HEALTH BENEFITS OF EATING AKAUSHI / WAGYU/ANGUS INFLUENCED BEEF
Akaushi is known as the “Emperor’s Breed.” All Akaushi are Wagyu, but not all Wagyu are Akaushi. The Akaushi breed did not exist outside of Japan until the 1990s. Akaushi cattle are known worldwide for their distinct marbling that gives Akaushi beef a melt-in-your-mouth texture and rich, buttery flavor. How did this premium Japanese beef breed come to the U.S.? American Akaushi cattle are almost entirely derived from the original fullblood Akaushi herd imported to the U.S. in 1994. Benefits of Monounsaturated Fatty Acids in Human Health Akaushi cattle are known for their ability to accumulate tissue with significantly higher ratios of Monounsaturated (MUFA) to saturated (SFA) fatty acids than does beef from domestic sources. Consumption of higher levels of MUFA, in conjunction with reduced levels of saturated fatty acids lowers levels of undesirable LDL blood cholesterol without decreasing HDL cholesterol levels (good Cholesterol) and, in the case of Oleic acid, to reduce Cardiovascular Disease. In addition, many other benefits for the human body can be attributed to a rich diet of Monounsaturated fatty acids such as: • - - - - - Coronary Heart Disease: Numerous clinical studies show that there is epidemiological evidence that dietary intake of Monounsaturated fatty acids have a beneficial effect on the risk of Coronary Heart Disease. • - - - - - Prevention of High Blood Pressure: Consumption of monounsaturated fatty acids is associated with lowered systolic Blood pressure, (SBP) and significantly reduced diastolic Blood pressure, (DBP). • - - - - - Breast Cancer: Clinical research shows a protective association between Oleic acid (the most abundant fatty acid within MUFAs) and breast cancer. • - - - - - Anti-Diabetic Effects: Clinical studies have shown that consumption of a high –MUFA diet can be used instead of a high carbohydrate diet in patients with non-insulin-dependent diabetes mellitus.- - - - - Wagyu and Angus beef offer a wide range of essential nutrients, including protein, iron, zinc, and B vitamins. However, there are some differences in their nutritional composition. Wagyu beef is known for its incredibly high marbling content, which results in a tender and moist cut of meat. The fat content in Wagyu beef is higher compared to Angus beef, which contributes to its rich flavor and unique texture. Wagyu beef also contains significant amounts of essential fatty acids, such as Omega-3 and Omega-6, as well as conjugated linoleic acid (CLA). On the other hand, Angus beef is leaner than Wagyu but still provides a flavorful and tender eating experience. It is lower in saturated fat than Wagyu, making it a good choice for those watching their saturated fat intake. Angus beef also contains monounsaturated fats, which can provide similar health benefits to Wagyu beef."CLA may lower cholesterol levels, reduce the risk of certain cancer and reduce the risk for Alzheimer's disease, although more research is needed in this area." Eating foods with CLA can help to lower LDL cholesterol levels, according to an August 2015 review in Public Health Nutrition. LDL, or low-density lipoprotein, cholesterol is often referred to as "bad cholesterol" for heart health. While the CLA in Wagyu beef can potentially lower LDL cholesterol, it's important to look at the whole food and not only individual nutrients. Wagyu beef is a good source of oleic acid, especially when compared to other sources of red meat. Oleic acid is a monounsaturated fat often found in heart-healthy oils such as olive oil. When substituted for fats and oils higher in saturated fat, oleic acid may reduce the risk of heart disease, per the Federal Drug Administration (FDA). About 3.5 ounces of Japanese Black Wagyu beef has 16 grams of oleic acid, compared to just 2 grams in grass-fed Angus beef, per a March 2020 study in the Korean Journal for Food Science of Animal Resources. Oleic acid may help reduce inflammation in the body, per a large May 2007 study in the Journal of Epidemiology. Three thousand people from Japan were surveyed on their intake of foods containing specific fatty acids, including oleic acid. The inflammation marker C-reactive protein (CRP) was measured and indicated that those who ate more foods with oleic acid had lower levels of inflammation. Even though most of the fat in Wagyu beef is unsaturated, it still contains 34 percent daily value of saturated fat per 3-ounce serving. A diet high in saturated fat can increase total cholesterol and LDL cholesterol, which can lead to blocked arteries, according to Harvard Health Publishing. The current recommendation for saturated fat is 10 percent or less of your daily calories. While studies have not been conclusive in proving a direct relationship between saturated fat and heart disease risk, replacing saturated fat with polyunsaturated fat or complex carbohydrates is linked to a reduced risk of a heart attack or stroke, per a March 2020 meta-analysis of 15 randomized controlled trials in The Cochrane Database of Systematic Reviews.
HERE IS A LIST OF YOU TUBE VIDEOS THAT WILL EXPLAIN WHY OUR BEEF IS DIFFERENT
https://www.youtube.com/watch?v=IddP_LVcztw - - - - - - - - - - https://www.youtube.com/watch?v=jKWpA_hyx-M - -- - - - - - - - https://www.youtube.com/watch?v=1wltHncTh8k - - - - - -- - - - https://www.youtube.com/watch?v=dIy9BhFndlk - - - - - - - - - - https://www.youtube.com/watch?v=fsldCheTCaE - - - - - - - - - - https://www.youtube.com/watch?v=JCMxrr2kST0 - - - - - - - - - https://www.livestrong.com/article/349495-wagyu-beef-nutrition/