by John Wood
| 2007 dawns with less than 3% of Americans understanding the “grass-fed” meats advantage for their health.
Our forefathers consumed grass-fed meat in this country for decades until the land-grand universities saw an opportunity to dispose of excess nitrogen stockpiles from WWII as plant food for corn production. This created a glut of corn and initiated the modern era of commercial cattle feeding with high energy starches. As a nation, we now consume just a fraction of grass-fed meats compared to grain-fed, a 180 degree turn from 1950. |  | | Rolling the clock back 56 years, cancer, diabetes and heart disease were much smaller risks than at the dawn of the 21st century. Needless to say, beef consumption is not the only major shift in the American diet but one has to recognize that consequences such as shifting omega 3 ratios from 3:1 to 20:1 and dropping CLA content to insignificant levels has impacted the American meat consumer’s diet.
The next time you drive through rural America, note the cows, lambs and goats contently grazing swards of grass. During this daily ritual, the animals are performing the tasks their maker intended. In essence, the forage diet will yield a pH of 7 in the first chamber or fermentation vat of the 4-stomach ruminant animal, driven by the bacteria in the first chamber responsible for fermentation. The output of the billion plus family of pH 7 forage bacteria drives the next 3 chambers ending in the small intestine. The pH 7 family bacteria are responsible for increased CLA, omega 3, vitamins A&E, branch-chain amino acids and enzymes in the finished retail cuts for consumers, namely what we eat. What happens when starch heavy grains replace this natural forage? In 30 days, the first chamber bacteria flora switches from pH 7 friendly bacteria to billions of pH 4 harmful bacteria. Omega 3, CLA, Vitamins A&E, branch chain amino acids and good enzyme levels plummet. Not only is this a sad day for the end-consumer but a hardship for the animals as well. In many instances, it is customary to feed low grade levels of antibiotics to keep liver abscesses at bay in beef cattle on high starch diets yielding acidic stomachs.
At US Wellness Meats, starch is forbidden in their animals’ feed.
U.S. Wellness Meats has 3 years worth of grass-fed beef consumption experience in high performance athletes specializing in strong man, power lifting, figure fitness, women’s marathon running and personal trainers working with a mix of professional athletes. These athletes will attest in increased lean muscle mass, reduced joint pains, improved digestion and excellent blood chemistry.
Jesse Marunde and Jon Andersen are in the top tier of world class strong man competitors and consume 100 pounds of beef per month. Both report that would be impossible with commodity beef as constipation would prohibit their levels of consumption. Both indicate the number one training improvement in the last 3 years has been switching to the grass-fed protein source. Both athletes have added approximately 27 pounds of lean muscle with excellent blood chemistry to the surprise of their medical teams.
Jon Diflorio, owner of www.institute3E.com , is a world class fitness trainer on Long Island, NY and trains many professional athletes on the east coast. Mr. Diflorio encouraged U.S. Wellness to produce beef pemmican from a Native American recipe. After 18 months of efforts ending in 2003, Mr. Diflorio is convinced US Wellness has the premier energy bar on the planet -18 grams of protein and 340 calories packed into 3.2 ounces direct from the Cherokee Nation recipe.
Deena Kastor, the current U.S. women’s marathon record holder, is a great proponent of grass-fed meats. Ms. Kastor has been encouraging aspiring athletes to understand the grass-fed difference as she trains for Gold in 2008.
U.S. Wellness Meats’ product line is touching a few premier athletes, but more importantly, slowly convincing families across the country that there is a smart choice in proteins to grill and savor for a host of healthy advantages, including your longevity.
Spread the good news of grass-fed meats! |
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