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Animal Health Notebook

The problems with carbohydrates

Alan Newport Cattle in planned grazing
We need to replace shallow-rooted carbohydrates in our diet with deep-rooted plants and cattle that have been grazing on deeply rooted plants.
As beef producers, we can create the ultimate human food, and we need to do it and crow about it.

Recently, I wrote of some of my knowledge gains and opinions concerning human nutrition. I got interested in nutrition in the 1960s when I noticed that every time we were unable to procure our regular dog food and had to purchase a southern-produced feed there were visual changes in several of the hounds. Three days after the feed change, hot spots the size of your palm would show up on two or three beagles. We normally kept 20-25 dogs.

Later, I started reading articles in muscle magazines. I don’t remember much, but I do remember the bad-mouthing of highly processed and sweetened boxed cereal products. This old information has now been proven accurate. The corn flakes I had for breakfast and white toasted bread were, at best, fillers. The meat, egg, and 4% fat milk kept me growing. There was plenty of room for improvement.

Agriculture and eating in America has been said to be a corn and beans diet. If you add wheat and rice plus lots of Irish potatoes then you're getting really close to the majority of the American diet. I read a while back that a Happy Meal contains 14 corn and soybean constituents. I assume this is still accurate. I'll say that you will agree that white bread and buns contain a bunch of high fructose corn syrup as well as highly processed, bleached white wheat flour.

Truth is that throughout history mankind has attempted to relieve the uncertainty associated with a hunting and gathering lifestyle with storable grains. As our ancestors learned to grow and store grain they were able to stay closer to the house with less danger. Eastern American Indians never made a habit of hunting buffalo even though the herd was sizable. The boogers were mean and not easy to get dead. The meat was good in mid-July, but would get tainted and rot in a few days without lots of curing salt and no refrigeration. Drying does not work well with high humidity and little air movement.

The trouble with grains in the past is that most of the ones selected to domesticate and grow in volume are shallow in root system and lack nutrient density and mineralization. With a little time (a few years) soils for those crops lose mineralization. There is a bunch of caloric energy, but a lack of almost everything else that we need to be really healthy, including essential amino acids (protein), minerals, trace minerals, vitamins, enzymes and fiber. The longer we grow them and the more we process them the less nutritious they become.

It is a fact that dental disease and tooth loss started when mankind started living in a big way from cultivated wheat and decreased meat consumption from grazing ruminants and the herbs of the field. Remember that cultivated crops are less-nutrient dense.

Cultivated legumes, cereal crops and corn are usually annuals and are dependent on regular moisture because their root systems are shallow. Their structures tend to rot when the growth is finished.

The grain dries down and lends itself to storage and can be stored for longer periods for food to stave off starvation. Meat needs to be eaten, dried, or taken to a state where it is preserved (frozen) and used later. The big problem with plants is the fact that we cannot operate physiologically on a high carbohydrate/sugar diet since it is based on inflammatory fatty acids. They lack essential amino acids and quality long chain omega-3 fatty acids.

It is just about as simple as realizing that we need to greatly reduce the heavily produced carbs that have been grown on the top of the ground and replace them with deep-rooted plants and cattle that have been grazing on deeply rooted plants. Human health increases as a result. The more the deeply rooted plants, the better the soil mineralization, and the higher the percentage cattle self-harvest as they fatten, the more our health increases.

The truth or the trick is quite simple. We can put a carbohydrate in our mouth and it can quickly taste sweet, slowly taste sweet, or fail to taste sweet. The ones that taste sweet slowly or never taste sweet are the ones we need to eat. They are more structurally complex and fibrous. We need a little energy and fiber, and that will be a future writing. Stay back from the sweets.

TAGS: Beef Marketing
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