Omega-6 and omega-3
Most of the meat available in stores has an unhealthy high ratio between the omega-6 and omega-3 fatty acids, about 20:1. What is healthy, and natural is in the range 4-1:1. The fatty acids animals obtain through the diet is stored in the cell membranes in the muscle cells, and when you eat this meat you get these fatty acids into your body.
When selecting meat it is wise to choose meat from animals that have not received concentrates containing omega-6 rich vegetable oils, especially soya oil, sunflower oil and corn oil. It is these omega-6 rich oils that are responsible for the shifting balance. Almost all farmers use this type of concentrate, also the organic producers.
The solution is naturally raised grass fed beef, lamb, and poultry produced whiteout the omega-6 rich additives, and of course wild game.
Gras fed beef means that the animals have only been eating grass. Eating grass is natural for cattle, eating grains and concentrate is not. Animals, who eat only natural, such as mentioned above, ingest the fatty acids, convert and save it in form of omega-3 fatty acids, while animals eating feed supplemented with omega-6-rich vegetable oil saves these fatty acids. This is why the meat can contribute to shifting the natural omega-3: omega-6 ratio against an excess of omega-6.
A healthy, balanced intake of omega-6: omega-3 in the ratio of about 1:1 – 4:1, will lead the synthesis away from the pro-inflammatory eicosanoids to the anti-inflammatory eicosanoids.
Organic meat forbids the use of growth hormones and antibiotics.
The natural meat mention above without the added soy, have a lower phytoestrogen content because soy is the main source for the phytoestrogen. You can read more about phytoestrogens here.