jms656

http://www.mercola.com/fcgi/pf/2001/jan/21/grassfed_beef.htm


Grass Fed Beef


Omega 3 Fatty Acids


For about 15 years now medical journals have been reporting on Omega 6
and Omega 3 fatty acids. In the publication American Society for
Clinical Nutrition, Dr. Artemis P. Simopoulos said in 1991 that modern
"western diets are deficient in Omega 3 fatty acids compared with the
diet on which humans evolved and their genetic patterns were
established."


In the same report, it was stated that today we know that Omega 3 fatty
acids are essential for normal growth and may play an important role in
the prevention and treatment of:
coronary artery disease
hypertension
arthritis
cancer

other inflammatory and autoimmune disorders


practically all cell membranes.
Whereas cellular proteins are genetically determined, the
polyunsaturated fatty acids (PUFA) composition of all cell membranes is
to a great extent dependent on the dietary intake.


Therefore appropriate amounts of dietary Omega 6 and Omega 3 fatty acids
need to be considered in making dietary recommendations, and these two
classes of PUFAs should be distinguished because they are metabolically
and functionally distinct and have opposing physiological functions.
Their balance is important for homeostasis and normal development."


Where the fatty acids come from is important. Dr. Simopoulos states that
"Omega 6 fatty acids are represented by linoleic acid (LA) and Omega 3
fatty acids by "-linolenic acid (LNA).


LA is plentiful in nature and is found in the seeds of most plants
except coconut, cocoa, and palm.


LNA on the other hand is found in the chloroplast of green leafy
vegetables."


Man's Diet Takes Big Turn


Dr. Simopoulos continued: "On the basis of estimates from studies in
Paleolithic nutrition and modern-day hunter-gatherer populations, humans
evolved on a diet that was much lower in saturated fatty acids than is
today's diet. Furthermore, the diet contained small but roughly equal
amounts of Omega 6 and Omega 3 PUFAs."


In the past 100 years there has been a rapid and unprecedented change in
man's diet. The modern vegetable oil industry was developed, and it is
based on oil from seeds rich in Omega 6 fatty acids. Modern agriculture
increased production by emphasizing grain feeds for domestic livestock,
and grains are rich in Omega 6 fatty acids. Therefore, aggressive,
industrialized agricultural management techniques have decreased the
Omega 3 fatty acid content in many foods: "green leafy vegetables,
animal meats, eggs, and even fish."


This imbalance where Omega 6 fatty acid levels exceed Omega 3 fatty acid
levels can be seen by comparing wild edible plants and wild animals and
birds with products of modern agriculture. Products of modern
agriculture frequently have drastically lower Omega 3 fatty acid levels.
It is estimated that man evolved with a Omega 6 to Omega 3 ratio of one
to one from both meat and vegetable sources.


Today the vegetable sources have an estimated ratio of 10 to one. The
modern diet of meat, fish, chicken, and vegetable oils has a ratio
estimated to be 20 or 25 to one!


With Dr. Norman Salem, Jr., Dr. Simopoulos also wrote an article in The
New England Journal of Medicine about Omega 3 fatty acids in chicken
eggs that gives producers of beef for the American consumer something to
ponder over. His comments certainly suggest that not only are we what we
eat, but so are our livestock.


Of Eggs and Bison


"In 1986, we published our findings on purslane, indicating that it is
the richest source of Omega 3 fatty acids of any green leafy vegetable
yet examined.


"On the Ampelistra farm in Greece, purslane is plentiful and grows wild;
the chickens make a feast of it, along with insects and lots of fresh
green grass, supplemented with fresh and dried figs, barley flour, and
small amounts of corn.


We were therefore interested in the Omega 3 fatty acid content of the
eggs from these hens. As we expected, the eggs contained substantial
amounts of Omega 3 fatty acids."


The Greek egg had a Omega 6 to Omega 3 ratio of 1.3 to one whereas the
"supermarket egg"had a ratio of 19.4 to one.


