Beef Facts

Politically Correct Nutrition has singled out red meat-beef and lamb-as a major contributing factor, or even the main cause, of our two greatest plagues of ¬cancer and heart disease. Consumption of these meats has dropped in recent years, but the incidence of both heart disease and cancer continue to climb.

Politically Correct Nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources. Fats from animal sources also contain cholesterol, presented as the twin villain of the civilized diet.

New research continues to show that the saturated fats are not a problem, but rather a number of factors inherent in modern diets, including the trans fatty acids found in partially hydrogenated vegetable fats and oils, the lack of appropriate balance in the diet of the polyunsaturated omega-3 and omega-6 fatty acids, excess consumption of refined carbohydrates in form of sugar and white flour; mineral deficiencies, particularly low levels of protective magnesium and iodine; deficiencies of vitamins, particularly of vitamin A, C and D, needed for the integrity of the blood vessel walls, and of antioxidants like selenium and vitamin E, which protect us from free radicals, and, finally, the disappearance of antimicrobial fats from the food supply, namely, animal fats and tropical fats.

The cholesterol in your diet (dietary cholesterol) has very little effect on the cholesterol in your blood (serum cholesterol). You could completely eliminate all cholesterol from your diet and your liver would just produce more of it, because your body needs cholesterol. On the other hand, eating more cholesterol would cause your liver to reduce production to maintain consistent level.

Several Mediterranean societies have low rates of heart disease even though fat – including highly saturated fat from lamb, sausage, and goat cheese – comprises up to 70 percent of their calorie intake. The inhabitants of Crete, for example, are remarkable for their good health and longevity. A study of Puerto Ricans revealed that, although they consume large amounts of animal fat, they have a very low incidence of colon and breast cancer.

What light can the practices of traditional societies shed on the question of red meat? Surveys of ethnic diets show that red meat in the form of beef, sheep and goat is the second most preferred source of animal protein and fat in no industrialized societies, second only to chicken (flesh and eggs) and more popular, or at least more available, than foods from the sea. These societies rarely suffer from cancer and heart disease. This fact alone should be enough to allay any fears about red meat.

The dangers inherent in red meat are due, we believe, to modern methods of raising cattle. Most commercially available red meat comes from animals that have been raised in huge feedlots on grains laden with pesticides-or worse on soy feed which is too high in protein and therefore toxic to their livers-injected with steroids to make their meat tender and treated with antibiotics to stave off infections that inevitably result from unnatural diet and crowded conditions.

Fortunately, organically raised, pasture-fed beef is now becoming more available. Cattle and sheep should spend most of their life on the open range. However, it is entirely appropriate for these animals to be fattened on grain during their last few weeks. Such practices imitate natural processes, as ruminant animals get fat on seeds and grains in their natural habitat during summer and fall. Grain feeding is an ancient practice that ensures that red meat contains ample amounts of fat. It should, however, be carried out in healthy, uncrowded conditions.

If you eat red meat, we urge you to make every effort to obtain meat that has been raised mostly on pasture When you purchase directly from the farm, you not only can see how the animals are kept and fed but also have the additional advantage of being able to obtain organ meats and bones. Traditional societies do not let these valuable parts go to waste. The organ meats, extremely rich in fat-soluble vitamins, are relished as delicacies in primitive societies; and the bones are used to make nutritious stocks that provide abundant minerals in a form that is particularly easy to assimilate.

Red meat is an excellent source of both macro and trace minerals, particularly zinc and magnesium. In meat, these minerals exist in a form that is much easier for the body to break down and utilize than the minerals in grains and pulses. Red meats are rich in vitamin B12, so important for a healthy nervous system and blood; and in carnitine, which is essential for healthy functioning of the heart.

Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormone like substances. Fats as part of a meal slow down nutrient absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluable vitamins A, D, E and K. These fat ¬soluble vitamins are what your body needs to utilize the minerals in all foods. Beef fat contains small amounts of essential fatty acids, especially if these animals have been allowed to graze on green grass. In animal studies Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.

Our recipes for tender portions of beef and lamb-filet and rib cuts of beef, leg of lamb and lamb chops-call for these cuts to be eaten rare, with most of their enzyme content still intact. Tougher cuts can be braised in stock to make flavorful stews. In braising, the temperature of the meat does not exceed 212 degrees so denaturing of proteins is minimized. The enzyme content is destroyed, but any minerals and amino acids that come out of the meat will be contained in the sauce. Many ethnic recipes call for marinating tougher cuts for 24 to 48 hours in wine, yoghurt or buttermilk. This process tenderizes and predigests the meat.
We do not recommend deep frying of red meats or any cooking methods that raise the internal temperature above 212 degrees. Research indicates that meats subjected to high heats are harder to digest and may even foster the growth of pathogens and viruses in the colon. Here is yet another reason to consume meats with sauce or broth containing gelatin and, hence, hydrophilic colloids to facilitate protein digestion.

We hate to be spoilsports but we must caution you against too frequent consumption of barbecued meats. Meat and meat fat that come in contact with open flames synthesize certain highly carcinogenic hydrocarbons. Meat that has been cooked in a pan or in liquid contains very few hydrocarbons in comparison with meat that has been barbecued. Your body can deal with these hydrocarbons if it is healthy and not overloaded. We urge you to eat barbecued meats only occasionally and, when you do, be sure to eat them with one or more cruciferous vegetables, such as cabbage, broccoli or Brussels sprouts. Even better, serve barbecued meats with lacto-fermented vegetables or relishes. The combination is synergistic, not only in terms of flavor but also because the vegetables with their lactic-acid-producing bacteria and high enzyme content will help neutralize carcinogens in the intestinal tract.

Source:

Sally Fallon, Nourishing Tradition. New Trends Publishing, Inc., Washington, DC 20007, 2001
The Weston A. Price Foundation, PMB Box 106-380, 4200 Wisconsin Avenue, NW, Washington, DC 20016,
www.westonaprice.org

For additional information and produce, please contact:
Laepple Organic Farm
Fritz & Linda Laepple
Phone (519) 634 1033 E-mail; laepple@golden.net