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  • From: "Brigette Leach" <afhg AT ctsmail.net>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Vetting Local Producers
  • Date: Fri, 16 Apr 2010 16:09:54 -0400

Thank you, Bill. I appreciate your comments.
Brigette
----- Original Message -----
From: BillOhio
Sent: Wednesday, April 14, 2010 4:01 PM
Subject: Re: [Market-farming] Vetting Local Producers

On the other hand, my parents, uncles, grandparents' generation, etc. lived on average to 85-95 years in basically good health on a diet of corn-finished beef, pork, vegetables and whatever else they raised on the farm. Lots of real exercise and moderation in lifestyle play a big role. Moderation is becoming a rare commodity today both in the polarized world of agriculture as well as in politics. Meat byproducts and grain used in animal feeds are not the bogey men they're made out to be in that localvore publication; large producers are not the enemy any more than a large corporation is intrinsically evil in the auto or banking business. We keep shooting ourselves in the foot fighting amongst ourselves when there are well-financed special interests whose objective is the total abolition of animal agriculture and the denial of a chance to put a nice steak on the barby. We are 2% of the population as farmers; we need to learn to optimize our common ground and cut back on the ambushes on our cousins down the dusty road. Life is not black and white, pure good and dastardly bad. I grew up happy to shoot a mess of squirrels for dinner--just tell your average urban friends that you're serving young squirrel with redeye gravy for the luncheon you're holding, and see how many find something else to do!
 
In my opinion, that is :)
Bill Huhman
central Ohio

On Wed, Apr 14, 2010 at 3:16 PM, <dguthrie AT egyptian.net> wrote:
Exactly!
Wall street journal today has article on good fats in humans (brown) vs bad (white) worth a look. Drs are now mentioning these distinctions. D Guthrie
Illinois
Sent from my BlackBerry Smartphone provided by Alltel

-----Original Message-----
From: "beverly henkel" <bchenkel AT conpoint.com>
Date: Wed, 14 Apr 2010 14:06:07
To: Market Farming<market-farming AT lists.ibiblio.org>
Subject: Re: [Market-farming] Vetting Local Producers

I am late on this discussion but I sat around the USDA table when the
grass-fed label was discussed.  Their original standard was 85% grass fed.
Those around the table from all over the US said NO - 99-100%.  The grains,
as I understand it, that are the problem are the starchy grains - where I
live that is corn that is fed to 'finish' cattle, sheep and buffalo.

But the research at Utah State University by Dr. Tilak Dhiman clearly shows
that starchy grain at any time increases the omega 6 tremendously.  Infact,
if corn is fed and then the animal is returned to pasture only, the ratio
does not return to the healthy level it was before corn.  Have your meat
tested by a Nutritional lab and then you can tell the customer the results
of the fatty acid test and your Omega 6:3 ratio.  Our Omega 6:3 ratio for
beef was 1:1  and our lamb 1/2:1.

Omega 3 is the healthy fat and Omega 6 the unhealthy.  The ratrio of one to
the other is the key.  That is why we are  being told to not eat red meat
and to increase the fish in our diet.

However, if you eat ruminants only raised on pasture you have healthy meat.
You just have to cook it differently.  Slow and low - but that is another
discussion.

Thank you.


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