Wagyu Beef Fat to Meat Ratio

The previous weblog post was a little heavy on charts (PDF with all charts) from the laboratory analysis of one of our pasture grazed ribeye steaks.  In this post I go along the comparing of our grassfed beef to two "typical" beef samples.  Offset of all let's summarize some of the word and charts from the earlier post, so nosotros will address polyunsaturated fats:

Saturated Fatty Acids (SFA)

In Chart 1 (previous mail service), our grassfed beef sample had higher SFA (~60% of fatty) when compared to typical beef (~40% SFA).  When we looked specifically at the break down of SFAs in Nautical chart ii:

• Grassfed beefiness had a higher percentage of palmitic acid, used in the complex process of prison cell communication.
• Grassfed beef had alower pct of stearic acid, in our body this is converted to oleic acid, come across below.
• Saturated fat is the preferred energy source of the center.
• Yous probably knew our liver protects united states of america from toxins but did yous know saturated fatty protects our livers!
• Since the early on 1900s the nutrient supply has not changed much in available SFAs, 50 gm/day vs. 56 gm/day (2004). +
  • If fats are causing health changes in our population, SFA must not be the source of modify.
• Finally equally the Ohio State report points out, eating carbohydrates enhance saturated fat levels in the claret just eating proficient portions of saturated fats does not enhance SFAs in the claret (carbs are the problem, non fat).

Monounsaturated Fatty Acids (MUFA)

• Our grassfed beef sample hadlower MUFA (~35% of fatty) when compared to typical beef (~50% MUFA) (Chart 1).
• The primary MUFA for both grassfed and typical beef is oleic acid or olive oil (Chart 3).
• MUFA has been found to exist the main fatty in fatty tissue .
• Palmitoleic acid is the side by side MUFA found and is lowest in our grassfed beef vs. typical beef.  Palmitoleic is the fatty acid the OSU study considers the most problematic when looking at homo blood levels.
• Early on 1900'due south, Americans obtained 42% of their MUFA from fats/oils and 40% from meat/poultry/fish. +
• In 2004 Americans obtained 63% of their MUFA from fats/oils and merely 22% from meat/poultry/fish. +
  • The American nutrient supply has increased in the employ of vegetable oil MUFA by two-thirds while decreasing MUFA from meat by i-half.
• Overall MUFA in early on 1900s = 47 gm/solar day in the food supply vs 79 gm/twenty-four hours in 2004 (+), an overall increase of MUFA by lx%!
  • Appears like we accept too much MUFA in our food these days, especially from vegetable oils.
  • If fat is causing health changes in our population information technology may be due to over consuming MUFA.

Polyunsaturated Fat Acids (PUFA) – Grassfeds Claim To Fame

Modified Chart four from our previous post with the calculated Omega 6:iii ratios, our grassfed sample versus two typical beef samples.

