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Fallon, Sally and Enig, Mary G. 2000. Why butter is better. The Weston A. Price Foundation. Butter is a rich source of Vitamin A as well as other fat soluble vitamins (D, E and K2 ). It is rich in important trace minerals manganese, chromium, zinc, copper and selenium. It also contains iodine, short and medium chain fatty acids important for immune function and anti-microbial properties as well as boosting metabolism. Butter has a perfect balance of omega-3 and omega-6 essential fatty acids. Arachidonic acid in butter is important for brain function, skin health and prostaglandin balance. Grass fed cows have high levels of conjugated linoleic acid (CLA), which protects against cancer and also helps the body build muscle rather than store fat. Glycospingolipids are fatty acids that protect against gastro-intestinal infections, especially in the very young and the elderly. Children given reduced fat milks have higher rates of diarrhea than those who drink whole milk. Butter also contains a number of anti-oxidants such as Vitamin A/E and selenium. The Wulzen factor is a hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in the body is put into the bones rather than the joints and other tissues. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization. In contrast, margarine which is from the conversion of liquid vegetable oil to solid fat through a process of partial hydrogenation contributes to heart disease, cancer, bone problems, hormonal imbalance, skin disease, infertility, difficulty in pregnancy, problems with lactation, low birth weight growth issues and learning disabilities in children. Recently a US government panel of scientists determined that man-made trans fats are unsafe at any level. Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils and contribute to numerous health problems, including cancer and heart disease. Synthetic vitamin A and other vitamins added to margarine and spreads often have an opposite (and detrimental) effect compared to the natural vitamins in butter. Most vegetable shortening is stabilized with preservatives which can have toxic effects. Between 1920 and 1960 the consumption of butter in the US dropped from 18 pounds/person/year to 4 and this is the same time heart disease rose to become America’s number one killer.

Ohri, Raghav. 2018. Cow meat going out of India as carabeef, police investigation on. The Economic Times. Cow meat is being passed off as buffalo meat and illegally exported from India with the help of fake certificates, alleged by multiple complainants triggering an ongoing investigation by the police in at least five states. Nine first information reports have been filed by the police in Bihar, Karnataka, Maharashtra, Telangana and Jharkhand in the past two months (2018) and consigments of 1011 tonnes of suspected cow meat worth Rs. 16 crore have been seized so far. In seven out of nine samples sent to the Forensic Science laboratory (FSL), it was found to be