A bar H Farm
 
Grass-fed meat has two to six times more omega-3 fatty acids. Omega-3s are good fats that play a vital role in every cell and system in your body. For example, of all the fats, they are the most heart-friendly. People who have ample amounts of omega-3s are less likely to have high blood pressure or an irregular heartbeat. They are 50% less likely to suffer a heart attack. Another benefit of omega-3s is that they may reduce your risk of cancer. In studies, these essential fats have slowed the growth of a wide array of cancers and also kept them from spreading. Although the human research is in its infancy, researchers have shown that omega-3s can slow or even reverse the extreme weight loss that accompanies advanced cancer and also hastens recovery from surgery. It has been estimated that only forty percent of Americans consume a sufficient supply of omega-3 fatty acids. Twenty percent have levels so low that they cannot be detected. Switching to the meat, milk and dairy products of grass-fed animals is one way to restore this vital nutrient to your diet. The CLA bonus in meat and dairy products from grass-fed ruminants are the richest known source of another type of good fat called conjugated linoleic acid or CLA. When ruminants (cows, sheep and goats) are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals fed the conventional way. CLA may be one of our most potent defenses against cancer. In a Finnish study, women who had the highest levels of CLA in their diet had a sixty-percent lower risk of breast cancer than those with the lowest levels. Switching from grain-fed to grass-fed meat and dairy products places women in this lowest risk category. In addition to being higher in omega-3s and CLA, meat from grass-fed animals is also higher in vitamin E. The meat from pasture fed cattle is four times higher in vitamin E than the meat from the feedlot cattle. In humans, vitamin E is linked with a lower risk of heart disease and cancer. References J. Animal Sci 80(5): 1202-11; (1993) 71(8): 2079-88 Smith, G.C. ìDietary supplementation of vitamin E to cattle to improve shelf life and case life of beef. Colorado State University, Fort Collins, Colorado 80523 Health benefits of Grassfed Meats
A Bar H Farm
PO Box 66
San Simon Arizona 85632
Anya Owens
520-904-4389
Anya@abarhfarm.com
Would you like to place an order for any of our high quality products? Please visit the Orders page to download our order form /price list and send final orders to orders@abarhfarm.com.Orders.htmlmailto:orders@abarhfarm.comOrders.htmlshapeimage_5_link_0shapeimage_5_link_1
There are marked nutritional differences between the meat of pasture raised and feedlot-raised animals. Meat from grass-fed beef, lamb and bison is lower in total fat making it lower in calories. An example is steak: steak from grass-fed beef has about one half as much fat as that out of a similar cut of grain fed beef. Because grass-fed meat is so lean, it is lower in calories. The greater the fat content, the greater the calories. If all Americans switched to grass-fed meat our national epidemic of obesity might begin to diminish. Products from pastured animals are ideal for your health. This meat is similar to wild game in that they contain nutrients that your body expects. This product may reduce your risk of a number of diseases such as diabetes, obesity, cardiovascular disease and cancer.