Ground Bison

Protein fulfills many roles in the body by supporting growth, maintenance and repair of cells and producing enzymes and hormones.

The fat-to-protein ratio tells you how much fat there is compared to protein in a food. It’s calculated by dividing the grams of fat by the grams of protein, to show balance between the two nutrients. A low number suggests a lean profile: more protein and less fat. Conversely, a high number indicates the food is more "fatty," meaning it has more fat and less protein.

Fat provides energy and contributes to cell building. Fat is made up of fatty acids that can be grouped into saturated fatty acids (SFA), trans fatty acids (TFA), polyunsaturated fatty acids (PUFA) & monounsaturated fatty acids (MUFA).

Cholesterol is a building block to make cells, produce certain hormones, and help the body absorb fat from the diet. Humans can make cholesterol so it is not necessary to eat.

The PUFA:SFA ratio compares the amount of polyunsaturated fat (PUFA) to saturated fat (SFA) in a food. It’s calculated by dividing the grams of polyunsaturated fat by the grams of saturated fat, to show how the types of fat are balanced——a higher ratio is often considered a healthier choice.

The omega-6:omega-3 ratio shows how much omega-6 fat there is compared to omega-3 fat in a food. It’s calculated by dividing the amount of omega-6 fat by the amount of omega-3 fat, to show how the types of fat are balanced. Research suggests that a lower ratio is healthier, but there’s no agreed-upon ‘ideal’ ratio.

Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.

Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.

Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.

Carbohydrates are an important source of energy for the body to fuel cellular processes.

Calculated as total weight- (protein- fat- water-ash- any other measured food components)

Dietary fiber is a type of carbohydrate that is not broken down by the body. It aids in healthy digestion, reduces harmful cholesterol levels in the blood, and is critical in influencing the diversity and composition of the gut microbiome.

Total sugars include all the naturally-occurring and added sugar in food. They are comprised of all the simple sugars including sucrose, lactose, and maltose. Sugars can be broken down by cells for energy.

Thiamin is a B vitamin required by cells for normal function and growth, including converting food into energy and creating building blocks for DNA.

Vitamin B2 (riboflavin) helps convert food into energy and protects cells from damage due to oxidative stress.

Vitamin B5 (pantothenic acid) assists in converting food into energy and helps cells build and break down fat.

Vitamin B6 (pyridoxal) assists in chemical reactions required for protein synthesis and red blood cell production.

Vitamin B7 (biotin) is required for cellular growth and function and assists in building and breaking down fats, carbohydrates, and protein.

Vitamin B12 (cobalamin) assists in DNA synthesis, red blood cell production, and insulation around neurons.

Sodium is required to regulate proper fluid balance by transporting compounds into and out of cells and supporting neuronal signaling.

Calcium is required for the formation of strong bones and supports neuronal signaling and muscular contraction.

Potassium is required to regulate proper fluid balance and support neuronal signaling.

Phosphorus is required for DNA synthesis, cell metabolism, and in supporting strong bone formation.

Zinc assists proteins in crucial roles such as wound healing, immune function, and DNA synthesis.

Selenium assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, DNA synthesis and supporting thyroid function.

Magnesium assists enzymes in crucial roles such as protein synthesis, muscular and neuronal function, and regulating blood sugar and blood pressure.

Manganese assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, assists in converting food into energy, and allowing blood to clot.

Iron is crucial for carrying oxygen in red blood cells around the body and assists in converting food into energy.

Copper assists in converting food into energy, managing iron levels in the body, and protecting cells from damage due to oxidative stress.

Cobalt is an essential element required for vitamin B12 function. There are trace levels of cobalt in many foods, however cobalt needs are primarily met through consuming vitamin B12-containing foods.

There is no established function of nickel in humans and no evidence of toxicity from dietary nickel.

The Sodium-to-Potassium ratio compares the amounts of these two essential minerals. It’s calculated by dividing the grams of sodium by potassium, to show how the two minerals are balanced. Both sodium and potassium must be regulated at specific levels inside and outside the cell to control fluid balance, facilitate nerve impulses, and manage blood pressure. A high ratio of too much sodium and too little potassium is linked to increased blood pressure and a higher risk of heart disease and stroke.

Arsenic is a naturally-occurring element that can be found in the air, water, and soil. High or long-term exposure to Inorganic Arsenic is toxic and linked to skin disorders, diabetes, and cancers; while exposure to Organic Arsenic is generally not a concern in the amount consumed. Notably, the Arsenic in fin fish is generally the harmless organic form, though we recommend further testing of the specific forms to be sure.

Cadmium naturally occurs in rocks and soil, and many foods contain a low level. High cadmium exposure can damage the kidneys, lungs, and bones.

Mercury is a naturally-occurring element that can contaminate the environment due to industrial pollution. High exposure to mercury can lead to neurological and kidney problems.

Lead is a harmful heavy metal that damages many organs including the brain, kidneys, and reproductive system. Foods can accumulate lead from the environment.