By the Dr. Perlmutter Team
As previously discussed, there are significant nutritional differences between the meat produced by cows that eat grass and those that subsist on grain. Beef from cows that eat only grass contains higher concentrations of essential nutrients, omega-3 fatty acids, and conjugated linoleic acid. It also has lower levels of hormones, antibiotics and other toxic remnants from the industrial production process, which can have significant ramifications on our health, ranging from the microbiome to cellular health. Additionally, grass-fed cows live out their lives more closely aligned with how nature intended—freely roaming pasture land and consuming grasses available to them in their immediate environment—which makes the process more humane and environmentally-friendly.
However, like many of the buzzwords surrounding healthy living, there’s a lot of confusion and outright deception that surrounds the “grass-fed” descriptor. While certain trade organizations do their best to impose uniform standards, the use of the term “grass-fed” is, unfortunately, not regulated by the Food and Drug Administration or the United States Department of Agriculture. This sadly leaves the label open to abuse by unscrupulous producers looking to harvest the benefit of the term without putting in the effort to truly raise grass-fed cattle. The process of getting the “grass-fed” label approved on packaging for a given farm’s beef is incredibly lax, and actually doesn’t even include a farm inspection! Essentially, the government takes farms at their word when determining whether or not their product should be labeled grass-fed. Continue reading
By the Dr. Perlmutter Team
Americans eat a lot of meat. In 2018, the United States Department of Agriculture projected that the average person would consume over two hundred pounds of chicken, pork, and beef by year’s end. That’s more than half a pound daily per capita, every day of the year! While it is possible to consume an omnivorous diet and maintain a healthy lifestyle, we recommend viewing meat as a garnish or side dish rather than the focus of your meal. The perfect plate is full of colorful, above-ground leafy vegetables and healthy fats, and if you choose to eat meat, then a three-to-four ounce serving of meat. However, it’s very important to remember that not all meat is created equally.
One of the most important factors in determining the overall quality of meat—especially red meat—is the dietary patterns of the livestock that produced it. When you think about it, this makes perfect sense: the food an animal consumes is used by their body to grow and develop, and, ultimately, becomes the very food that we consume. Feeding cattle a nutrient-poor diet will, in turn, produce a nutrient-poor food source, compared to cattle fed a natural, nutritious diet.
As it turns out, the age-old adage “You are what you eat” applies to cattle, too! Continue reading
Synthetic meat is certainly one of the latest innovations in food technology that has certainly gained a lot of attention. Basically, what this involves is culturing animal cells in the laboratory and supplying nutrients until they grow into large enough pieces that they can be used as food. So far, the technology has been used to produce “beef,” “duck,” and even “chicken.” Continue reading
As you may have heard, University of Southern California researchers recently published a report in the journal Cell Metabolism in which they related consumption of higher levels of protein from animal sources to increased mortality risk, as well as increased risk for the development of cancer. Interestingly, the same report also revealed that lower levels of protein consumption in elderly people might actually be worse in terms of risk for various health issues. The authors concluded:
These results suggest that low protein intake during middle age followed by moderate to high protein consumption in old adults may optimize healthspan and longevity.
The study followed 6,381 adults over an 18 year period and collected data revealing what foods were consumed as well as any specific health issues that developed.
Overall, I think the study does provide some very valuable information. If we are to interpret the results with the hope of gaining ideas about our food choices it’s important to recognize that the study clearly points a finger at the consumption of meat and dairy products in America, and that’s where we need to focus our attention.
Camille”s story really packs an emotional punch. It’s simply miraculous to read about how her change diet has enabled her to do so many things she had previously counted out. – Dr. Perlmutter
I was recommended Grain Brain by a friend. Although I usually order books through the library and wait patiently for my turn, for some reason this time I immediately went to my Kindle and ordered Grain Brain. I spent the next few days staying up into the wee hours of the morning engrossed in the book. I cried when I read that you had helped people with my disease, Dystonia. Suddenly things started to make sense to me.
It took my 3 years to get a clear diagnosis, and I am currently going into my fifth year of dealing with the torture of this disease, Dystonia. I have focalized dystonia, mostly situated on my right side. I have tried many things to eradicate this illness, all to no avail. Your book made sense to me because the few times where the disease was all but ridden from my body were when I was eating a diet heavy in meat protein, vegetables and minimal grains.
Monia’s story makes me wish I had been able to write Grain Brain a decade earlier. This book has brought to me so many stories of individuals who were looking for answers on these topics but couldn’t find them. I’m glad that Grain Brain can finally give them the information they’ve been looking for. – Dr. Perlmutter
I have been on my low-carb, high-fat journey for some time, but I only recently came across Dr. Perlmutter through his videos on YouTube. When I first started I had a nutritionist to guide me along, but even though I was diligent, I wasn’t losing any weight. So, I decided to gather all the knowledge I could about nutrition.
After much studying, I gave up sugar in 2001, followed by dairy in 2003 and meat (besides fish) in 2009. Finally, in 2010, I lost 100lbs. Unfortunately, I couldn’t maintain it and I quickly put 30lbs back on, accompanied by unstoppable carb cravings. Soon thereafter, I read Wheat Belly and cut out bread. However, it wasn’t until I read Grain Brain that I found the plan that would really work for me.