By Irene Hayton

Red meat, such as beef and lamb, are not “recommended” protein sources on the Eating Alive Program but rather should be eaten in moderation only.

If you do choose to eat beef, opt for grass-fed rather than grain-fed beef, if possible. Meat from grass-fed animals (beef, lamb, and chicken) has less saturated fat and fewer calories than from grain-fed animals. It also has more healthy fats than grain-fed—namely omega-3 and omega-6 fats—and it has 300 to 400% more conjugated linoleic acid (CLA). CLA is found in beef, lamb, and full-fat dairy products (such as butter and whole milk) from animals that are not fed grains. Studies show that CLA may: help to control diabetes; enhance the immune system; help to reduce body fat and increase lean muscle mass; and be a potent cancer-fighting substance.

Commercially raised animals are typically fed corn and other grains and usually have also been given hormones and antibiotics. Animals that are raised on their natural diet of grass, without hormones and antibiotics, are far healthier.

Don’t be misled by the terms “free-range” and “organic” when looking for grass-fed beef. Free-range beef is not necessarily from grass-fed cows—they may be fed grains and may also receive antibiotics and hormones. Organic beef and poultry are not given antibiotics and hormones and they’re fed certified organic feed, but the animals may not be given their natural diet.

See the Health Tip for June 2004 for more information on beef and this month’s Recipe for Beef and Broccoli Stir-Fry.