Study reveals nutritional benefits of organic meat
Study reveals nutritional benefits of organic meat
A new study released by Newcastle University has revealed ‘significant nutritional differences’ between organic and non-organic meat.
The study, published in the British Journal of Nutrition, claims organic meat contains around 50% more beneficial Omega 3 fatty acids than non-organic meat.
An international team of experts led the study, which also claims that organic meat has a slightly lower concentration of two saturated fats linked to heart disease.
Speaking about the research, Helen Browning, chief executive of the Soil Association, said: “This research confirms what many people have always thought was true – what you feed farm animals and how you treat them affects the quality of the food – whether it’s milk, cheese or a cut of meat. These scientists have shown that all the hard work organic farmers put into caring for their animals pays off in the quality of the food they produce – giving real value for money.
“Organic farming methods require all organic farmers to adopt techniques that guarantee nutritionally different foods. Following research in 2014 confirming nutritional differences between organic and non-organic crops like fruit and vegetables – we can now say for certain that organic farming makes organic food different.”
Richard Smith, senior farms manager from organic meat producers Daylesford Organic, added: “In addition to other benefits of producing food in an organic system, this land-mark paper now also confirms what we’ve always known; there is also a significant nutritional difference between organic and non-organic.”
Under organic standards, cows must eat a 60% fresh grass based diet or hay/silage. According to the research, the difference in Omega 3 is because organic animals have to eat this more natural grass-based diet, which contains high levels of clover. Clover is used in organic farming instead of manufactured/chemical fertiliser to fix nitrogen so that crops and grass grow.
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