cow meat being passed off as buffalo meat. Two Delhi based export companies Vertex Agri Products and Global Food International Corporation are facing cases in various states. Arrest warrants have been issued against the first. This meat is being exported to Vietnam, Doha, Qatar, Gabon and Ghana. APEDA has issued notices to these companies but ‘no response has been received to the showcause notice in spite of repeated reminders. The beef seized which was found to be cow meat was 390 crores in Bidar and 80 – 90 tonnes in Mumbai Maharasthra worth 5-6 crore and 1.5 crore respectively.

Bajaj, Tarun, and Ranjhan SK. 2020. Indian Meat Industry: Red meat manual. 3rd Edition. Agricultural and Processed food products Export Development Authority (APEDA), Ministry of Commerce and Industry, Government of India. Scientific Publishing, New Delhi The APEDA proudly claims that India’s rich ‘livestock wealth’ plays an important role in the country’s socio-economic development and includes Buffalo meat, Sheep/ Goat meat, Poultry products, Animal Casings, Milk and Milk products, Honey, etc. Buffalo meat for export is largely of frozen deboned, deglanded meat of below 6 pH packed in different cuts as also vacuum packed chilled buffalo meat. India ranks 1st in production of buffalo meat with share of 42.60% and the country has exported 1.24 Million MT of buffalo meat products to the world for the worth of US$ 3.61 billion during 2018-19. Following the OIE guidelines, the meat produced in India for export, is in the form of deboned and deglanded frozen Buffalo meat. The animals are raised on natural feeds without any supplement of antibiotics, hormones and growth promoters. India exports buffalo meat to more than 70 countries and the major markets are Vietnam, Malaysia, Egypt, Iraq, Saudi Arabia, Philippines, Indonesia, UAE, Algeria, and Russia. Livestock sector is an important component of India’s economy in terms of income, employment and foreign exchange earnings. Following the sustained economic growth and rising domestic income, the demand for livestock products has increased tremendously. This has encouraged the rapid expansion of livestock output during the last two decades, particularly for exports. India is world’s largest exporter of buffalo meat globally. In 2018-19, it exported 70% of its buffalo meat production accounting for 1.24 Million Tonnes of deboned buffalo meat equivalent to 2.0 Million Tonnes of dressed buffalo carcasses valued at Indian Rupees 25,168 Millions (US $ 3.61 billions). There are 111 modern meat plants many of which are fully integrated right from slaughter to the production of frozen buffalo meat with rendering and effluent treatment plants which are apparently world class to ensure green safe production. India has 13% of world cattle population and 42.61% (110.17 million) of world buffalo population, maintained by rural families with small land holdings of 1-2 acres and landless labourers for milk, draught and meat production. When the dairy animals are retired