Jacksonville Fresh Foods Examiner
Joshua Horrocks

The Nutrition Journal recently published a review done by The College of Agriculture, California State University, and University of California Cooperative Extension Service. This review uses three decades worth of research to compare fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.

This review found that several studies suggest grass-based diets are high in Conjugated Linoleic Acid (CLA) and elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT), and superoxide dismutase (SOD) activity as compared to grain-fed live stock. Along with that, they also found that grass-fed beef is lower in overall fat content, so it should be something considered for anyone watching their weight.

Not only are there high levels of CLA found in grass-fed beef, but it also is transferred through the milk of grass-fed cows. On the other hand, this review states that grain-fed beef consistently produces higher concentrations of MUFAs, which a study has linked to a higher mortality rate for women.

The only significant downside to grass-fed beef, which was noted, was the taste is not preferred because of palatability. Because grain-fed has been the norm for the past 60 years, most American’s may have to make an adjustment to the taste; the taste difference can be helped by making sure that the beef is 100% grass-fed with fresh folage or grass.

The full review and source of this article can be read here: Nutritional Journal 9:10

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