RSS

Tag Archives: diet

Warm Spring Weather Sprouts Bad roots @ Beef | AGWEB.com

Over the last few weeks, I have been inundated with media furry and junky science filling the minds of consumer with myths about Beef.  I cannot help to wonder:


 

meatsales

Fill the Media w/Misinformation @ Beef =

Loss of Valuable Nutritional Source to your Diet

So before you swear off that juicy hamburger, get the facts from this Mom and Beef Producer:

 Pink Slime Myth

Last week ABC news aired a story about “Pink Slime” used in ground beef sold at supermarket. The term “Pink Slime” paints an unwelcoming image that frankly could make one lose his or her appetite. A goal of the anti-meat crusades? In fact, here is a image floating around the Online World:

 

Perhaps, you may have read that “Pink Slime” is meat trimmings scooped off the floor of packing plants or it is “filler” that is unsafe for consumption.

Fact

Pink Slime is a term coined by the anti-meat campaign.  The fact is “Pink Slime” is Lean Finely Textured Beef (LFTB) and actually looks like this:

 Boneless Lean Beef Trimmings (So called "Pink Sime")

As cuts of beef-roast or steak- are prepared for the meat case, the lean meat is separated from fat trimmings. Food handling facilities utilize every portion of the beef animal. The process of separating fat from the lean meat yields 10-12 pounds of lean, nutritionous beef that is inspected by United States Department of Agriculture (USDA).

The facts are clear on Food Product Labels:


Dr. H. Russell Cross, Professor and Animal Science Department Head of Texas A & M University, was the administrator of the USDA Food Safety and Inspection Service when LFTB was approved.

 “As Administrator of the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) in the early 90s, I and my staff evaluated numerous research projects before approving lean, finely textured beef as a safe source of high-quality protein. The FSIS safety review process was and is an in-depth, science-based process that spans years, many research projects and involves many experts across all levels of the agency-and in this case, the process proved the product is safe.”

 Dr. Cross talks about the safety of LFTB

Simply put from this Beef farmer, Lean Finely Textured Beef is 100% USDA Inspected Beef.  It will not appear as a separate ingredient on your Ground Beef label because it is BEEF not an chemical-engineered additive as presented in the media.

Harvard Study on Red Meat

This week, the Harvard School of Public Health (HSPH) release a study claiming red meat consumption causes “premature death”.  Without missing a beat, the media began reporting the findings of the study after it was published online in the Archives of Internal Medicine. The study tested more than 37,000 men and 38,000 women through surveys and questionaires.

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH.

On the surface this statement grabs your attention and makes you rethink the hamburger. However as a person who cooks the majority of the meals in the family, it is important to take an in-depth behind the study look.

This Harvard Study asked 37,000 men and 38,000 women through a questionaire every four years and documented deaths of the group during the twenty year period.  No lab work completed; no Research 101testing -just a simple question and answer scenerio.  As Dr. Shalene McNeill, a licensed dietician, points out this is an “observation study” where a cause/effect relationship cannot be established.

Editoral Director Adam Bornstein form Livestrong.com (Lance Armstrong) agrees:

“How did the researchers test the dangers of meat? Through a survey and questionnaire. This wasn’t some deep and complex lab work.

As for the ability to demonstrate a cause and effect relationship between red meat and mortality? Those claims are impossible. Always remember Research 101: Correlation does not equal causation. Often, it’s merely guilt by association.”

 Read more: http://www.livestrong.com/blog/are-burgers-healthy-why-red-meat-is-not-bad-for-you/#ixzz1pIeTfyYk

An observation study without randomize controlled trial is just a published thought.  I make dietary choices based on facts not studies that waste valuable resources.

 Facts

As I published in my previous blog post, a randomized controlled clinical study by Pennsylvania State University conlcuded participants following a BOLD (Beef in Optimal Lean Diet) and BOLD-PLUS diet experienced a 10 perent decrease in LDL Cholesterol.

Remember 3 ounces serving of lean beef contains approximately 150 calories packed with essential nutrients:  protein, zinc, vitamin B12,  vitamin B6, niacin, selenium,phossphorus, choline, iron, and riboflavin.

