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Meat Without Hormones? What Does That Actually Mean?

Ah, hormones in meat. The phrase has been haunting dinner tables and grocery aisles more seriously for about a decade now, depending on when you read this. Is it true? Can it hurt you? Will your steak turn you into a hormone-riddled superhero (or villain)? Let’s unpack this. While food safety is not a tea-party conversation for most folks, I live for this stuff. I love food science. I love cows. And I love talking about illusions around food. But here’s the thing: even I, a beef-loving, cow-appreciating industry insider, got momentarily hoodwinked about hormones in meat. So let me articulate my findings after I did some research, post befuddlement.

The Blinding Wool

It all started when I was scrolling through LinkedIn, my favorite dating site, and I stumbled across a post by Five Rivers, a trustworthy and well-respected beef producer (and honestly, I’m a bit of a Five Rivers fangirl). They posted:

“Did you know using hormone implants in cattle is entirely safe? Hormone implants (typically a version of estrogen) increase cattle’s efficiency in converting feed into lean muscle…”

Along with the below graphs:

This is a graph comparing the amount of hormones in plant and animal products.
This is a graph showing the amount of hormones present in humans during diefferent stages of life.

I was like, “Yeah, beef rules!” but then I hit pause and thought, “Hold up, let’s dissect this.” Plants and animals? One of these is not like the other.

What You Should Know

Are hormones hurting you?

  • Hormone implants are safe for humans to consume.
  • The additional estrogen in hormone-implanted beef? Just one nanogram per eight ounces. Yes, one.

If you’re taking hormone treatments for medical reasons—say, fertility treatments—you might want to pay closer attention. Otherwise, per the science, you’re going to be fine.

For the tree hugger:

Remember, a hormone implant aims to make cattle more efficiently convert nondigestible by human products into human-grade protein as quickly as possible to feed a growing population. More efficient means fewer cow farts, which means less methane which means it’s the 70s again, and we’re headed to a global ice age and not a burnup.

But What About the Graphs? Math, Folks. Math.

Here’s where Five Rivers’ graphic (while pretty) falters. It compares nanograms of estrogen in beef to foods like tofu, but it’s a bit apples-to-oranges.

  • The green graph measures nanograms of estrogen per eight ounces of food.
  • The yellow graph measures total estrogen in a body (for example, 513,000 nanograms in an adult woman).

Back on the green graph, 2 nanograms is a little less than 3, 3 is a lot less than 252, and 252 is A LOT less than 51,483,600. The odds are pretty good for beef in that light. The issue is that plants and animals cannot be plainly treated as apples to apples in comparison. Ultimately, it’s an extremely dramatic way to make this comparison. It looks pretty scary. 

Animals have naturally occurring hormones in their body just like humans; estrogen is the one we are looking at. The estrogen in an animal and synthetic estrogen growth implants act quite similarly to the estrogen in humans. Plants, on the other hand, have what is called phytoestrogen.  Phytoestrogens are plant-derived compounds with a chemical structure similar to estrogen. They can mimic or modulate its effects on the body, which is why the above graph compares the two. Phytoestrogens, however, have a much weaker binding affinity for estrogen receptors. Somewhere between 100–1,000 times weaker. This changes the value of the above graph, so I have made some new ones for you below. Not a perfect apple to apple, but we are getting closer.

  • The green graph is comparing estrogen to phytoestrogen products at a 100 times weaker binding effect.
  • The green graph is comparing estrogen to phytoestrogen products at a 1,000 times weaker binding effect.
This is a graph comparing phytoestrogens to estrogen at a 100 times weaker binding affinity
This is a graph comparing phytoestrogens to estrogen at a 100 times weaker binding affinity

As you can see, I did not look up the phytoestrogen qualities of each plant and figure out its level of “dilution” compared to estrogen, but you get the point and the importance of the difference, and that is that you won’t get moobs after one bite of tofu.

This brings us to the funny part: Though less dramatic than sometimes stated, plants pack a hormone punch, and overindulging can lead to some interesting side effects.

The “Too Much of a Good Thing” List

1. Soy Products

  • Examples: Tofu, soy milk, tempeh.
  • Wild Side Effect: Man-Boobs(Gynecomastia).
    • A 60-year-old man drank three quarts of soy milk a day and found himself shopping for bras. The culprit? Isoflavones in soy.
    • Solution: He stopped guzzling soy, and things deflated back to normal.
    • Lesson: Soy is fine. Three quarts a day is not.

