WHAT THE HECK IS NEU5GC & WHY SHOULD I CARE??
WHAT IS NEU5GC AND WHY DO I CARE (long answer)?
Neu5Gc is simply, a very simple sugar called a monosaccharide. In scientific terms, Neu5Gc is a Sialic Acid, a member of a family of 9 carbon structured monosaccharides that are found on the surface of our cells. It differs from regular sugar because it contains a carboxyl group (COOH) in its molecular structure, which readily donates a hydrogen ion (H+) in solution, thus lowering the pH level on the host cell, playing a crucial role in biological interactions on the cell surface everywhere it goes.
This all sounds SUGARY but us humans cannot synthesize Neu5Gc but we easily absorb Neu5Gc from the foods we eat through our small intestine into our blood system, swiftly traveling throughout our body cleaving on cells as it flows. Our autoimmune identifies it is “stranger danger” sending antibodies to attempt containment. All these antibodies flood our circulatory system raising inflammation, blood pressure, triggering autoimmune, while providing a pathway for diseases to flourish.
So what you eat matters. ALL the Red Meats we love, contains “Bad for You” Neu5Gc, which triggers antibodies that contribute to Inflammation & Chronic diseases such as Colon & other types of Cancers, Cardio Vascular (CVD), Autoimmune & Covid diseases.
So how do we diminish the Neu5Gc and does it affect taste? We use natural Probiotic strains to culture the meat to diminish Neu5gc while supporting our gut biome. After culturing we slow cook the cuts to melt connective tissues for tenderness at low temperatures that preserve the natural juices. These low and slow cooking technique slightly brake down the proteins developing the rich UMAMI flavor and making the protein more digestible and bioavailable. The culturing and slow cooking create a delicious, wonderful, rich flavor!
What is culturing of meat?
JR Ranch has developed a proprietary Beneficial Probiotic culturing that reduces the monosaccharide Neu5Gc “bad stuff” that is in all mammal meat. The culturing is similar to the process of sour dough bread which develops the flavor naturally to enhance safety, shelf life, nutrition, flavor, and texture. This culturing acts as natural preservative and produces health-promoting compounds, offering a path to “functional” meat products with added health benefits and reduced reliance on chemical additives such as nitrates/nitrites chemicals. The result is an umami rich, beef flavor with natural preserved pink meat color.
Why is JR Ranch Products still pink after being fully cooked?
During the Beneficial Probiotic Culturing the pH of the meat is slightly raised which makes the myoglobin molecules more stable and less likely to denature and turn brown into hemichrome. Myoglobin is more nutritious than hemichrome due to its higher stability, better bioavailability of its iron content, and its role as a functional, native protein in muscle tissue. Hemichrome (brown meat) are associated with oxidative stress and can trigger the oxidation of other nutrients, such as lipids (fats), which may reduce the overall nutritional quality of the food.
What the heck is PhIPs and Why Should I Care?
PhIP is one of a group of compounds called heterocyclic amines (HCAs) that form when meat (beef, pork, poultry, etc.) is cooked at high temperatures—grilling, frying, or barbecuing can create more PhIP, especially in well-done or charred areas. PhIP is a chemical formed in heated meat that may contribute to cancer risk, but risk depends on how much and how you cook meat.
Why should you care: PhIP has been shown to cause cancer in animals at high doses. In humans, the evidence is mostly observational; some studies link higher intake of well-done or fried/grilled meats with certain cancers (e.g., colorectal, breast, prostate)
ALL JR Ranch Grass Fed Angus Beef products are produced at low USDA approved temperatures that avoid the forming of PhIP in the meats!
https://pmc.ncbi.nlm.nih.gov/articles/PMC2132437.
Additional Information on Neu5Gc
What is Neu5Gc and Why it Matters?
A red meat-derived glycan promotes inflammation and cancer progression | PNAS
Human uptake and incorporation of an immunogenic nonhuman dietary sialic acid – PMC https://pmc.ncbi.nlm.nih.gov/articles/PMC218710
NEU5GC REDUCTION RESEARCH – BEEF WITH BENEFITS
Background Research
Red meat can be a raw deal, medically speaking, because of the naturally occurring Neu5Gc – sialic acid amino sugar molecules, which are found on the surface of the cells of most mammals EXCEPT humans. When we consume red meats (beef, pork, lamb+) we absorb Neu5Gc into our blood system triggering our antibodies to fight it. This interaction has been associated with chronic inflammation which plays a role in various human diseases such as cancer, cardiovascular, autoimmune, autophagy (cellular recycling), along with other infectious diseases. (See additional information below)
The fact that humans have lost the ability to synthesize N-glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products our most significant source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been discovered that Neu5Gc in red meat and processed meat is a key factor in many major diseases. Given the objective evidence of the harmful risk caused by Neu5Gc in red meat and processed meat to human health, there is a need for heightened attention to address this health challenge.
