A new grass-fed meat study (PDF) has just been brought to my attention, thanks to Aaron Blaisdell. It’s pretty fascinating. Researchers wanted to see two things: whether eating grass-finished animals instead of grain-finished animals would provide a significant influx of dietary omega-3s and whether the potential influx would actually make a difference in lab numbers. They took two groups of people, regular Irish folks, and provided weekly portions of beef and lamb, either grass-finished or grain-finished. The animals were “finished” for a minimum of six weeks. Both groups were told to avoid fatty fish and omega-3-rich oils for the duration of the study. All told, both groups ate roughly 469 grams of red meat a week for four weeks. Oh, and these were all healthy subjects with good cholesterol and blood pressure numbers and without prescriptions to any medications.
Poultry: a Primal staple that complements any kind of fare any time of day (nothing like chicken hash for breakfast!). There’s more to poultry than chicken of course (more on that another time), but make no mistake: chickens these days aren’t created equal. Breeding, feeding and other poultry farming standards result in animals that scarcely resemble each other, let alone taste the same. To the Primal point, however: when it comes to judging a chicken’s nutritional profile, a little info can go a long way. Today’s item of business: choosing the best Primal chicken for the money.
Although the Primal Blueprint leaves ample room for individual determination, I do try to offer folks a clear picture of the impact different dietary and lifestyle choices have on their overall health picture. At times I even offer specific recommendations or ranges that readers can tailor to their particular needs and situations. I’m often asked, however, about the upper ceilings I would set for various elements of the PB (fat, fish oil, etc.) I thought I’d take on those questions today and cover good ground by applying a rapid fire approach for several of the most common “excess” inquiries. Enjoy, and be sure to share your thoughts!
Last week’s whey protein post generated a ton of great questions. I’m going to try to get to as many as I can today, and I’ll include information on alternative protein powders at the end. As always, let me know if I miss anything and I’ll try to rectify that in the future.
What about oxidized cholesterol? Aren’t most whey protein concentrates exposed to significant amounts of heating that oxidizes the cholesterol?
Oxidized cholesterol is potentially dangerous. In fact, along with Ancel Keys’ fudging of the saturated fat intake data, it was the oxidized cholesterol-fed rabbit model that jumpstarted the crusade against fat and cholesterol. Undamaged dietary cholesterol wasn’t atherosclerotic; oxidized dietary cholesterol was the stuff that contributed to arterial plaque (feeding pure cholesterol to an obligate herbivore played a part, too) in the rabbit.
We’re long overdue for a good, solid post on whey protein. I include it in my Primal Fuel shake mix, a number of readers asked about it after last week’s dairy post, and it’s one of the more commonly used nutritional supplements around, so it’s a no-brainer of a post.
Whey is a byproduct of cheese production. It’s that pseudo-clear liquid remaining after milk has been curdled and strained that used to be tossed aside as waste material. Today, we know that it houses an impressive array of proteins: beta-lactoglobulin, alpha-lactalbumin, and serum albumin. These are complete proteins, comprised of the essential amino acids central to protein synthesis and increased muscular hypertrophy. Our bodies can produce non-essential amino acids from lesser amino acids, but we cannot produce the essentials ourselves; we must eat quality protein sources. Whey is a naturally occurring, essential protein that satisfies the body’s protein requirements – hence its popularity.
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