Why finishing cattle with grains is deleterious for your health...

When you feed cattle with grains which are loaded with W6 you washed the medium chain and long chain PUFA of the W3 series...
Because W3 and W6 are essential Fatty acids, so the ratio and the absolute content of the meat depends only on cattle food...

Savez vous ce que signifie Grassfed meat?

Diet has a profound effect on the health of an animal and the meat it produces. Why settle for organic meat when you can have better? Meat from animals fed exclusively grass is nutritionally superior. Consumers have been led to believe that organic meat has some kind of nutritional advantage. In other words, it's not important what an animal eats as long as it's organic. This is not true. Less fat: Grass-fed meat has about the same amount of fat as skinless chicken or wild deer or elk. (See a comparison of fats in various meats)Lowers cholesterol: When meat is this lean, it actually lowers your LDL cholesterol levels. Fewer Calories: Leaner meat is also lower in calories More Omega 3: Although grass-fed meat is low in "bad" fat, it gives you from two to six times more of a type of "good" fat called "omega-3 fatty acids. (Benefits of Omega-3). The CLA Bonus: The meat and milk from grass-fed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA. When ruminants are raised on fresh pasture alone, their milk and meat contain as much as five times more CLA than products from animals fed conventional diets.–12. CLA is believed to be a powerful defense against cancer. Vitamin E: The meat from grass-fed animals is higher in vitamin E. In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. (See a comparison of Vit-K content in grass-fed versus grain-fed beef)Vitamin K2: Vitamin K2 is essential for healthy teeth and can be found most in the meat and dairy from ruminant animals. Humans are capable of converting only a small percentage of vitamin K1 into K2, while cows can convert K1 from grass much more efficiently into vitamin K2 making grass-fed animal products an important part of our diet. Many farmers claim their cattle are pasture fed and many usually are. So what’s the hype? Grass-fed is not enough. It’s important that the cattle are not only grass-fed and raised but grass finished as well. This phase, which lasts 3 to 4 months before butchering, is probably the most crucial of all. A mere 3 months of grain feeding without grass dramatically changes the nutritional profile of the meat. Take a look at a comparison of the change in (Omega-3 content of cattle fed grains in the finishing phase) An analysis of the effect of grain- or grass- finishing systems on the nutritional composition of beef, particularly comparing lean meat from grain- and grass- fed animals, revealed that grass-fed product had: Increased moisture content Decreased total lipid content by 43% 288% greater vitamin E content 54% greater b-carotene content Twice as much riboflavin Three times as much thiamin 30% more calcium 5% more magnesium Roughly the same amount of omega-6 PUFA Three times the omega-3 PUFA

http://www.grassfedeurope.com/catalog/home.php

Cooking meat at high temperature is not safe it's only sterile...

"We observed a positive association
between risk of advanced PCA and
high intake of red
meat cooked at high temperatures
(trend p = 0.026), cooked by pan-frying
(trend p = 0.035), and cooked
until well-done (trend p = 0.013).
An inverse association was observed for
baked poultry and advanced PCA risk
(trend p = 0.023).
A gene-by-diet interaction was observed
between a SNP in the PTGS2 gene and the
estimated levels of meat mutagens
(interaction
p = 0.008).

Our results support a role for
carcinogens that accumulate in meats
cooked at high temperatures as
potential PCA risk factors,
and may support a role for heterocyclic
amines in PCA etiology."

http://carcin.oxfordjournals.org/content/early/2012/07/13/carcin.bgs242.abstract

He is leaving bread and pasta...

http://online.wsj.com/article/SB10000872396390443404004577579042480481960.html?mod=health_newsreel

Soy and women/ Le soja et les femmes

"On the basis of the data presented, the Panel concludes that the evidence provided is
insufficient to establish a cause and effect relationship between the consumption of  soy isoflavones and
maintenance of bone mineral density, and between  the consumption of soy isoflavones and reduction of
vasomotor symptoms associated with menopause. "

Les femmes ménopausées devraient bien se rendre compte que les arguments commerciaux ne coïncident pas avec les preuves scientifiques. S'agissant du soja et de ses produits dérivés il est difficile de prouver que ceux ci ont une action sur les symptômes de la ménopause et l'industrie devrait pour tirer cette affaire au clair financer une étude randomisée irréprochable sur le sujet...

http://www.efsa.europa.eu/en/efsajournal/doc/2847.pdf

Urgent: imprimez ce graphique et collez le sur votre frigo et votre sac de courses!

http://www.hsph.harvard.edu/nutritionsource/files/how-sweet-is-it-color.pdf

Starches are not equal: amylose and amylopectin

http://jn.nutrition.org/content/128/1/35.full.pdf+html