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American Buffalo
Buffalo Meat Online

If you are looking for a distinctive entree to serve at a dinner party, we offer our delicious buffalo meat online. If you've never tried buffalo, now is a great time to add this healthy meat to your diet.

Why choose buffalo meat from American Buffalo?

At American Buffalo you are purchasing meat directly from our ranch. Our livestock is free-range and grass-fed with the utmost respect for a completely natural product as mother nature intended!

Why Buffalo?

First and foremost ...buffalo meat tastes incredible! Slightly sweeter than beef with much more flavor!

And remarkably Healthy!

Buffalo/Bison meat is low in fat, cholesterol, and calories. And high in protein!

We sell only the finest quality buffalo steaks, burgers, and roasts online for convenient ordering!

Our online buffalo products are not only exquisite cuts of meat, but they're nutritious as well. Buffalo contains less fat than beef, pork, turkey, and chicken, even with the skin removed. For low carb dieters, buffalo offers high protein without the calories and fat of other types of meat. Since buffalo has more protein than beef, smaller portions tend to satisfy your appetite, which lends well to any healthy diet.

By adding buffalo to your diet on a regular basis, you may reduce your cholesterol by almost 40 percent in just a few months.

Bison meat is all natural and contains no artificial additives. Products offered are 100% free range grass-fed bison.

Served as grilled juicy steaks, a tender roast or your own special creation, American Buffalo presents a delicious variety of options that will delight your entire family at any meal.

Bison is a naturally nutrient-rich food with high levels of zinc, Vitamin B12, iron, riboflavin, and thiamin. American Buffalo bison is a healthy choice for any lifestyle.


Why Grassfed Animal Products Are Better For You, by Dr. Joseph Mercola

All food fats are a blend of the different types, saturated and unsaturated. Unsaturated fats include poly- and monounsaturated fats. Omega-3s and 6s are types of polyunsaturated fats, called essential because we have to get them from food, our bodies can't manufacture them from other fats.

The Story on the the Good Fats and Bad Fats

Whereas cellular proteins are genetically determined, the polyunsaturated fatty acids composition of all cell membranes is to a great extent dependent on the dietary intake. There are many kinds of fats in the body. Some of the most crucial fats are in the list of compounds that make up the cell walls for all of the body's cells. After isolating these fats scientific experiments determined that if the ratio of omega 6 fats to omega 3 fats exceeds 4:1, people have more health problems. This is especially meaningful since grain-fed beef can have ratios that exceed 20:1 whereby grass-fed beef is down around 3:1. Similar ratios are also found in all grain-fed versus grass-fed livestock products. Grassfed products are rich in all the fats now proven to be health-enhancing, but low in the fats that have been linked with disease. If you want to read a comprehensive review of omega 3 fats along with 78 references to the clinical literature you can read Omega 3 Oils.


 
Why are Omega 3 Fatty Acids Important For Your Health? by Dr. Joseph Mercola

Omega 3 fatty acids are essential for normal growth and may play an important role in the prevention and treatment of: coronary artery disease, hypertension, arthritis, cancer, other inflammatory and autoimmune disorders.

Your Body Can't Make These Fats So You Have to Get Them From Your Diet

Omega 3 and omega 6 fats are not interconvertible in your body and are important components of practically all cell membranes. Whereas the proteins in your cell are genetically determined, the unsaturated fats of all your cell membranes is to a great extent determined on what you eat. Therefore you need sufficient amounts of dietary omega 6 and omega 3 fats and they need to be balanced for normal development.

Your Diet Has Evolved From Your Ancient Ancestors

On the basis of estimates from studies in Paleolithic nutrition and modern-day hunter-gatherer populations, humans evolved on a diet that was much lower in saturated fatty acids than is today's diet. Furthermore, the diet contained small but roughly equal amounts of omega 6 and omega 3 fats.

Plant Fat Ratios

In the past 100 years there has been a rapid and unprecedented change in our diet. The modern vegetable oil industry was developed, and it is based on oil from seeds rich in omega 6 fats. Modern agriculture increased production by emphasizing grain feeds for domestic livestock, and grains are rich in omega 6 fats. Therefore, aggressive, industrialized agricultural management techniques have decreased the omega 3 fat content in many foods: green leafy vegetables, animal meats, eggs, and even fish.