The article went on to describe how modern agriculture's emphasis on
increased production has led to the development of chicken feed that is
being reflected in the out-of-balance ratio of fatty acids in the
"supermarket egg."


North Dakota State University conducted a study on the nutritional
differences between grass-fed and grain-fed bison. The results of that
study closely followed that of the egg studies. The grass-fed bison had
Omega 6 to Omega 3 ratios of 4.0 to one, and the grain-fed bison had
ratios of 21 to one.


In 1998 the University of Guelph, in Guelph, Ontario, Canada published
their study on the effects of forage versus grain feeding on the fatty
acid composition of cattle. Cattle fed grain for 120 days had Omega 6 to
Omega 3 ratios of 11 to one. Forage fed cattle had Omega 6 to Omega 3
ratios of 3.0 to one.


Additional studies by others clearly show that the longer cattle are fed
grain, the greater the fatty acid imbalance. For instance, after 200
days in the feedlot grain-fed cattle have Omega 6 to Omega 3 ratios that
exceed 20 to one! Many cattle are fed 200 days or more in the United
States.


With the scientific data that has been published concerning Omega 6 and
Omega 3 fatty acids, we must assume grass-fed beef is far better for
human nutrition than grain-fed beef. If so, then having access to
grass-fed beef can be very beneficial for one's health. And since our
grass-fed beef has been raised naturally, without hormones, and without
having been fed antibiotics during the final phase of their lives, they
have added benefits.


American consumers are becoming ever more conscious of their
environment. They also are becoming more conscious about what they eat.
Texas Grass-Fed Beef wants to be in the forefront in answering the
consumers' legitimate health concerns. So, we raise and market grass-fed
beef the natural, old-fashioned way .....


==

jms656

http://www.wellbridge.com/wellbridge/cambridge/lifedesigns.php?ID=33


NUTS FOR OMEGA-3


We associate omega-3 fatty acids with 'fatty' fish, e.g. salmon,
mackerel, tuna, halibut, or sardines. In fact, the American Heart
Association recommends eating at least two, 3-ounce servings of fish per
week. Of course, preparing your fish in a heart-healthy manner –
grilled, baked, poached, or steamed.
BUT …….. BUT ……….


BUT, you're not a big fan of fish or you don't like fatty fish. Just say
NUTS – WALNUTS that is, to fish. The same omega-3s are also found in
walnuts. Other nuts only contain insignificant (if any) amounts of
omega-3s.


Studies show that eating walnuts on a regular basis coupled with a meal
plan that is low in saturated fat packs a powerful health punch. In
fact, the FDA (Food and Drug Administration) this past July approved a
health claim stating that "eating 1-½ ounces per day of walnuts as
part of a diet low in saturated fat and cholesterol may reduce the risk
of heart disease".


One ounce of walnuts contains 2.5 grams of Omega-3 fatty acids; a
serving of cooked salmon contains 1.9 grams. In order to get the same
amount of omega-3s in a one ounce serving of walnuts from plant sources,
a person would have to eat 18 cups of strawberries, 2 ½ cups of
soybeans, or 25 cups of leeks. NOW, that's quite a mouthful of soybeans
or leeks!


So, we suggest when fish is not on your menu, add WALNUTS to your weekly
meal plan to get those all-important Omega-3s. With Fall in the air, now
is the perfect time to try them.


It's easy to ADD an OUNCE! Be Creative!
Add them to:
Salads – mixed green, chicken or tuna
Baked Winter squash dishes and other cooked vegetables Fruit Salad Hot
or ready-to eat cereals


ENJOY as a SNACK
Conventional Oven
Sprinkle with Kosher salt. Roast them (without the shell) on a baking
sheet in a 375°F oven for 10 minutes. Let cool.


Storage Tip: Shelled Walnuts
Keep tightly sealed and refrigerated. Can also be frozen up to 6 months.