• Our grassfed sample had the same Full PUFA when compared to typical beef (iv%) (Chart 1), simply looking at Nautical chart 4 higher up, you volition immediately note a deviation in the PUFA makeup.
• The omega-6 and omega-3 fat acids are both important in small amounts and the correct ratio!
  • These "fatty acids are also precursors of eicosanoids (prostaglandins, thromboxanes, and leukotrienes), which are hormone-like compounds that regulate claret pressure, middle rate, vascular dilation, blood clotting, lipolysis, and immune response". ++
  • Omega 6s are for inflammation, such every bit blood clotting during an injury.
  • Omega 3s are for anti-inflammatory functions during healing.
• Polyunsaturated fatty acids are essential because unlike SFA and MUFA, our bodies cannot brand these, nosotros must consume PUFA in the nutrient nosotros eat.
  • Since we must swallow these, information technology is a proficient thing we need merely tiny amounts: "the requirement for essential fat acids is infinitesimal under most conditions and can exist hands met by eating a nutrition that includes traditional whole fauna foods without necessarily adding any specific fats or oils."++
• A current concern of PUFAs is omega six intake.  With the reduced consumption of animal fats and eggs over the by few decades and an increase in vegetable oil consumption (corn and soy), the boilerplate American has besides much omega half dozen compared to omega 3s.  Our bodies are constantly in a state of inflammation (Times Magazine 2004 "Fires Within" highlighted this issue).
  1. In 1995-2000 data, the ratio of omega-vi to omega-3 fatty acids in the nutrient supply = ix.7:1 .  +++
  2. "This is much college than the recommended ratio of 2.3:1 ."  +++
  3. Here is why grassfed meats have a claim to fame, note our steak with an omega 6 to 3 ratio of2.0:one matches the recommended ratio.
  4. Both typical beefiness samples have an omega 6 to 3 ratio that exceeds the U.S. nutrient supply equally a whole (12:1 and 17:1).
• Another possible problem with PUFAs is just plain over consumption resulting in oxidative stress.
  1. "PUFAs are uniquely vulnerable to oxidation because they are the only fatty acids with two or more double bonds, and it is the carbon that lies direct between ii double bonds that is vulnerable to oxidation".  ++
  2. "The consumption of excess PUFAs increases oxidative stress". ++
  3. Early 1900s = thirteen gm/24-hour interval in the food supply of PUFA vs 37 gm/day in 2004 (+), an overall increase of 35%.
     • Do yous call up we are currently overconsuming PUFAs?
     • Maybe also much of a skilful affair?
     • Remember our need for PUFAs is "minute under well-nigh weather condition".

Summary and Lead In To Our Next Post

I apologize for referring back to the charts from the previous mail (as ane PDF document) and multiple references to numbers through percentages etc.  If this is something you are really interested in, then I have tried to give some data and sources that can help yous forth your way.  If you are like my wife Sheila, this maybe a little more than info than yous are looking for.

Here are some things for y'all to consider upwardly to this betoken:

1. Saturated Fats from meat/eggs/poultry is not the problem information technology has been portrayed to be and has not increased over the past century in our food supply.
   • High Carb diets (low fat diet) causes increased saturated fat in the claret stream (OSU Written report).
2. Reducing meat consumption and increasing vegetable oils employ in the U.S. has led to:
   • Overall increased consumption of MUFAs.
     • This fat is hard for us to fire.
   • Overall increased consumption of PUFAs.
     • Vegetable oils are high in omega 6s and has thrown our ratio of omega 6 to 3 far to a higher place the recommended levels (possibly causing a continuous state of low grade inflammation in our bodies).
     • PUFAs are very of import merely at very small quantiles, over consumption can cause oxidative stress.

Our next postal service will be a Fatty Finale and we volition expect at:

• The earth-shaking Conjugated Linoleic Acid (CLA).
• Requite a final overview of what yous get with one of our grassfed steaks.
• Give you some final food for idea on grassfed vs. typical beefiness.

---

* Detailed PUFA data. DS Family = grassfed ribeye Midwest Labs. CNF sample ID 6068 Canada. USDA sample 23271 USA.

• Hiza, H.A.B., & Bente, L. (2007). Nutrient Content of the U.Southward. Nutrient Supply, 1909-2004: A Summary Study. (Dwelling Economics Research Written report No. 57). U.Due south. Department of Agronomics, Center for Nutrition Policy and Promotion.

++ Precious Yet Perilous – Weston A Price Foundation website, 2010 commodity.

+++ Gerrior, Due south., Bente, 50., & Hiza, H. (2004). Nutrient Content of the U.S. Food Supply, 1909-2000. (Domicile Economics Research Written report No. 56). U.Southward. Department of Agriculture, Centre for Nutrition Policy and Promotion.

wesselsuchim.blogspot.com

Source: https://dsfamilyfarm.com/grassfed-beef-fat-analysis-omega-6-to-3-ratio/

Share this post