Do you know exactly what went into your last hamburger?
The chances are high that you don’t.
You see, our highly-centralized system is driving a wedge between us and our food. We don’t give much thought to its origins anymore. For some reason, we’re content leaving that in the hands of the USDA and FDA. Odds are that one of us recently woofed down a low-quality meat that’s typical of America’s industrialized agriculture and convenience-first food system.
For example: A burger made with conventional beef is derived from a cow that’s fed a diet of grains instead of grass. There are several problems with that, including an unhealthy composition of fats as well as exposure to pesticides applied to the GMO crops used in feed — and it’s hurting us.
But there are ways to escape the harmful divide between us and our beef. In fact, there is another option with a number of health advantages …
The Case for Grass-Fed Beef
The industrialization of agriculture has replaced farming’s “best practices” with farming’s “most efficient” practices. Problem is: The most efficient practices largely neglect quality and sustainability.
That cowboy rib-eye you have in the fridge is a prime example …
An estimated 97% of cattle taken to market are raised on feedlots, 85% of which are raised on feedlots that are spread across only six states. The largest feedlots cram together tens of thousands of cows in close quarters. So conditions are often abysmal and the animals’ health is only of secondary importance to their growth rate. These cows are forced to eat food they don’t naturally digest, including tainted grains treated with Monsanto’s toxic Roundup herbicide.
Antibiotics are typically required just to keep the cows on feedlots viable. And that’s become common practice throughout American agriculture — an estimated 80% of all antibiotics used in the U.S. are used on livestock. Additionally, prior to slaughter, around 80% of feedlot cows are “enhanced” with growth hormones that preliminary research suggests disrupts human hormones and may even promote cancer. That’s why the European Union bans the use of synthetic hormones in cattle.
Now compare that situation to grass-fed cattle that are raised properly, with well-being and meat quality of the utmost importance.
Besides being a leaner meat, grass-fed beef contains greater levels of most beneficial nutrients, including Vitamins A and E, as well as three cancer-fighting antioxidants: glutathione, superoxide dismutase and catalase. It also contains a healthy mix of essential fatty acids, meaning it doesn’t elevate your cholesterol or invite other health problems the way grain-fed beef can.
More specifically, grass-fed beef contains higher levels of Omega-3 fatty acids. One of those acids — DHA — is vital to the human brain and is why a diet high in these Omega-3s has been found to lower the incidences of depression and reduce the risk of developing Alzheimer’s disease. Another fatty acid — CLA — is two to three times more prevalent in grass-fed beef than conventional beef. CLA acts as an antioxidant and can protect against heart disease, diabetes and cancer.
The right balance of essential fats is important to the functioning of the brain and all the rest of the human body’s cells. This balance and the denser proportion of nutrients found in grass-fed beef better protect against breakdowns in the body’s immune, nervous and gastrointestinal systems.
Buy Local Food
I think the case for grass-fed beef is clear. From a nutrition perspective, it offers fats that better keep our cholesterol in check as well as nutrients that assist our immune systems by preventing cell damage. From a sovereignty perspective, it supports localization that increases resiliency and reduces dependency on a highly-centralized, and somewhat unethical, agricultural system.
So do your body a favor and go shopping for high-quality meat …
Check your local grocery store: If they don’t carry organic grass-fed beef, they might at least stock 100% organic beef. While the latter indicates the cows were not fed pesticide-laden grains, given steroids or treated with antibiotics, it doesn’t mean they were fed on grass. This is a good alternative to conventional beef, but it’s not optimal.
Visit your local farm: Really. A trip to the farm is not that scary. Actually, it’ll make for a nostalgic day trip full of fresh air. Maybe snag a farm-fresh, home-style lunch while you’re out in the country. (You might use LocalHarvest.org, Eatwild.com or EatWellGuide.org, or even Craigslist or Google to find a farm near you.)
Once you’re there, find out if they offer any products direct to consumers. They might even have a buying club, offer a CSA program (community-supported agriculture), or contribute to a co-op store in your area. Going straight to the farm will mean you can come away with a superior product and confidence that your food is produced under amenable conditions.
Seek out a farmer’s market or health-food store: If finding a farm is not an option, let the farm come to you. Farmer’s markets are popping up all over. And the selection is always growing. At the same time, health-food stores do their best to stock local, farm-fresh food. And you can probably feel confident that they or their rabid customers have effectively vetted the farm of origin.
Finally, shop online: There are plenty of grass-fed meat producers carving out a niche with online consumers. In fact, we’re looking to develop a partnership with a company that does exactly this. We’ll let you know when that’s arranged. In the meantime, here are three you can try out:
1. American Farmers Network
2. Blackwing Quality Meats
3. La Cense Beef
Keep this in mind: Yes, you’re going the extra mile, and maybe even paying a slight premium, but it’s to create a healthy and sustainable food system for you and those around you. It’s worth it.
Thanks for reading.
Regards,
JR Crooks
Editor, Sovereign Living
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