An interesting study testing the consistency of nutrients and fatty acids in conventional and organic milk was just published in the UK. Guess which milk turned out to be the healthiest?
According to study author, Gillian Butler: "Organic dairying standards prescribe a reliance on forage, especially grazing, and, in the absence of nitrogen fertiliser, tend to encourage swards of red and white clover, which have been shown to alter the fatty acid intake and composition of milk."
While protein, antioxidants, vitamins, minerals and some mono and polyunsaturated fatty acids in milk are considered beneficial, saturated fatty acids are believed to have a negative effect on human health.
“We’re always being told to cut down on the saturated fat we consume and switching to organic milk and dairy products provides a natural way to increase our intake of nutritionally desirable fatty acids, vitamins and antioxidants without increasing our intake of less desirable fatty acids,” said Mrs Butler.
“By choosing organic milk you can cut saturated fats by 30-50 percent and still get the same intake of beneficial fatty acids, as the omega-3 levels are higher but omega-6 is not, which helps to improve the crucial ratio between the two.”
Read more here: Press Releases - - Newcastle University
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