Why is Wagyu good for you !

What is the fatty acid composition of Wagyu?

Wagyu beef has 3 times the amount  of oleic acid (omgea-9, MUFA) than salmon and 1.5 times that of chicken. Wagyu has a higher MUFA:SFA ration than non-Wagyu grain-fed and grass-fed beef, and the SFA in Wagyu is different than other beef. 40% of its stearic acid, which can be converted by SCD to pleic acid (MUFA) and has a beneficial impact on cholesterol levels. Wagyu also has the highest amount of conjugated linoleic acid (CLA) per gram of any other food and 30% more than other beef cattle breeds. Even though CLA is an omega-6 fatty acid, we can eat more of it because it acts like an omega-3 in the body.

How does CLA work?

CLA is a type of polyunsaturated fat, specifically an omega-6 fatty acid.
It is believed that certain microbes that live in the GI tract of ruminant animals convert linoieic acid info different forms of CLA through a biohydrogenation process. This process changes the position and configuration of the fat’s double bonds, resulting in a single bond between one or both of the two double bonds.

Conjugated linoleic acid is one type of omega-6 fat we can afford to eat more of because it tends to act like an omgea-3 in the body, helping lower inflammation and promote other aspects of health. It also helps turn off hunter and can improve your ability to absorb nutrients. There are actually 28 different forms of CLA, but two seem to be the most important: “c9, t11″ and “t10, c12″.

A study was conducted by the University of Nevada to seek information on how to produce healthier beef. Of Wagyu fed a high concentrate diet: the “Wagyu group had over 4 times the omega-3 fatty acid content of another cohort grain fed group (1.60% vs. 0.36%). The omega-6 fatty acids were the highest (4.27%) for the high concentrate Wagyu group which computed to a favorable omega 6:3 ratio of 2.61. The high concentrate Wagyu group had the highest amount of polyunsaturated fatty acids (5.9%) and therefore lowest (48.6%) saturated fatty acids.