The Green Bean Company

* One of our hams - about 3 to 4 pounds
* salt and pepper
* 3/4 cup pineapple juice
* 1/2 cup brown sugar
* 12-14 cloves to press into ham

PREPARATION:
Press cloves into the ham. Place ham in Pyrex baking dish and cook at 350 degrees for about 2 hours.  In another pan, add brown sugar and pineapple juice - heat until simmering and reduce for 15 minutes.  Pour this mixture over ham and cook another 2 hours or so until the internal temperature reaches 160 degrees.

Serves 6 to 8.

Recipe by: Bill McCarthy (bill@thegreenbeanco.com)

Pastured pigs are vitamin enriched — naturally

Pigs raised on pasture have 300 percent more vitamin E and 74 percent more selenium (a vital antioxidant) in their milk than pigs raised in confinement, according to Don C. Mahan Professor of Animal Sciences at Ohio State University. This bounty of nutrients promotes healthier litters, shorter farrowing times, and good milk let down. The pigs' meat is enriched with vitamins as well. Fortifying the pigs' diet with synthetic vitamins, the standard practice in confinement operations, does not achieve the same results because the artificial vitamins are more poorly absorbed.

(Mutetikka, D.B., and D.C. Mahan, 1993. Effect of pasture, confinement, and diet fortification with vitamin E and selenium on reproducing gilts and their progeny. J. Anim. Sci. 71:3211.)

Raising pigs on pasture reduces the risk of fostering antibiotic-resistant bacteria

A herd of pigs that had not been exposed to antibiotics for 126 months was divided into two groups and either housed on pasture or in standard indoor units. Over a 20-month period, fecal coliforms from both groups of pigs were tested for resistance to standard antibiotics. Samples taken from the pastured pigs were far less likely to be antibiotic resistant. "The data from this study suggest that exposure to antibiotics is not the only factor that influences the prevalence of bacteria that are resistant to single and multiple antibiotics in the feces of domestic animals and that considerable research is needed to define the factors influencing antibiotic resistance in fecal bacteria."

Langlois, B. E., K. A. Dawson, et al. (1988). "Effect of age and housing location on antibiotic resistance of fecal coliforms from pigs in a non-antibiotic-exposed herd." Appl Environ Microbiol 54(6): 1341-4.

Two new studies suggest that grassfed meat and dairy products may reduce the risk of breast cancer

CLA (conjugated linoleic acid) is a cancer-fighting fat that is most abundant in grassfed products. Two new European studies link a diet high in CLA with a lower risk of breast cancer. In Finland, researchers measured CLA levels in the serum of women with and without breast cancer. Those women with the most CLA had a significantly lower risk of the disease. Meanwhile, French researchers measured CLA levels in the breast tissues of 360 women. Once again, the women with the most CLA had the lowest risk of cancer. In fact, the women with the most CLA had a staggering 74% lower risk of breast cancer than the women with the least CLA.

The most natural and effective way to increase your intake of CLA is to eat the meat and dairy products of grassfed animals.

(A. Aro et al, Kuopio University, Finland; Bougnoux, P, Lavillonniere F, Riboli E. "Inverse relation between CLA in adipose breast tissue and risk of breast cancer. A case-control study in France." Inform 10;5:S43, 1999)

Grassfed meat has a similar fat profile to wild game

When cattle are free to forage on their natural diet of grass, their meat is almost as lean as wild game. The graph below shows that grassfed beef has an overall fat content similar to antelope, deer, and elk.

This second graph shows that grain-fed beef has a much higher ratio of omega-6 to omega-3 fatty acids than wild game or grass-fed beef. A high ratio of omega-6 to omega-3 fatty acids has been linked with an increased risk of cancer, cardiovascular disease, allergies, depression, obesity, and auto-immune disorders. (Simopoulos and Robinson, The Omega Diet, published by HarperCollins in 1999.) A ratio of four or lower is considered ideal. The ratio in grain-fed beef is more than 14 to 1. In grassfed beef, it is approximately two to one.

(Data for both graphs comes from G.J. Miller, "Lipids in Wild Ruminant Animals and Steers." J. of Food Quality, 9:331-343, 1986.)

Feed them grass, not grease!

In yet another short-sighted experiment, researchers at Washington State University are feeding recycled restaurant grease to feedlot cattle in an attempt to raise the CLA levels of their meat. Although grease will indeed enhance CLA levels, it cannot compete with grass when the total nutritional value of the meat is taken into consideration. Meat from cattle raised on grass and legumes is not only five times higher in CLA than meat from feedlot cattle, it is also higher in vitamin E, beta carotene, and omega-3 fatty acids. Also, restaurant grease is high in a type of fat called "linoleic acid" or LA that is known to stimulate tumor growth. Although grease-fed cattle will have more of the cancer-fighting CLA, they will also have higher levels of the cancer-promoting LA, perhaps canceling out the anticipated benefits.

Comments: As long as researchers focus on artificial ways to raise CLA levels in animals, we will continue to have beef that is nutritionally inferior in other areas. We will also be plagued with all the problems linked with the feedlot industry including nutrient leaching, odor, diseased animals, and the indiscriminate use of growth promoting hormones and antibiotics.

TVA — yet another good fat in grassfed products?

