Drumroll, yes I have heard that quote. It's a good rule of thumb.
Originally Posted by Drumroll
I'll add a few specifics to help make it more clear about the grass relationship with meats:
Grass fed farm animals (and wild game) are healthier because the animals naturally produces DHA and EPA fats (omega-3's) from consuming the ALA (in the grasses, clovers etc.). The majority of Americans get plenty of omega-6 and not enough omega-3. The quality of the meats have gone down over time as you are well aware of I'm sure. The production has increased and the animal's food supply also got worse, and became heavily grain based. Then, the ratio of these fats became majorly skewed. (related to their body not being able to produce DHA and EPA)
Anyway, my previous question was about the phytochemicals, aka antioxidants. Things consumed, do change by it's consumer, obviously. So, the grass conversion to fat is a good example. Using that logic, if an animal consumed a fruit....hypothetically, let's say a pineapple, would the bromelain get to me in the same way, as the antioxidant liver-detoxing anti inflammatory property that it is, if I was to consume the meat of the animal who ate it instead? My guess is no on that one.
Last edited by Lucid Space; 04-07-2013 at 09:55 PM.
Reason: I like to write.
We are like cattle, blocked in by industrial confines. Walking down aisle seven, I grab my wheat flakes like a foddered bovine. ~lucid space