==

jms656

http://www.whfoods.com/genpage.php?pfriendly=1&tname=george&dbid=75&PHPSESSID=3e72184236ea1f30d2a15eea60f0c10f


How can I get more omega 3 fatty acids in my daily meals?


You can rely on the World?s Healthiest Foods to get you ?over the top?
on your daily omega 3 fatty acid consumption! While that may seem like a
bold claim since the average American adult gets less than 1 gram of
omega 3 fatty acids per day, many of the World's Healthiest Foods are
great sources when it comes to providing substantial amounts of this
important nutrient.


Walnuts, flaxseeds, beans, fish, olive oil and winter squash constitute
part of the the cornucopia of foods that will provide you with
concentrated sources of omega 3 fats.


Recommendations for omega 3 consumption
To date, the Institute of Medicine at the National Academy of Sciences
has not yet issued any Dietary Reference Intakes for omega 3 fats.
Recently, however, the National Institutes of Health recommended that
people consume at least 2% of their total daily calories as omega 3
fats.


To meet this recommendation, a person consuming 2000 calories per day
would have to eat at least 2 grams of omega 3 fats. Many nutrition
experts believe that this recommendation is not high enough, and would
suggest, instead, that people consume at least 4% of their total
calories (approximately 4 grams) as omega 3 fats.


Food sources of omega 3 fats - flaxseeds and walnuts
At the top of our list for increasing omega 3s would be flaxseeds and
walnuts.


One-quarter cup of flaxseeds contains about 7 grams of omega 3 fatty
acids while one-quarter cup of walnuts contains about 2.3 grams. In
either case, the amount is pretty substantial. Therefore by combining
one-quarter cup of walnuts with a tablespoon of flaxseeds you will add
close to the recommended 4 grams of omega 3 fats to your diet.


Food sources of omega 3 fats - beans
Flax seeds and walnuts are not your only choices, of course! One cup?s
worth of soybeans, navy beans, or kidney beans provides between 200 and
1,000 milligrams of omega 3s (0.2 to 1.0 grams). A four-ounce serving of
tofu will provide about 0.4 grams of omega 3s.


Therefore, these foods provide between 10% and 50% of the National
Institutes of Health recommendation, and a substantial step up from the
average U.S. adult intake.


Food sources of omega 3 fats ? fish, winter squash and olive oil
Three other types of foods are important to mention as omega 3 boosters:
fish, winter squash, and olive oil. In the case of fish, you?ll get
about 2 grams from every 4 ounce serving of chinook salmon; 0.6 grams
from the same serving of halibut; and 0.4 grams from tuna. A cup of this
winter squash will provide you approximately 0.3 grams.


For extra virgin olive oil, the amount of omega 3s per ounce is about
0.2 grams (a word about using extra virgin olive oil ? don?t fry with it
as you?ll damage the omega 3s).


Practical tips
When it comes to increasing your omega 3 fatty acids intake, don?t worry
about bringing your calculator to the kitchen. All you have to do is to
focus on bringing more omega 3 rich foods into your diet.


Eating fish and seafood such as salmon, halibut, tuna and scallops a few
times a week is an easy way to increase your omega 3 intake. Plus you?ll
get all of the other nutritional benefits that these foods have to
offer.


As noted, walnuts and flaxseeds can be important contributors to an
omega 3 rich diet. To increase your intake of these foods, adding this
nut-seed combination to salads, baked potatoes or granola are just three
of the many ways to easily incorporate these foods into your meal plan.


Additionally, if you grind nut butters at home, they could also be used
in the above ratio as a nut-seed blend. (Although it is somewhat
difficult to clean, a standard coffee bean grinder usually does fairly
well as a nut-seed grinder than can produce a very creamy buttery
blend.) If you like your nuts roasted, do so gently--in a 160-170 degree
oven for 15-20 minutes--to preserve the omega-3 fats.


