Do you consume conventional domestic livestock several days a week? Does your doctor tell you to limit the amount of red meat that you eat? Well, you should consider grass fed bison meat once a month as an alternative.
One hundred and twenty-five years ago, bison was on the brink of extinction. Today, nearly all of the bison in the world graze on native grasses and pastures. The Native American Indians survived on eating bison meat. It was crucial to the life of the tribes, especially the tribes of the plains because their lives revolved around the bison meat. A bison bull weighing around 2,000 pounds could provide 800 pounds of meat for the tribes.
Grass fed bison meat is a low-fat, low-cholesterol meat with as many Omega 3s per serving as salmon. It contains the highest known levels of the fat blocker and anti-carcinogen, CLA (conjugated linolaic acid). The bison meat contains four times the amount of vitamin E found in grass fed beef. It is a rich source of the vitamin beta-carotene, a vital antioxidant which reduces the risk of cancer by preventing cell degeneration. Bison meat is lean with only 124 calories, 6 grams of fat, 17 grams of protein, 1.7 milligrams of vitamin B12 (28 percent DV) 3.9 milligrams Zinc, (26 percent) 17 milligrams selenium, (24 percent) 4.5 milligram Niacin, (22 percent) 2.3 milligrams Iron (13 percent). All these vitamins and minerals provide a high protein and low fat for a healthy body and mind. The B vitamin provide health for your eyes, hair, and skin, which help you to turn the food you eat into energy and ensure a healthy liver and nervous system function. Iron is important for the red blood cells because it provides oxygen for your body and phosphorus form strong bones. The bison meat provides a smaller increase in triglyceride levels.
With grass fed bison meat providing the body with a variety of essential vitamins and minerals, it is a much healthier meat than beef because it is not pumped full of unhealthy feed or loaded with growth hormones and antibiotics. Bison meat is a sustainable meat and regulated by the government. The government prohibits the use of antibiotics and growth hormones to increase the growth rate of the animal. The bisons are natural, and no factory farming is involved since farmers never use artificial shelters and barns. The bisons are perfectly adaptable to the cold weather and graze on grass.
Switching to bison includes its lack of growth hormones which is found in beef. When compared to beef, bison has a healthier flavor and taste slightly sweeter and delicious. American Heart and American Diabetes Association recommends the bison meat. Give it a try, at least once a month. If you are a meat eater, try switching from the conventional red meat, and your body and heart will thank you.