Source: “Gynecomastia with Soy Product Consumption” – Endocrine Practice, 2008.

2. Flaxseeds

  • Examples: Ground flaxseeds, flaxseed oil, flaxseed bread.
  • Wild Side Effect: Surprise Periods.
    • A woman upped her flax game, eating 4 tablespoons daily. Her body said, “Let’s double up!” and gave her two periods in one month.
    • Solution: She reduced her flaxseed intake, and her cycle normalized.
    • Lesson: More fiber ≠ more fun if your hormones start throwing curveballs.

Source: “Effect of Flaxseed Consumption on Hormonal Levels” – The Journal of Clinical Endocrinology & Metabolism, 2000.

Other culprits:

  • Alfalfa sprouts
  • Cruciferous veggies (Broccoli, Brussels sprouts, etc.)
  • Whole grains
  • Hops (Beer) – I love beer and I’m fine…

So, Should You Fear Hormones in Food?

No.

Here’s the bottom line:

  • Natural and synthetic hormones in meat are insignificant compared to the hormones naturally present in our bodies.
  • You’d need to eat a mountain of steak to see any hormonal impact. Same goes for tofu or flax.

So eat fresh and—most importantly—listen to your body. If something doesn’t sit right, skip it. And if you’re craving ice cream, have some. (Unless ice cream is your enemy, in which case, we need to find you a different vice.)

Final Thoughts

Food headlines about “HORMONES!” are meant to sound scary, but context matters. Science matters. Read between the lines and enjoy your steak, your tofu, or whatever fuels your day. And remember: Hormones might be in your food, but you’re still in charge of your plate.

This is a picture of Gyr Cattle.

Hey, have a nice day.

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How can Sourdough Improve Gut Health?

Learn why adding sourdough to your everyday meals can improve gut health.

  1. Predigests Carbohydrates.
  2. Partially Breaks Down Gluten.
  3. Improves Nutrient Absorption.
  4. Lowers Glycemic Index.
  5. Helps Maintain a Healthy Gut Microbiota.

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Hello fellow! I’m so glad you’re here for this month’s newsletter! Today, we’re diving into why sourdough is a win for your🌟gut health🌟. Specifically, we’ll explore the role that bacteria play in keeping us healthy and how sourdough starter can be a game-changer for your recipes. Sourdough starter is a popular choice for boosting flavor and nutrition, but how does it actually work with the bacteria in your gut and your baked goods? And how does using sourdough starter make your recipes more digestible and nutritious? Let’s break it down (pun intended 🥁).

The Role of Bacteria in Your Stomach: Why Your Gut Needs Them

Your stomach and intestines are home to trillions of bacteria, commonly known as gut microbiota. These bacteria are essential for maintaining good health. Here’s what they do:

  1. Aid Digestion: Gut bacteria break down complex carbs, fibers, and starches that your body can’t digest on its own, turning them into short-chain fatty acids that fuel your gut cells and promote health.
  2. Produce Nutrients: Some gut bacteria produce vitamins like Vitamin K and B vitamins that are essential for your metabolism and energy.
  3. Boost Immune Function: These helpful bacteria strengthen your immune system by teaching it to distinguish between harmful invaders and friendly bacteria, reducing inflammation and boosting your body’s defenses.
  4. Fight Harmful Bacteria: The good bacteria in your gut compete with harmful microbes and produce compounds that prevent harmful bacteria from thriving.
  5. Support Mental Health: Through the gut-brain connection, gut bacteria influence mood by producing neurotransmitters like serotonin, which helps regulate your mental well-being.
This is a comic style drawing of a cow and a girl in a class room setting. The Girl is teaching the cow about the stomach. There is a digram of a stomach to illistarte the girl's point that Sourdough is good for gut health.

Beneficial Gut Bacteria

  • Lactobacillus and Bifidobacterium are well-known for aiding digestion, supporting immunity, and reducing gut inflammation.
  • Faecalibacterium prausnitzii and Akkermansia muciniphila produce butyrate, a fatty acid that strengthens the gut lining and reduces inflammation.

Keeping your gut bacteria balanced can improve not only your digestion but also your overall health, from immunity to mental clarity.

