A comprehensive new study found substantial nutritional differences between organic and conventional milk and meat. In particular, the researchers said that a switch to these organic foods would increase our intake of essential fatty acids.
The key findings included:
- Organic milk and meat contain about 50 percent more omega-3 fatty acids than conventional products
- Organic meat has slightly lower concentration of two saturated fats that are linked to cardiovascular disease risk
- Organic milk contains 40 percent more conjugated linoleic acid (CLA) – a healthful fatty acid and antioxidant
- Organic milk contains higher levels of iron, vitamin E, and some carotenoids
The higher levels of omega 3s are due to the requirement that animals raised organically graze on grass, while most conventional meat and milk comes from cows that are primarily fed grain. The omega-3 content of grass is much higher than that of grain.
“Omega 3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function,” said researcher Chris Seal, PhD.
Source: “New Study Finds Clear Differences Between Organic and Non-organic Milk and Meat,” Newcastle University 1/12/2016