What Will Employees Accept to Lower Their Health Care Costs?

I recently looked at a Kaiser Family Foundation Public Opinion Survey that asked a random sample of people with employer insurance a number of questions about cost. The survey shows how far we have to go to come to grips with out-of-control health care costs.

The good news is that half have a reasonably accurate idea of the total cost of their health insurance. Their estimates were somewhat low, but in the ball park of reality.

The bad news is that the other half had no idea about a cost that was constraining their wages and cramping the employer they work for.

What dismayed me most were the responses to a list of possible changes to current insurance that would lower the cost of coverage. The only suggestion that received majority support (68%) was to "participate in a wellness program that promotes healthy behaviors such as losing weight or controlling your blood pressure or cholesterol." Only 30% were willing to accept paying more for brand name drugs, paying a higher deductible before the insurance kicks in, or accepting a more restricted list of participating doctors and hospitals.

So how are we going to keep health care costs from undermining public health more than is already happening?

Public education is important, but it won't do the heavy lifting. Despite lots of educational effort, something as obvious as constraining access to brand name drugs when alternatives are available still only gets 30% support.

Learning through experience is likelier to move our outlook. In the world of employer based insurance, employers and insurers should design multi-year approaches to helping us learn. We're starting to see employers offer "value-based" networks that emphasize primary care and community hospitals, with tertiary hospital care covered for services that aren't otherwise available. And as I've written about in previous posts, employers are putting more pressure on us to manage our health better (see here, here, and here).

In the current U.S. system, the majority of non-elderly with insurance get their health insurance through their employer. Employers and insurers should collaborate to make health insurance a "learning opportunity," not just a "fringe benefit." It takes us time to learn about financial responsibility in our growing up. It's going to take time and a similar concerted effort for us to learn health responsibility as adults!

Shanghai Rice Bowl - From Brendan Brazier's Book 'Thrive Foods'

I have enjoyed making a lot of the recipes from Brendan Brazier's 'Thrive Foods' lately.  What an awesome book! Brendan is one of the world's foremost authorities on plant-based nutrition.  On page 230 you will find this recipe for Shanghai Rice Bowl. The Shanghai is one of the daily special items on rotation at 'Fresh'  in Toronto, Ontario.  This is a very tasty rice bowl that definitely hits the spot and was so easy to prepare.  I made my super Perfect Brown Rice to pile everything on.  Part of the recipe called for Mixed Herbs, which there is a recipe for on page 233. The Temple Rice Bowl, on page 232, also calls for the Mixed Herbs. I wasn't able to find any sunflower sprouts at the store and I didn't have time to sprout my own, so I used spinach instead (which was absolutely yummy).  The lemon squeezed on top is a definite must to bring out all the delicious flavors of this recipe.  This is a very satisfying, delicious meal and full of nutritional benefits that your body will love you for:)



Beautiful Baby Bok Choy



Mixed Herbs  (Page 230)



Shanghai Rice Bowl

Printable Recipe

Serves 2

1/3 cup water

4 baby bok choy, cut in half lengthwise

6 tbsp olive oil  (I used less than this)

6 tbsp tamari

3 cups shitake mushrooms, stems removed and halved if large

4 cups cooked brown basmati rice

1/2 cup Tahini Sauce (see recipe below)

2 tsp Mixed Herbs (see recipe below)

2 cups sunflower sprouts

2 tbsp hulled hemp seeds

1 cup cooked or canned chickpeas

2 lemon wedges, for garnish

• Put the water in a wok or skillet over high heat.  Add the bok choy halves and cover.  Steam 5 minutes until bok choy is almost tender.  When water evaporates, add 2 tbsp olive oil, 2 tbsp tamari, and the shitake mushrooms.  Saute 5 minutes until bok choy and mushrooms are tender.  Set aside.
• Divide the cooked rice between 2 large rice bowls, and drizzle both with Tahini Sauce, olive oil and 4 tbsp tamari .  Sprinkle with Mixed Herbs.
• Place the sauteed bok choy and shitake mushrooms on the rice, and to with sunflower sprouts, hemp seeds, and chickpeas.
• Garnish with lemon wedges and serve.

