pageID=14230
10 Smith, G.C. “Dietary Supplementation of Vitamin E to Cattle to Improve Shelf-Life and Case-Life for Domestic and International Markets.” Colorado State University. Complete reference not known.
11 Prache, S., A. Priolo, et al. (2003). “Persistence of carotenoid pigments in the blood of concentrate-finished grazing sheep: its significance for the traceability of grass-feeding.” J Anim Sci 81(2): 360-7.

Posted:  True Health Is True Wealth

How To Win The Battle Over Cholesterol

Back a few years ago, some cracks started forming in the giant shield wielded against cholesterol, which we were told was our mortal enemy, and had to be stopped at any cost. Just to give you an idea of how big that shield is, let me tell you that anti- cholesterol agents, or statins, bring in around 20+ billion dollars a year. Two examples of those type of drugs are Lipitor, or Crestor. There are many others, and 16 miilion Americans now take statins.

The drug companies would like to see that number go up to around 34 million, and one of the ways they are pushing to do that is by making fat kids take cholesterol medication. They have other ideas too, but this one is way out of line.

Here's an example of a typical anti-cholesterol campaign, which was adopted by the American Heart Association, the American Medical Association, and the Heart, Lung, and Blood Institute:

"If you eat fat rich, cholesterol rich foods, like beef, butter, and egg yolks, you're digging your own grave...one forkful at a time."

Now let's give kudos to the copywriter who came up with that slogan. He or she did their job extremely well. And the ill informed media told this story over and over and over for decades. The only problem was...it just wasn't true.

A number of recently published books demonstrate clearly that the scientific evidence for these claims has never been particularly convincing.

The advice that we have been spoon fed over the years, that cutting out all foods high in saturated fat and cholesterol (and embracing no fat, low fat diet foods), has actually made our heart disease problem worse.

An endocrinologist and endowed professor of lipid research at the University of Washington in Seattle, Dr. Robert Knopp, says this: "Cholesterol in the diet is a minor player in heart disease."

Bring on the bacon! (Just kidding!)

Dr. Mark Hyman, the Medical Director of the UltraWellness Center in Lennox, Massachusetts, and a well known author of several books, says out loud what I have said to a small audience for years, "Cholesterol is not the real enemy...
inflammation is."

And the underlying cause of inflammation is not dietary cholesterol or saturated fats, but trans fats, sugar, refined carbohydrates and a sedentary lifestyle, or by the presence of an infection, or other irritation in the body.

So whaddaya do?

Eat less sugar and flour.

Eat more vegetables, fruits, and whole foods, easy on the red meat.

Prioritize quality fats over junk fats.

Make a friend of fiber.

Get off your kiester.

Use a proven Omega Oil inflammation fighter.

And when your doctor says you need to take a cholesterol lowering drug, ask him, or her, to explain exactly why you need it. Make sure they tell both sides of the story, and ask whether he, or she, would take it themselves. Many doctors won't take statins themselves. There has to be a reason why.

Dr. Bill - nom de guerre of William Thomas Stillwell, M.D., FACS, FICS, FAAOS, FAANAOS, FAAPGS

Posted: Ask Marion - True Health Is True Wealth

Western Diet Boosts Global Heart Attack Risk 30%

But study also finds 'Oriental' pattern little benefit either way because of salty sauces

The fried foods, salty snacks and meats that are staples of the Western diet account for about 30 percent of heart attack risk across the world, a new report suggests. Meanwhile, a diet rich in fruits and vegetables, the so-called "Prudent" diet, is tied a low risk of heart attack, according to the study, published in the Oct. 21 issue of Circulation. The research, which looked at dietary habits in 52 countries, found people who ate a Western diet had a 35 percent greater risk of having a heart attack compared to those who ate little or no fried foods and meat. Those who followed a "Prudent" diet had a 30 percent lower risk of heart attack compared to those who went light on fruits and vegetables. The authors also looked at an "Oriental" diet, rich in tofu, soy and other sauces, and found it did not increase or decrease the risk of a heart attack. Previous studies have reached similar conclusions about the "Prudent" and Western diet in the United States and Europe, but did not include the Oriental pattern of eating. While some components of the Oriental diet may protect against heart trouble, the higher sodium content of sauces counter that benefit. "This study indicates that the same relationships that are observed in Western countries exist in different regions of the world," study senior author Salim Yusuf, a professor of medicine at McMaster University and director of the Population Health Research Institute at Hamilton Health Sciences in Ontario, said in an American Heart Association news release. The Canadian researchers analyzed risk factors in food choices and the risk of heart attack in about 16,000 people in 52 countries. Almost 6,000 people had heart attacks, while the rest had no known heart disease. More information Source: The American Heart Association

Vilified Vittles Reconsidered

 Some foods with a bad rap not as bad as we thought

Maybe you think nutritionists flip flop as often as political candidates seem to do. Eggs are bad, no eggs are OK. Switch to margarine, no go back to butter. Drink eight glasses of water each day, no never mind.

