In a message dated 12/7/02 1:29:55 PM Eastern Standard Time,
[log in to unmask] writes:


> http://cbc.ca/consumers/market/files/food/beef/test_results.html


It appears that the "regular" beef contained significantly more monosaturated
fat than grass-fed and that the "regular" and grass-fed both contain
identical, very small amounts of omega 3.  If grass-fed is supposed to be the
preferable meat because of its fatty acid profile and it only contains small
amounts of monosaturated fat -- then why is olive oil considered a beneficial
fat?  It seems to me that olive oil contains far more monosaturated fat and
polyunsaturated fat than grass-fed meat.   Also, the analysis did not specify
which parts of the meat were tested. Anyone know if a significantly different
result would be expected if organ meats were sampled?