Cows like to eat grass
Posted by Kerryn Hoffman in Health posted:

The Benefits of Grass-Fed Whey Protein

In case you needed another reason to feel glad you've found Wheyless, I thought I'd pass on this article from my lovely desk neighbour, Amy Jordan (see more about her below), outlining some of the reasons we use whey from grass-fed cows in Wheyless:    

 

Grass-fed vs. grain-fed

Cows like to eat grass! It’s their preferred food, and the one they are designed to eat. At Wheyless, we get our whey from cows which spend 90% of their time out in the pasture, and have a diet that is on average 85% grasses1 (some supplementation with grains may be necessary when grass growth is poor).

Grain is not a natural food source for cows; limiting the amount of grain in their diet leads to healthier cows and higher quality milk.

 

Health benefits

Milk from grass-fed cows is higher in omega-3 fatty acids, beta-carotene and conjugated linoleic acid (CLA) than milk from cows which are exclusively fed grains.2,3 The cows which provide the milk for our whey are never given growth hormones.3

Starting with ingredients of the highest possible quality ensures that the end product has the best chance of retaining the additional nutritional and health benefits. 

Other reasons to choose grass-fed dairy products

  • Allowing cows to roam in the pasture creates a sustainable cycle – the cows eat the grass and weeds, eliminating the need for pesticides; then the cows’ manure fertilises the grass, eliminating the need for chemical fertilisers. 
  • Less water is needed to grow feed for the cows.4
  • Reduces the number of feedlots, where cows are confined indoors and are therefore prone to greater health problems.
  • The cows live in their natural habitat, making them happier and more contented.3

 

References

  1. NZMP. Our grass. Viewed 4 January 2017, https://www.nzmp.com/about-nzmp/our-grass.html
  2. Benbrook CM, Butler G, Latif MA, et al. Organic production enhances milk nutritional quality by shifting fatty acid composition: a United States-wide, 18-month study. PLoS One 2013;8(12):e82429.
  3. NZMP. Our farming expertise. Viewed 4 January 2017, https://www.nzmp.com/about-nzmp/our-farming-expertise.html
  4. Sustainable Table. The dairy diaries. Viewed 4 January 2017, http://sustainabletable.org.au/hungryforinfo/dairydiaries/tabid/156/default.aspx

 

Amy completed a bachelor’s degree in nutrition in London, before moving to Australia. She worked at the University of Technology Sydney assisting in research in health, resulting in a number of published scientific journal papers. From here, she began working for a nutraceutical company as a nutritionist, providing advice to and writing articles for the general public to provide the tools for people to take charge of their health. Amy believes passionately in prevention over cure of disease, and works hard to provide people the tools to manifest this.

BSc(Hons) HumNut

Kerryn Hoffman

Wheyless Team