FAQ     

 

What is CLA?         

CLA is a newly discovered good fat called "conjugated linoleic acid"

that may be a potent cancer fighter.  In animal studies, very small

amounts of CLA have blocked all three stages of cancer:

1) initiation, 2) promotion, and 3) metastasis.  

 

Most anti-cancer agents block only one of these stages.  

What's more, CLA has slowed the growth of an unusually wide

variety of tumors, including cancers of the skin, breast, prostate,

and colon.

Human CLA research is in its infancy, but a few studies have suggested that CLA may have similar benefits in people.  

A recent survey determined that women with the most CLA in their diets had a 60 percent reduction in the risk of breast cancer.

Where do you get CLA?  Many people take a synthetic version that is widely promoted as a diet aid and muscle builder.  

New research shows that the type of CLA in the pills may have some potentially serious side effects, including promoting insulin resistance, raising glucose levels, and reducing HDL (good) cholesterol.

Few people realize that CLA is also found in nature, and this natural form does not have any known negative side effects.  

The most abundant source of natural CLA is the meat and dairy products of grass-fed animals.  

Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot.  

Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA.  Reprinted from Eat Wild

 

Cancer & Red Meat           

Cancer is the second leading cause of death (after heart disease)

in the United States; about one in every three Americans will be

diagnosed with some type of cancer in their lifetime.  

 

While the specific cause(s) of most cancer is still unknown,

researchers believe it stems from genetic, lifestyle, infectious and environmental factors, and usually develops over several years or

 even decades.  

 

That reality adds to the difficulty in identifying the underlying factors

involved in carcinogenesis, states author and leading epidemiologist,

 Dr. Dominik Alexander, PhD, MSPH.  Even with these challenges,

Alexander goes on to say, "...no mechanism for red meat has been established as being responsible for increasing the risk of cancer in

human studies and ...the totality of available scientific evidence is not supportive of an independent association between red meat and processed meat and cancer."  Reprinted from NCBA

 

 

 

 

Cows & Greenhouse Gases       

Of all the animals that humans eat, none are held more responsible

for climate change than cows.  Cows not only consume more

energy-intensive feed than other livestock, they also produce more methane, a powerful greenhouse gas.  But grass-fed cows may

have the opposite effect.

Grass is a perennial. If cattle and other ruminants are rotated across pastures full of it, the animals' grazing will cut the blades, spurring new growth, while their trampling helps work manure and other decaying organic matter into the soil, turning it into rich humus.  

And healthy soil keeps carbon dioxide underground and out of the atmosphere.

Currently, 99 percent of U.S. beef cattle live out their last months on feedlots, where they are stuffed with corn and soybeans.  

Much of the carbon footprint of beef comes from growing grain to feed the animals, which requires fossil-fuel-based fertilizers, pesticides, and transportation. 

Even though grass-fed cattle produce more methane than conventional ones (high-fiber plants are harder to digest than cereals), their net emissions are lower because they help the soil sequester carbon.  Reprinted from Time

 

 

Customer Questions