How Sourdough Fermentation Works: A Bacterial Balancing Act

Sourdough starter is a natural fermentation powerhouse. It’s made of wild yeast and bacteria (primarily Lactobacillus), giving your baked goods unique flavor and texture. Here’s what happens during sourdough fermentation:

  1. Breaking Down Starches and Gluten: The bacteria in the sourdough starter break down starches into simpler sugars, making them easier for your body to digest. They also partially break down gluten, making sourdough easier to tolerate for those with mild gluten sensitivities.
  2. Producing Organic Acids: As fermentation progresses, lactic acid and acetic acid are produced, giving sourdough its tangy flavor. These acids also slow the digestion of carbohydrates, which helps prevent rapid spikes in blood sugar.
  3. Boosting Nutrient Absorption: Sourdough fermentation reduces phytic acid, an anti-nutrient found in grains that binds minerals like iron, magnesium, and zinc. By reducing phytic acid, sourdough makes these minerals more bioavailable—meaning your body can absorb them more efficiently.

Do Any Bacteria Survive Baking?

Most of the live bacteria in the sourdough starter are killed during baking, but the beneficial byproducts of fermentation—like organic acids and enzymes—remain. These compounds still help with digestion and gut health, even after the bread is baked.

How Sourdough Improves Digestibility and Gut Health

Here’s why baking with sourdough starter not only enhances your recipes but also supports your gut:

  1. Predigested Carbohydrates: The bacteria in sourdough starter break down complex carbohydrates into simpler forms, reducing the strain on your digestive system. This leads to less bloating and discomfort.
  2. Partial Gluten Breakdown: If you have a mild gluten sensitivity (not celiac disease), sourdough’s fermentation process may make gluten easier for your body to tolerate. The bacteria break down gluten proteins, making them gentler in your digestive system.
  3. Improved Nutrient Absorption: By breaking down phytic acid, sourdough makes minerals like calcium, magnesium, and iron more bioavailable, especially when using whole grains. This means more nutrition in every bite!
  4. Lower Glycemic Index: Sourdough fermentation slows the digestion of carbohydrates, meaning the sugars are released into your bloodstream more gradually. This helps prevent blood sugar spikes, which is beneficial for everyone, especially those managing blood sugar levels.
  5. Gut Health Support: Even though the live bacteria in sourdough starter don’t survive the heat of baking, the metabolites (such as organic acids and enzymes) remain in the final product. These compounds help maintain a healthy gut microbiota, promoting digestive health.

Final Thoughts: Sourdough as a Gut-Friendly Recipe Addition

Incorporating sourdough starter into your baking routine isn’t just about enhancing flavor—it’s about improving your overall health. By making recipes that are easier to digest, increasing nutrient absorption, and supporting gut health, sourdough is a delicious way to nourish your body. Whether you’re making bread, pastries, or other baked goods, sourdough starter is a simple yet effective tool to make your food more nutritious and gut-friendly.

So, next time you bake, consider adding a sourdough twist to your recipes. Your stomach—and your taste buds—will thank you!

Here is a great sourdough starter recipe to get you going! How to Make a Sourdough Starter

Cow & Girl Newsletter 10/11/2024

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Welcome to the very start of Cow & Girl!

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hOwDY, y’all! I’m Grace. I was born in Colorado, raised in Texas, and now call Puerto Rico home. This is my little slice of the internet: cowboy culture, hearty meals, and belly laughs mix in the spunkiest, most delicious ways. Whether you’re a seasoned pro, someone just trying to keep the eggs from sticking to the pan, or the majority who’s currently setting their oven mitt on fire (we’ve all been there… no? Just me?), I’ve got recipes for you from all over the map.

Now, I cook because I love people—and everybody has got to eat, like it or not! Whether it’s a burrito warmed on an engine block, a bowl of cereal enjoyed on a porch swing, or an elaborate meal at a beautifully set table, it’s the company that makes the meal. Laughing till your stomach aches over ice cream, sharing sorrows while sitting in front of the oven waiting for bread to be done because carbs make everything better, or just silently stuffing your pie holes after a long day—you have to eat, so why not make it good? And even better, why not do it together?

So, fire up those tunes, slip on some socks (because who can resist a good kitchen dance?), and let’s get flour everywhere.

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Here is your first task: Pecan Pie

While you are on the page, check out the team that makes this work! About Us!

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