“Meat still not monitored for hormone residues”

U.S beef is heavily contaminated with natural or synthetic sex hormones. The hormones in past and current use include the natural estrogen, progesterone and testosterone, and the synthetic zeranol, trenbolone, and melengesterol. When beef cattle enter feedlots, pellets of these hormones are implanted under the ear skin, a process that is repeated at the midpoint of their 100-day pre-slaughter fattening period. These hormones increase carcass weight, adding over $80 extra profit per animal.

Also, and not surprisingly, but contrary to longstanding claims by the FDA and USDA, residues of these hormones in meat are up to 20-fold higher than normal. Still higher residues result from the not uncommon illegal practice of implantation directly into muscle. Furthermore, contrary to misleading assurances, meat is still not monitored for hormone residues.

“Hormone residues in meat linked to the escalating incidence of cancers”

Increased levels of sex hormones are linked to the escalating incidence of reproductive cancers in the U.S. since 1975, 60% for prostate, 59% for testis, and 10% for breast. Nevertheless, the FDA and USDA maintain that hormone residues in meat are within “normal levels,” while waiving any requirements for residue testing.

Following a single ear implant in steers of Synovex-S, a combination of estrogen and progesterone, residues of these hormones in meat were found to be up to 20-fold higher than normal. The amount of estradiol in two hamburgers eaten in one day by an 8-year-old boy could increase his total hormone levels by as much as 10%, particularly as young children have very low natural hormone levels. Not surprisingly, the incidence of childhood cancer has increased by 38% since 1975.

“Jeopardizing the health and safety of consumers of meat, milk and poultry”

These concerns are not new. As evidenced in a series of General Accountability Office investigations and Congressional hearings, FDA residue-tolerance programs and USDA inspections are in near total disarray, aggravated by brazen denials and cover-ups.

A January 1986 report, “Human Food Safety and the Regulation of Animal Drugs,” unanimously approved by the House Committee on Government Operations, concluded that “the FDA has consistently disregarded its responsibility – has repeatedly put what is perceives are interests of veterinarians and the livestock industry ahead of its legal obligation to protect consumers, thus jeopardizing the health and safety of consumers of meat, milk and poultry.

Based on these concerns, Europe banned imports of U.S. beef in 1989, and Japan followed up with its own ban in 2003. Before the ban, Japan was the most lucrative overseas market for American beef, importing more than $1.5 billion worth in 2002.

In this connection, it is well recognized that American women have about a five-fold greater risk of breast cancer than Japanese. However, as recently confirmed by studies of cancer rates in Los Angeles County, the most highly populated ethnically diverse county in the U.S., the low risk in Japanese women increases sharply in immigrants to the U.S. after one to two generations. This, and a wide range of other studies in migrant populations, are supportive of avoidable, dietary, and possibly other “Westernized” lifestyle, causes of breast cancer, particularly hormonal meat.

Although I am not necessarily encouraging anyone to eat meat (it is a personal choice), if you do eat meat, please read this. Like most of the goods in this country, our meat, poultry, eggs, and dairy products are now being mass produced. Today, most commercially available meats are factory farmed because it’s fast, convenient and more profitable. And if you are a meat eater, eating organic animal products is always better than eating regular, mass produced, factory-farmed feedlot animals. Unfortunately, even organic products can be from animals that are raised in confinement and fed grains. On the plus side, at least the feed doesn’t contain cost saving restaurant waste, animal byproducts, municipal garbage, bubble gum and poultry manure as it does in regular feedlots.

Switching from natural diet of grasses to grains:

Originally all cattle were grass-fed, which is what they were meant to eat–grasses and shrubs. Grazing animals such as cows, sheep, goats and bison possess a rumen, or a second stomach, which is like a fermentation tank. In this rumen, normal bacteria convert grasses, shrubs and plants into protein and fats. When you feed these “ruminants” grains, all sorts of problems occur. In particular, it makes their digestive tracts acidic and they develop “sub acute acidosis.” This results in the animals experiencing diarrhea and excessive salivation. The animals may also kick at their bellies, eat dirt and go off their feed. We also know that this acidic environment encourages the development of E. coli bacteria. This is why feedlot animals need to be given constant antibiotics and is one of the reasons why humans experience problematic bacteria resistant to antibiotics.

