Re: Paying a Price for Loving Red Meat
The feeding (feedlot cattle) of grains and wastes to livestock began in the U.S. in and around large metro areas around 1810... especially where there were nearby grain processing and distilling industries.
Feeding these animals other than their natural foods compromised and changed the nature of their fats, proteins and sugars, and degraded the nutrient content of their foods and thus health.
BTW - this has been, and is now happening with farm raised fish... their fat and protein content is being radically changed and is not nearly as beneficial for us as wild caught fish.
Grass fed beef usually were\are raised for 4 - 6 years... (thus, in part accounting for the higher cost) feedlot beef are lucky to see 2 years of life. It is a similar scenario for other livestock... and now "farmed" fish as well.
Even with this dramatically shortened lifespan, commercially raised animals in feedlots on GMO, chemical laden grains, with who knows what kind of pharmaceuticals (the livestock industry uses about half of antibiotics produced - then there are growth hormones) are difficult to keep healthy...
What does that tell you about your meat?
That is why it is "bad" for us... "we" messed it up and have now messed it up with fish too.
This applies to all conventionally produced animal products.
grz-