Why eat Grass Fed Beef vs Grain Feed Beef?

The Food Revolution on Grass Fed Beef vs Grain Fed Beef.

Still want more info?

Wikipedia info on cattle feeding systems.

Dr. Mercola - Real Beef Eat Grass Not Grains

Health benifits of Grass fed

You make the choice, keep eating grain feed beef or make the switch....?

Where to find organic grass feed beef in Perth. HERE

What's your views on Dairy?

Here's a great article from Mark Sisson and his take on the issue.

Post Comments.

from the movie Fat Head.

No-Bologna Facts:

• There’s never been a single study that proves saturated fat causes heart disease.
• As heart-disease rates were skyrocketing in the mid-1900s, consumption of animal fat was going down, not up. Consumption of vegetable oils, however, was going up dramatically.
  Half of all heart-attack victims have normal or low cholesterol. Autopsies performed on heart-attack victims routinely reveal plaque-filled arteries in people whose cholesterol was low (as low as 115 in one case).
• Asian Indians - half of whom are vegetarians - have one of the highest rates of heart disease in the entire world. Yup, that fatty meat will kill you, all right.
• When Morgan Spurlock tells you that a McDonald’s salad supplies almost a day’s allowance of fat, he’s basing that statement on the FDA’s low-fat/high-carbohydrate dietary guidelines, which in turn are based on … absolutely nothing. There’s no science behind those guidelines; they were simply made up by a congressional committee.
• Kids who were diagnosed as suffering from ADD have been successfully treated by re-introducing natural saturated fats into their diets. Your brain is made largely of fat.
• Many epileptics have reduced or eliminated seizures by adopting a diet low in sugar and starch and high in saturated animal fats.
• Despite everything you’ve heard about saturated fat being linked to cancer, that link is statistically weak. However, there is a strong link between sugar and cancer. In Europe, doctors tell patients, “Sugar feeds cancer.”
• Being fat is not, in and of itself, bad for your health. The behaviors that can make you fat - eating excess sugar and starch, not getting any exercise - can also ruin your health, and that’s why being fat is associated with bad health. But it’s entirely possible to be fat and healthy. It’s also possible to be thin while developing Type II diabetes and heart disease.
• Saturated fat and cholesterol help produce testosterone. When men limit their saturated fat, their testosterone level drops. So, regardless of what a famous vegan chef believes, saturated fat does not impair sexual performance.

Omega-3 Fatty Acid Health Benifits from Wikipedia - follow the link to wikipedia for more info!!!

Cancer prevention

Several studies report possible anti-cancer effects of n−3 fatty acids (particularly breast, colon and prostate cancer).^[31][32][33] Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival^[34]. Among n-3 fatty acids [omega-3], neither long-chain nor short-chain forms were consistently associated with breast cancer risk. High levels of docosahexaenoic acid, however, the most abundant n-3 PUFA [omega-3] in erythrocyte membranes, were associated with a reduced risk of breast cancer.^[35]. A 2009 trial found that a supplement of eicosapentaenoic acid helped cancer patients retain muscle mass.^[36]

A 2006 report in the Journal of the American Medical Association concluded that their review of literature covering cohorts from many countries with a wide variety of demographic concluded that there was no link between n−3 fatty acids and cancer.^[37] This is similar to the findings of a review by the British Medical Journal of studies up to February 2002 that failed to find clear effects of long and shorter chain n−3 fats on total mortality, combined cardiovascular events and cancer.^[38]

Cardiovascular disease prevention

In 1999, the GISSI-Prevenzione Investigators reported in the Lancet, the results of major clinical study in 11,324 patients with a recent myocardial infarction. Treatment 1 gram per day of n−3 fatty acids reduced the occurrence of death, cardiovascular death and sudden cardiac death by 20%, 30% and 45% respectively.^[39] These beneficial effects were seen already from three months onwards.^[40]

In April 2006, a team led by Lee Hooper at the University of East Anglia in Norwich, UK, published a review of almost 100 separate studies into n−3 fatty acids, found in abundance in oily fish. It concluded that they do not have a significant protective effect against cardiovascular disease.^[41] This meta-analysis was controversial and stands in stark contrast with two different reviews also performed in 2006 by the American Journal of Clinical Nutrition^[42] and a second JAMA review^[43] that both indicated decreases in total mortality and cardiovascular incidents (i.e. myocardial infarctions) associated with the regular consumption of fish and fish oil supplements.

