A team of experts from Newcastle University in the United Kingdom analysed nearly 200 peer-reviewed studies on milk and determined that organic milk contains 50% more beneficial omega-3 fatty acids than conventional milk.
The report entitled “A New Evaluation of Nutritional Difference Milk”, shows that half a litre of organic milk offers about 16% of one’s recommended daily intake of long-chain omega-3 fatty acids, while conventional milk offers only 11%. The higher levels of omega-3s in organic milk are linked to cows grazing outdoors and receiving low-concentrate feeds.
“Organic milk is not only higher in omega-3s, but also in levels of fat-soluble vitamins such as vitamin E and carotenoids, as well as 40% higher in the amount of conjugated linoleic acid (CLA)”, the report reveals.
Professor Chris Seal, professor of Food and Human Nutrition at Newcastle University, says their study suggests that switching to organic would go some way towards improving intakes of these important elements.
The quality of milk is directly influenced by livestock husbandry and feeding regimes. The report states that high fresh forage intakes by grazing animals, as prescribed by organic farming standards, increases concentrations of nutritionally desirable fatty acids, antioxidents and vitamins in milk.
Source: Published in The Dairymail by Fidelis Zvomuya (June 2016 edition)