Research Goal
If we could reduce Neu5Gc in red meat we could responsibly keep great red meat protein in our diet without provoking our immune system. We can’t cut it off, age it away, and cooking just increases concentration by 40%, but we can diminish Neu5Gc with the help of “good for you” healthy prebiotics and probiotics. Certain probiotics can utilize this Neu5Gc sialic acid sugar as a food thus consuming and removing it from the meat before we eat it. Delicious red meats that you love without the “bad stuff”.
Beneficial Probiotics Culturing for Neu5Gc reduction
JR Ranch has developed a proprietary Beneficial Lactobacillus Probiotic culturing protocol that reduces the Neu5Gc “bad sugar” that is in mammal meat. The beneficial prebiotics and probiotics culturing process consumes the Neu5Gc while developing the natural flavor, enhancing food safety, shelf life, nutrition, and texture. This culturing also acts as a natural preservative and produces health-promoting compounds, offering a path to “functional” meat products with added health benefits while reducing the reliance on chemical additives such as nitrates-nitrites. The result is an umami rich, meat flavor with naturally preserved pink meat color.
Beneficial Probiotics Culturing Effects on Stabilization of Myoglobin
The Beneficial Lactobacillus Probiotic Culturing stabilizes the red Myoglobin meat molecules supporting Ferrous Fe2+ structure while inhibiting the protein denaturing which turns into brown Hemichrome Ferris Fe3+. Myoglobin is more nutritious than Hemichrome due to its higher stability, better bioavailability of its iron Fe2+ content, and its role as a functional, native protein in muscle tissue. Hemichrome (brown meat) is associated with oxidative stress and can trigger the oxidation of other nutrients, such as lipids(fats), which may reduce the overall nutritional quality of the food.
Production Protocol to Avoid Development of PhIPs
PhIP stands for 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine. PhIP is one of a group of compounds called heterocyclic amines (HCAs) that form when meat (beef, pork, poultry, etc.) is cooked at high temperatures. PhIP has been shown to cause cancer in animals at high doses. In humans, the evidence is less clear and mostly observational; some studies link higher intake of well-done or fried/grilled meats with certain cancers (e.g., colorectal, breast, prostate), but results are not conclusive.
ALL JR RANCH products are produced at low USDA approved temperatures that avoid the formation of PhIPs.
Omega 3 Enrichments to meat
JR Ranch Meat Sticks, Brats and Hot Dogs (starting Q2 2026) are being enriched with Ahiflower Oil, which allows plant based SDA TO EPA Omega 3s dietary delivery at concentrations found naturally in Salmon.
Borage “Ahiflower Oil” SDA to EPA-DHA Conversion
SDA (Stearidonic Acid) is a plant-based omega-3 that converts to the longer-chain omega-3 EPA (Eicosapentaenoic Acid) in the body much more efficiently than the ALA (Alpha-Linolenic Acid) found in most plant oils like flax seed, because it bypasses the slow Δ6-desaturase enzyme step. SDA significantly increases EPA levels, boosting the beneficial Omega-3 Index, it’s seen as a superior plant source for raising EPA levels, making it a valuable plant based alternative to fish oil.
https://pubmed.ncbi.nlm.nih.gov/32431176
Salmon Omega Level Report
A 28g serving of salmon provides a significant amount of omega-3s, ranging roughly from 150mg to over 400mg, depending on the type (wild/farmed) with key omega-3s like EPA and DHA contributing significantly to your daily intake for heart and brain health. For example, Chinook salmon has around 149mg of Omega-3s in 28g, while a 3oz (85g) portion of farmed Atlantic salmon has ~935mg DHA, proportionally 275mg in a 28g portion. JR Ranch delivers 500 mg Ahiflower Oil SDA per 1 ounce meat, consistently high levels equivalent to the best salmon.
JR RANCH BASE PRODUCT ATTRIBUTES
JR RANCH FOODS
GRASS FED BENEFICIAL PROBIOTIC CULTURED ANGUS BEEF MEAT STIX
Born, pasture raised, harvested, & craft fabricated ALL in the USA.
Angus Breed Specific – Complete Grass Diet Specific – Farms Specific
NO Antibiotics – NO added growth hormones – No Nitrates-Nitrites – EVER!!
No MSG – Gluten Free
Beneficial Probiotic Cultured to Reduce the Neu5Gc “Bad Stuff”
That can promote inflammation & contribute to other illnesses.
JR RANCH uses only Fresh Grass Fed & Grass Finished Angus Beef
for your “better for you” Protein Meat Stick.
Learn more about Neu5Gc “bad stuff” here
Market Benefit Description
Beef with Benefits has all the good stuff you love with less of the “bad stuff”
that comes with red meats
Testing Data Results Neu5Gc
The test of pasture raised beef at 85% lean, ground to protocol, then introduced to a probiotic culture, which developed over a number of hours until it reached a range of pH values, then the fermentation was terminated by blast chilling or cooking. The most interesting pH tests for quality of flavor and moisture retention textural values were Sample 1 @ 4.89 pH and Sample 2 @ 5.31 pH. These samples were then tested at UC San Diego for remaining Neu5Gc values.