This imbalance where omega 6 fats levels exceed omega 3 levels can be seen by comparing wild edible plants and wild animals and birds with products of modern agriculture. Products of modern agriculture frequently have drastically lower omega 3 levels. It is estimated that man evolved with a omega 6 to omega 3 ratio of one to one from both meat and vegetable sources.

Today the vegetable sources have an estimated omega 6:3 ratio of 10 to one. The modern diet of meat, fish, chicken, and vegetable oils has a ratio estimated to be 20 or 25 to one.

Eggs and Beef Fat Ratios

Chickens that eat vegetables high in omega 3 fats, along with insects and lots of fresh green grass, supplemented with fresh and dried fruit, and small amounts of corn. Range fed eggs have an omega 6:3 ratio of 1.5 to one whereas the "supermarket egg"has a ratio of 20 to one. Modern agriculture's emphasis on increased production has led to the development of chicken feed that is being reflected in the out-of-balance ratio of fatty acids in the "supermarket egg." North Dakota State University conducted a study on the nutritional differences between grass-fed and grain-fed bison. The results of that study closely followed that of the egg studies. The grass-fed bison had omega 6 to omega 3 ratios of 4.0 to one, and the grain-fed bison had ratios of 21 to one.

Additional studies by others clearly show that the longer cattle are fed grain, the greater the fatty acid imbalance. For instance, after 200 days in the feedlot grain-fed cattle have omega 6 to omega 3 ratios that exceed 20 to one. Many cattle are fed 200 days or more in the United States. With the scientific data that has been published concerning omega 6 and omega 3 fatty acids, we must assume grass-fed beef is far better for human nutrition than grain-fed beef. If so, then having access to grass-fed beef can be very beneficial for one's health.

And since REAL Beef has been raised naturally, without hormones, and without having been fed antibiotics during the final phase of their lives, they have added benefits.

Why Not Get Your Omega 3 Fats From Fish?

Fish, while generally a leaner food choice than beef, is heavily promoted as a good source of the omega-3 fats. The problem with fish is that over half of the US burns coal to generate electricty and 80,000 pounds of mercury is dumped into the oceans every year as a result.

Nearly all fish are contaminated with mercury. It has gotten so bad that even the conservative US government warns pregnant women to avoid eating fish. Additionally, it is my recommendation to avoid all fish, unless you are absolutely certain that it has been tested in a laboratory and shown not to contain detectable levels of mercury and other toxins.

REAL Beef is Grass Fed Beef and a Major Source of Omega 3 fats

When we switch from grainfed to grassfed meat, then, we are simply returning to the diet of our long-ago ancestors, the diet that is most in harmony with our physiology. Every cell and every system of our bodies will function better when we eat products from animals raised on grass. Grass-fed beef is naturally leaner than grain-fed beef. Omega 3s in beef that feed on grass is 7% of the total fat content, compared to 1% in grain-only fed beef.

Grass-fed beef has the recommended ratio of omega 6 to omega 3 fats (3:1.)

Grass-fed beef is loaded with other natural minerals and vitamins, plus it's a great source of CLA (conjugated linoleic acid) a fat that reduces the risk of cancer, obesity, diabetes, and a number of immune disorders.

Beef, in its natural grass-fed state, is a health food of the highest order.


A widespread and silent killer that’s worse for your health than alcohol, nicotine and many drugs is likely lurking in your kitchen cabinets right now.[1] “It” is monosodium glutamate (MSG), a flavor enhancer that’s known widely as an addition to Chinese food, but that’s actually added to thousands of the foods you and your family regularly eat, especially if you are like most Americans and eat the majority of your food as processed foods or in restaurants.

MSG is one of the worst  food additives on the market and is used in canned soups, crackers, meats, salad dressings, frozen dinners and  much more. It’s found in your local supermarket and restaurants, in your child’s school cafeteria and, amazingly, even in baby food and infant formula.

MSG is more than just a seasoning like salt and pepper, it actually enhances the flavor of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny.

While MSG’s benefits to the food industry are quite clear, this food additive could be slowly and silently doing major damage to your health.

What Exactly is MSG?

You may remember when the MSG powder called “Accent” first hit the U.S. market. Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.

Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world’s largest producer of MSG (and interestingly also a drug manufacturer).[2]

Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.[3]

It’s a misconception that MSG is a flavor or “meat tenderizer.” In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.

Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.

The ingredient didn’t become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG.

In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.

Today that syndrome is more appropriately called “MSG Symptom Complex,” which the Food and Drug Administration (FDA) identifies as "short-term reactions" to MSG. More on those “reactions” to come.

Why MSG is so Dangerous

One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees -- and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.[4] Even the FDA states:

“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer's disease and Huntington's chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”[5]

Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.

According to Dr. Blaylock, numerous glutamate receptors have been found both within your heart's electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.

He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.”[6]

Many other adverse effects have also been linked to regular consumption of MSG, including:

Obesity
Eye damage
Headaches
Fatigue and disorientation
Depression

Further, even the FDA admits that “short-term reactions” known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten “large doses” of MSG or those who have asthma.[7]

According to the FDA, MSG Symptom Complex can involve symptoms such as:

Numbness
Burning sensation
Tingling
Facial pressure or tightness
Chest pain or difficulty breathing
Headache
Nausea
Rapid heartbeat
Drowsiness
Weakness

No one knows for sure just how many people may be “sensitive” to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG -- at levels then found in food. Since the use of MSG has expanded dramatically since that time, it’s been estimated that up to 40 percent of the population may be impacted.[8]

How to Determine if MSG is in Your Food

Food manufacturers are not stupid, and they’ve caught on to the fact that people like you want to avoid eating this nasty food additive. As a result, do you think they responded by removing MSG from their products? Well, a few may have, but most of them just tried to “clean” their labels. In other words, they tried to hide the fact that MSG is an ingredient.

How do they do this? By using names that you would never associate with MSG.

You see, it’s required by the FDA that food manufacturers list the ingredient “monosodium glutamate” on food labels, but they do not have to label ingredients that contain free glutamic acid, even though it’s the main component of MSG.

There are over 40 labeled ingredients that contain glutamic acid,[9] but you’d never know it just from their names alone. Further, in some foods glutamic acid is formed during processing and, again, food labels give you no way of knowing for sure. 

Tips for Keeping MSG Out of Your Diet

In general, if a food is processed you can assume it contains MSG (or one of its pseudo-ingredients). So if you stick to a whole, fresh foods diet, you can pretty much guarantee that you’ll avoid this toxin.

The other place where you’ll need to watch out for MSG is in restaurants. You can ask your server which menu items are MSG-free, and request that no MSG be added to your meal, but of course the only place where you can be entirely sure of what’s added to your food is in your own kitchen.

To be on the safe side, you should also know what ingredients to watch out for on packaged foods. Here is a list of ingredients that ALWAYS contain MSG:

Autolyzed Yeast  Calcium Caseinate Gelatin 
Glutamate Glutamic Acid Hydrolyzed Protein 
Monopotassium Glutamate Monosodium Glutamate  Sodium Caseinate 
Textured Protein Yeast Extract Yeast Food 
Yeast Nutrient    
       

These ingredients OFTEN contain MSG or create MSG during processing:[10]

Flavors and Flavorings Seasonings  Natural Flavors and Flavorings  Natural Pork Flavoring Natural Beef Flavoring 
Natural Chicken Flavoring Soy Sauce  Soy Protein Isolate  Soy Protein  Bouillon 
Stock  Broth  Malt Extract  Malt Flavoring  Barley Malt 
Anything Enzyme Modified Carrageenan  Maltodextrin  Pectin  Enzymes 
Protease  Corn Starch  Citric Acid  Powdered Milk  Anything Protein Fortified 
  Anything Ultra-Pasteurized       


So if you do eat processed foods, please remember to be on the lookout for these many hidden names for MSG.

Choosing to be MSG-Free

Making a decision to avoid MSG in your diet as much as possible is a wise choice for nearly everyone. Admittedly, it does take a bit more planning and time in the kitchen to prepare food at home, using fresh, locally grown ingredients. But knowing that your food is pure and free of toxic additives like MSG will make it well worth it.

Plus, choosing whole foods will ultimately give you better flavor and more health value than any MSG-laden processed food you could buy at your supermarket.


For much more health related information, please visit Dr. Mercola's website at mercola.com.