Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
In one of last week’s Cheap Meat discussions, you said something about ratios and saturated fats and how saturated fats aren’t really the issue in your mind. I might have been missing something in the conversation. Can you fill me in?
The issue of ratios within animal fat was raised by reader Jaana as she shared Cordain’s discussion of the varying polyunsaturated fat content and corresponding omega ratios in muscle meat versus different organ meats. Cordain compares wild game (that we can assume are comparable to the meats our pre-agricultural ancestors ate) with the domestically raised livestock we eat today. As a general rule, the muscle meat of conventional livestock today has less polyunsaturated fat than wild game does. Conventional domestic meat also has more saturated fat than wild game.
I’ve said before that the hype over saturated fat is overblown in many respects. Saturated fats are required for many crucial functions in the body. They make up 1/2 of cell membrane structure. They enhance calcium absorption and immune function. They aid in the body’s synthesis of the essential fatty acids and provide a rich source of fat soluble vitamins. My beef isn’t with the beef fat. It’s with the carbs – the grains that conventionally raised animals are fed as well as the buns, chips and other assorted carbs we modern humans eat with the side of beef.
This is the part conventional “wisdom” doesn’t get: saturated fat in the diet doesn’t directly translate to saturated fats in the blood. It’s all how it’s metabolized. Saturated fat levels in the blood are influenced by the prevalence of carbs in the diet and the subsequent carb-generated lipogenesis process.
And it’s my opinion that CW’s hobby horse takes attention away from the more legitimate concerns surrounding saturated fat intake. An animal’s fat stores carry the highest load of antibiotics, feed pesticides and herbicides, and hormones. Obviously, this didn’t matter 20,000 years ago, but it matters a whole heck of a lot in the modern world. One way to ameliorate the situation is to eat organic meat. (And, to a lesser extent, grass-fed and -finished, but we covered that last week.) Another way is to eat lower fat meats. (Even the best organic, grass-finished meats will still carry dioxins in their fat stores as a result of acid rain in most regions of the country.)
Finally, as reader Charles noted in last week’s discussion (thanks for the lead, Charles), really the polyunsaturated fat content in either grass or grain fed beef isn’t that substantial to begin with. Grass-fed is better, but it’s not worth excessive concern or breaking the bank.
Whether you choose to eat higher fat meats or lower fat cuts, my message is the same. Look for the cleanest meat you can find and afford. Sure, shoot for grass-fed and finished when possible, but clean should trump grass-fed by a long shot. Beyond this, arm yourself with a diet and supplement regimen that offers copious antioxidants and plenty of omega-3 fatty acids to achieve a 1:1 ratio.
Thanks to everyone for all their comments and questions. There’s nothing like a vigorous and spirited discussion! Keep it coming.
Daniel Y. Go, Flickr Photos (CC)
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