from productive age, they are utilized for meat production, in addition to male progeny born. Utilization of large animals as draught animal has gone down due to progressive mechanization. The majority of cattle/buffalo owners are subsistence farmers with little or no land (½ to 1 acre), and with 2 cattle-buffalo on an average. Bovines (cattle and buffaloes) provide milk, draught power and manure and utilize non-marketable farm by products. The general features of production system of small farms under village conditions are: (1) It is complimentary to crop production; (2) Marginal lands and non marketable bio-mass are efficiently utilized; (3) readily available/surplus family labour are economically utilized, (4) simple and traditional technologies requiring minimum cash inputs are employed; (5), therefore, economic risks are very little. Poultry production is being steadily commercialized where a few hundred thousands of layers and broilers are kept. Sixty per cent production at present is under this system and remaining 40 per cent is still with small farmers as backyard system. Ruminants are fed on crop residues, green fodders, non conventional feed resources and compounded livestock feeds. Animals are also grazed on natural pastures. Feeding of mammalian by-products is prohibited in India. Similarly, hormones and antibiotics are not fed as feed supplements to lactating and meat animals. Therefore, dairying and meat production is almost organic. India is world’s largest exporter of buffalo meat. In 2018-19, India exported 1.24 Million MT of buffalo meat worth 3.61 US$ billions. There are more than 111 modern meat processing plants many of which are fully integrated right from slaughter to the production of frozen buffalo meat with rendering and effluent treatment plants to ensure green safe meat production. The plants are world class and there is big potential for meat industry because of large livestock population. Although India has acquired number one status in the world, contributing 21.91% (176 million tonnes) of the world’s total milk production, the meat production which jibes well with dairying, is still lagging behind. Apart from fresh meat and edible offals, livestock support trade related to fresh frozen meat, raw and wet blue hides and skins, bones to be further processed into gelatin, ossein, di-calcium phosphate etc., casing from intestines, souvenirs from horns and hooves, blood for pharmaceuticals, meat cum bone meal and tallow and pet foods, India is the largest buffalo meat exporting country. Production and export of meat from India commenced in the year 1969. During the last 50 years, the quantity of meat exported from India has been increasing and so also the number of countries to which it is exported. Buffalo meat has many positive characteristics 1. The livestock in India is reared in green pastures and agricultural crop residues thus are raised under green livestock production system; 2. There is no practice of using hormones, antibiotics or any other chemicals to promote growth and fattening of livestock; 3. The Indian livestock is free from Bovine Spongiform Encephalopathy (Mad Cow Disease), Rinderpest and Contagious bovine pleuropneumonia (CBPP). 