In sci.med.nutrition Jim Webster wrote:

"Brian Sandle" wrote in message
...
Interesting, but still telling only of the butter fat proportion.

In a liter of milk different cows produce different amounts of butter fat,
yes. But you can look further into it and examine the type of butter fat.

Have you heard of saturated fats, monunsaturated fats, polyunsaturated
fats , omega-3 fatty acids, omega-6 fatty acids?

Grain fed cows produce more omega-6 in the butter fat, whereas grass fed
cows produce more omega-3, and the milk will last longer and probably have

probably have? Any actual evidence

I from time to time post my triglyceride vs omega-3 figures on
sci.med.cardiology. Fish oil (omega-3 containing) lowers it.

Maybe there is not enough in grass-fed milk to
have the same effect, but grain-fed meat hurts some people see
below.

better health properties - such as reducing your blood level of
triglycerides. But some people may not like the grass-fed milk taste.

Since chickens have been grain-fed, humans' level of anti-inflammatory
drug use has increased and that may be connected since the omega-6 fatty
acid arachidonic acid showing in grain-fed chicken tends to be more
inflammatory I think than omega-3.

Note that since the advent of television humans' level of anti-inflammatory
drug use has increased and you have presented as much evidence for cause
and effect for the effects of chicken feed as I am going to do for
television

Alf Christophersen helped us with omega-6 trouble some years back:

http://groups.google.com/groups?hl=e...o.nz& rnum=11

I know about reumatic
: people who can eat freely mutton when the sheeps has just come
from the
: mountains, but get very sick in spring if the mutton is a sheep
that has
: been fed with n-6 rich food during winter. A big difference is the
: n-6/n-3 proportion which is very low in the autumn after the animals
has
: been fed wild growing grass that are rich in n-3 acids and low in
n-6
: acids. In spring, the proportion is normally high because the
sheep are
: fed grains that mostly contain n-6 acids and thus the meat should
: contain significant amounts of arachidonic acid.