A new grass-fed meat study (PDF) has just been brought to my attention, thanks to Aaron Blaisdell. It’s pretty fascinating. Researchers wanted to see two things: whether eating grass-finished animals instead of grain-finished animals would provide a significant influx of dietary omega-3s and whether the potential influx would actually make a difference in lab numbers. They took two groups of people, regular Irish folks, and provided weekly portions of beef and lamb, either grass-finished or grain-finished. The animals were “finished” for a minimum of six weeks. Both groups were told to avoid fatty fish and omega-3-rich oils for the duration of the study. All told, both groups ate roughly 469 grams of red meat a week for four weeks. Oh, and these were all healthy subjects with good cholesterol and blood pressure numbers and without prescriptions to any medications.

The results were impressive. Grass-finished eaters saw improved plasma and platelet fatty […]

Original post by Worker Bee 2

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