Learn More at BeefNutrition.Org

So fire up the grill and select one of the 20 lean cuts of beef.  Remember, a healthy lifestyle is about portion control, a balanced diet, and exercise.

Warm Spring Weather Sprouts Bad roots @ Beef | AGWEB.com.

 
Leave a comment

Posted by on March 16, 2012 in Myths @ Ag

 

Tags: , , , , , ,

5 Myths about Food

Today- October 16-is Blog Action Day, an annual event to focus bloggers on one global topic. The 2011
topic is FOOD- A fitting topic for this farmer. As a farmer, my life passion is all about using God-Given talents and his natural resources to produce food for the world. Unfortunately, the lack of knowledge about the food we eat is filling the consumer’s mind with fallacious statements about Food.

Therefore on this Call to Action Day, I present 5 Common Myths about Food

5. High Fructose Corn Syrup (HFCS) is more fattening for me than
Table Sugar (Cane Sugar)

corn sugar maze

Fact: High Fructose Corn Syrup is sugar made from Corn. In fact, it is more accurate to call it Corn Sugar. Corn Sugar and Table Sugar has the exact same number of Calories. Corn Sugar and Table Sugar both contain Fructose and Glucose. Cane Sugar is 50% Fructose and Glucose. Corn Sugar is either 42% Fructose and 58% Glucose -OR- 55% Fructose and 45% Glucose. As the commercial says “Sugar is Sugar”. Our
body metabolizes it the same no matter if the sugar comes from corn or sugar cane.
Do not take my word for it, ask an expert.
High fructose corn syrup … is nutritionally equivalent to sucrose. Both sweeteners contain the same number of calories (4 per gram) and consist of about equal parts of fructose and glucose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.”
– American Dietetic Association,
Hot Topics paper on High Fructose Corn Syrup, December
2008
So why does the U.S. use so much Corn Sugar? In my opinion, it is Logistics. While we do grow some sugar
cane in the U.S., it is largely grown in more favorable climates of Brazil and India (top world producers). Field Corn is widely produced in the United States. It is easier and cheaper for America’s Food Companies to use a
home grown product.

4. Antibiotics fed to livestock and poultry are causing humans to be resistance to antibiotics.

2010 0412Image0036 (Meghan)

Fact: Farmers and Ranchers have been administrating antibiotics by the label approved by the Food and Drug Administration (FDA) after extensive layers of testing and protocol to treat sick animals, prevent illness, and maintain the health of animals for over 40 years.   As a result, the U.S. provides the consumer with the safest food possible.
Did you know that activists in Denmark called for the ban of all antibiotics? Result- more livestock and poultry became sick and required greater use of antibiotics. Furthermore, the ban on antibiotic in Denmark did not have a substantial impact on the incidence of antibiotic-resistant food-borne illness in humans  – SafeFoodInc.org
Experts actually concluded that overuse and improper use of antibiotics in humans is the leading caused to
human resistance to antibiotics. So a run to the border to obtain Mexican Antibiotics to take at will is more dangerous than farmers and ranchers administrating antibiotics supervised by licensed veterinarians by the label.Get the Facts.
Editor Note: Each farm or ranch has an established protocol for the use of antibiotic. As a farmer of a
cow-calf operation, the health of the animal is extremely important to me. I can only speak for my farm but we only use antibiotics to treat sickness. Our first line of defense for our animals that are under stress or going to be facing a stressful environment-weaning or traveling or extreme weather pattern-is to use a natural probiotic products filled with essential vitamins and minerals. If an animal is diagnosed as being ill then an antibiotic is administrated after consulting the veterinarian by the label.

3. Organic Food is more Nutritious

usda

Fact: First of all, it must be noted that organically raised food, plant or animal, must be meet or exceed the
requirements of the United States Department of Agriculture (USDA) to be Certified Organic. Every step of raising the crop or animal must be inspected and certified by the USDA or it is NOT CERTIFIED ORGANIC. The USDA has never claimed that Certified Organic food is more nutritious than conventionally produced
food. Certified Organic label defines the way the food was grown, handled, and processed.
Did you know that Certified Organic does not mean reducing Pesticides?