4. The India buffalo meat is 93% chemically lean and blends very well with other ingredients for value added products. 5. India meat is free from radiation; 6. The animals are slaughtered according to the requirement of importing country/importer; 7. Indian buffalo meat blends very well with other meats and best suited for value added products; 8. Indian buffalo meat is low in fat and cholesterol; (Table – USDA) 9. Animal welfare practices are adopted, which follow the guidelines given in Society for Prevention of Cruelty toward Animals (SPCA) Act of Animal Welfare Board and the transport of animals to the slaughters houses. The meat exports together with their value (US $) from India during 2009-10 to 2018-19, are given in Table 2. The present export is valued at Rs. 25,168 crores (US$ 3.60 Billion) annually. From these Tables, it is noticed that approximately 1.13 million tonnes of deboned buffalo meat is exported which comes about 2.0 million tonnes of meat with bones. It has more future as new markets are being added each year and demand is likely to increase in the existing markets. The Government of India has laid down standards for export of meat which include standards for abattoirs and processing plants for various meat products. Registration of abattoirs and meat processing plant is done by Agricultural and Processed Food Products Export Development Authority (APEDA), Ministry of Commerce and Industry, Government of India. Inspection of the meat processing plants carried out by a committee of experts as per the standards laid-down. An inter-ministerial committee has been constituted comprising of representatives from Department of Animal Husbandry, Ministry of Agriculture, Department of Animal Husbandry and Dairying of the State Government, Export Inspection Council, Secretary, Veterinary Council of India and reputed Veterinary Scientists. The Registration of the plant is given after detailed inspection by the said committee. During inspections, infrastructure, staff hygiene maintained by the plant, ante-mortem and postmortem laboratory facilities, record maintenance, etc is checked as per the standards and specifications. The registration of the meat processing plant is renewed every year after a detailed plant inspection by the committee. Under the existing Foreign Trade Policy, the export of beef (meat of cow, oxen, calf) and bone-in meat of buffalo is prohibited and is not permitted to be exported. However, the export of sheep and goat meat and boneless buffalo meat is freely allowed subject to fulfillment of the condition stipulated in the policy. The policy further states that the meat should be sourced from abattoirs and meat processing plants registered with APEDA. According to the current Export and Import Policy of the Government of India, each