Not All Meat is Equal – Nutrient-Dense Sources
So far 2016 has been (pleasantly) manic…
In an effort to raise money and awareness for some truly brilliant causes, I’ve embarked on a series of extreme athletic challenges which began in January when I ran a marathon (26.2 miles) around Silverstone race circuit with a (1.4 tonne) car strapped to my back. It took more than 19 hours and definitely wasn’t a spectator sport. I then decided to climb a 20m rope (repeatedly) for 19 hours until I had climbed the height of Everest (8,848m) in April, run 1,000 miles barefoot in a month in August and do 24 hours of non-stop sport in September.
But in all of my strange sport-based endeavors one thing has remained consistent: my meat supplier; Athleat.
This is because whilst my kitchen cupboards are (thankfully) forever stocked with creatine (one of the benefits of working at TPW™ Towers), it was my choice of butcher that also played a key role in my performance and recovery. This is because I often say all meat is not created equal. This is because throughout 5 million years of human evolution, our diets have historically been high and plentiful in omega-3 long chain fatty acids (EPA & DHA), but relatively low in omega-6 seed oils.
This was good and we humans evolved happy and healthy for millions of years.
But at the onset of the industrial revolution (about 140 years ago), there was a huge shift in the ratio of omega-6 to omega-3 fatty acids in our diets. Consumption of n-6 fats increased at the expense of omega-3 fats due to the mass introduction of vegetable oil to our kitchen cupboards and the increased use of cereal grains as feed for domestic livestock (which in turn altered the fatty acid profile of meat that humans consumed). But here lies the problem, many nutritionists believe that omega-6 and omega-3 fatty acids compete for the same conversion enzymes. This means that the quantity of omega-6 in the diet directly affects the conversion of omega-3 ALA, found in plant foods, to long-chain omega-3 EPA and DHA, which protect us from a whole array of diseases ranging from cardiovascular to endocrine problems.
I must again stress this is nutritional theory (with strong evidence) but it is the reason why I personally make a conscious effort to balance out our omega-3 to omega-6 ratio. Supplement with Omega 3, eat more fish which is naturally high in Omega 3 and eat more free range meat and eggs!
Based on an extensive literature reviews, with free-range and organic eggs and poultry there was a clear elevation of omega-3 in free-range eggs, ranging from 26% to 170%. The report also suggests that free-range eggs can have up to 100% more Vitamin E, and 280% more beta-carotene – antioxidants that are thought to reduce the risk of heart disease and cancer.
In summary, this is why when faced with putting on quality, functional muscle mass to pull a 1.4 tonne car for 26.2 miles earlier this year, my choice of meat was just as important as my choice of mass gainer. Too often people will overlook the former, yet history and modern nutritional science teaches us you ignore them at your peril.”
Ross Edgley is an athlete adventurer, chief sports scientist at THE PROTEIN WORKS™ and considered one of the world’s most traveled fitness experts. He specializes in pushing the boundaries of human physical potential and exploring uncharted territory in the world of sports science, fitness and nutrition.
Note from Lee – Co-Founder of Athleat & Avid Carnivore:
You’ve read the article, and found out more about the Author Ross. He is a thoroughly top bloke and good friend of ours. We love his ‘can do’ spirit and ability to stay motivated and cheerful even when smashing the most ridiculous endurance challenges! Look out for more from Ross in the very near future. Now the boring bit…