Tahini Sauce

Page 231

2 cloves garlic, minced

1/2 cup chopped parsley

1/2 tsp sea salt

2 tbsp lemon juice

2/3 cup filtered water

1/2 cup tahini

In a blender, process the garlic, parsley, salt, and lemon juice until smooth.

• Add the water and tahini, and process until smooth.  You may need to add a bit more water if your raw tahini is especially thick.  Add water a tablespoon at a time until you get a pourable consistency.
• Store in a sealed container in the fridge for up to 4 days.

Mixed Herbs

Page 233

Makes 6 tablespoons

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp dried marjoram

1 tbsp dried dill

1 tbsp dried thyme

1 1/2 tsp dried rosemary

1 1/2 tsp dried sage

• Combine all ingredients in a bowl.  Mix well.

Perfect Brown Rice (The Health Seeker's Kitchen Recipe)

Serves 4

1 cup uncooked brown rice
1 tsp. olive oil
2 cups filtered water
2 fresh basil leaves (Optional)

1. Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. You will hear it start to snap, crackle and pop. Add basil leaves and 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes).

Wise Traditions Conference

Hey buckaroos.  Just a reminder that I will be one of the featured speakers at this year's Wise Traditions Conference - the annual conference of the Weston A. Price Foundation.  I have been asked to speak about metabolism, and I will also have a booth set up where you can do everything from quiz me on 80's movie lines (last night I was told to "watch out for potholes" and knew that one right away) to test your whiz.  Anyway, several of you are coming and I'm really psyched to meet you.  If you do come to the conference and I find out that you didn't come up to me and harass me in some way you're in BIG trouble.  Hope to see you nerds there. 


REGISTER FOR WISE TRADITIONS HERE

Cauli-Bean Tacos with Homemade Tortillas

I posted the recipe for these super delicious Cauli-Bean Tacos a year ago, but due to their popularity I wanted to post them again and encourage you to try them for both their delicious taste, as well as the health benefits. Last October I had a big beautiful bunch of cauliflower and wanted to create something new & different with it. Tacos sounded yummy, so Cauli-Bean Tacos were born and they turned out amazing.  In one of my cooking/nutrition classes we made these and everyone loved them.  First, I started my project by making the cauliflower/black bean taco mixture.  Then I created my tortillas. They were so simple and delicious. This recipe makes 8 servings.  I added lettuce, tomato, cilantro, hot sauce or salsa, almond jalapeno cheese and a squeeze of lime to garnish.  I know everyone in your family will absolutely love these.
     The health benefits of cauliflower are huge!! Even though this white delight looks like a vegetable, you're really eating the flower of the plant, hence the name. Cauliflower is a member of the 'white' family in terms of fruits and vegetables. Included in this group are other natural foods such as bananas, mushrooms, onions, and garlic. Cauliflower contains allicin, which can improve heart health and reduce the risk of strokes, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower can also help to maintain a healthy cholesterol level.
     Folate is also found in cauliflower, which is a B vitamin that is needed for cell growth and replication. For this reason, it is often recommended that women who are pregnant or may become pregnant eat significant amounts of cauliflower in order to help their unborn children develop properly.
     Of course, cauliflower is an excellent source of fiber, which helps to improve colon health and can even help prevent cancer. And, most recently, it has been discovered that cauliflower, as well as other cruciferous vegetables, such as brussel sprouts and cabbage, contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body, and prevent breast and other female cancers.

CAULI-BEAN TACOS
Printable Recipe

1 tbsp. olive oil
1 large bunch cauliflower (processed until small ground pieces)
1/2 yellow onion (sliced)
1 Serrano pepper (sliced)
1 1/2 tsp. chili powder
1 1/2 tsp. cumin powder
2 tbsp. tomato ketchup
1/2 tsp. sea salt
1 15 oz. low sodium black beans (drained & processed until smooth)
pepper

Garnish with:
Romaine lettuce, tomatoes, cilantro, lime & Almond Jalapeno Jack Cheese, salsa.

