Wagyu beef also contains significant amounts of oleic acid, which is good for the heart and the greatest health benefit occurs in the form of the high CLA levels in Wagyu beef. This is known to improve the immune system, reduce the risk of heart disease and also reduce the risk of type 2 diabetes. Health conscious people will be happy to know that Wagyu meat also contributes to weight loss and can even help fight cancer. Wagyu is also rich in essential amino acids, including omega-3 and omega-6 fatty acids.
CLA is a fatty acid with powerful anti-cancer properties and is not just an anti-inflammatory. Wagyu received increasing attention because of its unique vein and the greater share of desirable fats than other meat. This unique beef takes more time to grow, but constantly gets positive reviews for its health benefits, juicy taste and consistency. Research shows that these healthy fats are beneficial for human consumption.
The unique genetics of Wagyu cattle give meat a higher percentage of omega-e and omega-6 fatty acids than other meat. The result is higher prices and higher quality beef than available from other breeds of cattle. In addition, modern Japanese Wagyu farmers feed their livestock an energy-rich diet that further supports the development of intramuscular fat cells. But there is good news: this fat is a monounsaturated fat, which is considered “good fat”.“Your body uses good fats for energy and to support cell growth. Crowe says that half of all the marmoleum on a Wagyu corpse consists of monounsaturated fats.” According to research, long-term Wagyu cattle contain more Omega 3 and 6 fatty acids and more monounsaturated fatty acids, which is good fat.
Of course, even this delicious meat has to be consumed in moderation, but a healthy diet consists of more monounsaturated fats than saturated or trans fats. A reduction in these unhealthy fats is a primary goal of low-fat, fat-free diets. Oleic acid is considered beneficial in the prevention of heart disease, diabetes and other preventable conditions. It is also related to the promotion of a healthy immune system, vitamin absorption and cellular and antioxidant development. Research has shown that SFA increases cholesterol levels and can increase the risk of cardiovascular disease. Wagyu beef again shows health benefits compared to beef from other breeds, because + 40% of the SFA in Wagyu beef is in the form of stearic acids, which has a minimal impact on cholesterol.
From a health benefit perspective, research shows that one of the most promising conjugated linoleic acid (“CLA”) is. Research has also shown that Wagyu meat contains one of the highest CLA / gram of any food, about 30% more than meat of other breeds, due to the highest linoleic acid content. “It has a variety of potential health benefits: reducing heart disease, diabetes and asthma, reducing more body fat and increasing the immune response.CLA’s best sources are meat and dairy products. WAGYU cattle contain the highest amount of CLA per gram of food, about 30% more than other meat breeds, due to higher levels of linoleic acid. According to Smith, the amount of fat consumed in a typical serving of meat will not increase the risk factors for cardiovascular disease. Clinical studies have shown that ground meat containing high oleic acid can increase HDL cholesterol levels or at least have no negative effect on HDL cholesterol levels.
It is evaluated in slaughterhouses by meat students in various countries, including the United States, Australia, Japan and Korea. Oleic acid is the most common fatty acid in beef and Wagyu is exceptionally high in Wagyu beef. Because Wagyu has a higher grounding, it has higher concentrations of these fats that are acceptable as “healthy”.
Due to the high percentage of monounsaturated fat, Wagyu has the lowest cholesterol level of all meat, including fish or chicken. Wagyu fat has less saturated fat than other beef because it contains the delta 9 desaturase enzyme, which uses stearic acid and turns into oleic acid . Consuming fullblood wagyu meat online too much saturated fat can contribute to blood vessel accumulation, increasing the risk of heart disease and stroke. Wagyu beef is also healthier than meat from other livestock farming because of a higher proportion of monounsaturated fatty acids compared to saturated fatty acids.