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CLA in grass-fed beef and grain fed beef; isn't most of it lost in cooking?

Commented on November 23, 2013
Created November 22, 2013 at 10:26 PM

So I was reading about the benefits of grass-fed over grain-fed beef. I know that grass-fed contains more CLA than grain-fed; however, some information also pointed out to the fact that since grassfed beef has less fat, you could eat more of the grainfed and get same amount of CLA (obviously plus the toxins)...but since most fat is lost during cooking, how would you be able to preserve the CLA since most of the studies done looking at CLA level are of raw meat, not cooked meat where the fat and CLA would have been lost?

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(238)

on November 23, 2013
at 04:02 AM

good to know, just had some crockpot gf sirlion tip roast tonight.

08527c03017546ac1795975c49a82772

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on November 23, 2013
at 02:56 AM

Actually looking around I found a study(abstract--I can access all through my school) that mentioned the CLA in cooked beef can actually withstand high temperatures :) yay! Thanks for your response!

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Medium avatar

(238)

on November 23, 2013
at 12:14 AM

Same can be said for almost every food. What is the balance in cooking? At what point do nutrients get cooked away or changed? Who really knows. With tomatoes, the Lycopene increases when you cook them. It is a very tough situation to figure out, so what I do is cook the foods that I liked cooked and eat foods raw that I feel the same way about. With GF Steak, I sear the outside and the inside is pretty pink so I figure it gets the best of both.

08527c03017546ac1795975c49a82772

(0)

on November 23, 2013
at 02:56 AM

Actually looking around I found a study(abstract--I can access all through my school) that mentioned the CLA in cooked beef can actually withstand high temperatures :) yay! Thanks for your response!

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