This Week's Column: Natural Is Not Always Better

I am always wary of a product that proclaims itself ALL NATRUAL. As I like to point out, cancer, plaque, TB all, ALL NATURAL. Cyanide, lead, arsenic, also ALL NATURAL.

Stossel usually gets it right but I agree that this article is shallow. Among other things, it assumes no changes to beef production. The time and space required for grass fed beef would obviously increase cost of production, resulting in higher beef prices and suppressing some demand for beef. Less beef consumption means fewer cows raised which may actually then decrease the total amount of animal waste etc. It might also drive people to consume different foods which could be healthier.

I grew up on a farm eating grass fed beef. Believe me, I much prefer corn fed. In fact, once upon a time, that was a selling point.

Cattle are born to eat grass and they don't process corn very well. It stresses their systems and they require a lot of antibiotics to fend off disease.

Interesting. I advocate for people to eat grass fed meats largely from what I've read about it's positive health effects. I've read about that in several places. Not only are the fatty acid levels different, omega 6 to 3 ratio, but also the nutrient content. I've of course read differently about the impact on the environment from what you believe. Did you contact more than one expert on the matter? I know it is a somewhat controversial area.

This should be a great example to confirm John's assertion that wealth allows people to be healthier and live better lives. Cheap beef is great for poor people, they should take full advantage of CAFO beef and $1 burgers at McDonald's. But the middle class masses are spending more on organic food because it is undoubtedly better. I admit Pollan and Food, Inc. are lefty leaning, but their science is much better than this person from WSU. Stossel cherry-picked the science on this issue.

What's natural about this is - beef from grass-fed,free range cattle is more lean,which is healthier. It will cost more,but is fresh and tastier. A big selling point in a good restaurant is the origin of the meat,it's usually printed in the menu. I know a butcher shop which raises all of the cows,pigs and chickens on their farm - it's the best meat available - I think. Support your local farms and meat packers!

I usually agree with John, but I find this afrticle a little shallow. I do not dispute any fact presented, but would like to offer a few more. Most cattle start life on range land ill-suited to anything except grazing, and are grass fed for a up to 16 months before going to a feedlot. This is an effecient way to use all our rescources.