A recent blog in the New York Times reports that organic meat and milk are vastly different than their conventionally produced counterparts when it comes to nutrient density. This conclusion was reached after a review of several scientific studies,published in The British Journal of Nutrition, that state that levels of omega-3 fatty acids were found to be 50 percent higher in the organic meat and milk products.
It’s well known that organic milk and beef come from grass-fed cattle, while conventional milk and beef products are produced from grain-fed cattle.
“It’s about what the animals are fed,” said Charles M. Benbrook, one of the study authors. To learn more about grazing techniques, be sure to visit our Free Downloads page on our website.
[…] study supports previous studies that note the difference in food’s nutritional quality due to production […]