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

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June 7, 2024

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 1:1, 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.

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References

Episode 91 of the Regenerative Agriculture Podcast
Getting Your Omega-3 to Omega-6 Ratio Right Is Essential
The importance of omega-3 and omega-6 fatty acids
Omega-3 and Omega-6 Commonly Eaten Foods PDF
The test results from Dr. Stephan van Vliet at Utah State University:

How did pork get a bad rep anyway? Why is Miller's pork exceptional?

Did you know that, globally, pork is the #1 meat? According to the UN, 10% more pork is eaten compared to poultry worldwide. And, 50% more pork is eaten compared to beef worldwide. Wow! But, for some reason, this isn't the case in the US. According to the USDA, pork ranks #3 when it comes to meat. Americans eat 30% less pork compared to poultry and 15% less compared to beef. Why is this? Well, pork has gotten a pretty bad rep in the US. Of course there are some religions that prohibit pork, but that's not the leading factor. Some reasons why pork has a bad rep. 1- Too much saturated fat. The low fat craze started in the 1970s and fizzled out in the 1990s. It came from the belief that (1) fat makes us fat; and (2) that too much saturated fat = high cholesterol = bad things like heart disease and cholesterol. These myths have been debunked. Read more in fats and health blog post. The bottom line is that not all fats are created equal. Natural animal fats from happy, healthy animals are good. It's those highly processed hydrogenated saturated fats that are bad. In other words, eat all the pork fat! 2- Worry about disease. People still seem to think they can get sick from pork. There's fear of parasites (like the roundworm Trichinella spiralis that can cause trichinosis) or bacteria or other things. The reality is that getting sick from pork is really rare nowadays. If you cook pork properly, you don't need to worry about disease. Muscle meat (like chops or tenderloin) should be cooked to 145F. Ground meat and organs should be cooked to 160F. 3- Worry of bad ingredients. This only relates to processed pork like hot dogs and bacon and ham. There's truth to this one. Nitrates and nitrites, commonly used in curing conventional pork, have been shown to cause cancer and other health issues. And stabilizers, artificial colors, preservatives, and other additives have been linked to negative health outcomes, too. But, this isn't the case for all pork. How meat it's processed matters a lot. At Miller's, we don't put any of that yucky junk in our meat, even the salami and bacon and sausages (more on that below). 4- Worry that eating pork will have a negative affect on your blood. The Weston A. Price Foundation did a bunch of research on this. It's true that plain pork can cause blood clotting and inflammation. However, properly preparing pork (by marinating it in vinegar or naturally curing it) or by eating pork with fermented veggies like sauerkraut removes these negative effects. Read more about pork and your blood in this blog post. 5- The belief that pigs are "dirty". I think this one mainly comes from the fact that pigs roll around in mud. They do this to protect their nearly hairless bodies. It's like natural sunscreen. It doesn't mean the meat is dirty at all. It may also come from the fact that pigs are often treated as garbage disposals. They will literally eat anything. And that includes kitchen scraps, meat processing scraps, curdled milk, and more. But again, not all pork is created equal. When you source from trusted farms, you can actually know that the pigs are eating clean food and are rolling around in chemical-free mud. 6- Strange rumors that pigs are deformed. This one came from Nailea on the farm. At some point, she watched a video about how some pigs are born without buttholes or have odd deformities or become cancerous. Yet, despite their weirdness, they're still raised for meat. I don't know how true this is for conventional pigs. But, it's certainly not true for our pigs. They are intact and happy and healthy. And our processor would never give us meat that's weird or cancerous. Why you should eat pork. I'm here to inform you that, when produced naturally and properly, pork is pretty awesome. It's high in protein, zinc, iron, and B vitamins (particularly the "anti-stress" vitamin B1 - read more about thiamine and pork in this blog post). It's packed with quality, healthy saturated fats. And it's the most affordable meat and can be produced year round. This is why people around the world love pork. I think you should love pork, too! Miller's pork is not just any old pork. Here are 6 quick reasons it stands above the rest: 1- Woodland raised. Our pigs get plenty of exercise and forage for countless nuts and grubs and roots. This diverse diet gives our pork some extra flavor. And you can be assured that the environment is free of chemicals and is a happy place for our pigs to live. 2- Corn & soy free. This means low PUFA and no chance of GMOs. We haven't tested our pork like we did for our chicken and eggs. But, if we did, I assume we'd get similar results with our pork having balanced omegas and packed with vitamins and minerals. 3- Heritage breeds. Our pigs are Berkshire, Duroc, Red Waddle, and Black crosses. These heritage breeds are known for their intensity of flavor, juiciness, marbling, and tenderness. It's nothing like the bland, dry pork you often get at the grocery store. 4- No junk like nitrates or additives. We reduce toxins and anything unnatural as much as possible. Our bacon is cured simply with Celtic sea salt (in a store it would have "uncured" on the label). Our sausages have clean ingredients, no weird thickeners or preservatives. Our salami is cured naturally with celery juice powder. 5- Washed in organic apple cider vinegar. No harsh chemicals like bleach or citric and lactic acids touch our pork. We are so fortunate to have a naturally minded processor! 6- No drugs. We don't vaccinate. We don't give antibiotics or hormones or anything like that. Through a natural diet and lifestyle, our pigs stay naturally healthy. Do you eat pork? Why or why not? What do you look for when shopping for pork? I'd love to hear from you. Comment below - no account required (start typing for the guest option to appear). 😊 ----- SOURCES: UN Report: Livestock commoditiesUSDA: Chicken leads U.S. per person availability of meat over last decade False Facts About Pork Everyone Actually BelievesIs Pork Bad for You? Here's What a Dietitian Has to Say

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

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

The omega 3/6 ratio matters for your health.

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

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

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

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How did pork get a bad rep anyway? Why is Miller's pork exceptional?

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566