Fatty ends of pork chops?? Thats same as chowing on GMO corn by the bushel. Seed oils raise insulin resistance etc. We moved to exclusively grass finished beef and some lamb.
We went to the acresusa.com farming conf last Dec and the more recent term for grass finished, rotational grazing is regenerative beef farming. Slowly more farmers are producing this type of beef. They had a speach covering recent research comparing CAFO (all the species fed corn/soy) to regenerative raised grass finished beef and the regenerative beef tested almost as good as wild salmon for Omega 3 and polyphenols in the meat. Low linoleic acid where CAFO is very high linoleic (the bad Omega 6).
I’m surprised Greenfield was not up on this major difference in meat sourcing.
I’m 95% carnivore, 5% chocolate, and my total cholesterol is a disappoiinting (low) 175, HDL 82, triglicerides 44. No statin, but 2x std doses of ALA, berberine etc etc. And around 8-10oz of beef / day. Mostly flat iron. I agree I’ve trended away from rib eye. piedmontese.com flat irons are great eating rare.
Good luck all, curt
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