Several studies published in 2007 have been more positive. In the March 2007 edition of the journal Atherosclerosis, 81 Japanese men with unhealthy blood sugar levels were randomly assigned to receive 1800 mg daily of eicosapentaenoic acid (EPA — an n−3 essential fatty acid from fish oil) with the other half being a control group. The thickness of the carotid arteries and certain measures of blood flow were measured before and after supplementation. This went on for approximately two years. A total of 60 patients (30 in the E-EPA group and 30 in the control group) completed the study. Those given the EPA had a statistically significant decrease in the thickness of the carotid arteries along with improvement in blood flow. The authors indicated that this was the first demonstration that administration of purified EPA improves the thickness of carotid arteries along with improving blood flow in patients with unhealthy blood sugar levels.^[44]

In another study published in the American Journal of Health System Pharmacy March 2007, patients with high triglycerides and poor coronary artery health were given 4 grams a day of a combination of EPA and DHA along with some monounsaturated fatty acids. Those patients with very unhealthy triglyceride levels (above 500 mg/dl) reduced their triglycerides on average 45% and their VLDL cholesterol by more than 50%. VLDL is a bad type of cholesterol and elevated triglycerides can also be deleterious for cardiovascular health.^[45]

Another study on the benefits of EPA was published in The Lancet in March 2007. This study involved over 18,000 patients with unhealthy cholesterol levels. The patients were randomly assigned to receive either 1,800 mg a day of E-EPA with a statin drug or a statin drug alone. The trial went on for a total of five years. It was found at the end of the study those patients in the E-EPA group had superior cardiovascular function. Non-fatal coronary events were also significantly reduced in the E-EPA group. The authors concluded that EPA is a promising treatment for prevention of major coronary events, especially non-fatal coronary events.^[46]

Similar to those who follow a Mediterranean diet, Arctic-dwelling Inuit - who consume high amounts of n−3 fatty acids from fatty fish - also tend to have higher proportions of n−3, increased HDL cholesterol and decreased triglycerides (fatty material that circulates in the blood) and less heart disease. Eating walnuts (the ratio of n−3 to n−6 is circa 1:4 respectively^[47]) was reported to lower total cholesterol by 4% relative to controls when people also ate 27% less cholesterol.^[48]

A study carried out involving 465 women showed serum levels of eicosapentaenoic acid is inversely related to the levels of anti-oxidized-LDL antibodies. Oxidative modification of LDL is thought to play an important role in the development of atherosclerosis.^[49]

Something for you to think about next time you go grocery shopping...

Food Inc.

Check out this website we found! No ideas now guy's...

G'day guys,

hopefully everyone has had an awesome Christmas and is looking forward to the new year.
Just a quick article on the effects of loading up on the sugar!!!
Has anybody felt this happen this Christmas??

What happens to your body when you carb binge....?

Whole Health Source looked into the findings of the very few trails conducted on the Paleo diet:

Part 1

Part 2

Part 3

Part 4

Well done to everyone who knuckled down and completed this. I know a few found it hard and due to one reason or another some couldn't do the whole thing. From what we have seen everyone has made some form of change and that is what it's all about. You now know alot more from when you started. Feel free to blog your measurements and any thoughts you guys have. A big thanks to Ross for all the recipes. We are going to keep this page here and update every so often with infomation on nutrition.

Again guys well done to you all. We hope you all carry on in some way with the Paleo Lifestyle.

