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Organic milk does more to boost your health, say researchers
Drinking organic milk is better for you than regular milk according to new research published in the Journal of the Science of Food and Agriculture.
Scientists at Newcastle University looked at 25 farms across the UK and compared milk produced from organic and conventional farms. The team found that cows from organic farms, which are allowed to graze freely, produced milk containing significantly more health-boosting fatty acids, antioxidants and vitamins.
‘We have known for some time that what cows are fed has a big influence on milk quality,’ explained Gillian Butler, who led the study. ‘What is different about this research is it clearly shows that on organic farms, letting cows graze naturally, using forage-based diet, is the most important reason for the differences in the composition between organic and conventional milk.’
The team found organic milk was packed with the most nutrients during the summer months, when the cows were eating fresh grass and clover. In fact levels of the fat conjugated linoleic acid or CLA9 - which has been shown to shrink cancer tumours - was found to be 60 per cent higher than in normal milk.
Organic milk was also found to be richer in omega 3 fatty acids, linolenic acid, vitamin E and carotenoids. All these nutrients have been linked to a reduction in a number of health problems including heart disease and cancer. Organic milk also contained lower levels of the undesirable fatty acids omega-6 and CLA10.
This study backs up previous research that has reported higher levels of omega-3 fatty acids in milk from organic producers.
‘We have believed for some time that organic milk is better for us and our customers tell us it tastes better,’ said Gordon Tweddle, of Acorn Dairy in County Durham, a local supplier of organic milk. ‘It is satisfying to have the scientific explanation as to why it is also nutritionally better.’
Gillian Butler points out that organic milk is able to provide the ideal balance of vitamins and fatty acids which supplements are generally unable to replicate.
‘Switching to organic milk provides an alternative, natural way to increase our intake of nutritionally desirable fatty acids, vitamins and antioxidants without increasing our intake of less desirable fatty acids and synthetic forms of vitamin E,’ said Butler.
Butler is also keen to stress that it is the fat in the milk that contains the goodness so low-fat products have less of the health boosting nutrients.
‘I am not recommending people switch to full fat,’says Butler, ‘but if you do consume dairy products like cheese, cream and milk think about making them organic.’
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Information on this site is for interest only and is not a substitute for professional medical advice. You should consult your own doctor about any specific health concerns.
