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How Agricultural Methods Affect Food Supply

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Dr. Al SearsToday we have a food industry whose agenda is to sell food with the highest profit margin — not the highest health benefits.

In fact, I’d say one of the biggest threats to our health is our own food supply system.


Comparing Agricultural Models


Take the dairy industry for example…

Before industrial agriculture, dairy cows roamed free to graze on pasture most of the year. In winter, they ate hay (dried grass) or silage (fermented grass).

But today commercial farms pack cows into confined animal feeding operations (CAFOs).

More than 90% of them never eat a blade of grass.


grass-fed dairy



Food Borne Illnesses


Today I’m seeing more and more foodborne illnesses from CAFO animals. Like listeria.

This bacteria was rare in dairy before the 1990s. Now it’s a high risk in milk and dairy products thanks to antibiotic resistance. It causes around 1,600 cases per year of listeriosis, a potentially deadly infection. And it kills around 260 people every year just in the U.S.

Stunning new research reveals nature’s best way to defend against listeria…

Scientists from Denmark have found that omega-3 fatty acids neutralize listeria.

And all it takes is just 30 minutes.2 These fats “switch off” certain genes that allow listeria to cause infection.


Omega-3s and Omega-6s


And here’s what’s fascinating…

Unlike antibiotics that cause bacteria to mutate, omega-3s work at the DNA level.

The bacteria aren’t threatened with death. They’re just inactivated. They never go into survival mode. They don’t become resistant to omega-3s.

But here’s the problem… Today’s dairy doesn’t have enough omega-3s. Grain-fed cows have only half the omega-3 fat content as grass-fed dairy cows.

But there’s another equally important reason to switch to grass-fed cows. They have a better balance of omega-6 to omega-3 fats.


Finding The Right Balance



grassfed, farmer



Let me explain…

Most of us don’t get enough omega-3 fats in our diet. But we get way too many omega-6 fats. These are found in vegetable oils, salad dressings, fried foods, margarines and other processed foods.

You need some omega-6 fat, but too much is linked to chronic inflammation.

Omega-3s on the other hand are linked to reduced inflammation.

These two fats compete for space in your body. When you eat too many omega-6s they displace the healthy omega-3 fats. Then the omega-3s aren’t around to fight off inflammation — or listeria.

Ideally the omega-6 fats in your diet should be no more than twice the omega-3s.

A 2-to-1 ratio.

But CAFO animals have over 20 times more omega-6 fats than omega-3s. On the other hand grass-fed cows are much lower in omega-6s and much higher in omega-3s. They have less than a two to one ratio.

Meat and dairy from grass-fed animals have many other benefits. They have three to six times more vitamin E3 and up to four times more beta-carotene.4 And they give you more B vitamins, CoQ10 and zinc.


Where To Find Grass-fed Dairy and Meats


My advice to you is to eat grass-fed dairy and meat. It costs more, but I strongly believe it’s worth it.

To find local grass-fed meat and dairy in Your area visit:

  •     US Wellness Meats ( – A resource for naturally produced meat and grass-fed dairy, with videos and insight from experts.
  •     American Grassfed Association ( – Certifies farms and ranches around the country, works with the USDA to standardize what pasture-raised means and has news and even recipes.
  •     Local Harvest ( – A complete index of farms near you.


To Your Good Health,

Dr. Al Sears


Al Sears, MD, CNS



Now you’re ready to fill your shopping cart with tasty, nutritious grass-fed, wild-caught, and free range favorites! Use the Red Letter Code to save. This offer has been extended one extra day! Discount Code valid Sunday, August 27 – Tuesday, August 29, 2017.


Dr Al Sears, MD

1. Robinson, J., Why Grassfed is Best, Vashon Island Press, WA, 2000, pg. 10
2. Sternkopf Lillebæk EM., et al. “Antimicrobial medium- and long-chain free fatty acids prevent PrfA-dependent activation of virulence genes in Listeria monocytogenes.” Res Microbiol. 2017 Jul – Aug.
3. Smith, G.C. “Dietary Supplementation of Vitamin E to Cattle to Improve Shelf-Life and Case-Life for Domestic and International Markets.” Colorado State University.
4. Prache, S., A. Priolo, et al. “Persistence of carotenoid pigments in the blood of concentrate-finished grazing sheep: its significance for the traceability of grass-feeding.” J Anim Sci. 2003 Feb.