Milk, cheese, beef, and veal produced by grassfed cows are rich sources of beta-carotene, vitamin A, vitamin E, and “good” fats such as CLA (conjugated linoleic acid) and omega-3 fatty acids, nutrients which are associated with reduced rates of cancer, cardiovascular disease, diabetes, and obesity in animal studies. Human studies are beginning to show similar findings. Researchers have found that milk from grassfed or direct-grazed cows has 500% more CLA than the milk of cows fed in barns.

Choosing grassfed over grainfed can help prevent heart disease, cancer, and diabetes. Grassfed products will also help maintain weight naturally. The healthiest attributes of grassfed products — CLA, vitamins A, E, and omega-3s — are in the tasty fat of whole milk, cream, butterfat, and juicy marbled meats of ruminant animals.

Tilak Dhiman of Utah State University, a leading researcher of CLA, says "We need to rethink our prejudices against animal fats. They are very good for us when they come from direct-grazed cows . . . the secret to high levels of CLA is fresh pasture. If you allow forage to wilt such as with hay or silage, it drops the CLA percentage in the milk by one-third." Further information is available in the book Why Grassfed is Best! by Jo Robinson or on her website: www.eatwild.com.