Slanker Grass-Fed Meat

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Food Analysis: EFA, Protein to Fat, Net Carbs, Sugar, and Nutrient Load

To optimize body and brain function most foods consumed must cover three critically important parameters.

●    Be low glycemic. High glycemic foods are foreign to body function and cause weight gains and fungal issues that negatively impact the body.
●    Eat foods that are low in Omega-6 essential fatty acids (EFAs) and higher in Omega-3 EFAs. Seek a 1:1 ratio. A balance of 2:1 or less is critical for an effective nervous system, strong immunity, and better brain function.
●    Eat nutrient dense and diverse foods. A diet heavy on nutrient lite foods can not significantly contribute to the needs of the body?

The first table below is a summary of the food groups in the analysis. In the tables below it are the particular foods in each group. The data utilizes a four-ounce (113.4g) serving size for all foods. The headings are: glycemic index, glycemic load, milligrams of Omega-6 EFA, milligrams of Omega-3 EFA, the EFA ratio, and the all-important Omega-3 deficit number. Next are fat, net carbs, protein, and sugar as a percent of the nutrients in the food. The last column is the estimated comparative nutrient diversity and density with 100% being best.

The healthiest foods are nutrient dense and diverse with balanced EFAs. They are also low glycemic, low net carb, with some protein, and considerable fat. Foods with a Glycemic Index above 50 and/or a Glycemic Load above 10 are worrisome. Review the food group table and take note of the various averages for each food group. Pretend you were going to eat only one group. How does its various stats compare with your goals? Of course, in some cases one may eat so little of something, such as a spice, that the stats are not highly meaningful. But as the quantity of whatever food consumed increases, the impact on body function also increases.

When shopping, keep in mind that the data on some food products may be wrong because the food products themselves were improperly selected or labeled. This happens frequently with grass-fed and grain-fed meats. Some grain-fed meats are not from fully grain-finished cattle and some so-called grass-fed meats are from cattle “supplemented” with grain.

Additional commentary follows the tables.

You can get these tables in a printable pdf format HERE.

Slanker Grass-Fed Meat Food Nutrition Tables