My Doctor gave me a Prescription for a Rib-Eye Steak

May 28, 2017

While running cross country in college, I was having a tough time getting through workouts, keeping up with school, and having the energy to do all the other things in between.  I routinely checked in with a sports medicine doctor for treatment and to make sure all the wheels were turning.  During this particular check up we decided to run blood work and see if there was an underlying issue going on.  Much to our surprise, everything looked pretty good according to the traditional lab values, but there are two sneaky values that routinely get missed in the traditional lab ranges.  Those two values are cholesterol and ferritin.  Now I know what you are thinking already - no doctor would ever miss an abnormal cholesterol value!  That’s right no doctor would ever miss a HIGH cholesterol value, but mine was too LOW.  I can almost hear you scratching your head and thinking,  “I always thought the lower the cholesterol the healthier the person?”

 I understand why you would think that, since it’s typically what is shouted from the mountaintop, but the truth is that cholesterol under 150 can be a sign of many health issues, including the development of autoimmune and cancerous processes.  Did you know that cholesterol is actually the precursor to all hormones in the body?  Cholesterol is very important in healing our bodies, blood vessels, and cells.  If you think of our blood vessels as roadways, cholesterol would be what they fill in the potholes with making for a nice smooth ride.  The reason high cholesterol is deemed bad is that it’s usually high because of an inflammatory condition in the body and it’s being used to patch up the body.  Without cholesterol we wouldn’t be able to heal up the damage in our blood vessels and we wouldn’t make it very long in this world.  Cholesterol is just the worker sent to repair the cracks in the road, so villainizing cholesterol is like shooting the messenger that brings you bad news or taking out the Good Samaritan trying to help.

Ferritin is a value of the stored iron in the blood.  Most distance runners and endurance athletes are very familiar with this value, but I’ve come to realize getting traditional medicine practitioners that are not familiar with athletes to run this value is like pulling teeth.  This value should be up above 30 ng/mL in order for athletes to make healthy new red blood cells.  Mine was hanging out around 22 ng/mL.  Women typically have more issues with ferritin than males because of their monthly cycles, so it becomes a very important marker to watch in female endurance athletes.  Since I was not losing blood and the likely cause of the dropped ferritin was mostly because of running 90-100 mile weeks, the doctor decided against putting me on iron supplements because too much iron can also cause inflammation.  The remedy was to this day my favorite I’ve received, and I still practice it to this day.  


The doctor looked at me and told me “I want you to find a good grass-fed meat source and start eating one grass-fed rib-eye a week, and make it a big one!” Sounds pretty good right? That’s what I was thinking too! The reason he made this recommendation was that my body needed the extra cholesterol and heme iron in the red meat to support the repair process in order to recover efficiently. Heme iron found in red meat is one of the most bioavailable forms of iron for the human body.  Athletes are not the typical population and we shouldn’t be compared to the average american when it comes to blood work.  While others may need to worry about high cholesterol, athletes often have to look out for low cholesterol, and if your cholesterol is too low talk to a good sports doctor and eat a steak!

"Several studies suggest grass based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione and superoxide dismutase as compared to grain-fed contemporaries.1

A review of studies at California State University’s College of Agriculture on grass-fed vs. grain-fed beef shows that grass-fed beef has significantly more omega-3 fatty acids and more conjugated linoleic acid, commonly referred to as CLA, than grain-fed beef. It also has a better omega 3 to omega 6 ratio than grain-fed beef.  This potent combo of more omega 3 and CLA has been shown to have many health promoting effects, everything from decreased inflammation and heart disease to cancer prevention.2,3 Several studies suggest that grass based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione and superoxide dismutase as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. These all make grass-fed beef a powerhouse of nutrition.

Looking for a healthy grass-fed steak for a good price that can be delivered to your doorstep.  Check out this link for US Wellness meats: US Wellness Meats sells quality grassland meat products - Visit us Online!

 

  1. Daley CA, Abbott A, Doyle PS, Nader GA, Larson S. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. 2010. doi:10.1186/1475-2891-9-10.
  2. Scimeca JA, Thompson HJ. Conjugated Linoleic Acid A Powerful Anticarcinogen from Animal Fat Sources. http://onlinelibrary.wiley.com/store/10.1002/1097-0142(19940801)74:3%2B%3C1050::AID-CNCR2820741512%3E3.0.CO;2-I/asset/2820741512_ftp.pdf?v=1&t=j39en286&s=90c48689aeefafce240b5e79fde3cb1381f115c5. Accessed May 28, 2017.
  3. Fuke G, Nornberg JL. Systematic evaluation on the effectiveness of conjugated linoleic acid in human health. Crit Rev Food Sci Nutr. 2016;57(1):00-00. doi:10.1080/10408398.2012.716800.

 



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