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2014 GREETINGS TO MY FRIENDS AND COLLEAGUES IN HEALTH

My first blog listed concerns over current industrial agriculture practices as they relate to our health and environment. Blog #2 reminded us of the beautiful harmony in nature that faithfully cycles all living things on our Mother Earth. Today we will discuss grassfed beef—what it is and what it is not. Both are very important to consider.  I must also report on “political contamination.”

Has anyone seen a cow in a corn field grazing on corn? I haven’t and don’t expect to. Cows are ruminants that depend on grasses for their nutrition. Conjugated linoleic acid (CLA), reported as important in cancer prevention, is only naturally produced in a cow’s rumen that is only grass fed, and it is then shared with us. According to Stockman Grass Farmer, Omega 6 (bad); Omega 3 (good) ratio on grassfed beef is 2:1; however, after a cow is fattened on corn the ratio changes to approximately 20:1. Why then are most cows finished on grains (corn)? Could it be for rapid fattening for quick profit?

How would we like to dine on the same food every meal, every day? Not likely. We enjoy a variety of tastes, and we need multiple foods for our total nutrition. So do cows. The term “grassfed” includes providing many types of grasses and legumes so that the cows can “pick and choose” daily—and they do, according to their nutritional needs. They seem to know.

No GMO products or herbicides or insecticides or fungicides are purchased or used at our ranch. However, in today’s agribusiness environment, no one can assure purity. These genetically altered seeds and plants and other multiple toxins now contaminate our air, water, and soils. “Roundup Ready” is the term promoted for these genetically altered products. Are we and our children now “roundup ready”?  Europe has ruled glyphosate as a hazard, a poison. The USDA has ruled “acceptable level of risks” for these genetically engineered (GE) and “cide” products. One must wonder what the risks are when the many “acceptable levels” of additives and toxins are combined, and consider there may even be a synergistic response? Many neutral studies now report scientific evidence of the dangers of genetically engineered foods for humans, animals and the enviroment. I am concerned that our research standard of “precautionary principle” has also been altered by powerful lobbyists in D.C. According to the January 2014 issue of Acres USA, out of state contributions came to over $20 million to defeat the referendum on labeling of food. Monsanto reportedly spent over $5 million, and over $11 milliion came from the Grocery Manufacturers Association and only $550 from Washingtonians. Unfortunately, the vote was 51 to 49 for agribusiness, but legal action for disclosure is pending. After the right to know issue was exposed, it is now predicted that accurate labeling will succeed in many other states. I expect success in Vermont soon. Predicting passage of mandatory labeling in many states, the food industry is now pushing for federal legislation to make labeling voluntary, an attempt to head off state by state efforts to require mandatory GMO labeling. Most companies want to share and promote the ingredients of their product. Makes one wonder.

 Back to grassfed beef:

• What it is not: GMO, herbicides, insecticides, fungicides or other toxins in the pastures. Not growth hormones, prophylactic antibiotics, corn finishing or stockyard environment or inhumane treatment of the cows.
• What it is: Meat produced from a variety of plants (a prairie salad), resulting in proper fat ratios and CLA and significantly more vitamins, minerals and antioxidants.                             

      And, it tastes so good.

Some comments are worth repeating:  First we must have knowledge and shared education and then a coordinated groundswell movement to take back control of our food supply and health of our families and Mother Earth.

Dudley Baker, MD
Baker Ranch