export consignment is subject to compulsory microbiological and other tests and a comprehensive pre-shipment inspection certificate is issued by the recognized laboratory. Each export consignment is accompanied by this health certificate. This certificate also states that meat has been produced from healthy, disease-free livestock, which are free from contagious and infectious disease, including foot-and-mouth disease and other diseases. The Health Certificate also confirms that the livestock have been subject to ante-mortem inspection followed by post-mortem examination and that the meat is fit for human consumption. In fact the procurement of animals from registered markets to the final export of the meat consignment is under the constant monitoring and inspection of government agencies, besides having the services of highly qualified and experienced veterinarians, microbiologists etc. Meat consignments conforming to the notified standards and specifications are allowed for export. Each consignment is accompanied by a test certificate issued by any of the above agencies. The certificate is based on the micro-biological examination of the consignment. Ante-mortem and post-mortem inspection of the animals is carried out under Government supervision by the qualified veterinarian registered with State Veterinary Council or Veterinary Council of India to ensure that meat derived from only healthy animals is exported. Moreover, in processing inspection of meat is also carried out by the qualified veterinarians. There are about 69 integrated meat processing plants (A) which are approved for export of meat beside 32 processing plants (B) which receive carcasses from APEDA approved for export of meat integrated plants. This list is dynamic in nature which is also available on website of APEDA (www.apeda.gov.in).

WISE TRADITIONS PODCAST EPISODE 461 with Hilda Labrada Gore Are you addicted to sugar? Do you feel your blood sugar dip when you haven’t eaten? Do you get hangry? If you’re struggling with any of the above, or with insulin resistance or weight gain, this episode is for you. All of these are signs that you may need to curtail your refined sugar intake and help your body stabilize by avoiding refined sugar. Dr. Weston A. Price called sugar a “displacing food of modern commerce.” Too often it takes the place of more nourishing fare. It’s also highly addictive. Sally Fallon Morell, President and Founder of the Weston A. Price Foundation, offers specific suggestions for how to make some simple shifts. She discusses the ways sugar impedes good health, but also how we have healthier options to help satisfy our natural sweet tooth without compromising our health. Listen here

