The State of Nutrition Knowledge

The health advantages of good fat and protein in grass-fed meats, milk and eggs continue to roll in.

The May issue of The Journal of Clinical Nutrition said that full-fat milk is actually better for you as long as it is grass fed. The Journal said that the more grass fed full-fat dairy products people consume the lower their risk of heart attacks will be. This is because 100 percent grass fed dairy products have up to five times more conjugated linoleic acid (CLA) than conventional dairy products. In this study of 3500 people, those with the highest levels of CLA stored in their body tissues had a 50 percent lower risk of heat attack than those with the lowest levels of CLA. The CLA level in milk is lowered by the feeding of even small amounts of grain so consumers should always specify 100 percent grass fed milk products. In the study of 3500 subjects, the group with the highest level of CLAs in their system reduced their chance of heart attack by 50%. Lipitor can’t make that claim (if it can make any health claim at all).

In his new book, Steak, author Mark Schatzker repeats the long-known but little-published fact that one can obtain all of the eight essential amino acids in the correct balance only in meats or eggs. These acids are where you find the O-3s and CLAs. These proteins and fats are required to make muscle, hormones, cells, hair, skin and more. Vitamin B12 is found only in meats. As Schatzker points out, “Some anthropologists believe it was the turn toward meat eating that set
humans down the evolutionary road to intelligence.”