So I know that Grass fed meats are much more healthy (I've read up on that), but they are so expensive. How do we know for sure that gluten and corn products will be absorbed into our bodies if they were digested by the animal? I would just seem to think that if there is any trace of them within the muscle tissues that it would be burned out through the cooking process. I understand it being in chicken eggs…but in cow's meat??? I'm discouraged by the costs of this sort of diet and difficulty in finding foods this pure. Dr. Osborne…I'll be discussing this along with other questions when I meet with you…but in the meantime…any thoughts that might help me to better understand this concept (open to anyone)?