1. Who eats beef in India? 15% of Indians (180 million) consume beef in India. This includes dalits, Muslims, Christians, Other Backward castes (OBCs) and adivasis. Some people who eat beef may not disclose it in public because of social stigma that has been created around this food. In Indian villages, the meat of a killed animal is shared among many families. When this meat is dried or pickled it can feed the family over many days. It is protective against starvation 2. What is the cost of beef in Karnataka? Beef is one of the cheapest sources of animal foods and one kg is about Rs. 250/- compared to mutton which is about Rs. 800/kilo 3. What nutrition do you get from beef? • Protein in beef - Superior quality protein comprise almost 26-27% of beef and 100 gm of lean beef provides almost 54% of the daily requirement of protein, containing all the nine essential amino acids, important for building muscle mass, other tissues, enzymes, hemoglobin, cartilage, ligaments, antibodies, hormones etc. With poor dietary quality or quantity of proteins, functioning of all these are adversely affected. Beef has high quality protein (add bioavailability) which helps muscle growth and muscle mass. Although soya bean contains high quantity of protein, this has poor bioavailability and digestibility. • Calcium is required for the development and maintenance of the skeleton and teeth, but also for many essential functions such as muscle and heart contraction, nervous system, blood clotting etc. Leafy vegetables contain oxalates which form insoluble calcium that cannot be absorbed. This is similar to phytates in cereals. Betel leaves with lime (calcium hydroxide) can provide some calcium. Vitamin D helps in absorption of calcium and can be obtained by exposure to the sunlight for about 15-20 min everyday twice a week without sunscreen. Low levels of Vitamin D can cause rickets in children and osteomalacia/osteoporosis in adults. Osteomalacia can cause severe bone pain and deformity while osteoporosis can increase the risk of fractures. Deficiency of Vitamin D due to quarantine/self isolation during the Covid pandemic, has been known to aggravate complications. • Zinc is an essential trace element in the body required for growth, fertility, immune function, taste, smell, wound healing. Animal foods are the most abundant sources of zinc and lean red meat can give approximately 40 mg zinc/kg. Green leafy vegetables and fruits are the poorest sources of zinc with concentration of <10 mg/kg. • Vitamin A is required for immune function, vision and reproduction. Preformed Vit A has better bioavailability and found in food from animal sources. Subclinical VAD in preschool children in India is 62% and inadequate dietary intake is the most important cause. Beef liver is one of the richest natural sources of preformed Vitamin A. • Iron - Beef contains heme iron which is better absorbed than non heme iron from plant foods which has inhibitors like phytates, polyphenols, calcium and phosphates etc. Apart from iron, Vitamins A, B2, B6, B12. C,E and folate along with zinc and selenium must be present in adequate quantities for hemoglobin synthesis. All these are present in beef. So just replacing iron in the form of tablets is not good practice, inspite of being followed diligently by medical doctors. Iron