10ml Olive oil

1 Knob of ginger (Grated)

1 Clove of Garlic (Crushed)

1 Red Chilli (Seeds removed, sliced fine)

1 Chicken Breast (2cm Dice)

200g Raw Prawn Flesh (Deveined)

1 Red Capsicum (cut into small diamonds)

2 Tbsn Chicken Stock

2 Egg Whites

1 Punnet Enoki Mushroom (Just pulled apart)

4 Spring onions (Sliced on an angle)

Zest and Juice of 1 Lime

8 Macadamia Nuts (lightly crushed)

2 Sprigs of mint (Leaves Just ripped up)

Coriander to Garnish

Heat oil in a Wok on high, add ginger, chilli and garlic and cook quickly for 30 seconds. Add Chicken, cook until almost fully cooked but not quite, add Prawn and capsicum.

When the prawns are cooked the chicken should have finished cooking, add the stock bringing it to a simmer. Add in your egg whites, cook egg whites without stirring, just let them set into an omelette then break them up.

Finish by adding the remaining ingredients and garnish with a few coriander leaves

 4 Egg Yolks

500ml Extra Virgin Olive Oil

50ml Lemon Juice

Cracked Black Pepper

Wisk egg yolks, slowly drizzle in oil 10ml at a time and whisk until combined.

Do Not add any more oil until the each 10ml is combined.

Once you have added 250ml of oil, whisk in 25ml of lemon juice.

Continue until all oil is combined then add the last 25ml of lemon juice.

Finish With cracked black pepper.

For Aioli add two cloves of crushed garlic.

For Perinaise add 100ml of Peri Peri Marinate

Tandoori Marinate

1 Large Knob of Ginger (Grated)

Zest and Juice of 1 Lemon

1 Good Sprig of Rosemary (Picked and Chopped)

1 Red Chilli (Seeds Removed and Chopped Fine)

1 Tbsn Paprika

1 tsp Coriander Seeds (Toasted and Crushed)

Half tsp Ground Cardamom

Half tsp Ground Cumin

Quarter tsp Cracked Black Pepper

Measure Chop and Mix. It should be a most rub, kind of like wet sand, if it is too dry, add a tsp of water.

2 Four Rib Racks of Lamb (Heavy Fat Removed)

Marinate for a couple of hours, overnight is better if you have the time.

Heat an oven proof frypan with a dash of olive oil. Place lamb in pan and grill fat side down for two minutes, place in pre-heated oven (180c) and cook for approximately 15 to 20 minutes. Set aside to rest covered with foil for 5 to 10 minutes.

While lamb is resting prepare your salad.

Cucumber, mint and frisse Salad

1 Head of Frisee washed and Dark, Outside Leaves Removed (these will be bitter)

1 Continental Cucumber (Cut into Chunks)

1 Red Onion (Sliced Fine)

3 or 4 good sprigs of mint (Leaves just torn up)

Juice of 1 Lime as Dressing

Split Racks into 2 rib pieces and serve on salad.

2x 200gm Atlantic Fillets (Skin on, scaled and bones removed)

100gm White Sesame Seeds

 Press salmon into sesame seeds until you have an even crust.

Set aside

Half Rockmelon

Half Honeydew Melon

Quarter Watermelon

1 Red Chilli (Chopped)

Half Bunch of Mint (Shredded)

2 Kaffir Lime leaves (Shredded Fine)

1 Bunch Coriander Leaves (Picked)

Zest and Juice of 2 Limes

1 Knob of Grated Ginger

2 Spring onions (Sliced Fine)

Cracked Black Pepper 

Scoop melons, with a melon baller if you want to make it pretty, if not just cut into chunks. Add all other ingredients and mix lightly.

Pre Heat oven to 180c

Heat an oven proof pan, add a little Olive oil and grill salmon skin side down on a medium heat for about two minutes. The sesame seeds should be nice and light golden. Place pan in oven for about 3-5 mins. 3 mins if you like your salmon medium- rare 5 to 6 mins if you like it well-done.

Serve skin side up, on top of salad with a wedge of lime.