Evidence is mounting that dairy products from grassfed cows supply yet another "good" fat to our diet---trans-vaccenic acid or TVA. Technically, TVA is classified as a "trans-fatty acid," a type of fat nutritionists tell us to avoid. But TVA appears to behave differently from the man-made fat that comes from the hydrogenization of vegetable oil. Unlike the trans-fatty acids found in fast foods and margarine, TVA is not linked with an increased risk of cardiovascular disease and may help inhibit tumor growth and obesity.

Interestingly, TVA may perform these feats by being converted into CLA in our own bodies. In fact, dairy scientist David Schingoethe from South Dakota State University suggests that eating diary foods high in TVA may be a more effective way to increase CLA levels than ingesting CLA itself.

Schingoethe and colleagues are experimenting with increasing TVA in dairy cows by feeding them fish meal and soybeans. But raising cows on fresh pasture and withholding all grain may prove just as effective. In fact, grassfed cows produce milk that is naturally high in both CLA and TVA, a potentially lifesaving combination. Stay tuned!

The deadliest form of E. Coli is more common than originally thought. Fortunately, grassfed animals are much less likely to transmit the disease.

A study in the March 28th, 2000 issue of the Proceedings of the National Academy of Sciences reports that as many as one out of every three cattle may play host to the deadliest strain of E. coli bacteria ( 0157:H) This is ten times higher than earlier estimates.

As explained in more detail in Why Grassfed Is Best!, feeding cattle their natural diet of grass instead of grain greatly reduces the risk of disease transmission. Why? First, it keeps the overall bacteria count low. Second, it prevents the bacteria from becoming acid resistant. Acid-resistant bacteria are far more likely to survive the acidity of our normal digestive juices and cause disease. The first graph below illustrates the absolute numbers of E. coli bacteria found in grassfed versus grainfed animals. The second graph shows how many of the bacteria are likely to withstand our gastric juices. (Note: Grassfed animals have so few acid-resistant bacteria that the number fails to register on the scale of the graph.)

One of the lead researchers on the project, USDA microbiologist James Russell, told a reporter for Science Magazine, "We were absolutely shocked by the difference. WE never found an animal that didn't agree with the trend."

You should still take the normal precautions when handling and cooking grassfed meat, however. As few as ten E. coli bacteria can cause disease in people with weakened immune systems.

(Diez-Gonzalez, F., et al. (1998). "Grain-feeding and the dissemination of acid-resistant Escherichia coli from Cattle." Science 281, 1666-8.)

Switching to grassfed products helps balance the essential fats in your diet

There are two types of fats that are essential for your health—omega-6 and omega-3 fatty acids. The typical western diet is overloaded with omega-6 fatty acids and deficient in omega-3s, upsetting a critical balance. Look at the graph below and you will see that fresh pasture has two times more omega-3 than omega-6 fatty acids. Grain and soy, on the other hand, have far more omega-6s than omega-3s.

Therefore, when you switch to grassfed products, you are helping to correct the gross imbalance in the western diet. Eating a balanced ratio of essential fatty acids is linked with a lower risk of cancer, heart disease, diabetes, obesity, and mental disorders. (To learn more about this essential balance, read The Omega Diet by Simopoulos and Robinson, HarperCollins 1999.)

( US Dairy Forage Research Center, 1995 Research Summaries.)

Switching from grainfed to grassfed meat is a healthy, natural way to lose weight

Obesity has reached epidemic proportions in the United States, with one out of every two adults burdened by excess weight. To help trim the fat, Procter and Gamble has given us Olestra, "the no-fat cooking oil with the full-fat flavor." There are a couple of problems with Olestra. First, it cuts down on your body's absorption of beta-carotene and vitamin E. Second, it can cause "bloating, cramping, nausea, and loose stools or diarrhea."

Nature has given us a healthier alternative to weight control—eat meat from animals raised on fresh pasture. Meat from grassfed animals has about half the fat as meat from grainfed animals and significantly fewer calories. It also gives you a bonus supply of vitamins E, A, D, and beta-carotene.

(Burton P. Koonsvitsky et al, "Olestra Affects Serum Concentrations of Alpha-Tocopherol and Carotenoids" J of Nutrition, Vol. 127 No. 8 August 1997, pp. 1636S-1645S)

Grassfed animal products have a bonus supply of vitamin E

The chart below shows the relative amounts of vitamin E in corn and grass. As you can see, when animals are raised on fresh pasture, they get considerably more of this important vitamin. When consumers choose grassfed products, they, too get an extra helping of this immune-boosting, age-defying antioxidant. To learn more, read "Vitamin E Requirements for Protection of Dairy Cows Against Infections at Parturition."

Meat from grassfed cattle is four times higher in vitamin E

In addition to being higher in omega-3s, CLA, and beta-carotene, grassfed beef is much higher in vitamin E. The graph below shows vitamin E levels in meat from: 1) feedlot cattle, 2) feedlot cattle given high dose supplements of vitamin E (1,000 IU per day), and 3) cattle raised on fresh pasture with no added supplements. The meat from the pastured cattle is four times higher in vitamin E than the meat from the feedlot cattle and, interestingly, almost twice as high as the meat from the feedlot cattle given vitamin E supplements. The reason for the very high vitamin E content in the meat of grassfed cattle is the very high vitamin E content in fresh grass. (Scan down for earlier postings on vitamin E levels in animal feed.)

In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most people tend to be deficient in vitamin E.

("Dietary supplementation of vitamin E to cattle to improve shelf life and case life of beef for domestic and international markets." G.C. Smith Colorado State University, Fort Collins, Colorado 80523-1171)