TRY OUR BONE BROTH IN GLASS!

How and why our corn & soy free chicken has a perfect 1:1 omega 6/3 ratio!

written by

Marie Reedell

posted on

June 7, 2024

broiler-chickens.jpg

Our pastured corn & soy free chicken is delicious and as natural as can be. It's grown regeneratively on top notch soil. It's free of chemicals, vaccines, drugs, and GMOs. It's low PUFA. It's air chilled (washed in water and only water). The chickens drink well water (with no added fluoride or stuff like that). 

People choose our chicken for many different reasons, but it seems that the #1 reason is that it's corn & soy free. I had always been on the fence about this. I mean, how much does the feed matter? Does the soil matter more when it comes to nourishing your body?

A few weeks ago, my question was answered. A local farmer told me that Miller's chicken was mentioned in episode 91 of the Regenerative Agriculture Podcast called "You Are What You Eat: Examining Beef and Plants". If you give it a listen, around minute 38:00, Dr. Stephan van Vliet talks about our chicken... and now I know that feed ingredients matter A LOT!

Dr. van Vliet tested our chicken, and it has a perfect 1:1 omega 6/3 ratio. 

Wow!!! He didn't even know that was possible with chicken. Conventional CAFO chicken, living indoors and fed GMO corn and soy, has a 30:1 ratio. Most pastured chicken has a 7:1 ratio. But, ours has the ideal 1:1 ratio. Wow again!!!

The omega 3/6 ratio matters for your health.

For some reference, the conventional American diet typically provides a 20:1 omega 6/3 ratio overall. But, humans should eat a 1:1 - 4:1 ratio for optimal health.

Before I go any farther, it's important to note that both omega 3s and omega 6s are polyunsaturated fats, AKA PUFAs. Yes, a low PUFA diet is trendy right now. And overconsumption of PUFAs (especially highly processed ones) can have a detrimental affect on your health. However, your body needs a certain amount of certain kinds of PUFAs for optimal health, and those include omega 3s and 6s.

The human body is capable of producing all the fatty acids it needs... except for two: linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (an omega-3 fatty acid). You need to get those through food, and they're super important. This is why they're called "essential fatty acids". 

Omega 3s and 6s make up parts of cell membranes and are precursors to many other substances in the body. They're involved in regulating blood pressure and inflammatory responses (among many other things). They work hand in hand. 

But, as with anything in nature, balance is imperative. When you have too much omega-6 fatty acids, it can lead to awful health outcomes. The first that's likely to appear is inflammation, which can then lead to a host of other issues. A too high omega 6/3 ratio can result in heart disease, diabetes, obesity, arthritis, asthma, depression, fatigue... the list goes on and on.

I mean, given the standard 20:1 omega 6/3 ratio for the average American, it's no wonder Americans are sadly in such poor health. 

Too much omega-6 is mainly coming from seeds and seed oils.

Modern America just loves its seeds. I mean, the government literally pays us to eat them by subsidizing GMO corn and soy. We feed it to animals to make cheap meat and eggs. We make alt milk with it. We process it like heck to make strangely affordable processed food that lasts forever and always has the same consistency.

I've heard it said that, if you could simply eliminate seed oils from your diet, you'd be good. But, now that I've heard this podcast, I fear that's not enough. You need to eliminate it from the diets of the animals your food comes from, too.

What's in an animal's feed affects the omega 3/6 ratio.

The higher the omega 6/3 ratio in the feed, the higher the omega 6/3 ratio in the meat, eggs, and milk. As they say, "You are what you eat."

We can see this clearly in the general stats out there. Conventional chicken is around 30:1, eggs are 20:1, milk is 6:1, and grain fed beef is 8:1. But, their more natural pasture raised counterparts have much better ratios. Pastured chicken is around 7:1, eggs are 3:1, grass-fed milk is 1:1, and grass-fed beef is 1:1-2:1. 

Why is this? Most animals in the US (even organic or pasture raised ones) are predominantly fed corn and soy. Look at the omega 6/3 ratios:

  • Corn ≈ 50:1
  • Soy ≈ 7:1

It seems that it's really corn that's the culprit here. What's interesting about that is that, from a farmer's perspective, it's much easier to remove soy from the feed than corn.

In comparison, look at the omega 6/3 ratios in our chicken feed:

  • Wheat ≈ 9:1
  • Peas ≈ 2:1
  • Barley ≈ 20:1 (but 4:55 when sprouted)
  • Fishmeal (from Sardines) ≈ 1:2
  • Flax seed ≈ 1:4
  • Kelp ≈ 1:1

It seems to me that the blend on a whole must have around a 1:1 ratio (with lots of help from fishmeal and flax). And this is why our pastured corn & soy free chicken has an outstanding 1:1 omega 6/3 ratio. I mean, it's honestly perfection. 

What do you look for when shopping for chicken? Is the omega 6/3 ratio something you'll consider (especially after reading this)?

I'd love to hear from you. Comment below or contact us.

    -----

    References

    ChickenTestResults.png

    More from the blog

    Eggnog's Medieval Magic

    Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) ⅓ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

    From Grass To Glow: Tallow Skin Care

    Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals

    What’s really in a grocery store turkey?

    It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.