Organic milk and Omega 3 fatty acids
The results of a three-year study shows a direct link between the whole organic farming system and higher levels of Omega 3 fatty acids in organic milk. The research by the Universities of Liverpool and Glasgow looked at a cross-section of UK farms over a 12-month production cycle. According to the research, a pint of organic milk contains on average 68.2% more total Omega 3 fatty acids than non-organic milk and has a good ratio of Omega-6 to Omega-3 fatty acids, believed to be beneficial to human health.
Ellis K et al. (2006) Comparing the Fatty Acid Composition of Organic and Conventional Milk. Journal Dairy Sci., 89, 1938-1950
This study confirms the findings of earlier research which also found that organically raised cows, which eat high levels of fresh grass, clover pasture and grass clover silage, produced milk that contains higher levels of omega 3 essential fatty acids.
Dewhurst R J et al (2003). Comparison of grass and legume silages for milk production. 1. Production responses with different levels of concentrate. Journal Dairy Sci., 86, 2598-2611
Organic milk has more vitamins.
Organically reared cows, which eat high levels of fresh grass and clover, produce milk which is on average 50% higher in Vitamin E and 75% higher in beta carotene (which the body converts to Vitamin A).
Organic milk has more antioxidants.
Organic milk has two to three times more of the antioxidants lutein and zeaxanthine than non-organic milk. These antioxidants are extremely important especially for eye health.
Soil Association, 2005. New research proves organic milk is higher in vitamins and antioxidants than non-organic milk.
Bergamo P et al (2003) Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products. Food Chemistry 82, 625 – 631.
Organic milk has more conjugated linoleic acid. Cows that are grazed on pastures have 500% more conjugated linoleic acid (CLA) in their milk. Conjugated linoleic acid (CLA) increases metabolism, immunity, and muscle growth. It reduces abdominal fat, cholesterol, and allergic reactions and it may be beneficial in cancer treatment.
Newsday, 2004, and
Newcastle University – The Nafferton Ecological Farming Group study