In addition, incorporating more beans, winter squash, and extra virgin
olive oil to your meal plan is easy. And features on our website will
make it even easier. Visit the ?How to Use? sections in the articles on
each of the particular foods to learn about delicious quick serving
tips. Using our Recipe Assistant can also help you to find recipes that
feature these omega 3-rich foods.


Table 1
Foods concentrated in Omega 3 fatty acids FoodServingomega 3 fatty
acids% DVDensityQualityFlax seeds0.25 cups7.0 g156.417.6ExcellentWalnuts
C0.25 cup2.3 g50.46.3Very goodChinook salmon, baked/broiled4.0 oz-wt2.1
g46.43.6Very goodScallops, baked/broiled4.0 oz-wt1.1
g24.43.3GoodSoybeans, cooked 1 cup1.0 g22.91.6GoodHalibut,
baked/broiled4.0 oz-wt0.6 g13.81.8GoodShrimp, steamed, boiled4.0
oz-wt0.4 g8.21.5GoodSnapper, baked4.0 oz-wt0.4 g8.01.1GoodTofu, raw4.0
oz-wt0.4 g8.01.9GoodWinter squash1 cup0.3 g7.61.9GoodTuna, yellowfin4.0
oz-wt0.3 g7.30.9-Cod, baked4.0 oz-wt0.3 g7.11.2-Kidney beans1 cup0.3
g6.70.6-


==

jms656

http://news.bbc.co.uk/1/low/health/604014.stm


BBC News Online: Health
Sunday, 16 January, 2000, 01:03 GMT
Scientists crack cod liver oil secret
Cod liver oil can help arthritis sufferers


Scientists have identified exactly why cod liver oil is effective in
easing the pain and inflammation associated with arthritis.


Researchers at Cardiff University have pinpointed unusual fatty acids,
called Omega or n-3 fatty acids, as the crucial factor.


These fatty acids are present in fish oils but not other oils common in
the diet.
" These findings provide some very interesting explanations as to why
granny's cod liver oil therapies have some benefits to arthritis
sufferers "
Professor Bruce Caterson


The Cardiff team has shown that these acids are incorporated by the body
into the cartilage cells that are damaged in arthritis sufferers.


Cartilage is the protective material that covers bones around the joints
to stop them grating against each other.


Once incorporated into the cells, the fatty acids reduce the activity of
enzymes that are responsible for damaging the cells and causing
arthritis.


The fatty acids also cause the "switching off" of another
recently-discovered enzyme that causes much of the pain and inflammation
in arthritis.


This enzyme, Cyclooxygenase-2, is responsible for the biosynthesis of
chemicals which cause inflammation.


Lead researcher Professor Bruce Caterson said: "This is a particularly
interesting finding because there is intense activity in the
pharmaceutical industry to find specific drug inhibitors of
Cyclooxygenase-2."


Pain and inflammation


The fatty acids also switch off the long-term production of other
chemicals known as inflammatory cytokines that prolong the pain and
inflammation associated with arthritis.


Professor Caterson said: "These findings provide some very interesting
explanations as to why granny's cod liver oil therapies have some
benefits to arthritis sufferers.


"The good thing about modern day dietary supplements is that fish oil is
available in capsules, thus preventing the most obvious deterrent to
this treatment - the smell that precedes the terrible taste!"


Dr Madeline Devey, scientific secretary of the Arthritis Research
Campaign, said the research was "terrifically exciting". She said:
"Taking fish oil is something that lots of people do because it makes
them feel better, but we had had no idea why.
"Any good science that can be thrown at a common self-medication is a
really good idea, and it might enable us to manipulate diet in a
slightly more rational way than we do at the moment."


==

karen

Thanks for that! Although my hubby induced osteopenia in himself by taking
cod liver oil for so long, the Lab grade fish oil we both take now provides
the Omega 3s without overdosing us on Vitamin A. I knew it was beneficial
for lipid levels, but didn't know it helped arthritis also. Good info.

Karen Beane