1.  Cut up cauliflower and put in food processor until ground into small pieces.
Add cauliflower, onion and pepper to olive oil and cook on medium high for about 5 minutes. Add seasonings and continue to cook on low for a few minutes. 

2.  Process beans until smooth.  Add to cauliflower mixture and salt & pepper to taste. Use 1/4 cup mixture for each tortilla. Garnish with items of your choice.

Homemade Wheat Tortillas
Printable Recipe
8 Servings

1 cup white whole-wheat flour
1/4 tsp. sea salt
1/2 cup lukewarm water

You will also need 2 tsp. Earth Balance Butter (melted) and 1/4 cup additional flour.

1. Mix flour, salt and water together to make a soft dough.
2. Spray ball of dough and surface with olive oil and knead until smooth. You want to have dough a little sticky, but not too sticy.
3.  Set the dough aside and cover with a warm damp cloth.  Let the dough rest for at least 10 minutes or more.
4.  Divide the dough into 8 equal parts.
5.  Make smooth balls and press flat.  Roll balls in flour and roll out until you have a 6 inch circle.  If the dough sticks to the rolling pin or surface, dust very lightly with flour.  (use just enough to help you roll out circle~too much flour will make your tortilla dry.
6.  Heat griddle while rolling out first two balls.
7.  Brush tortilla lightly with Earth Balance Butter on side that will touch griddle.
8.  When tortilla starts changing color and start puffing, flip over. 
9.  Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the tortilla.  This will help the tortilla to puff more.
10. Flip again.  The tortilla should have light golden-brown spots on both sides.  Do not cook very long because it will become hard.  You need it to be soft and pliable.
11. Keep tortillas stacked together on and under a cloth to keep from drying out.
12. Tortillas can be kept in container on counter for 2 days or refrigerated for 5-6 days.
13. ENJOY!!

RBTI Intro Package

It's here and it's queer!  Get used to it! 

I finally released the RBTI Intro Package this morning.  I did the best job I could do of thoroughly covering the basics of the program that Challen Waychoff, N.D., uses to help his clients get some pretty remarkable results. 

The package includes the eBook - Introduction to RBTI, as well as the 180DegreeHealth RBTI Cookbook.

In addition to those 2 eBooks, there are 8 videos and 9 audio segments on various RBTI topics - including links on how to get a test kit for as little as $217 + shipping.  Note - that's the price of the TEST KIT, not the package!

Anyway, I'll spare you the whole sales pitch.  If you are interested in doing RBTI, you won't find a set of instructions for how to follow the program in such clear, concise, organized, and thorough detail elsewhere.  You can purchase by clicking on the hyperlink below...

RBTI INTRO PACKAGE 

Raw Apple-Raspberry Pie

This pie smells so good...and tastes fresh and delicious. We made this pie at my last "Healthy Desserts and Treats Class" and everyone loved it.

Raw Apple-Raspberry Pie

Printable Recipe

Process the following ingredients using the 'S' blade on your food processor; then pat in a pie plate:

Crust:
1 cup pecans
2 cup walnuts
¾ cups dates
1/4 teaspoon sea salt
1 teaspoon real vanilla
(Reserve some crust to sprinkle on top of pie)

Fillling:

6 apples (can use Granny Smith or Fuji)
5 dates, pitted
1 tablespoon ground flaxseed
1/4 teaspoon sea salt
1/4 cup raw honey or agave
2 teaspoons cinnamon
1 teaspoon fresh lemon juice
1/2 cup organic raisins
3 cups raspberries (save a few to sprinkle on top of pie)


1.) Peel apples.
2.) Using the “S” blade grind 2 apples, dates, 2 tsp. cinnamon and grind well in food processor. Mix in ground flax seed, salt and honey or agave, lemon juice and cinnamon. Set aside.
3.) Using the 'S' blade, process the remaining 4 apples slightly. Mix with the ground apple-cinnamon mixture.
4.) Put raspberries on top of crust and then apple mixture on top of raspberries. Sprinkle reserved nut crust on top of apple mixture and then sprinkle a few raspberries on top. Refrigerate.

