workshop

Value-Added Nutrition in Products from Pastured Animals

Many studies report the nutritional superiority of foods from pastured animals versus those derived from animals raised conventionally. Higher levels of bioavailable micronutrients in pastured animal products, such as meat, milk and eggs, result in more value for the consumer dollar. Dr. Weston A. Price was greatly concerned with deficiencies, especially in the intake of the fat-soluble vitamins A,D3, E, and K2. With the exception of vitamin E, they are only found in animal products. These natural vitamins occur together in a food matrix, are well-absorbed and digested, and the richest and most valuable sources of nutrition which no supplement can match. When farmers educate consumers about the added-value of pastured foods for their nutritional choices, they empower them to improve their health, the health of the environment, and the health of their communities.