Archive for the tag - grass-fed

How To Have A Healthy Cookout!

July 4, 2014 By

zacefron-neighbors-083113July 4th is here - and the grills are blazing!

While celebrating the holiday and enjoying the summertime weather, there are a few simple steps that you can take to make your cookout significantly healthier. And you’ll be one step closer to looking like Zac Efron (see picture at right). Yum.

Here are my suggestions:

  1. Use whole wheat buns and rolls. We all know that whole wheat bread products have several nutritional advantages over white bread and other refined grains. But did you know that hamburger buns and hot dog rolls are also available in whole wheat varieties? But don’t be fooled; “wheat” isn’t the same as “whole wheat” and multigrain doesn’t necessarily mean healthier. Read the ingredients carefully.
  2. Opt for chicken or turkey hot dogs. When shopping, compare the nutritional information between traditional hot dogs and chicken or turkey variations. My top pick is Applegate’s Natural Uncured Chicken Hot Dog. They are leaner, healthier - and just as delicious!
  3. Buy grass-fed beef. Most of us already eat too much red meat. But if burgers are on the menu, select grass-fed ground beef. It tends to be a bit pricier, but grass-fed beef is leaner, has higher levels of omega-3 fatty acids, less dietary cholesterol and increased vitamins. Grass-fed is definitely healthier than the corn-fed beef commonplace in today’s supermarkets.
  4. Don’t char your meat. When meat becomes charred, it develops carcinogenic compounds called HCAs. These compounds have been shown to increase possible risk of breast, colon, prostate and stomach cancer. In fact, in one study, researchers found that individuals who ate beef medium-well or well-done beef had 3x the stomach cancer risk than individuals who at their beef rare or medium-rare. To reduce charring, cook at lower temperatures, trim off fat to reduce flare-ups, remove charred pieces before consuming and opt for a grill with a flavor bar between the food and flame.
  5. Eat lots of veggies and fruit. Take advantage of fresh produce by serving an array of vegetable side items. Replace unhealthy sides like potato salad with grilled corn, tomato salad or anything else that’s readily available. When it comes to dessert, replace cookies and pies with fresh fruit. Make fruit kabobs or serve fruit salad. It’ll totally hit that sweet tooth.

If you have any other healthy grilling tips, share them in the comments below! Happy July 4th!

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Which Meat is Healthiest?

February 29, 2012 By

Which meat is the healthiest? Chicken is the obvious answer - but it’s not always true.

While organic, pasture-raised chickens are extremely healthy, most of the chickens sold in modern supermarkets are raised differently. Today’s chickens are grown with increased fat and decreased protein. In fact, according to researchers at the Institute of Brain Chemistry and Human Nutrition at London Metropolitan University, today’s chickens contain 266% more fat and 33% less protein than chickens from 1971.

In the same way, today’s conventional cows are fattier than ever - thanks, in part, to their diets of corn and supplements. Grass-fed beef, on the other, not only tastes better - but also has improved nutritional content. Grass-fed beef has lower overall fat, lower saturated fat, an increase in heart-healthy omega-3 fatty acids, lower cholesterol and more vitamins.

Next, we must consider the cut of meat. A chicken leg, for example, has 3x more fat than a serving of London broil. Chicken legs, thighs and wings are high in fat; the breast meat is low in fat. Leaving the skin on also increases the fat content. Sirloin steaks and flank steaks tend to be very lean. If opting for pork, tenderloins and loin roasts are healthier options.

When selecting healthy meats, pay attention to how the meat was raised and the cut. If available, read the nutrition information. Though chicken often wins out, you may be surprised!

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Is Grass-Fed Meat Any Healthier?

May 23, 2011 By

Where's the beef? Here's the beef.

A few months ago, we looked at a number of studies that compared organic and conventional produce. The term “organic food” refers to food grown without most artificial fertilizers or pesticides and in a way that emphasizes crop rotation. Organic farming makes the most of natural fertilizers and ensures that the life of the soil is maintained.

The studies suggest that organic produce is not any richer in nutrients than conventional produce. Moreover, and somewhat surprisingly, the studies don’t show any longer-term health benefits including reduced cancer risk. While organic produce may not be healthier for the human body, it is unarguably much better for our extended body: Planet earth.

Today, let’s switch gears and look at grass-fed beef.

First things first, grass-fed and organic are not interchangeable terms. Not all organic beef is grass-fed, and not all grass-fed beef is organic. For one, grass-fed cows could graze on land that has been treated with fertilizers or pesticides. So, check the label if it’s important to you.

Decades ago, all beef was grass-fed. But industrial farmers discovered that grain-based diets could improve the efficiency of their farms. Cows that are fed diets of grass grow slowly; it may take 4 - 5 years until the animal is ready for slaughter. By feeding cows a diet of corn, antibiotics (cows can’t consume corn without them), hormones and protein, today’s conventional cows are slaughtered after just 14 - 16 months. Holding ethical questions aside for a moment, are there any research-supported differences in the nutrient content of grass-fed vs. grain-fed meats?

Yes. According to a report in the Nutrition Journal, it turns out that there are a number of differences:

  • Lower fat content. Grass-fed meat is lower in overall fat and saturated fat. A sirloin steak tested from grain-fed cows, for example, had more than double the total amount of fat compared to a grass-fed cut.
  • Higher levels of omega-3 fatty acids. These healthy and essential fatty acids are more prevalent in grass-fed beef. Grain-fed cows have only 15% - 50% of the omega-3 fatty acids found in grass-feed beef. It’s worth noting, however, that omega-3 fatty acids in grass-fed beef are still much lower than some other foods like salmon.
  • Lower dietary cholesterol. Though dietary cholesterol has a relatively small impact on blood cholesterol, individuals with cholesterol concerns should take notice.
  • Increased vitamins A, E and antioxidants. Grass-fed beef is a better source of these important nutrients.

Grass-fed beef has other benefits, too. For one, it has a greener environmental impact. Growing corn requires a tremendous amount of fossil fuel. In addition, grass-fed beef is also less polluting as the animal dung is used as fertilizer for the grass.

In my opinion, grass-fed beef also tastes better. It has a different, more authentic flavor that I’ve come to enjoy and appreciate.

And of course, the ethical implications of industrial farms vs. pasture-centered farms can’t be ignored to a conscious eater. If you are what you eat, I’d much prefer an animal that lived its life on a real farm - and didn’t spend its existence pumped full of drugs and knee-deep in its own feces. But that’s just my two cents.

When I shop, I generally only buy grass-fed beef. The price is significantly higher - but I think it is worth it - even it means eating meat less frequently.

But what do you think? Have you ever tried grass-fed beef? Do you prefer it? Do you think it’s worth the difference in price?

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