deficiency anemia (IDA) during pregnancy leads to increased maternal haemorrhage and premature birth and in children, serious consequences for cognitive, psychomotor, physical and mental development. • Vitamin B12 (cobalamin) is found only in animal foods, particularly organ meats. It is important for mood, cognition, brain/neural regeneration, sleep, skin, sleep etc. In low quantities, it can cause depression, sleep disturbances, mental health issues and neurological manifestations • Fatty acids are required for cellular energy, biosynthesis of tissue membrane, hormones etc. Fat, as part of the diet, is also essential for absorption of fat soluble vitamins like A,D,E and K. (It cannot be taken separately as a kashaya or tablet) 100 gm beef can provide almost 46 mg of omega 3 fatty acids and 401 mg of omega 6 fatty acids. • Pyridoxine or Vitamin B6 is vital for metabolism of fats, proteins and carbohydrates. It helps in synthesis of neurotransmitters and hemoglobin. 100 gm of beef provides almost 21% of the daily requirement (0.6 – 2.5 mg) of this vital nutrient. • Riboflavin deficiency can cause redness and burning of the tongue, cracks (and bleeding) at the angle of the mouth, scaling of skin between the nose and angle of lips. Cereals are a particularly poor source of riboflavin and diets devoid of animal source foods cannot provide adequate quantities of this vitamin. Of the daily requirement of 0.7-2.2 mg per day, 100 gm beef provides 0.2 mg or approximately 10 – 15%. 100 gm of lean beef provides (Source USDA SR-21)

ಭಾರತದಲ್ಲಿ ದನದ ಮಾಂಸವನ್ನು ಯಾರು ತಿನ್ನುತ್ತಾರೆ? ಭಾರತದಲ್ಲಿ ಶೇಕಡಾ ಹದಿನೈರಷ್ಟು ಜನರು (180 ಮಿಲಿಯನ್ ) ದನದ ಮಾಂಸವನ್ನು ತಿನ್ನುತ್ತಾರೆ. ದಲಿತರು, ಮುಸ್ಲಿಮರು, ಆದಿವಾಸಿಗಳು, ಕ್ರಿಶ್ಚಿಯನ್ನರು ಮತ್ತು ಹಿಂದುಳಿದ ಸಮುದಾಯಗಳು ದನದ ಮಾಂಸವನ್ನು ತಿನ್ನುವ ವರ್ಗಕ್ಕೆ ಸೇರಿದ್ದಾರೆ. ದನದ ಮಾಂಸ ಸೇವಿಸುವ ಕೆಲವರು ಅದನ್ನು ಬಹಿರಂಗವಾಗಿ ಹೇಳಿಕೊಳ್ಳುವುದಿಲ್ಲ. ಈ ಆಹಾರದ ಕುರಿತಂತೆ ಇರುವ ಸಾಮಾಜಿಕ ಮೌಢ್ಯ, ಶ್ರೇಷ್ಟತೆಯ ವ್ಯಸನ, ತಾರತಮ್ಯತೆ ಇದಕ್ಕೆ ಮುಖ್ಯ ಕಾರಣ. ಭಾರತದ ಹಳ್ಳಿಗಳಲ್ಲಿ ಅನೇಕ ಕುಟುಂಬಗಳು ಕೊಂದ ಪ್ರಾಣಿಯ ಮಾಂಸವನ್ನು ಹಂಚಿಕೊಂಡು ತಿನ್ನುವುದು ರೂಢಿ. ಅದನ್ನು ಒಣಗಿಸಿ ಅಥವಾ ಉಪ್ಪಿನಕಾಯಿಯಂತೆ ಬಹಳ ದಿನಗಳವರೆಗೆ ಬಳಸಬಹುದು .(ಇದು ತೀವ್ರ ಹಸಿವನ್ನು ತಡೆಯುತ್ತದೆ ಎಂಬ ಕಾರಣಕ್ಕೆ.) ದನದ ಮಾಂಸದ ಬೆಲೆ ಏನು? ದನದ ಮಾಂಸವು ಅತಿ ಕಡಿಮೆ ಬೆಲೆಯಲ್ಲಿ ದೊರಕುವ ಮಾಂಸಾಹಾರಿ ಆಹಾರ ಪದಾರ್ಥ ಗಳಲ್ಲಿ ಒಂದಾಗಿದೆ. ಒಂದು ಕಿಲೊ ದನದ ಮಾಂಸದ ಬೆಲೆ ಇನ್ನೂರ ಐವತ್ತು ರೂಪಾಯಿಯಾದರೆ ಕುರಿ ಮಾಂಸದ ಬೆಲೆ ಎಂಟು ನೂರು ರೂಪಾಯಿ ಇದೆ. ದನದ ಮಾಂಸದಿಂದ ಯಾವ ಪೌಷ್ಟಿಕಾಂಶ ಪಡೆಯಲಾಗುತ್ತದೆ? (ದನದ ಮಾಂಸದಲ್ಲಿರುವ ಪೋಷಕಾಂಶಗಳು) ದನದ ಮಾಂಸದಲ್ಲಿ ಪ್ರೊಟೀನ್ ಅಂಶ - ನೂರು ಗ್ರಾಂ ದನದ ಮಾಂಸದಲ್ಲಿ ಸುಮಾರು ೨೬-೨೭ ಶೇಕಡಾ ಗುಣಮಟ್ಟದ ಪ್ರೊಟೀನ್ ಇರುತ್ತದೆ. ಅದರಲ್ಲಿ ಅಗತ್ಯವಿರುವ ಎಲ್ಲಾ ಒಂಬತ್ತು ಅಮೈನೋ ಆಸಿಡ್ ಕೂಡ ಇರುತ್ತದೆ. ಮಕ್ಕಳು, ಹದಿಹರೆಯದವರು, ಗರ್ಭಿಣಿ ಮತ್ತು ಹಾಲೂಡಿಸುವ ಮಹಿಳೆಯರಿಗೆ, ಶಸ್ತ್ರಚಿಕಿತ್ಸೆಗೆ ಒಳಗಾಗಿರುವ ರೋಗಿಗಳಿಗೆ, ವೃದ್ಧರಿಗೆ ಮತ್ತು ಕಠಿಣ ಕೆಲಸದಲ್ಲಿತೊಡಗಿರುವವರಿಗೆ ಇದು ವಿಶೇಷವಾಗಿ ನೆರವಾಗುತ್ತದೆ. ದನದ ಮಾಂಸದಲ್ಲಿ ತುಂಬಾ ಉತ್ತಮ ಗುಣಮಟ್ಟದ ಪ್ರೊಟೀನ್ ಸಿಗುವುದರಿಂದ ಇದು ಸ್ನಾಯುವಿನ ಶಕ್ತಿ ಮತ್ತು ಗಾತ್ರವನ್ನು ಹೆಚ್ಚಿಸುವಲ್ಲಿ ಸಹಕಾರಿಯಾಗುತ್ತದೆ. 