RBTI Lemonade

Still got a half dozen more video clips of Challen on file.  Here's one with him discussing a few topics briefly, such as why people are "night people," the A through E ranges in RBTI, and the purpose of the lemonade - as well as the dangers with drinking the lemonade if your chemistry is not right. 



Also wanted to make some announcements.  Just putting the finishing touches on a dual eBook, video, and audio package introducing the basics of the RBTI program.  It is an organized presentation of the program Challen is using to get such excellent results with the clients who manage to stick with his program long enough to reap the rewards.  Hoping to get this out on Monday, so stay tuned. 

Pip and I will also be travelling to Reno and Northern California (mostly San Francisco area) next week.  We will be in Reno on Wednesday and early Thursday and then will be moving on to California after that - returning to Colorado the last week of October. We will have our test kit with us and will be happy to let you test and go over the program and the things that are particular to your chemistry.  The new RBTI package will be included with this if you are interested in us coming to see you.  Let Pip know if you are interested via email at pipparoni@yahoo.com

Wheat Belly

Ah yes - as the low-carb world gets semi-erect (that's all they can muster) over Dr. William Davis's release of his book - Wheat Belly, it's time to take a step back and calm down over this whole wheat and gluten thing. 

Before we begin, let's please all try to keep this in perspective.  180DegreeHealth offers many things for many people.  And I can't help but take perhaps the greatest satisfaction in helping young guys who remind me a lot of myself, to keep from making the same dumb mistakes I made - or at least help them recover from the world of dietary extremism that they were drifting towards prior to finding 180D. 

I've already done two posts on Martin, aka The Belgian Jackhammer.  The first was about the start of his recovery from a period of vegetarianism and fasting followed by a long stint of full-on ZERO CARB under the guidance of Charles Washington (Skeletor).  The second post came more recently as the Belgian Jackhammer shared some actual lab results showing a 120% increase in testosterone, a drop in uric acid levels, rock-bottom clotting factors, and a 72 point drop in total cholesterol (with a rise in HDL) that he experienced when switching from zero carb to a wheat-based diet.

During this, Martin was able to become a regular kid again.  He could hang out.  Have pizza.  Have some beers with the guys.  And his speed, strength, muscularity, leanness, and sex drive all went through the roof as expected with that large surge in man juice.  In short, the kid ate his Wheaties, and is acting and looking like an Olympian. 

Coincidentally, I had some burgers with Half Navajo a few weeks ago, another guy in more or less the same boat when he found 180, who noticed the same changes when switching from low-carb to a diet based mainly on pizza, burgers, and Rocky Mountain region microbrews (inspired by the great beers of Belgium).  He's lost 25 pounds eating that while just enjoying life, and the arms hanging out of his shirt are covered with veins.  At 5'9" and 145 pounds, there's not an ounce of fat on him.  I'd say the two leanest 180 followers are both eating the same diet - mostly wheat and beer.

Anyway, that's not to say that wheat isn't a problem for some people.  Sure it is!  And while some can eat wheat and actually see their swollen bellies get smaller and smaller from eating wheat, others can see it get larger and larger.  Beer has obviously been responsible for a few bellies too. 

Nevertheless, what drives me up the frickin' wall is seeing wheat portrayed as the root of all evil, and the predominant cause of the obesity and/or diabetes epidemic.  The new black sheep.  If you can write a book called "Wheat Belly," then you should be able to write a book called "fill in the blank" Belly.  There are many paths to a swollen belly.  Cortisone injections, Prozac, antibiotics, on and off the wagon jogging, Mountain Dew, dieting, adding carbs to a prolonged ketogenic diet, etc.  

