Reduced Risk from E. Coli: Consumers of grass fed meat nearly eliminate their risk of becoming infected with pathogenic E. coli bacteria. Cows have evolved to digest grass (roughages) much more efficiently than grains. Feeding significant amounts of grain to cattle can make their digestive tracts abnormally acidic and the resident E. coli bacteria becomes resistant to the acid. When the acid-resistant E. coli is consumed by humans a high percentage of harmful E. coli will survive the acid in our stomachs and thus can cause serious illness.
Rich in CLA: Grass-fed beef contains “conjugated linoleic acid” or CLA which has been shown to help fight cancer. When ruminants are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals fed conventional grain diets.
Rich in heart friendly “Omega 3” fatty acids: Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals. Omega-3s are called “good fats” because they play a vital role in every cell and system in your body.
Vitamin E: The meat from pastured cattle is four times higher in vitamin E than meat from the feedlot cattle and, interestingly, almost twice as high as meat from the feedlot cattle given vitamin E supplements.
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