The Paleo diet craze is sweeping the planet. It is sometimes referred to as the Cave Man Diet, Paleolithic Diet, hunter-gatherer diet or CrossFit diet. The basic premise is to go back to Paleolithic times, when cave men roamed the earth obtaining nutrients by adopting the hunter-gatherer lifestyle. This involved subsisting on what they could kill and what berries and wild vegetables they could find growing. Their diets did not yet include grains, dairy products or refined sugars. Purchasing elk steaks online is one way of sourcing sufficient amounts of healthy, grass-fed meat.
The biological imperative behind the suggestion that grass-fed meat is better for you is that homo sapiens have not yet evolved the digestive enzymes that are required to break down the macromolecular nutrients found in grain-reared meat.
It turns out that what the meat-producing animal eats is important. Pasture- or grass-fed animals make better meat than their grain-fed cousins. There are compelling health, ethical and environmental arguments in favor of the pasture-raised option. While the protein composition of meat is genetically determined and does not vary depending on the diet of the consumer, the polyunsaturated fatty acid (PUFA) component depends on what the animal is fed.
Omega-6 and omega-3 are two essential fatty acids (EFAs). They are called "essential" because the are crucial for humans to function, but we cannot manufacture them within the body; they have to be ingested as part of the diet. While both are necessary for human function, the healthy ratio of omega-3 to omega-6 is three to one. In cattle that are fed grain, this ratio is 20 to 1. Omega-3 EFAs help maintain good cellular health and prevent so-called Western diseases like arthritis, cancer, coronary artery disease, cancer, hypertension and others.
Grass-fed beef is leaner than grain-fed. Omega-3s make up seven percent of the total fatty acid content in cows raised on pasture but only one percent in grain-fed animals. Grass-fed meat has stacks of other important vitamins, antioxidants and minerals.
Sheep, cows and deer can take the nutrients in grass and make them palatable and digestible for human consumption. Human metabolism lacks the necessary enzymes. Eating meat from these helpful animals helps ensure we get the widest selection of nutrients that we require, not just to stay alive, but to live healthily, productively and happily.
The whole grass vs grain vibe has an ethical angle, as well. It takes a lot of acreage to plant enough grass to support the dietary habits of grass-fed cattle. Grain-fed beef can be crammed into smaller spaces called confined animal feed lots (CAFO). Grain-fed cattle are also subject to more bacterial infections than their counterparts who are raised on lush, green pastures. True. A hamburger made from infected beef can actually kill you.
Elk meat is high in protein and low in fat and cholesterol. It has a deep, dark red color. It has a strong, pleasant, taste reminiscent of beef. Tender by nature, it is not even necessary to marinate elk meet to make it easier to chew.
The biological imperative behind the suggestion that grass-fed meat is better for you is that homo sapiens have not yet evolved the digestive enzymes that are required to break down the macromolecular nutrients found in grain-reared meat.
It turns out that what the meat-producing animal eats is important. Pasture- or grass-fed animals make better meat than their grain-fed cousins. There are compelling health, ethical and environmental arguments in favor of the pasture-raised option. While the protein composition of meat is genetically determined and does not vary depending on the diet of the consumer, the polyunsaturated fatty acid (PUFA) component depends on what the animal is fed.
Omega-6 and omega-3 are two essential fatty acids (EFAs). They are called "essential" because the are crucial for humans to function, but we cannot manufacture them within the body; they have to be ingested as part of the diet. While both are necessary for human function, the healthy ratio of omega-3 to omega-6 is three to one. In cattle that are fed grain, this ratio is 20 to 1. Omega-3 EFAs help maintain good cellular health and prevent so-called Western diseases like arthritis, cancer, coronary artery disease, cancer, hypertension and others.
Grass-fed beef is leaner than grain-fed. Omega-3s make up seven percent of the total fatty acid content in cows raised on pasture but only one percent in grain-fed animals. Grass-fed meat has stacks of other important vitamins, antioxidants and minerals.
Sheep, cows and deer can take the nutrients in grass and make them palatable and digestible for human consumption. Human metabolism lacks the necessary enzymes. Eating meat from these helpful animals helps ensure we get the widest selection of nutrients that we require, not just to stay alive, but to live healthily, productively and happily.
The whole grass vs grain vibe has an ethical angle, as well. It takes a lot of acreage to plant enough grass to support the dietary habits of grass-fed cattle. Grain-fed beef can be crammed into smaller spaces called confined animal feed lots (CAFO). Grain-fed cattle are also subject to more bacterial infections than their counterparts who are raised on lush, green pastures. True. A hamburger made from infected beef can actually kill you.
Elk meat is high in protein and low in fat and cholesterol. It has a deep, dark red color. It has a strong, pleasant, taste reminiscent of beef. Tender by nature, it is not even necessary to marinate elk meet to make it easier to chew.
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