Lamb & Health
Sheep meat from organic, sustainable production is among the healthiest types of meat available on the market. The high quality of sheep meat can also be scientifically verified, as it achieves top scores in all known comparative studies for valuable nutrients such as essential fatty acids, vitamins, and minerals – and it is also low in fat.
Top levels of valuable nutrients
According to all known scientific studies, organically and sustainably produced sheep meat contains demonstrably higher concentrations of vitamins and minerals than meat from industrially produced livestock. The reason is obvious: when sheep graze naturally instead of being fed only industrially pre-processed and pre-mixed feed, they also consume grasses and plants that would otherwise be unavailable to them. It is precisely this "aselective," or non-chosen, grazing behavior that allows sheep kept in natural grassland grazing to obtain valuable nutrients that would otherwise be denied to them.
Abundant vitamins, minerals and trace elements
Meat from free-range sheep and lambs is therefore found to contain particularly high concentrations of valuable minerals and trace elements, as well as high-quality protein. A number of essential vitamins (A, B1, B2, B6, B12, B13, and D) are also present in especially high concentrations in free-range sheep meat. This is particularly true for vitamin B13, also known as orotic acid. It plays a crucial role in intracellular metabolism, stimulates the production of blood cells in the bone marrow, and regenerates damaged liver cells. Furthermore, orotic acid contributes to the development of anti-cancer substances – its consumption is therefore a good form of cancer prevention.
High concentration of unsaturated fatty acids
In comparative studies, lamb from naturally grazed grasslands also achieved the highest concentration of unsaturated fatty acids, such as omega-3 fatty acids. This is attributed to the fact that the growth rate of free-range sheep is significantly slower than that of livestock raised with growth hormones to reach slaughter weight as quickly as possible. Free-range sheep therefore have very little intramuscular fat, and their tissue exhibits a higher concentration of unsaturated fatty acids. Unsaturated fatty acids play a particularly important role in human nutrition, as their sufficient presence is crucial for a functioning metabolism. If the human body receives too few unsaturated fatty acids, metabolism is disrupted. Unsaturated fatty acids also lower blood cholesterol levels, thus helping to prevent cardiovascular disease.
High L-carnitine content
L-carnitine is also found in particularly high concentrations in lamb. Measured levels are three times higher than in beef and even seven times higher than in pork. L-carnitine is a protein compound composed of the essential, proteinogenic amino acids lysine and methionine. It promotes fat burning and thus enhances performance. A positive effect has also been observed in patients with coronary heart disease. Furthermore, L-carnitine improves glucose tolerance in diabetics, and in dialysis patients, an adequate supply of L-carnitine can significantly reduce the body's need for EPO.
Fit and enduring thanks to conjugated linoleic acid
Free-range lamb is particularly rich in conjugated linoleic acid (CLA). The basic component of CLA, linoleic acid, is found in numerous plants and grasses that grow in local pastures. CLA is a polyunsaturated fatty acid that has a whole range of scientifically proven positive effects on the human body. For example, CLA has anti-cancer properties and protects against the development or worsening of arteriosclerotic changes in the heart. CLA also positively influences the body's fat-to-muscle ratio, as it burns body fat and simultaneously promotes muscle growth. Furthermore, CLA improves the body's aerobic endurance, meaning its ability to regenerate after strenuous activity, such as intensive sports or hard physical labor. According to recent findings, CLA also makes an important contribution to normalizing blood sugar levels and thus to preventing type 2 diabetes.
Better than any CLA preparation
Due to its positive effects on fat burning, muscle building, and aerobic endurance, CLA is also valued by competitive athletes. CLA supplements have enjoyed great popularity among strength athletes and bodybuilders for several years. However, experts like Professor Dr. Gerhard Jahreis from the Institute of Nutritional Sciences at Friedrich Schiller University in Jena, Germany, advise against these supplements, which typically administer CLA as a powder or capsule. Speaking to the Upper Austrian Sheep Breeders' Association in Linz, the renowned nutritionist explained that the CLA supplements currently available on the market contain so-called CLA isomers, i.e., modified CLA, the effects of which on the human body are not yet fully understood. Professor Jahreis explicitly confirmed that CLA has a positive effect on the human body, but also pointed out that the average consumption of CLA is too low for most people to meet their needs. In Germany, for example, the average consumption is 350 milligrams, which is only a third of the recommended amount. However, this need can be fully met without chemical supplements if sufficient foods rich in CLA are consumed – such as sheep and lamb meat.
Sources for Professor Jahreis' statements:
http://www.schafe-ooe.at/gesund-bleiben-mit-schafprodukten/3-gesund-bleiben-mit-schafprodukten/30-was-taugen-cla-praeparate.html
http://www.schafe-ooe.at/gesund-bleiben-mit-schafprodukten/3-gesund-bleiben-mit-schafprodukten/29-wieviel-cla-braucht-der-mensch.html