Organic fruit and vegetable growers use insecticides and fungicides that are approved for organic growers. These are inorganic substances (such as copper and sulfur), microbes and toxic plant extracts. They are all
registered as pesticides by the EPA and pass the same regulatory safety tests as do the synthetic chemicals used by non-organic growers.

However, since the inorganic substances, microbes and toxic plant extracts are not as effective as synthetic chemicals, organic growers spray more often than non-organic growers and use a greater tonnage of pesticides per acre than do non-organic farmers. –SafeFoodInc.Org

2. Genetically Modified Foods are bad for your health.

044

Fact: For years, scientists have been naturally cross-breeding plants and animals to create the most desirable traits. In fact, the use of yeast to produce bread was one of the earliest uses of biotechnology.
Simple Facts about Biotechnology
Biotechnology can be a scary scientific name but its definition is the use of scientific discoveries about living things to solve problems. Biotechnology borrows the good gene from a healthier plant and lends it to the weaker plant. As a result, scientists make more healthy plant with good genes. In nature we see this is all the time- The
survival of the fittest. So think of Biotechnology as the Survival of the Fittest with a BOOST OF INNOVATION.
Advances in Biotechnology,now allows scientists to extract desirable DNA from one species (naturally-
occurring) and inserting it in another.   These GMOs are commonly used in agriculture to create seeds that are resistant to disease or insect. This exciting innovation has changed the world of farming. We now can plant seed that does not require as much of pesticide to be applied.
The amount of land to farm or raise livestock is shrinking at alarming rate. We cannot scientifically
produce land. At the same time the number of humans in the world is rapidly increasing. The amount of food we produce must also increase. Technology advancements, like biotechnology, can increase the amount of food raised on the same amount of land.
For the consumer, plant biotechnology benefits the consumers today by:
  • Nutritionally-Enriched Food
  • Reduce Pesticide Application
  • Longer-Lasting, Fresher Produce
  • Allows farmers to produce more on less land

Read the entire Biotechnology Guide.

There is no scientific, peer-reviewed, documented research or FDA statement that says GMO foods is bad
for your health.   After all how long have you been eating products made with yeast?

1. Going Meatless can improve your health.

2363 00 20SpicyPortugueseBeefSteakKabobs thumb

Fact: Cutting out meat is not an instant remedy to improving your health. In fact it could do more harm than good.  The USDA’s latest information-My Plate, My Health– on a healthy lifestyle depends on a balanced diet from all food groups-Fruits & Vegetables, Grains, Dairy, and Protein- portion control, and physical
activity.
The USDA’s Dietary Guidelines for Americans encourage people to “get more nutrition from their calories” by choosing nutrient-rich food among all food groups. There is a large assumption that Americans are eating too much from the Meat & Bean group but in fact many Americans are not meeting the USDA’s recommended servings from this group each day. In fact, as you get older your body slowly loses muscle mass, strength, and endurance.
The Meat and Bean group provides protein but not all proteins are created equally. Animal Proteins
provide all of the essential building blocks (amino acids) that your body needs for optimal health. Unlike most plant sources of protein, lean meats supply’s most readily accessible and easily absorbed source of iron and zinc-essential nutrients for muscle growth and good health. Meat can help you to get the most
nutrition for your Calorie intake. Protein, Iron, Zinc, Vitamin Bs all wrapped up in tasteful serving.
Other thing to consider:
The biggest myth about Red Meat is its fat profile. For Example let’s look at Beef:  Half the fat in beef
is monounsaturated-the same type of heart healthy fat found in salmon and olive oil. In addition 1/3 of the saturated fat of beef is stearic acid. Researchers have shown that stearic acid has neutral or cholesterol lowering effect.
Sources:
 
2 Comments

Posted by on October 17, 2011 in Myths @ Ag

 

Tags: , , , , , , , , ,