100 ಗ್ರಾಂ ದನದ ಮಾಂಸದ ಪ್ರೋಟೀನ್‌ ದೈನಂದಿನ ಅಗತ್ಯಗಳಲ್ಲಿ ಐವತ್ತನಾಲ್ಕು ಪ್ರತಿಶತವನ್ನು ನೀಡುತ್ತದೆ. ಅಮೈನೋ ಆಸಿಡ್‌ಗಳು ಕಿಣ್ವಗಳು, ಹಿಮೋಗ್ಲೋಬಿನ್, ಕಾರ್ಟಿಲೆಜ್, ಅಸ್ಥಿರಜ್ಜುಗಳು, ಪ್ರತಿಕಾಯಗಳು, ಹಾರ್ಮೋನುಗಳು ಇತ್ಯಾದಿ ತಯಾರಿಸಲು ಇದು ಸಹಾಯ ಮಾಡುತ್ತದೆ. ಸೋಯಾ ಹುರುಳಿಯಲ್ಲಿ ಸಾಕಷ್ಟು ಪ್ರೋಟೀನ್ ಇದ್ದರೂ ಸಹ ಕರುಳಿನಿಂದ ಅದನ್ನು ಹೀರಿಕೊಳ್ಳಲು ಸಾಧ್ಯವಿಲ್ಲ ಮತ್ತು ಅದನ್ನು ಜೀರ್ಣಿಸಿಕೊಳ್ಳುವುದು ಕಷ್ಟ. ಕ್ಯಾಲ್ಸಿಯಂ ಮೂಳೆಗಳು ಮತ್ತು ಹಲ್ಲುಗಳ ಬೆಳವಣಿಗೆಗೆ ಕ್ಯಾಲ್ಸಿಯಂ ಬಹಳ ಮುಖ್ಯ. ಇದು ಸ್ನಾಯು ಮತ್ತು ಹೃದಯ ಚಟುವಟಿಕೆಗೆ ಸಹ ಮುಖ್ಯವಾಗಿದೆ. ಎಲೆ ತರಕಾರಿಗಳಲ್ಲಿ ಕ್ಯಾಲ್ಸಿಯಂ ಇರುತ್ತದೆ. ಆದರೆ ಅದನ್ನು ಕರುಳಿನಿಂದ ಹೀರಿಕೊಳ್ಳಲು ಕಷ್ಟ. ಸ್ವಲ್ಪ ಕ್ಯಾಲ್ಸಿಯಂ ಅನ್ನು ತಾಂಬೂಲ ಎಲೆಗಳು ಮತ್ತು ಸುಣ್ಣದಿಂದ ಪಡೆಯಬಹುದು ವಿಟಮಿನ್ ಡಿ ಕೊರತೆಯಿಂದ ಕುಟಿಲ ವಾತ ((ರಿಕೆಟ್ಸ್) ಆಗುವ ಸಾಧ್ಯತೆಗಳಿವೆ. ವಯಸ್ಕರಲ್ಲಿ ಮೂಳೆಗಳು ಮೃದು ಮತ್ತು ದುರ್ಬಲವಾಗಬಹುದು. ಇದರಿಂದಾಗಿ ಮೂಳೆಗಳಲ್ಲಿ ನೋವು ಮತ್ತು ಮುರಿತಗಳು ಆಗುವ ಸಾಧ್ಯತೆಗಳಿವೆ. ಕೋವಿಡ್ ಸಾಂಕ್ರಾಮಿಕದ ಸಮಯದಲ್ಲಿ ಕ್ವಾರಂಟೈನ್ ಅಥವಾ ಒಬ್ಬಂಟಿಯಾಗಿ ಇರಬೇಕಾಗಿ ಬಂದಾಗ ವಿಟಮಿನ್ ಡಿ ಕೊರತೆಯಿಂದಾಗಿ ತೊಂದರೆಗಳು ಹೆಚ್ಚು ಕಾಣಿಸಬಹುದು. ಸತು -ದೇಹದ ಬೆಳವಣಿಗೆಗೆ ಸತುವು(zinc) ಬಹಳ ಮುಖ್ಯವಾದ ಅಂಶವಾಗಿದೆ. ಸತುವಿನ ಇರುವಿಕೆ ದೇಹದ ಬೆಳವಣಿಗೆ, ಸಂತಾನೋತ್ಪತ್ತಿ, ರೋಗ ನಿರೋಧಕ ಶಕ್ತಿ, ರುಚಿ, ವಾಸನೆ ಮತ್ತು ಗಾಯಗಳು ಗುಣವಾಗುವುದಕ್ಕೆ ಸಹಕಾರಿ ಆಗುತ್ತದೆ. ಒಂದು ಕಿಲೊ ದನದ ಮಾಂಸದಲ್ಲಿ 40 mg ಸತುವಿನ ಅಂಶ ಪಡೆಯಬಹುದು. ಹಸಿರು ತರಕಾರಿಗಳು ಮತ್ತು ಹಣ್ಣುಗಳಿಂದ ಹತ್ತು mg ಗಿಂತಲೂ ಕಡಿಮೆ ಸತು ಸಿಗುತ್ತದೆ. ವಿಟಮಿನ್ ಎ -ರೋಗನಿರೋಧಕ ಶಕ್ತಿಗಾಗಿ, ದೃಷ್ಟಿಗೆ ಮತ್ತು ಸಂತಾನೋತ್ಪತ್ತಿ ಆರೋಗ್ಯಕ್ಕಾಗಿ ಎ ಜೀವಸತ್ವದ ಅಗತ್ಯವಿದೆ. ದನದ ಮಾಂಸದಿಂದ ಪಡೆಯುವ ವಿಟಮಿನ್ ಎ ಉತ್ತಮ ಗುಣಮಟ್ಟದ್ದಾಗಿದೆ. ಆರು ವರ್ಷಕ್ಕಿಂತ ಕಡಿಮೆ ವಯಸ್ಸಿನ ಶೇಕಡಾ 67ರಷ್ಟು ಮಕ್ಕಳಲ್ಲಿ ವಿಟಮಿನ್ ಎ ಕೊರತೆ ನಮ್ಮದೇಶದಲ್ಲಿ ಕಂಡುಬಂದಿದೆ. ಅಸಮತೋಲನ ಆಹಾರ ಸೇವನೆ ಇದಕ್ಕೆ ಪ್ರಮುಖ ಕಾರಣ. ದನದ ಮಾಂಸದ ಯಕೃತ್ತಿನಲ್ಲಿ ನೈಸರ್ಗಿಕವಾಗಿ ಉತ್ತಮ ಗುಣಮಟ್ಟದ ವಿಟಮಿನ್ ಎ ಲಭ್ಯವಿದೆ. ಕಬ್ಬಿಣ -ನಮ್ಮ ದೇಹ, ದನದ ಮಾಂಸದಲ್ಲಿ ಇರುವ ಕಬ್ಬಿಣಾಂಶವನ್ನು ಸಸ್ಯಾಹಾರಿ ಆಹಾರದಲ್ಲಿರುವ ಕಬ್ಬಿಣಾಂಶಕ್ಕಿಂತ ಉತ್ತಮವಾಗಿ ಹೀರಿಕೊಳ್ಳುತ್ತದೆ. ಸಸ್ಯಾಹಾರಿ ಆಹಾರಗಳಲ್ಲಿ ಕಬ್ಬಿಣಾಂಶ ಹೀರಿಕೊಳ್ಳುವಿಕೆಗಾಗಿ ಪ್ರತಿರೋಧಕಗಳು ಇವೆ. ಇದರಲ್ಲಿ ಫೈಟೇಟ್ಗಳಲ್ಲಿ, ಪಾಲಿಫಿನಾಲ್ಗಳು, ಕ್ಯಾಲ್ಸಿಯಂ ಮತ್ತು ಫಾಸ್ಫೇಟ್ಗಳನ್ನು ಸೇರಿಸಬಹುದು. ವಿಟಮಿನ್ ಎ ಜೊತೆಗೆ ವಿಟಮಿನ್ ಎ, ಬಿ 2, ಬಿ 6, ಬಿ 12. ಸಿ, ಇ, ಫೋಲೇಟ್, zinc ಮತ್ತು ಸೆಲೆನಿಯಮ್ ಅಗತ್ಯವಿದೆ. ಇವೆಲ್ಲ ದನದ ಮಾಂಸದಲ್ಲಿ ಇರುತ್ತವೆ. ರಕ್ತಹೀನತೆಯಿಂದ ಬಳಲುತ್ತಿರುವ ರೋಗಿಗಳಿಗೆ ಬರೀ ಕಬ್ಬಿಣದ ಮಾತ್ರೆಗಳನ್ನು ನೀಡಿದರೆ ಸಾಕಾಗುವುದಿಲ್ಲ . ರಕ್ತಹೀನತೆಯಿಂದ ಆರೋಗ್ಯದ ಮೇಲೆ ಅನೇಕ ದುಷ್ಪರಿಣಾಮಗಳಆಗಬಹುದು. ಹೆರಿಗೆ ಸಮಯದಲ್ಲಿ ಅತಿಯಾದ ರಕ್ತಸ್ರಾವ, ಅಕಾಲಿಕ ಜನನ ಆಗಬಹುದು. ಮಕ್ಕಳಲ್ಲಿ ರಕ್ತಹೀನತೆ ಇದ್ದರೆ ಮಾನಸಿಕ ಮತ್ತು ದೈಹಿಕ ಬೆಳವಣಿಗೆ ಮೇಲೆ ಪರಿಣಾಮ ಬೀರಬಹುದು. ವಿಟಮಿನ್ ಬಿ- 12 ಕೇವಲ ಮಾಂಸಾಹಾರಿ ಆಹಾರಗಳಲ್ಲಿ ಲಭ್ಯವಿದೆ. ಇದು ಮೆದುಳಿನ ಬೆಳವಣಿಗೆಗೆ ಒಂದು ಪ್ರಮುಖ ಅಂಶವಾಗಿದೆ. ಇದರ ಕೊರತೆ ಇದ್ದರೆ ಮಾನಸಿಕ ಆರೋಗ್ಯದ ಮೇಲೆ ಮತ್ತು ನರಗಳ ಬೆಳವಣಿಗೆಯ ಮೇಲೆ ಪರಿಣಾಮ ಬೀರಬಹುದು. ಕೊಬ್ಬಿನಾಂಶಗಳು -ಜೀವಕೋಶದ ಶಕ್ತಿಗಾಗಿ ಮತ್ತು ಹಾರ್ಮೋನುಗಳ ರಚನೆಗೆ ಕೊಬ್ಬಿನಾಮ್ಲಗಳು ಬೇಕಾಗುತ್ತವೆ. ಆಹಾರದ ಭಾಗವಾಗಿ ಕೊಬ್ಬಿನಾಮ್ಲಗಳು, ವಿಟಮಿನ್ ಎ, ಡಿ, ಇ ಮತ್ತು ಕೆ ಹೀರಿಕೊಳ್ಳುವಿಕೆಗಾಗಿ ಸಹಾಯ ಮಾಡುತ್ತದೆ. 100 ಗ್ರಾಂ ದನದ ಮಾಂಸದಿಂದ, 46 mg ಒಮೆಗಾ- 3 ಕೊಬ್ಬಿನಾಮ್ಲಗಳು ಮತ್ತು 401 mg ಒಮೆಗಾ- 6 ಕೊಬ್ಬಿನಾಮ್ಲಗಳು ಸಿಗುತ್ತದೆ. ಪಿರಿಡಾಕ್ಸಿನ್ ಅಥವಾ ವಿಟಮಿನ್ ಬಿ 6 ಕೊಬ್ಬು, ಪ್ರೋಟೀನ್ ಮತ್ತು ಕಾರ್ಬೋಹೈಡ್ರೇಟ್ ನ ಸ್ಥಗಿತಕ್ಕಾಗಿ ಬಹಳ ಅವಶ್ಯಕ. ಇದು ನರಪ್ರೇಕ್ಷಕ ಮತ್ತು ಹಿಮೋಗ್ಲೋಬಿನ್ ಉತ್ಪಾದನೆಗೆ ಸಹಾಯ ಮಾಡುತ್ತದೆ. 100 ಗ್ರಾಂ ದನದ ಮಾಂಸದಿಂದ, ಸುಮಾರು 21ಶೇಕಡಾ ವಿಟಮಿನ್ ಬಿ 6 ಸಿಗುತ್ತದೆ ರಿಬೋಫ್ಲಾವಿನ್ ಕೊರತೆಯಿಂದ ನಾಲಿಗೆ ಕೆಂಪು ಬಣ್ಣದ್ದಾಗಿ, ಉರಿತ ಉಂಟಾಗಬಹುದು. ಬಾಯಿಯ ಮೂಲೆಯಲ್ಲಿ ಬಿರುಕುಗಳು ಉಂಟಾಗಿ ರಕ್ತ ಒಸರಬಹುದು. ನೀವು ಸಿರಿಧಾನ್ಯಗಳಿಂದ ಉತ್ತಮ ಗುಣಮಟ್ಟದ ರೈಬೋಫ್ಲಾವಿನ್ ಪಡೆಯಲು ಕಷ್ಟ ಆಗಬಹುದು. ಪ್ರಾಣಿಗಳಿಂದ ಬರುವ ಆಹಾರವಿಲ್ಲದೆ ರಿಬೋಫ್ಲಾವಿನ್ ಪಡೆಯುವುದು ಕಷ್ಟ. 100 ಗ್ರಾಂ ದನದ ಮಾಂಸದಿಂದ, ಸುಮಾರು 10 - 15 ಶೇಕಡಾ ರೈಬೋಫ್ಲಾವಿನ್ ಸಿಗುತ್ತದೆ. 100 ಗ್ರಾಂ ಗೋಮಾಂಸದಿಂದ ಪಡೆಯಬಹುದಾದ ಪೋಷಣೆ (USDA SR-21ಮೂಲ )