>

Along these lines, what accounts for the "gamey" flavor of grass-fed
cattle as opposed to the very different flavor in supermarket-bought
beef?  Is it just from the different fat content?  I actually prefer the
"gamey" flavor myself, but others I know despise it.

Erik


>
> > Along the same lines, why would there be a problem
> > with eating grain fed vs. free range animals (besides
> > the obvious higher fat content)? How could the adverse
> > effect of foreign proteins possibly be transmitted to
> > us through a grain fed animal?
>
> This is a tougher one.  It is *possible*, I suppose, that if an
> animal is grain-fed, some of the grain protein is not fully
> digested, leaving residues, as described above.  And it is
> *possible* that some of those residues enter the animals blood
> and remain there, so that when the animal is slaughtered, the
> blood still remaining in its tissues contains those polypeptides,
> which we eat when we consume the meat.  As I say, this scenario
> is possible in theory, but I don't know of any empirical
> confirmation of it.  That is, I don't know of any study that has
> found traces of grain proteins in meat.
>
> Todd Moody
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