Note - before Dr. William Davis became a type 2 diabetic with a swollen belly, he was doing a lot of unwanted exercise (jogging) and dieting (low-fat vegetarian I believe) - two activities that have a much closer link to such health problems than wheat consumption.   

But who cares about what causes each person to have a pot belly?  Sure, maybe some people do get it from eating wheat.  It's plausible.  What chaps my ass is that this wheat hunt ignores the many negative symptoms that some people, like Martin and myself, experience from eating a low-carb diet - the proposed blanket solution to eating a wheat-heavy diet according to Dr. Davis. 

In fact, Dr. Davis may just be inspiring me to write a book called "Low-Carb Dick," with dual meanings.  One of them relating to the negative emotional side effects frequently experienced while restricting carbohydrates.  The other relating to something experienced by me and Martin before pizza saved our pepperonis... before spaghetti saved our noodles... before... (I wanted to come up with something about bagels, but could only come up with advice for women seeking to please their men... "Screw Kegels, eat bagels!").                

So anyway, here's Martin attempting to eat an entire 16" pizza with his friends cheering him on (actually, they were trying to psyche him out so that they didn't have to pay for the thing and buy him beer after).  Feel free to fast forward to the end to see if he did it, and to see him flash his wheat belly while personally addressing you.  That's right you - the "180DegreeHealth followers..."  Oh, and pardon Martin's "French," but he took this challenge very seriously!  "It's not an effing joke!" he says at the beginning...

Meet Chi Van Dang, MD, PhD, Director of Penn’s Abramson Cancer Center

Chi Van Dang, MD, PhD, has joined Penn Medicine as director of Penn’s Abramson Cancer Center and director of the Abramson Family Cancer Research Institute. Over the course of his illustrious career, Dr. Dang has distinguished himself as a highly effective clinical researcher as well as a preeminent scholar and educator in the fields of cancer cell biology, molecular biology and genetics.

“I feel very privileged and excited for the opportunity to lead the Abramson Cancer Center into an era of innovative personalized cancer care through the establishment of disease-specific translational centers of excellence,” says Dr. Dang.

• Watch a video series about Chi Van Dang, MD, PhD
• Download a copy of Penn’s Abramson Report
• Follow Penn Medicine’s “Focus on Cancer” Blog
  

Is Grass Fed Beef Really “Rich in Omega 3s?”

The subjects of n-6 and n-3 fatty acid (commonly referred to as Omega-6 and Omega-3 fatty acids) ratios, dietary fiber, salt, and anti-oxidants came up frequently during the Ancestral Health Symposium back in August. I was frankly surprised at the concern several presenters voiced about the last three. I thought they’d been fairly debunked, but apparently not. Perhaps I’ll discuss them in a future post. I’ve written before about the relative importance of grass-fed meat in our diet, and the overstated benefits of grass-fed vs. grain-fed beef. But this subject came up again recently on the Nutrition and Metabolism Society e-mail list, so I think it’s worth a re-visit.

Any discussion of n-6 and n-3 fatty acids in general, and in beef in particular, ought to include the following points: the strength of data suggesting their importance; the importance of the n-6:n-3 ratios; and the n-3 content of beef vs. other foodstuffs.

The literature discussing the benefits of n-3 fatty acids is replete with words like “associated,” and “linked.” Tom Naughton’s “Science for Smart People” presentation is a great introduction to interpreting these words and the importance of claims made with them. The following statement comes from a “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef” (Daley, et al. 2010):

“Danish physicians observed that Greenland Eskimos had an exceptionally low incidence of heart disease and arthritis despite the fact that they consumed a diet high in fat.”

Can you say “Greenland Paradox?” I doubt that was the only dietary difference. It would seem prudent to keep this in mind while we discuss the reduction in coronary heart disease, diabetes, obesity, depression, etc. that have been listed as beneficial effect of n-3 supplementation. In addition, evidence exists to suggest that concern about ingesting too much polyunsaturated fatty acids in general, and n-3 fatty acids in particular, is warranted.

