Organic Milk And Meat More Healthful ?

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In a debate on whether milk and meat produced organically is better for you than conventionally grown milk and meat, often people argue that there is no science to support claims that organic meat dairy products more nutritious.
A recent study in the British Journal of Nutrition showed that milk and meat produced organically contains about 50% omega-3 fatty acids is more profitable than non-organic.
Nutritional benefits of organic products are also applicable to other dairy products such as butter, cream, cheese and yogurt.
One of the benefits of organic products is:

• Both milk and organic meat contain about 50% more benefits of omega-3 fatty acids than conventionally produced products
• Organic meat contains two lower saturated fat linked to heart disease
• Milk and organic meat contain 40% more conjugated linoleic acid (CLA) - (CLA has been associated with various health benefits including reduced risk of cardiovascular disease, cancer, and obesity)
• Milk and organic meat contain a concentration slightly higher than iron, Vitamin E, and several carotenoids.
• Organic milk contains iodine content less than non-organic milk

Helen Browning, chief executive of the Soil Association, said, "This study confirms what many people always think it's true - livestock what you eat and how you treat them affects the quality of the food - whether it's milk, cheese, or meat. Scientists have shown that organic farmers are all working hard to care for their animals pays off in the quality of the food they produce -. provide real value than money."
The reason for the difference of omega-3 is due to an organic animal has a diet high grass, which contains high levels clover leaf content. In organic farming, clover used as a nitrogen-fixer to help plants and grass grow, rather than using chemical fertilizers. Research has found that clover increases omega-3 concentration in meat and milk.
Organic Standardization states that cattle have to eat 60% of fresh grass or hay to be recognized as organic.

Richard Smith, the senior manager of an organic farm of Daylesford Organic producers association, said, "We farm organic red meat based on grass, feed a home-cooked diet that provides superb quality. In addition to other benefits of producing food in the organic systems, In a plain paper also confirms what we already know; there is also a significant nutritional difference between organic and non-organic. "

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