The age-old adage that you get what you pay for is definitely true when it comes to organic meat and milk. A studythe largest of its kindpublished this week in the British Journal of Nutrition analyzed data from around the world and found 50 percent more beneficial omega-3 fatty acids in organic meat and milk than in their conventional, non-organic counterparts. The research team also discovered that organic meat and milk boasts more essential minerals and antioxidants.
The research teamnoted that since Western European diets are low in both beneficial omega-3 fatty acids and antioxidants, a switch from conventional meat and milk to organic would help increase community uptake of these important dietary components without increasing calories. One of the researchers, Chris Seal, a professor of Food and Human Nutrition at Newcastle University explained why:
“Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function.”Western European diets are recognized as being too low in these fatty acids and the European Food Safety Authority (EFSA) recommends we should double our intake. But getting enough in our diet is difficult. Our study suggests that switching to organic would go some way towards improving intakes of these important nutrients.”
For example, a half-liter of organic full-fat milk provides 39mg or 16 percent of the recommended daily intake of omega-3, while non-organic milk of the same quantity only provides 25 mg or 11 percent.
In addition to the omega-3 fatty acids, higher levels of vitamin E and carotenoids were also observed in organic milk.
These healthier nutritional profiles were closely linked to outdoor grazing as prescribed by organic farming standards.
In addition to this study, two other recent studies, showed that when a nursing mother drinks organic milk and other dairy products, her child has a reduced risk of certain diseases and disorders, such as childhood eczema.
All of these conclusions dovetail with the team’s previous meta-analysis involving experts from across Europe that investigated the nutritional profiles of organic versus conventionally-grown crops. Just as in the meat and milk studies, organic crops boasted higher antioxidants than conventionally-grown crops and contained less of the toxic metal cadmium.
Professor Carlo Leifert, also at Newcastle University, who led the mother-child studies, commented that “we have shown without doubt there are composition differences between organic and conventional food. Taken together, the three studies on crops, meat and milk suggest that a switch to organic fruit, vegetables, meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids.”
Altogether, these landmark meta studies show that the way we produce our food has real consequences on human health. So, the next time you are temped to pay less for conventional meat, dairy and produce know that not all apples nor all milk nor all pork chops are the same, and you do, in fact, get what you pay for.
Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.
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