The following article is on the newest version of ABP's Out and About weekly email newsletter. I guess ABP has decided to take these radical nonconformist's on front and center. I rememeber when one of the past ABP chairs, and a man I consider to be a friend, told me to sell on my postivies rather than run down the competition. Maybe he could give that advice to this new crew at ABP.
How on earth is someone supposed to support this organisation. (and believe me I have been trying lately)
Patting themselves on the back for a $2.29 per ear tag subsidy and totaly ignoring an opportuntiy to support mediation of a Class action suit that would not only hold those responsible --- responsible, but would help every primary producer in this country in a time of great need..
Maybe I'm just having a bad hair day.
Happy reading.
And when you get to the end of the article -- please know that there are plenty of studies past and present which talk about the attributes of other supplementary nutrients such as fats or lipids in beef.
"For the last three Monday evenings, CBC’s “Ideas” has had a series on Canada’s meat sector: the pros and cons of eating beef and other animal products. During the last program there was considerable discussion on the differences between “industrial beef,” that product that comes from conventional feedlots compared with grass-fed finished beef. It seemed that much of the discussion was pro grass-fed with only anecdotal reasons why this was so.
A recent scientific study at the Texas A&M University shed some light on this.
Dr. Stephen Smith, an AgriLife Research meat scientist, and a team of researchers have found that contrary to popular perception, ground beef from pasture-fed cattle had no beneficial effects on a person’s plasma lipid.
However, high monounsaturated fat ground beef from grain-fed cattle increased HDL cholesterol, increased LDL particle diameters, and decreased insulin, suggesting that ground beef produced by intensive production practices provides “a healthful, high-quality source of protein.” HDL cholesterol is considered to be the “good” cholesterol; small, dense LDL is associated with increased risk of developing coronary heart disease. Increased LDL particle diameters would serve some protection against heart disease.
The researchers wanted to see if product from pasture-fed and grain-fed cattle had different effects on LDL or HDL cholesterol. None of the scientific literature to date could justify statements that pasture-fed beef is better for a person.
The study used Angus cattle raised at the University’s McGregor AgriLife Research Center. One group of cattle was fed a pasture diet supplemented with hay. The steers were kept on pasture until 20 months of age (Group A – pasture fed).
A second group of Angus steers was fed the same way as a conventional feedlot would feed them; they were kept on a corn-based diet until 16 months of age to reach USDA Choice status (Group B – USDA choice).
A third group of Angus steers was fed the corn-based diet the longest, until reaching USDA Prime grade (Group C – USDA prime). The fat in cattle that are high in marbling is low in saturated and trans-fats, and higher in monounsaturated fats.
Beef cuts from the plate and flank taken from all three grades were made into a ground beef product, containing 24 per cent fat.
Next, a group of 27 men completed a three-way crossover study. Each group rotated, consuming five 114-gram ground beef patties per week for six weeks from each of the three sets of cattle used in the study.
There really were no negative effects of feeding ground beef from the pasture-fed cattle (Group A). However, they did see several positive effects in men that consumed ground beef from grain-fed cattle. The ground beef from the USDA Prime cattle (Group C) increased HDL cholesterol and LDL particle diameter. Both effects are protective against cardiovascular disease. The Prime ground beef also decreased insulin, suggesting some protective effect against type II diabetes. According to the research team the healthier product came from beef with more marbling.
Beef is a healthy, tasty, nutritious product that is enjoyed daily by consumers across the country. Beef as a protein source is well known; the attributes of other supplementary nutrients such as fats or lipids has not been fully explored."
How on earth is someone supposed to support this organisation. (and believe me I have been trying lately)
Patting themselves on the back for a $2.29 per ear tag subsidy and totaly ignoring an opportuntiy to support mediation of a Class action suit that would not only hold those responsible --- responsible, but would help every primary producer in this country in a time of great need..
Maybe I'm just having a bad hair day.
Happy reading.
And when you get to the end of the article -- please know that there are plenty of studies past and present which talk about the attributes of other supplementary nutrients such as fats or lipids in beef.
"For the last three Monday evenings, CBC’s “Ideas” has had a series on Canada’s meat sector: the pros and cons of eating beef and other animal products. During the last program there was considerable discussion on the differences between “industrial beef,” that product that comes from conventional feedlots compared with grass-fed finished beef. It seemed that much of the discussion was pro grass-fed with only anecdotal reasons why this was so.
A recent scientific study at the Texas A&M University shed some light on this.
Dr. Stephen Smith, an AgriLife Research meat scientist, and a team of researchers have found that contrary to popular perception, ground beef from pasture-fed cattle had no beneficial effects on a person’s plasma lipid.
However, high monounsaturated fat ground beef from grain-fed cattle increased HDL cholesterol, increased LDL particle diameters, and decreased insulin, suggesting that ground beef produced by intensive production practices provides “a healthful, high-quality source of protein.” HDL cholesterol is considered to be the “good” cholesterol; small, dense LDL is associated with increased risk of developing coronary heart disease. Increased LDL particle diameters would serve some protection against heart disease.
The researchers wanted to see if product from pasture-fed and grain-fed cattle had different effects on LDL or HDL cholesterol. None of the scientific literature to date could justify statements that pasture-fed beef is better for a person.
The study used Angus cattle raised at the University’s McGregor AgriLife Research Center. One group of cattle was fed a pasture diet supplemented with hay. The steers were kept on pasture until 20 months of age (Group A – pasture fed).
A second group of Angus steers was fed the same way as a conventional feedlot would feed them; they were kept on a corn-based diet until 16 months of age to reach USDA Choice status (Group B – USDA choice).
A third group of Angus steers was fed the corn-based diet the longest, until reaching USDA Prime grade (Group C – USDA prime). The fat in cattle that are high in marbling is low in saturated and trans-fats, and higher in monounsaturated fats.
Beef cuts from the plate and flank taken from all three grades were made into a ground beef product, containing 24 per cent fat.
Next, a group of 27 men completed a three-way crossover study. Each group rotated, consuming five 114-gram ground beef patties per week for six weeks from each of the three sets of cattle used in the study.
There really were no negative effects of feeding ground beef from the pasture-fed cattle (Group A). However, they did see several positive effects in men that consumed ground beef from grain-fed cattle. The ground beef from the USDA Prime cattle (Group C) increased HDL cholesterol and LDL particle diameter. Both effects are protective against cardiovascular disease. The Prime ground beef also decreased insulin, suggesting some protective effect against type II diabetes. According to the research team the healthier product came from beef with more marbling.
Beef is a healthy, tasty, nutritious product that is enjoyed daily by consumers across the country. Beef as a protein source is well known; the attributes of other supplementary nutrients such as fats or lipids has not been fully explored."
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