What appears to be conflicting news about nutrition is due to the ever-evolving nature of science, said Linda Van Horn, a professor of preventive medicine and nutrition researcher at Northwestern University.

New discoveries about the composition of foods are often behind these seeming nutrition flip-flops, said Van Horn, who serves as editor of the Journal of the American Dietetic Association and is charged daily with the task of translating emerging science.

Sometimes new research reveals that certain foods fail to live up to their early hype. Yet, often we learn that foods have hidden qualities not previously recognized.

Even lard doesn't look quite as bad these days compared to the trans-fat-laden hydrogenated oil that replaced it.

We'll never get to the fantasy in Woody Allen's movie "Sleeper" where he wakes up in the future to discover that junk food is actually good for you. However, some demonized foods turn out to be better for you than you think.

Here are five often-vilified foods that deserve a second chance.

White bread Why the bad rap? Viewed as fattening and devoid of nutrients compared to its whole-grain cousins, white bread got kicked to the curb.

Reasons to reconsider: White breads are far from empty calories. They're actually enriched with several essential nutrients that many of us lack, including folic acid, iron and B-vitamins. Half our grains should be whole, but the other half can be white--primarily so we don't miss out on these vital nutrients.

Best ways to enjoy: Choose whole-grain bread for your morning toast and sandwiches, but don't feel bad eating a sourdough roll, crunchy baguette or crispy flatbread at dinner time.

Frozen and canned vegetables Why the bad rap? With the emphasis on locally-grown fresh produce, frozen and canned vegetables have gotten a rotten reputation that's been hard to shake.

Reasons to reconsider: Frozen and canned vegetables are picked and processed at their peak of freshness so nutrients are not lost. Studies have shown that the nutrient level is comparable to fresh produce. Plus, it's hard to beat the convenience of having vegetables stashed in your freezer or pantry.

Best ways to enjoy: Buy the varieties without sauces and give canned veggies a quick rinse to reduce the sodium content.

Potatoes Why the bad rap? Spuds became synonymous with starch and were dismissed for their perceived waist-thickening carbs and high glycemic index.

Reasons to reconsider: An average potato is only 100 calories and packs in several key nutrients, including potassium and vitamin C. Recent studies indicate that potatoes contain resistant starch, a type of dietary fiber that "resists" digestion and may help boost your calorie burn and keep you feeling full.

Best ways to enjoy: Keep whole and out of the deep fryer. Watch out for the high-fat toppings that are more to blame than the potato itself. Serving potatoes cold in salads helps to amp up the resistant starch.

Red meat Why the bad rap? It has become almost fashionable to say you avoid red meat, which has taken a hit due to its saturated fat, especially in well-marbled steaks and juicy hamburgers.

Reasons to reconsider: Beef is an excellent source of protein and vitamin B-12, and is one of the richest suppliers of iron, zinc and selenium--a trio of important minerals. Portion size and cut of beef are what you need to keep in mind. Many lean cuts have less fat than a skinless chicken thigh.

Best ways to enjoy: Choose the leanest cuts with "loin" or "round" in the name, such as tenderloin, sirloin or top round. Rather than a huge slab on your plate, aim for a portion about the size of deck of cards or combine it with vegetables in stir-fries and kebabs.

Cheese Why the bad rap? There is no denying that many cheeses are high in calories and fat, especially saturated fat.

Reasons to reconsider: Cheese is a good source of calcium and protein. Newer studies indicate that cheese contains conjugated linoleic acid or CLA, a "good" fat that may help reduce the risk of cancer, heart disease and diabetes.

Best ways to enjoy: Go for the real stuff. Nonfat cheeses don't fully cut it. Try strong-flavored cheeses that require only a sliver for satisfaction.

By Janet Helm is a registered dietitian and nutrition consultant in Chicago & contributor to the Chicago Tribune