Is Your Cow Grass Fed?

Is Your Cow Grass Fed?
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team

Photo Credit: tricky (rick harrison) via Compfight cc
Photo Credit: tricky (rick harrison) via Compfight cc

We all know that organic dairy has become the thing to buy in health stores nationwide, but there has been a movement recently towards grass fed dairy products over just organic ones. Why is that?

Grass fed dairy comes from cows eating a natural diet of alfalfa sprouts, grass, and hay, not corn or soy feed. Grass fed cows are not treated with hormones or given any genetically modified products. Some studies have shown that grass fed dairy contains higher levels of Omega-3 fatty acids than traditional or even organic milk. Omega-3 fatty acids have been shown to protect against heart disease and even stroke, and we cannot make them naturally, so we need to get them from the foods we eat. These are a few of my favorite companies making dairy products with grass-fed dairy; give them a try and see if you can taste the difference!

 

Kerrygold Cheese and Butter, has a wide selection of good butters and cheese free of artificial flavors and sweeteners that come from entirely grass fed cows in Ireland, who graze outside for over 300 days every year!

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Maple Hill Creamery, produces the 100% grass fed milk that goes into their yogurt cups and drinkables. Their yogurts have no added thickeners, preservatives, or unnatural flavors. I met a Maple Hill Farmer at Food Fête who is committed to raising cows that eat only grass and never corn or grains.

 

Organic Valley, has a whole line of products, from milk to cheese to soy products and meat that are organic and free of hormones and pesticides. They also have exclusive grass milks, made only from cows fed grass, nothing else.

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Thanks in part to Maple Hill Creamery, a new labeling initiative is being taken on to certify grass-fed verification and traceability so you know when you buy grass fed, that’s exactly what you’re getting! So be on the lookout for labels that say “100% GrassFed”!

Don’t “Defriend” Fat

Don’t “Defriend” Fat
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team

 

In the 70’s, we banned fat. In the 90’s we banned carbs – and neither really worked to improve our lifestyles and relationships with food. As new research comes out regarding the best ways to eat for a healthy body, heart health, brain health – you name it – our food industry adjusts accordingly to provide these foods for us to eat. But what if we simply had a neutral relationship with food and a positive relationship with eating? It seems we would be more likely to eat exactly what our bodies need and avoid the foods our bodies can do without.

Photo Credit: misterbisson via Compfight cc
Photo Credit: misterbisson via Compfight cc

Recently, an article was published in TIME Magazine with the title “EAT BUTTER.” There’s something that will catch the reader’s eye, but what is behind the cover? For over 40 years, Americans have been on a low-fat craze because it was believed to be the best way to preserve our hearts from heart disease. Turns out, the research was misleading and the way we interpreted the research was not any better for our bodies. According to Marion Nestle, professor of Nutrition, Food Studies and Public Health at New York University, ideally we thought “that if people reduced saturated fat, they would replace it with healthy fruits and vegetables.” What really happened was people replaced those calories with processed foods and snacks like low-fat cookies, cakes, crackers and more.

We started regaling fats as “good” fats and “bad” fats, and we did the same with cholesterol. Giving these positive and negative titles to foods can lead to overeating and or food avoidance. It is important to understand that fats, like all foods, are neutral. They are essential in our diet for brain health, blood sugar regulation and for keeping us feeling full. Carbs (sugar, fruits, vegetables, grains, dairy) are also essential in our diet for energy, fiber, vitamins and minerals. Avoiding one or the other can lead to undernourishment and side effects like fatigue and mood swings.

Photo Credit: Pauline Mak via Compfight cc
Photo Credit: Pauline Mak via Compfight cc

In 1996, Dr. Walter Willet published research concluding that removing fat from our diets and replacing that void with carbohydrates does not reduce our risk for heart disease. It just so happens that around the time this study was published, the Mediterranean diet started gaining popularity. All fats are important. All carbs are important. All proteins are important. There is actually research supporting Mediterranean diets with 40% fat. But the fat source is mainly monounsaturated fats. Remember, when you eat fats like dairy, oils, nuts, and so on, you are typically getting a bit of saturated and unsaturated fat. So while the jury is still out, stick with moderation and try to eat more wholesome nutrition the majority of the time.

Ultimately, the TIME article is not saying Americans should drop everything and start eating butter or loading up on saturated fat. The message seems to be implying that we should no longer be afraid of fat, and we can start incorporating all types of fat in moderation. It’s time we changed our thinking from exile to acceptance. Allowing ourselves to have access to all foods will decrease the desire to resist any particular nutrient or food group. We will all be healthier for it.