All Articles, Food & Nutrition

Confessions of a Carnivore

Print This Post

March 14, 2008
	Dr. Gary Huber : Head Medical Ego

I’m not that bright. But I am curious, and it is my curiosity that leads me to new discoveries. We live in the “information age” where the amount of literature, publications and raw information doubles every 18 months. As information grows, the rules change, and so we must be open to change.

In the past I have preached that all you had to do was expose your skin to the sun for 15 minutes a day and your body would make all the vitamin D you need naturally.  Wrong.  New information is teaching us that vitamin D intake 10 times the old recommendations have tremendous benefit and many, if not most of us, just aren’t getting enough sun or vitamin D. I am also guilty of stating that “milk is the perfect food because of its balanced protein to carbohydrate ratio.” In my own defense, it was a long time ago and I was under the influence of a heavy estrogen load form the milk I was consuming. I think it was melting my brain. I’m better now . . . thanks for asking. My point (yes there is a point) is that things change and we need to stay open to new ideas if we are going to benefit and stay healthy.

With that thought in mind I am pleased to announce that BEEF IS BACK and no one is happier about it than me. Here’s my story in a nutshell. I grew up as the son of a meat cutter, and a raging carnivore. Technically an omnivore but I only ate green stuff to help push the red stuff through. My father proudly sold “prime” beef in his butcher shop and I gladly wallowed in steak, roast, and filet heaven. But as I grew older and began my nutritional journey to find the perfect fuel for my body I learned of beef’s dark side. The hormones and relentless antibiotics injected into our meat supply had turned beef into a toxic slab of disease that was rotting us from the inside out. The saturated fat in meat was being blamed for our culture’s rise in heart disease and cancer. (Not real true, but that was the part line). The problems inherent in the beef industry were kept quiet and the damage from hormones and antibiotic exposure seemed to fly under the radar. Disgusted with the whole mess I swung my allegiance to kale and broccoli and beans, and to my fathers horror I became one of those crazy VEGANS. Oh the shame. Doomed to roam the isles of Wild Oats in desperate search of quality protein, a carnivore with wilted fangs. Is it possible to make a soy burger tasty and juicy? Oh the humanity . . . where is the JUICE!?

But as I lay adrift in a sea of hydrogenated soy meal, texturized vegetable protein, tempeh and Bocca burgers there came a shimmering light that promised hope. Say it with me kids . . . Grass Fed Beef ! When I first heard of it I was exceedingly skeptical.  I thought it must be just another toxic product built on hype and deception but once again, I was wrong. Have you noticed how often I am wrong? 

Here are the facts (as of today). It could all change by next month. It is unnatural for cattle to eat grain. When they eat grain it sits in their rumen (specialized stomach cows have) and creates acidity that leads to liver abscess and the constant need for antibiotics. The hormones they are given to promote faster growth only complicate this issue. And in case you didn’t know, cattle are also fed heat treated garbage, stale bread, stale dog food, stale candy, french fries, tater tots, chewing gum with the metal wrapper still on, and other FDA approved “feed extenders”. I am not even kidding, not one little bit. Yummy. Grass fed beef on the other hand eat their natural food source which is GRASS. Grass has chlorophyll and omega 3 fats and other good nutrients not found in corn. Grass fed beef compared to traditional (toxic) beef has the following advantages:

• Lower total fat, less saturated fat, and one third fewer calories.
• Increased omega 3 fats (the good guys). 150 mg of omega 3’s per 4 ounce serving.
• Better ratio of omega 6 to omega 3 fats, as it has half the amount of inflammatory omega 6’s.
• 4 times more conjugated linoleic acid (CLA).  CLA promotes lean body mass, decreases risk of diabetes, prevents atherosclerosis, and is anti-carcinogenic
• 3 times more vitamin E and beta carotene
• no hormones or antibiotics in your meat, which lowers cancer risk

For the record I want to be clear. I think a vegan lifestyle offers a lot of benefits for health and longevity if that is your preferred diet, and yes I still enjoy tempeh and soy products. But it is nice to be able to add some organic grass fed beef to my largely vegetable diet and gain some benefit. As a vegan there are certain nutrient risks that need to be overcome.  It is easy to get deficient in such things as taurine, L-carnitine, heme iron, B vitamins, and protein in general. A smart vegan can navigate their way around such issues but I really like the idea of getting some high quality organic meat in my diet. 

If your mouth is watering with the thought of real meat with real health benefits then go check out www.eatwild.com for information on grass fed beef and organic chicken.  If you live in the Cincinnati area then you are in luck as there are multiple good sources to acquire high quality grass fed beef.  My favorite thus far is Free Soil Farms (www.freesoilfarms.com ) located on 600 acres of organic grasslands on the bank of the Ohio River.  The owner, Mike Proffitt and his family are as nice as they are dedicated.  The cattle roam unencumbered over 600 acres of rolling grass and never see an antibiotic or hormone pellet. My 8 year old son was delighted to see a REAL hamburger again and I enjoy their products knowing the health benefits.  Other offerings are Red Sun Farm (www.redsunfarm.com) in Loveland.  They are not certified organic but I have had a conversation with the management and feel comfortable stating that they offer an antibiotic and hormone free product that is raised naturally in a back to basics community farm.  hey also sell chicken and eggs.  Green Acres Farm is another long established organic farm located in Indian Hill and I have not yet had the opportunity to sample their product but I intend to. 

Now if you don’t mind, I have a rib eye with mushrooms waiting for me.