grain fed meat

[Guest guest]

I agree with you completely, about the necessity to add EFA (I usually

do it in the form of cod liver oil, or capsules of mixed DHA/EPA for the

squeamish) to the meat eaters diet, unless they happen to like sardines :-).

I used to recommend a switch from some meat to 3 servings of fish a week,

but now the rising concerns for mercury in store-bought fish have me

avoiding that. Vegetables are also important -- I have them count to ten,

ten 1/2 cup servings, with at least 2 of them dark leafy greens.

 

For autoimmunity (one of my professional specialties these days) I find most

lupus patients can't eat any form of red meat at all. I don't have a theory

why, but it seems consistent. The dietary factor I find universal in

connective tissue type autoimmunity is food allergies to both cows milk

products and glutenous grains, with the condition usually easily manageable

with strict removal of both (though strict removal may not be easy). EFA are

also essential. Two factors that make these conditions hard to treat is that

post-traumatic-stress disorder is often overlaid with the connective tissue

autoimmunity. PTSD is invariably accompanied by adrenal exhaustion and

deficient cortisol. Thus normal background pro-inflammatory substances can

cause a problem with the body's chief anti-inflammatory agent depleted, even

with antiinflammatory EFA in abundance. Of course the tonic herbs can help

with this, but PTSD is tricky in that there is a hair-trigger tendency to

overstimulation. As the vitality begins to rise, flashback and

retraumatization can be the first thing to emerge.

 

Regarding India, it is not a majority vegetarian country. Vegetarianism is

prescribed for the Brahmins among the Hindus. This is not the orignal Vedic

tradition, because if you go to the source texts in Ayurveda, they all

contain tonic recipes and prescriptions for meat, including beef. Hundu

fundamentalists have tried to resurrect Ayurveda in a vegetarian form after

independence there in 1948, and this form is the dominant one in the US. But

the actual source texts recognize the tonic qualities of meat. Regarding the

health of modern India, in vegetarian south India, there is a higher rate of

heart disease, hypertension, and type II diabetes than in the US and Canada.

This phenomenon is referred to in the literature as the Indian Paradox. My

guess it is because of the influx of processed carbohydrates, sugar, junk

oil, and tobacco, combined with the EFA deficiency inherent in a vegetarian

diet.

 

The Japanese culture may have evolved to prefer meat from fish because they

are surrounded by it, and because land available for other types of meat is

relatively scarce.

 

And a final note on arachidonic acid. The primary source of cellular level

AA in the body of modern Americans is refined omega-6 oils, not dietary AA.

 

Respectfully

Paul Bergner

[Guest guest]

Paul,

 

, " Paul Bergner " <hpmte77@m...>

wrote:

> I agree with you completely, about the necessity to add EFA (I usually

> do it in the form of cod liver oil, or capsules of mixed DHA/EPA for the

> squeamish) to the meat eaters diet, unless they happen to like sardines :-).

> I used to recommend a switch from some meat to 3 servings of fish a week,

> but now the rising concerns for mercury in store-bought fish have me

> avoiding that.

 

 

Good ol' cod liver oil. aren't you concerned about excessive A and D. and I

guess you don't think much of flax or hemp oil anymore? I have heard they are

out of favor. Also, do you still publish your newsletter or have a web version?

 

 

>

> And a final note on arachidonic acid. The primary source of cellular level

> AA in the body of modern Americans is refined omega-6 oils, not dietary AA.

 

 

like corn oil?

 

[Guest guest]

the biggest problem i see with commercial meat is antibiotic use. US beef for

the most part lives in its own excrement and therefore fad a large amount of

antibiotics. This is a real problem

Alon

 

 

[Guest guest]

Did someone mention that Flax oil was on the outs? I'm curious to know why. I

have studied the work of Dr. Johanna Budwig and seems to be pretty

respectable. If there are flaws I am not aware of other than the usual stuff

(i.e.,

oxidation of flax oil, etc.) I definitely would be interested in considering it.

 

Ken

 

 

 

 

[Guest guest]

Good to know, thanks for the info Brian. Perhaps I should take a closer

look at culinary anthropology after all.

 

-Tim Sharpe

 

 

bcataiji

Wednesday, March 03, 2004 11:21 PM

 

Chinese dietary advice regarding chicken refers to black chicken, and not

the kind of chicken that we eat in the USA. Beef in China refers to lean

oxen, not fat chemical-laden USA cows. Pork in China is from a much

smaller, more lean pig than those in the USA. These kinds of things must be

taken into consideration when pondering the classifications of the foods

that we eat.

 

Brian C. Allen

[Guest guest]

I don't believe there is much if any grass-fed or grain-feed cattle left

today. Almost all are exclusively fed _literally_ recycled animal parts and

cement to fatten up at the pen prior to slaughter. Add all the drugs to keep

the animal from a pre-mature death (how long does a cow live? hint, not the

same species that's on the store shelf) A interested party may dissect a cow

from a nice family farm somewhere for their report but try finding any part

of that cow on a store shelf ....

 

The same analogy is made between a traditional healing formula made from

fresh herbs and the phyto-pharmecial products called " natural herb

supplements " labeled " traditional medicine " Example, Ma huang vs

Standardized concentrated Isolated ephedrine. One is a plant one is a drug.

In some cases the affects may appear to be identical. But they are not the

same, just like the red fleshy thing at the supermarket is not meat!

 

If you veggies think you're safe, forget it. Wheat and corn as known fifty

years ago is gone. Not endangered - extinct!

 

Shop in any supermarket, ask which are organic - first you have to define

what IS organic, which are genetically engineered - they won't tell the

consumer but they do tell the chemical/drug companies. " They " want to know.

That's one of the reasons you get a discount for belonging to their " club "

(tracks all this information). Genetically engineered fruit has a

five-numeral PLU prefaced by the number 8. This means a conventionally grown

banana would be 4011, an organic banana would be 94011, and a genetically

engineered banana would be 84011. Didn't know you were a guinea pig, eh.

 

In a real sense any of the classifications of the foods that we eat, to the

reality of what we actually do eat is largely imaginary.

 

Ed Kasper LAc Santa Cruz, CA

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[Guest guest]

A recent Wired magazine (Time for computer nerds) has an article on meat and

some

of the organic ranchers out there. It also says that in Japan, packaged beef is

bar-

coded (the package, not the meat) and so to be tracked as to its origins.

doug

 

 

>

> Shop in any supermarket, ask which are organic - first you have to define

> what IS organic, which are genetically engineered - they won't tell the

> consumer but they do tell the chemical/drug companies. " They " want to know.

> That's one of the reasons you get a discount for belonging to their " club "

> (tracks all this information). Genetically engineered fruit has a

> five-numeral PLU prefaced by the number 8. This means a conventionally grown

> banana would be 4011, an organic banana would be 94011, and a genetically

> engineered banana would be 84011. Didn't know you were a guinea pig, eh.

> > Ed Kasper LAc Santa Cruz, CA