Cordain, et al. reported the n-6:n-3 ratio in tissues from wild ruminants and compared them to values for beef that had been published previously. This paper was then referenced in a post on Science Blog from Purdue University:

"Both grass-fed steers and the wild ruminants have a ratio of omega-6 to omega-3 fatty acids slightly above two in meat. In other words, two parts omega-6 to one part omega-3," Watkins says. "That ratio is much lower than the ratios of 5-to-1 to 13-to-1 reported in previous studies for grain-fed steers."

However, the published range in n-6:n-3 ratios in “grass-fed” and “grain-fed” beef is far greater than that suggested in this paper, as shown in the data from eight papers presented in Table 1. Three of the studies cited in Table 1 having a lower ratio in grain-fed beef than the range stated by Cordain, et al.

Given that many variables (i.e. age of animal, sex, breed, tissue, management details) can affect the n-6:n-3 ratio, it is unwise to make blanket statements about what those ratios are. In addition, Garia, et al. demonstrated that some amount of grain can be fed to cattle without producing a high-value n-6:n-3 ratio in the beef.

Statistical significance does not necessarily equate to biological significance. It does not appear that we know enough to clearly state that these are important differences. Tom Naughton’s presentation, once again, makes this point. In addition, there appears to be a range in what the desirable range ought to be.

The World Health Organization recommends that polyunsaturated fats make up 3 - 7% of the energy in the diet. Some experts advise that one should consume a minimum of 3% of energy from omega-6 fatty acids and between 0.5% and 1% from omega-3. Research scientists recommend ratios varying from 5:1 to 10:1 omega-6 to omega-3. Other experts suggest a ratio of between 1:1 and 4:1 as being optimal. What are we getting? The current ratio in our diet is estimated to be 14:1 to 20:1 (from here).

Focusing on ratios instead of quantity can be misleading. A helpful list of n- 6 and n- 3 amounts in various foodstuffs is published here. Soybean oil has an n-6:n-3 ratio of 7.42, less than 4 of the ratio values for grain-fed beef presented in Table 1. But an ounce (28g) of soybean oil contains 14,361 mg of n-6 fatty acids, 21.5 times the amount contained in 4 ounces of raw grain-fed ground beef (668 mg n-6)! The n-6:n-3 ratio of roasted chicken leg meat is 9.53, essentially the same as listed for conventional ground beef. But one cup (140 g) contains 2,268 mg of n-6.

This same source states that grass fed ground beef contains 100 mg of n-3 per 4 ounces (raw). Considering that one 3.75 ounce (106 g) can of Vital Choice’s albacore solid white tuna (yes, tuna!) in extra virgin olive oil contains almost 3 grams (2,926 mg) of n-3 fatty acids it is, at best, an exaggeration to call grass fed beef a “rich” source of n-3 fatty acids. Even a comparison of grass fed ground beef with grain fed ground beef doesn’t justify the label: This same source shows only a 22 mg difference per 4 ounces of raw meat. What happens when the meat is cooked? A 4 ounce (cooked weight), pan-browned ground beef patty only contains 20 mg, so cooking loss appears to be significant.

Examining the data in these papers demonstrates the fact that beef, no matter how it’s produced, is not a rich source of n-3 fatty acids. And beef, not matter how it’s produced, is not a rich source of n- 6 fatty acids, either.

I want to emphasize that I’m focusing solely on the nutritional aspect of the beef, not on the issues of confined animal feeding operations, grain production, animal health, etc. I’m aware of these matters and I am NOT minimizing them. I celebrated my 55^th birthday by presenting a poster at the Ancestral Health Symposium, but my celebratory birthday steak was postponed until the following morning. I pulled off the interstate and enjoyed a delicious steak and eggs breakfast. The very next thing I encountered as I got back on the highway was a large beef feedlot. The sight and smell were impressive, to say the least. Addressing these issues by exaggerating nutrient differences and their importance, however, is NOT a winning strategy. Instead, we might want to look at the monetary side.

