Scientists endorse healthfulness of consuming grassfed meat and dairy products

Staff report

CHICAGO: The Union of Concerned Scientists have produced a comprehensive study that confirms the healthfulness of eating grassfed meat and dairy products.

The study is entitled “Greener Pastures: How Grass-fed Beef and Milk Contribute to Healthy Eating.”

The study is the first to synthesize the findings of virtually every English-language study comparing the amounts of total fats, saturated fats, omega-3 fatty acids and CLA in both pasture raised and conventionally raised beef and dairy cattle.

The UCS was formed in 1969 and is a non-profit partnership of scientists and citizens who attempt to achieve environmental solutions through rigorous scientific analysis.

The report found that grassfed meat and milk contained higher levels of omega-3 fatty acids, the so-called beneficial fats.

Grass-fed milk tends to be higher in an omega-3 fatty acid called alpha-linoleic acid that scientists have demonstrated reduces the risk of heart disease.

Both grassfed milk and grassfed beef were higher in CLA, a fatty acid shown in animal studies to protect against cancer.

“Raising cattle on pasture is essential to maintaining higher levels of good fat,” said author Dr. Kate Clancy.

“Even partially replacing grass with grain can reduce the levels of beneficial fatty acids in meat and milk.”

The study found that pastured cattle were healthier and required far fewer antibiotics than feedlot cattle.

Also, pasturing did not result in concentrated manure and subsequent water pollution.

“Buying grassfed meat and milk is like driving a hybrid car,” said Dr. Margaret Mellon, Director of UCS’s Food and Environment Program.

“Not only is it good for you, it’s better for your neighbors and better for the country. We encourage families to seek out pasture-raised meat and milk.”

The full report can be found at the UCS website at www.ucsu.org.

© by The Stockman Grass Farmer

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