 The Pudding

3 Eggs (Separated)

2 Tbsn Fresh Honeycomb

3 Tbsn Extra Virgin Olive Oil

1 Cup Almond Meal

Half Cup of Desiccated Coconut

Zest of 1 Lime

Whisk egg whites to soft peaks, add the honey and whisk for a further minute. Add the olive oil, almond meal, zest and coconut and fold in. Divide into 4 lightly oiled coffee cups that will fit in your vegetable steamer then cover each with a small piece of baking paper. Place into steamer, cook covered at a rapid simmer, for about 25 minutes or until a skewer comes out clean.

The Syrup

1 Tbsn Honeycomb

Juice of 1 Lime

1 Tbsn Boiling Water

Mix all ingredients together until combined.

Once puddings are cooked remove from cups and divide syrup evenly.

Best enjoyed warm.

425g Tuna is Spring Water

100g Pitted Black Olive

Half Red Onion (large dice)

1 Small Cucumber (cut into chunks)

4 Roma Tomato (cut into six)

2 Hard Boiled Eggs (cut into four)

4 Large Leaves Basil (ripped)

2 Large Handfuls Spinach

50ml Extra Virgin Olive Oil

Good Squeeze Lemon Juice

Chop all ingredients, Mix lightly, dress with Lemon Juice and Olive Oil.

The Marinate

100ml Extra Virgin Olive Oil

1 Onion (Chopped)

1 Chilli (Chopped)

2 Large Knobs of Ginger (Grated)

1 Clove of Garlic (Crushed)

Cook in oil on low, until soft and translucent

2 Tbsn Mild Paprika

1 Tbsn Ground Cumin

1 Pack Oregano (Picked)

Add to onion mix and cook for a further 1 minute

Set aside to cool slightly

4 Limes (Juiced)

6 Lemons (Juiced)

Should be about 500ml total

Place all ingredients into blender, slowly add juice, and blend until smooth.

For Lemon Herb Marinate remove chilli and add a handful of Rosemary

For Hot add an extra chilli at the start.

For Extra Hot add an extra chilli at the start and 1 tsp of cayenne pepper with the spice.

1kg Mixed Chicken Pieces (Bone in)

Use half the mix and Marinate chicken overnight

Fire up the BBQ and Grill chicken pieces, brushing regularly with left over marinate.

Serve with Char Grilled Brocillini

100ml Extra Virgin Olive Oil

1kg Boneless Lamb Shoulder (Diced 2cm Cubes)

1 Brown Onion (Chopped)

1 tea spoon Coriander Seeds

1 teaspoon Cumin Seeds

1 tea spoon Fennel Seeds

A Couple of Twists of Pepper Grinder

Brown Lamb in olive oil, once brown add onions and spice and cook for a further 3 minutes.

500ml Water

1 Cinnamon Quill

Zest of 1 Lemon

4 Pitted Dates

10 Dried Apricots

4 Prunes

2 Dried Pears (Cut inHalf)

100gm Raisins

Add Water, cinnamon, zest and dried fruit

Bring to simmer

Cover tightly, and simmer until lamb is tender. About 1 hour.

If it starts to look a bit dry, don’t be afraid to add a little more water.

30ml Extra Virgin Olive Oil

1 Onion (chopped)

3 Cloves Garlic (Crushed)

1 Fennel Bulb (Sliced Fine, with Root Removed)

Half Tea Spoon Fennel Seeds

500gm Ripe Tomato (chopped)

Heat Oil in a deep pan or Tagine if you have one.

Cook onion, garlic and fennel on a medium heat until soft and golden.

Add Fennel seeds, cook for a further minute.

Next add the tomato, and cook an a medium heat until tomato’s start to soften and break down.

500gm skinless, boneless, fish fillets. (snapper, flathead, whiting, barramundi, shark)

Whatever you like that fits your budget.

Add to tomato and simmer gently until fish is cooked. About 5-6 mins, it depends on how thick your fish is. It should start to flake away slightly.

Serve with roasted Carrots, Spinach and Toasted Almonds