What are "CLA's" and "Omega 3 and 6's"?!?

Here's some scientific jargon you can throw around during Missouri parties or at work to impress your friends and associates: “Omega 3 and 6, and CLA's.”

Now sit down, this get's thick. Following is a "simple" explanation from Kate Clancy, a senior scientist in the Union of Concerned Scientists - from a March 2006 publication called "Greener Pastures: How grass-fed beef and milk contribute to healthy eating."

The three omega-3 fatty acids—the so-called beneficial fatty acids—have been shown in many studies to improve health and prevent disease in humans. CLA has attracted attention because it has demonstrated many beneficial effects in animal studies. We have focused on the levels of these fats in milk and meat from pasture-raised cattle because, beyond their intrinsic value, widespread interest in these substances among health-conscious consumers could help shift American agriculture from conventional to pasture-based feeding systems. (pg 1)

and

We reviewed all the studies published in English we could find that compare levels of fatty acids in pasture-raised milk and meat with levels in conventionally produced milk and meat, and converted these levels into amounts per serving of milk, steak, and ground beef. The resulting analysis found statistically significant differences in fat content between pasture-raised and conventional products. Specifically:

• Steak and ground beef from grass-fed cattle are almost always lower in total fat than steak and ground beef from conventionally raised cattle. • Steak from grass-fed cattle tends to have higher levels of the omega-3 fatty

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acid ALA. • Steak from grass-fed cattle sometimes has higher levels of the omega-3 fatty acids EPA and DHA. • Ground beef from grass-fed cattle usually has higher levels of CLA. • Milk from pasture-raised cattle tends to have higher levels of ALA. • Milk from pasture-raised cattle has consistently higher levels of CLA.

At this point, the evidence supporting the health benefits of omega-3 fatty acids and CLA is mixed; the data are stronger for some fatty acids than for others. The strongest evidence, encompassing animal studies as well as experimental and observational studies of humans, supports the effects of EPA/DHA on reducing the risk of heart disease. ALA also appears to reduce the risk of fatal and acute heart attacks, but no other beneficial effects have been shown conclusively. Finally, animal research on CLA has shown many positive effects on heart disease, cancer, and the immune system, but these results have yet to be duplicated in human studies. (pg 2)

So - to boil that all down:

1. Some scientists have done some studies - not all of these on humans - which say that higher CLA's and Omega 3/6 ratio's are better for you.

2. Grass-fed beef has higher CLA's and Omega 3/6 ratio's. 3. If you believe these studies, then you might get healthier from eating grass fed beef.

Now I could go on and bore you to tears about how Belted Galloways are inherently better at this because they build leaner beef than straight Angus, and that's why our beef is striped. And also I could tell you that just feeding any beef a corn ration for as little as a month will wipe out all that higher CLA and Omega 3 levels. As well, I've been told that this stuff doesn't make a dingleberry's bit of difference, since it isn't proved on humans anyway.

I really don't care.

I like the taste of grass fed beef more than corn-fed. And it's cheaper to raise and better for the environment and my farm in particular.

So if you don't believe in CLA's or Omega 3/6 ratio's or the Tooth Fairy or Santa Claus - you can still eat great-tasting beef and quote scientists who say they do.

Either way, you get a great-tasting meal.

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For more data on raising pasture fed beef, as well as other information on prime beef as health food – visit http://worstellfarms.com

Visit http://worstellfarms.com for more information.

About Worstell Farms

Our family goes back on both sides with farmers. As far as we can trace.

And that tradition came to Mexico, Missouri around 1960 to purchase the current farming operation.

Jim and Laura Worstell established a working farm there and then, and raised a big family of 8 kids, along with several dogs, cats, and an occasional pet squirrel or raccoon. And don't forget the llama's and peacocks...

In 2000, Robert Worstell returned to the farm to take over operations management (as well as the day-to-day chores) and shares these duties with his mother and sister (well, not the chores, so much.)

On approximately 250 acres of land, which is mixed hillsides, bottom, and woods, we raise a combination of annual row-crops and also our beef. Typical of this area, we have marginal land which is better suited to cattle than cultivation (which is typical of most cattle-farming).

We've found that where we run our cattle actually improves the soil and its health - as long as we pay attention and actually manage how long and when they graze where. As we continue to study and learn about and from our cattle, our daily lessons help us to improve the quality and quantity of beef we raise.We practice managed grazing and are transitioning over to ultra-high-density stocking, as this is even better for the land and actually requires more cattle per acre to keep up with the lush growth and pasture renovation.

All our beef is from local stock. Mostly black Angus cross-bred cows, with our current Belted Galloway bull named "Gene Autry" is servicing these well.

Ordering Our BeefWe only take local orders, so contact us via the website or call directly. Due to Federal laws, we cannot sell our beef out of Missouri – you'll have to buy it here. Generally, our beef is spoken for well before it's ready for processing. However, contact us for what we have coming up and we can give you an estimate on when the next one is coming available.

We are also offering La Cense beef, which is USDA inspected and can be shipped anywhere in the US. Please see http://worstellfarms.com for details.

Visit http://worstellfarms.com for more information.

Related Articles from the Worstell Farms Web Site:• Worstell Farms – Finest Missouri Grass Fed Beef • Raising Missouri Pasture-Fed Beef • What's All-Natural, Humane, Pasture-Raised? • How does a Beef Ranch Stay in Business? • Why our Missouri prime beef is striped... • Missouri Beef: Heathy is as Healthy Eats • What are "CLA's" and "Omega 3 and 6's"?!? • How Missouri Beef is Your Best Health Food • Missouri Grass Fed Meat For You to Buy • The Surprising Taste of Grass Fed Meat • Dry Aged Vs. Wet Aged • What are the beef cuts?

About the Author:Dr. Robert Worstell retired from a corporate career in graphic design to the much calmer and healthier American Midwest, to inherit running the family farm. His constant work and research has been to improve the sustainability of this Missouri “beef ranch”. The results show that grass fed beef, locally and directly marketed is the route to profitability, not following commodity trends.

Dr. Worstell's training in web design has helped him move the operation more online, as well as giving him new networking opportunities to promote Worstell Farms beef products. He is also a prolific author and has recently completed research into the all-time best self help books, with his “Freedom Is – (period).” Out of the 7 books published this year, he's also produced a fiction work, “The Dreamer Dreamed” - itself a breakthrough use of fiction to explore the metaphysical aspect of dream meaning. All of these are available at http://midwestjournalpress.com

Dr. Worstell may be contacted through his several blogs and websites for interviews and appearances.

Visit http://worstellfarms.com for more information