Page 9 - Summer2008
P. 9

Letters










          A BEEF                             shelf life by preventing lipid peroxida-  EFFECTIVE TEACHINGS
               In  your  article  “It’s  the  Beef”  tion.                            I am a 21-year-old college student
          on your website you state: “The most     In Canada, beef with yellow fat  at Florida State University who can tes-
          likely causes of increased heart disease  cannot  be  graded  as  Canada  Prime  tify, after only a few months, to the ef-
          in America are the other changes in our  AAA, AA, or A. Carcasses with yel-  fectiveness of your teachings. I was born
          diets—huge increases in consumption  low fat are graded as B and cannot be  a healthy weight, breast fed for years,

          of rened carbohydrates and vegetable  marketed in Canada. In the Japanese  but then raised on pasteurized milk and
          oils, particularly hydrogenated vegetable  market, the fat must have a satin-like  cold cereal, never knowing anything
          oils; and the decline in nutrient levels in  appearance for Japanese consumers who  that is advocated on your website. The
          our food, particularly minerals and fat  have a strong aversion to yellow fat, the  soup I ate was MSG-packed Campbell’s
          soluble vitamins—vitamins found only  healthiest kind!                 products, and the cereals all had huge
          in animal fats.”                        It really speaks to the need for  amounts of sugar
               Let me share my “beef” with you:  grass-fed beef with good nutrient-rich     When I was diagnosed with ADD
          The beef industry, like any industry with  yellow fat in our diet, not the industrial-  at a young age I was put on various
          a product to sell, conducts customer sur-  ized white version. The beef we are eat-  drugs. The medications made me feel
          veys as a marketing strategy to enhance  ing is devoid of many nutrients and may  like a zombie, and I did not feel like a
          its product sales. One of the questions  be contributing to our chronic diseases  child should at that age. I required braces
          customers are asked is: What color fat  since it is not what nature intended us  at a young age and had to have six teeth
          do you prefer your beef to have? Given  to eat.                        pulled in total.
          the choice of yellow fat or white fat, the          Dr. Paul Chris, OD      For the past year, I have had a
          consumer has a preference for white fat,              Toronto, Canada  pretty obvious case of gingivitis; my
          and the whiter the better. Cattle raised on                            gums looked puffy around the edges and
          pasture consume green grasses which,  It would be interesting to see whether  bled during  ossing quite easily. This
          because of their high carotenoid levels,  there is a large difference in vitamin A in  has subsided in the past few days. The
          turn their fat yellow. Beta-carotene is  yellow compared to white fat. Omega-3  only change I can account for is diet. I
          the major component responsible for  content does not change appreciably (it  discovered Dr. Mercola and his material
          fat color in cattle. Beta-carotene is only  is low in both pasture-fed and grain-fed  a few months ago, and through him your
          a minor component of total carotenoids  beef), but grain-fed beef contains more  organization. I had given up all dairy
          in grass (about 5 to 8 percent) but is se-  monounsaturated fatty acids. It is un-  except cheese on pizza and occasional
          lectively absorbed making up 80 percent  likely that grain  nishing of beef is the  indulgences because the allergic reac-
          of the yellow pigments in beef fat.   chief cause of our health crisis today.  tions were becoming too much to bear.
               To satisfy the consumer, the last  Grain  nishing is not a new practice  My  replacement  was  non-GMO  soy
          several months of a cow’s life are spent  and  humans  never  got  appreciable  milk.
          in a feedlot eating a grain-based (low-  amounts of vitamin A from beef fat. To     A chiropractor who xed a ver-

          carotenoid) diet. The fat loses up to 90  the great increases in the consumption  tebral  misalignment  in  my  top  two
          percent of its beta-carotene and its color  of vegetable oils, re ned carbohydrates  vertebrae about 10 months ago told me
          turns white. (It also loses two-thirds of  and processed foods we should prob-  I must have an exceptionally strong
          its vitamin E content, two-thirds of its  ably add a decline in the consumption  constitution to not have fallen under
          omega-3 content and two-thirds of its  of organ meats as a contributor to our  the myriad number of symptoms that
          CLA content.)                      current health crisis.              come with upper cervical misalignment,
               However, the cattle are fed vita-                                 which causes the cervical spine to push
          min E because it is known to promote                                   against the brain stem, resulting in de-

          SUMMER 2008                                Wise Traditions                                             7
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