Base line unprocessed ground beef for the test was 185 micrograms per gram protein. The normal range of beef samples is 25 to 231 micrograms per gram protein with minimum levels of 99.5 micrograms per gram for the analysis study(see chart below). The process reduced the Neu5Gc content to a fraction of the original values as shown by the UC San Diego test results.
The UC San Diego test results demonstrated significant lower levels and almost elimination of Neu5Gc in the samples:
.18 nano grams = 0.00018 micro grams per gram protein @ 4.89 pH Sample S1
.24 nano grams = 0.00024 micro grams per gram protein @ 5.32 pH Sample S2
Testing Data Results Neu5Gc
Experimental: Samples were homogenized and protein estimation was performed. Known protein amount was taken for Sialic acid release. Released sialic acids were purified and tagged with fluorophore and analyzed using UPLC-FL (Acquit UPLC, Waters). Amount of sialic acids were calculated from known standards and shown in the table below.
Results: The data shown in the table indicates the presence of N-Glycolyl-Neuraminic acid (Neu5Gc) in the samples. The amount presented in the table is nanogram of each sialic acid per micro-gm of estimated protein. All the cured-cooked samples had reduced Neu5Gc compared to the raw fresh samples.
NATURAL LEVELS OF Neu5Gc & Neu5Ac in red meat species.
Note: Measured values in ug/g = micrograms per gram
Chart is converted to nano grams (1000 nano grams = 1 microgram)
Additional information:
Additional scientific studies:
Human Risk of Diseases Associated with Red Meat Intake: Analysis of Current Theories and Proposed Role for Metabolic Incorporation of a Non-Human Sialic Acid. https://pmc.ncbi.nlm.nih.gov/articles/PMC5035214/
A red meat-derived glycan promotes inflammation and cancer progression
https://pmc.ncbi.nlm.nih.gov/articles/PMC4299224/#d35e285
N-glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction
Neu5Gc in red meat and organs may pose a significant health hazard
https://www.sciencedaily.com/releases/2016/10/161019160201.htm
What is Neu5Gc and Why it Matters
https://www.plantbasedtv.org/presentations/what-is-neu5gc-and-why-it-matters
Easy On Red Meat & Dairy- New Research On Neu5Gc, May Contribute To COVID-19 Symptoms & Various Chronic Conditions
Cancer
Nonhuman sugar may have a role in tumor formation in humans
https://www.oncology-central.com/nonhuman-sugar-may-have-a-role-in-tumor-formation-in-humans
Involvement of a non-human sialic acid in human cancer
https://www.frontiersin.org/journals/oncology/articles/10.3389/fonc.2014.00033/full
Overdose intake of Neu5Gc triggers colorectal inflammation and alters liver metabolism
https://www.tandfonline.com/doi/full/10.1080/09540105.2023.2281274
Additional scientific studies:
Dietary intake of the red meat-derived glycan Neu5Gc fuels colorectal cancer through up-regulation of Wnt signaling pathway
https://www.sciencedirect.com/science/article/abs/pii/S0304383525001624#:~:text=Indeed, bioinformatics studies have demonstrated,crucial role in colon carcinogenesis.
Neu5Gc: N-glycolylneuraminic acid as a carbohydrate cancer biomarker
https://pmc.ncbi.nlm.nih.gov/articles/PMC9971276/#:~:text=Early studies have demonstrated higher,cancer [31,37].
The Role of Non-Human Sialic Acid Neu5Gc-Containing Glycoconjugates in Human Tumors: A Review of Clinical and Experimental Evidence
https://pmc.ncbi.nlm.nih.gov/articles/PMC11853303
Variability of sialic acids in meat from alternative species to beef and pork
https://academic.oup.com/af/article/13/6/15/7479635
Other diseases
Role of Xenosialylation in Post-Infectious and Post-Vaccination Complications, Including Covid-19 and Anti-SARS-CoV-2 Vaccination
https://pmc.ncbi.nlm.nih.gov/articles/PMC11552505
New Research on Sialic Acids, Inflammation, & COVID-19
Essentials of Glycobiology-Sialic Acids
https://www.ncbi.nlm.nih.gov/books/NBK1920/#:~:text=HISTORICAL BACKGROUND,molecules derived from neuraminic acid.
Loss of N-Glycolylneuraminic Acid in Humans: Mechanisms, Consequences, and Implications for Hominid Evolution
https://cmm.ucsd.edu/research/labs/varki/_files/publications/b076.pdf
Variability of Sialic Acids in Beef Breeds and Nutritional Implications in Red Meat
https://pdfs.semanticscholar.org/2a3a/7b0638c23f228ebdd195d50cdfc519916c22.pdf
For more information contact Jimmy@jimmyschmidt.com
JR Ranch Foods
2650 FM 407E
Suite 145-194
Bartonville, TX 76226
“LET NOT YOUR FOOD BE YOUR POISON”