Chat Now
 

GMO Series Part 2: What's in Your Beef?

GMO Series Part 2: What's in Your Beef?

As a health-conscious company dedicated to quality meals, we’re publishing a series of blogs exploring the world of genetically modified organisms in food and its potential impacts on our bodies.

Part 2: GMOs within the beef industry.

At Fresh Meal Plan, we’re focused on sourcing our beef and other ingredients ethically. For beef, we use the same suppliers to some of the most premium steak restaurants in the country – using only grass-fed and antibiotic-free beef, said Founder and CEO Marc Elkman.

“It’s important not just to know you’re getting a good calorie intake but that the quality of the protein is high,” said Elkman.

Despite a marketplace heavily influenced by grain-fed cattle, a comprehensive report published by Nutrition Journal found that grass-fed beef is significantly healthier that grain-fed beef[1].

In addition to having leaner beef profiles, the Nutrition Journal also found that grass-fed beef was notably higher in omega-3 fatty acids and also produced a more favorable omega-6 to omega-3 ratio than grain-fed beef.

The University of Maryland Medical Center [UMMC] describes Omega-3 fatty acids as essential to human health – helping to reduce inflammation, boost energy and memory, improve circulation and help prevent heart problems and other chronic disease. Omega-6 fatty acid, although essential to human health, can promote inflammation and should be consumed moderately, states UMMC[2].

The Nutrition Journal report also highlighted several other improved benefits from grass-fed beef, including higher levels of polyunsaturated fat [an essential fat that helps with muscle movement, inflammation and blood clotting, reported the Harvard Medical School(3)], beta-carotene and vitamin E. 

Although the health benefits are evident, the lower cost of genetically modified grain feed, which fattens cow faster than grass, continues to drive the cattle industry.

Since the 1990s, when genetically engineered tomatoes were first introduced to grocery stores, genetically modified crops have boomed all over the world. Here in the United States, corn and soybean are two of the most-produced genetically modified crops today.

In fact, by 2005, 87 percent of the total soybean crop and 52 percent of the total corn crop grown in the U.S. were produced from genetically modified seed and primarily used as animal feed, states a report by the University of California[4].

In conclusion, although grain-fed beef is less expensive, we believe the health impacts from lower-quality meat are not worth the risk.

Instead, each of our meat-inclusive meal plans feature high-quality, never-frozen lean proteins to help build muscle and promote weight loss.

Coming up, what role do antibiotics play in our food?

 

 

1. https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-9-10
2. https://www.umm.edu/health/medical/altmed/supplement/omega3-fatty-acids
3. https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good
4. http://anrcatalog.ucanr.edu/pdf/8183.pdf

Leave your comment
Current System Time: 24/09/2021 11:08:12 PM