Sourcing Meat Responsibly From A Health Perspective.

Meat is an important source of nutrition for most people, yet the quality of meat and the way it is processed can have a profound effect on our health. In this article Elizabeth Bray, nutritionist and meat farmer looks at how to choose UK meat from a health perspective.

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Locally sourced meat is always going to be the best option for health. Food miles and the related consequences of distance travelled have an affect on the quality of the end product. This is not just of the meat, but the animal in transit and its welfare before it reaches the abattoir. These factors all contribute to the end product, the meat you buy off the shelf at the supermarket or at the butcher’s shop.

Food sourced locally is always a preferable option for optimising health. There are several reasons for this. A major factor is that we are designed to eat food that is close to us, our natural foraging and hunter gatherer instincts would result in us eating foods that are within a radius that is accessible on foot and obtainable within a few hours. Food would not have travelled over long distances before we ate it if we look back at our ancestors and origins of the human diet.

Fortunately there are now several sources of locally produced, often organically produced meat. Meat in the UK is produced to high welfare standards and does not contain hormones and antibiotics. Farmers in the UK are subject to strict European livestock regulations and this includes distance travelled to market, a complete ban on antibiotics in animal feed and all livestock sent to market or the abattoir has to be free from any antibiotic usage. Hormones used in livestock for meat production have been banned by the European Union since 1988 and in the UK, well before the EU ban, in 1986 (BSAS 2011). This is contrary to the situation in the USA where overuse of antibiotics and hormones in cattle are routine, particularly in dairy cattle. Antibiotics are routinely added to grain feed as a growth stimulant. Livestock consume 70% of the antibiotics in the United States (Wikipedia 2011). This can cause imbalances in human hormone levels and related health implications. USA meat imports to the EU and UK have been banned since 1989.

Since 2010, meat traceability in cattle, sheep and goats has been introduced in the UK. Some packaging includes details of the source of the meat and includes the UK supplier details. Unfortunately under current EU meat labelling regulations the British flag or word 'British' on the label only indicates the place where the meat was last processed, although this is currently being reassessed by the EU.

There are symbols and phrases to look for when buying UK produced meat that will have been produced within European Regulations. The main one to look out for is the Farm Assured 'Little Red Tractor' symbol introduced in the year 2000.

Red Tractor

The Red Tractor Farm Assurance scheme is divided in to different sectors, based at Downside, Surrey:

Pigs (Assured British Pigs) - 90% of British pig producers
Dairy (Assured Dairy Farms - former National Dairy Farm Assured Scheme)
Beef and Lamb
Fresh produce
Poultry (Assured Chicken Production).
Crops and sugar beet (Assured Combinable Crops Scheme)

All stages of food production are certified (inspected) before food can be labelled with the Red Tractor. Members of the British Poultry Council will produce poultry meat to the Red Tractor standard, meaning they are kept in more humane surroundings. Food with the label has been produced, processed and packaged in the UK.

The flag displayed under the Red Tractor logo, may be the Union Flag, or different nations of the UK, depending where produced.

(Wikipedia 2011)

Ideally, buy meat from your local butcher. Some will have information in their shop showing the local source of the meat they are selling.

Nutritionally, buy lean cuts of meat and vary your intake of different types of meat. Red meat is best not eaten in excess. Buy free range and organic meats if possible. Look at the label for the supplier source or buy from you local butcher. Try not to waste meat and only buy what you need. A responsible attitude and respect for the meat you are eating, without over consuming will have health benefits. Meat eaters need to balance the meat protein in their diet by including oily fish or flaxseed oil to provide sufficient Omega 3.

Processed meats including some sausages, burgers and pre packaged reformed hams are best avoided. Studies have shown a positive association of colorectal cancer with red and processed meat intake (Nicolle and Woodriff Bierne 2010).

Cholesterol is found naturally in animal produce. Game and wild meats are naturally lower in cholesterol with a lower fat content than farmed meats. Wild game meat contains 15 to 20% of its calories as fat. Lean beef contains 35 to 40% of its calories as fat. Venison, pheasant and other wild game meat is often obtainable from a local butcher. Lean protein in the diet eaten with low-glycaemic carbohydrates helps to even out blood sugar levels throughout the day. This in turn improves mental outlook (Cordain L 2011). To balance fat levels, a source of Omega 3 is required e.g. eat oily fish or flaxseed at least twice a week.

If following the ‘Paleo Diet’, based on Paleolithic principles, an ideal diet to optimise health contains around 55% of its calories from lean meats, fish and seafood. The balance comes from, fresh fruits and vegetables, some nuts and oils, ideal components to restore balance in your diet. In the Paleo diet these high levels of protein speed up metabolism, reduce appetite and lower cholesterol. Currently the balance in American and Western diets is composed of high fat, unhealthy, processed meats with high consumption of cereals, dairy products and refined sugars (Cordain 2011).

Buy lean cuts of meat and locally source as much as possible. Avoid processed meats. Eat beef, pork and lamb less often than chicken and turkey to optimise health. Always include plenty of fresh vegetables and fruits in the diet.

References

BSAS (2011) "Meat hormones UK" http://www.bsas.org.uk/about_the_bsas/issue_papers/hormone_growth_promoters_in_cattle/ [accessed 26/11/11].
Cordain Loren, Ph.D (2011), The Paleo Diet, New Jersey: Wiley pp 41-95
Nicolle and Woodriff Beirne (2010), Biochemical Imbalances in Disease, London: Singing Dragon (World Cancer Research Fund 2007) pp 113
Wikipedia (2011)," Food Standards UK", http://en.wikipedia.org/wiki/Assured_Food_Standards [accessed 26/11/11].
Wikipedia (2011) "USA meat hormones" http://en.wikipedia.org/wiki/Cattle_feeding#Use_of_growth_stimulants [accessed 26/11/11].

About the Author

Elizabeth Bray is a Nutritional Therapist in Somerset who has been practicing Nutritional Therapy since 2005 and has a degree is in Herbal Medicine and Health and a Diploma in Naturopathic Nutritional Therapy. She is also a farmer with a beef suckler herd of cattle, which are predominantly native British breeds which live outside and graze grassland all year round, except during the harshest winter months. Her love of animals and close understanding of nature, plants and farming led her to a career in Naturopathic Nutrition, Herbal Medicine and Health. At her clinic she sees clients with wide ranging health problems and applies her Nutritional Therapy knowledge using a holistic approach. Allergy and food intolerance testing are used, together with other tests and assessments to improve energy, aid weight loss and optimise health. She is registered with BANT (British Association for Applied Nutrition and Nutritional Therapy) NNA (Naturopathic Nutrition Association) and CNHC (Complementary & Natural Healthcare Council). Elizabeth can be contacted through her web site and blog.