Switching ruminants from their natural diet of grasses to grains also lowers their nutritional value (see benefits of Grass-Fed Meats).When you choose grass-fed beef, lamb, bison or poultry, you’re eating nutritious and healthy meats, as nature intended.
A good resource is http://www.eatwild.com/. Remember if it doesn’t say grass-fed, you can assume it’s grain-fed.

The benefits of eating grass fed meat:

• Better for your health.
• No antibiotics, animal by-products, hormones or other drugs.
• Less fat (6-8 times less) and therefore fewer calories. Grass-fed beef often has the same amount of fat as skinless chicken breast.
• Less pro-inflammatory Omega-6 fatty acids.
• More anti-inflammatory Omega-3 fatty acids (2-5 times more than grain-fed cattle), because grass is high in Omega-3.
• More conjugated linoleic acid (CLA), another good fatty acid that reduces the risk of cancer, diabetes and obesity. The human body can’t produce CLA, but it can be obtained through foods such as whole milk, butter and beef. Studies show grass-fed cows have 500% more CLA in their milk than those that are fed silage.
• More vitamin E.
• Better for the environment. Less ground, air and water pollution.
• Better for the animals. More humane treatment of the animals.

When you choose products from pastured animals, you are eating the food that nature intended. You are also supporting small farmers, safeguarding the environment, promoting animal welfare, and eating food that is nutritious, wholesome and delicious.

Check out this animation movie about the meat you eat to our website link or www.themeatrix.com

1. What does grassfed mean?

The American Grassfed Association defines grassfed products from ruminants, including cattle, bison, goats and sheep, as those food products from animals that have eaten nothing but their mother’s milk and fresh grass or grass-type hay from birth to harvest – all their lives. For grassfed non-ruminants, including pigs and poultry, grass is a significant part of their diets, but not the entirety of their diets, since these animals need to consume grains. Many products have been, and continue to be, marketed as “grassfed”, when grass is only a part of their diet. This lack of standardization on grassfed products is just one of the reasons the American Grassfed Assocation is pushing hard for strict U.S. Department of Agriculture guides on grassfed marketing claims.

2. What kinds of meats are grassfed?

Virtually any air-breathing food animal can be raised partially or entirely on grass. The most common products are beef, bison, lamb, goat, pork, poultry, eggs and dairy (milk, butter and cheese).

3. What are the advantages of grassfed products?

A: Grassfed animal products have been shown to be higher in beta carotene (Vitamin A), conjugated linoleic acid (CLA), and Omega-3 fatty acids, which are important in reducing cholesterol, diabetes, cancer, high blood pressure and other life threatening diseases. These products are lower in fat, cholesterol and calories. In addition, the risk of infection by E. coli in these products in virtually eliminated.

4. What are the disadvantages of grassfed products?

A: A disadvantage for grassfed meat producers is that animals raised entirely on grass mature more slowly, lengthening the production time of grassfed products. A disadvantage for the consumer is that true grassfed products are not available in all the retail outlets, making it necessary for the consumer to find and purchase directly from a producer. Among the goals of the American Grassfed Assocation is to help consumers find grassfed products.

5. Where can I buy grassfed products?

A: Many consumers find it best to buy grassfed meats directly from the producer. Specialty grocery stores also carry them, and even mainstream supermarkets are beginning to carry these products. However, consumers need to be aware that there is not yet a standard for classifying a product as grassfed. [click here to go directly to our Producers Page]

http://www.americangrassfed.org/aga-producer-members/

6. How can I be certain the product is truly grassfed?

A: For now, the best way to ensure that the product is truly grassfed is to talk with with the rancher or farmer who raised the animal. The American Grassfed Association is working to establish a legal definition of exactly what constitutes grassfed and to allow only the products meeting the criteria to be so labeled. In the very near future, consumers will be able to purchase products from certified American Grassfed Association producers, which will be identified with the American Grassfed Association’s trademarked marketing logo.