It’s a good time to be a grass farmer – turning green grass into dollars, via a grazing ruminant. Today’s market has created a tremendous potential for income from the stocker business – buying beef calves and feeding them on pasture - gaining 200 – 300 lbs in 150 days or less - before selling them as feeder cattle. The following is from a Beef Magazine on-line article, which seems to be quoting this Oklahoma State University Extension Service publication:

"Heavy-feeder prices increased to new seasonal highs in early July and are still holding at remarkably strong levels," says Derrell Peel, Oklahoma State University Extension livestock marketing specialist. "The rollback between calf and feeder prices is very narrow; almost zero in some cases, resulting in very high stocker value of gain."

Peel offered this example for the first week of August: the Oklahoma combined auction price for Medium and Large #1 steers weighing 515 lbs. was $138.56/cwt.; it was $138.05/cwt. for steers weighing 727 lbs.

"This implies a value of gain of $1.37/lb. for 212 lbs. of gain," Peel says. For steers weighing 825 lbs., the price was $132.50/cwt., resulting in a value of gain of $1.22/lb. for 310 lbs. of gain."

For the record, value of gain is defined as the gross sale price of a head of cattle minus the gross purchase price, divided by the pounds of gain. High calf and feeder prices, and the narrow price rollback, magnify the current opportunity.

"There is more incentive than there has ever been to grow and manage forage," Peel emphasizes. "Wheat pasture prospects in the southern Great Plains appear very poor at this point but the market is clearly encouraging somebody, somewhere, that has forage to put stocker gains on feeder cattle.

"The feeder cattle price structure will continue to offer high value of gain as a market incentive to add weight to cattle prior to feedlot placement. Stocker margins will generally be attractive for stocker production over a wide range of beginning and ending weights and total weight gain."

So, once again, there are valid reasons for eating grass fed beef – including the taste! But promoting grass fed beef because of its n-6:n-3 ratio is, at best, misleading. Beef, regardless of how it is fed, in not a “rich” source of n-3 or n-6 fatty acids. If you want more n-3 fatty acids in your diet, eat fatty fish and/or take a supplement. If you want less n-6 fatty acids in your diet, cut the grains and vegetable oils.

References:

Cordain, L., B.A. Watkins, G.L. Florant, M. Kelher, L. Rogers, Y Li. 2002. Fatty acid analysis of wild ruminant tissues: evolutionary implications for reducing diet-related chronic disease. European Journal of Clinical Nutrition 56, 181–191



Daley, C.A., A. Abbott, P.S. Doyle, G.A. Nader, S. Larson. 2010. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal 9:10


Descalzo, A., E.M. Insani, A. Biolatto, A.M. Sancho, P.T. Garcia, N.A. Pensel. 2005. Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Science 70:35-44.


Garcia, P.T., N.A. Pensel, A.M. Sancho, N.J. Latimori, A.M. Kloster, M.A. Amigone, J.J. Casal. 2008. Beef lipids in relation to animal breed and nutrition in Argentina. Meat Science 79:500-8.


Leheska, J.M., L.D. Thompson, J.C. Howe, E. Hentges, J. Boyce, J.C. Brooks, B. Shriver, L. Hoover, M.F. Miller. 2008. Effects of conventional and grass-feeding systems on the nutrient composition of beef. Journal Animal Science 86:3575-85.


Nuernberg, K., D. Dannenberger, G. Nuernberg, K. Ender, J. Voigt, N.D. Scollan, J.D. Wood, G.R. Nute, R.I. Richardson. 2005. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds. Livestock Production Science 94:137-47.


Ponnampalam, E.N., N.J. Mann, A.J. Sinclair. 2006. Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts, potential impact on human health. Asia Pacific Journal of Clinical Nutrition 15(1):21-9.


Realini, C.E., S.K. Duckett, G.W. Brito, M.D. Rizza, D. De Mattos. 2004. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Science 66:567-77.


S. K. Duckett, J. P. S. Neel, J. P. Fontenot and W. M. Clapham. 2009. Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content. Journal Animal Science 87:2961-2970.