More on Wagyu Beef and Good Health
Research indicates that mono-unsaturated Fatty Acids (MUFA) are either lower
or neutral to total cholesterol levels, while increasing High Density
Lipoprotein levels (HDL - good cholesterol).
Information from the Mayo clinic points out MUFA represents a healthy fat
Tim Crowe, PhD senior lecturer of nutrition of the School of Excercise and Nutrition
Sciences at Deakin University, Australia, explains the Mono-unsaturated Fatty Acid
to Saturated Fatty Acid ratio runs up to three time higher in Wagyu beef than
other beef. Crowe says half of all marbling in a wagyu carcass is
comprised of mono-unsaturated fats.
Says Crowe " So really, the profile of marbled Wagyu beef is very beneficial
to human health. It can be described as a healthier type of meat.
According to Steve Smith Ph.D, a professor of animal science at Texas A&M
University, it's the oleic acid-the primary component of MUFA-in beef
that lowers LDL cholesterol levels. Icing on the cake comes from the fact
that the more oleic acid there is in beef, the more palatable it is.
That's the reason Wagyu beef is noted for its tender and savory palatability.
According to researcher at Washington State university, in animal studies,
Conjugated Linoleic Acid (CLA) has prevented numerous kinds of
cancers. Also in animal studies it has reduced LDL cholesterol levels and
triglycerides. Though CLA has yet to show strong human health benefits,
the promise continues to excite researchers.
Everything we've done so far tells us that Wagyu beef is better for you
than the typical beef you can buy in the supermarket adds Smith "We have
not yet ad any negative effects of Wagyu beef on lasma cholesterol,
LDL, particle diameters, blood glucose, triglycerides, or body weight."
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