It is very confusing, but here is what I understand of the complicated labeling of animal products

“100% GRASS FED” or “GRASS FED ONLY”

Means the meat should have been produced from animals that were fed only grass, hay and other non grain vegetation, for their entire lives and therefore, no grains and no animal by-products.

“GRASS FED”

Without the only or 100%, may mean that the animal ate grass for part of its life, but not its whole life. I recommend you contact the farmer or producer and ask whether the animals were also fed grains, animal by-products or rendered animal protein. Unlike the organic label, “grass fed” claims are not necessarily verified by an independent organization unless otherwise specified. Also there are no restrictions on the use of antibiotics or growth hormones. Because these standards are considered way too lenient by the American Grassfed Association, (http://www.americangrassfed.org/), they have decided to take matters into their own hands and set up an independent certification system.

“ORGANIC”

Organic labeled meat provides consumers with the assurance that meat came from a farm that prohibits using animal by-products or antibiotics or related drugs in the feed for farm animals. All food labeled “organic” must be verified by an independent organization. When organically raised animals become sick, they are treated with antibiotics but then do not receive the organic label. A third party certifies these standards. Problem here is, unless it also says grass fed, the animals have been grain fed.

“FREE-RANGE/FREE ROAMING”

These labels have been approved by the USDA for poultry that have been allowed access to the outdoors (though they may never actually go outdoors) but the claim implies nothing about the antibiotic use practices of the producer.

“NO ANTIBIOTICS ADDED/RAISED WITHOUT ANTIBIOTICS”

This label indicates that the animals have not been fed antibiotics at any point in their lives. Meat from sick animals treated with antibiotics cannot be sold under this label claim. Although the USDA approved the use of this claim, compliance is not certified by a third party.

“NATURAL/ALL-NATURAL”

The USDA defines a “natural” meat product as one that contain[s] no additives or preservatives or added color and is only minimally processed, although it does allow flavor injections. Meat labeled “natural” may or may not have been treated with antibiotics. It is not regulated and there are no national standards. But — it doesn’t mean naturally raised.

“NATURALLY RAISED”

Means “Livestock used for the production of meat and meat products have been raised entirely without growth promotants, antibiotics, and have never been fed mammalian or avian by-products.” Although this is an attempt to increase the standards for how the animals are fed, there is no consideration for their living conditions. In other words they could still be raised in feedlots.

“NO ANIMAL BY-PRODUCTS”

Means that this meat should have been produced from animals that were fed food without animal by-products. However, these claims are not necessarily verified by an independent organization unless otherwise specified e.g. accompanied by a USDA Verified Shield). Mad cow disease is known to pass from one animal to another through the use of animal by-products in animal feed. Certain labels indicate that animal by-products are not used in the feed that produced the meat. Therefore, meat carrying these labels is very low risk in terms of mad cow disease.

“CERTIFIED HUMANE RAISED AND HANDLED”

This label means that a producer has met the standards of Humane Farm Animal Care (HFAC), an independent inspection and verification agency. This label is particularly useful if you’re unable to verify a producer’s free-range claims on poultry or eggs. (The term free range is not regulated or standardized by the federal government.) HFAC has free-range requirements for producers that want to be certified humane.

The best thing is to try shop at local farmers’ markets whenever possible and ask the farmers how their meat is raised. Develop a relationship with your farmer, so you know exactly how he raises his animal. Supporting farmers who pasture feed their cattle and don’t give them antibiotics helps make the meat production system more sustainable and is much healthier for you.

If you can’t find a local farmer, a great resource is www.eatwild.com