Nearly 70% of our population is over weight. 30-40% are actually obese. Fifty years ago we did not appear to have such an accentuated problem. This editorial will show that a drastic change in our livestock production, if not the only cause of this weight control problem, is undoubtedly an important contributing factor.

Grazing animals such as cows and sheep have the capability to convert grasses into food. These grazing animals are considered ruminants. They were given their name because they possess an additional stomach called a rumen which is a fermentation reservoir in which their digestive bacteria converts the cellulose into fats and protein.

Fifty years ago, a good steak might have been aged a number weeks, but with the start of the feed lot, it was soon recognized at by grain feeding the animals 10-20 days prior to slaughter a very tender meat was produced not requiring the very costly tenderizing process.

In the 1930’s a high quality corn yield was 50 bushels per acre. By the 1960’s yields in excess of 200 bushels per acre were not that unusual.

The meat producers promptly recognized that they could reduce the maturity rate for their cattle by producing them in the feed lot. In the middle of the twentieth century, it was taking four to five years to graze cattle to maturity. By producing the livestock in the feed lot, this period to raise the cattle to the point of slaughter, was reduced to 14 to 16 months.

Ever time there are drastic changes in any of the traditional methods of production, the law of unintended consequences raises its ugly head.

To take beef cattle from it birth weight of 80 pounds to its slaughter weight of 1200 pounds, in such a concentrated period of time, requires changing the animal’s diet from its normal food to grain and growth hormone supplements.

The growth hormones are specifically designed to assist quick weight gain. Any remaining amounts in the end products would make a consumer gain weight beyond their ordinary tendency.

This unnatural food increases the acidity of the animal’s stomach. Feeding them grain is responsible for the increased prevalence of E. coli 0157:H7 bacteria. In combination with the increased acidity of feeding grains to cattle we have the ideal circumstances for creating hazardous microbes that can actually harm or kill us. E. coli have now developed that can survive our less acidic stomach acids.

Not surprisingly, being grown in crowded and unhygienic conditions and not getting its natural food, the livestock require large amounts of antibiotics to maintain their health. Livestock production now requires the usage of 70% of the world’s production of antibiotics.

As if this condition is not bad enough, this change in beef production has led directly to the development of antibiotic resistant bacteria. These "superbugs" are rendering our wonder drugs useless

In addition to these rather dangerous conditions in the quality of the meat being presently produced, the difference in the health benefits are totally astounding. The ratio of Omega6 to Omega3 helps to dictates the inflammatory condition of the human body. The meat from grazing animals is a very health ratio of 5:1, while the meat from feed lot animals is an unhealthy 25:1.

In addition to this healthy Omega6/Omega3 ratio the meat contains a much elevated amount of conjugated linoleic acid (CLA). CLA is associated in the distribution of lean to fat tissue and also seems to hinder cancer risk.

Vitamin E is four times as high as feed lot meat and has been shown significant benefits to heart health.

Neither Great Britain nor the European Union will allow the importation of beef products from the United States because of our use of the antibiotics and the growth hormones used for accelerating weight gain.

This article shows that when hormones and antibiotics are used in the production of our livestock, residual amounts will be eaten by the consumer and health problems and weight gain can be expected.