I was so happy to read a new study published today, which shows that organic meat and dairy products contain around 50% more nutritionally beneficial omega-3 fatty acids than non-organic.
The difference in omega-3 has been attributed to organic cattle eating more natural, grass-based diets containing high levels of clover. Scientists have been able to link clover with an increase in the omega-3 concentration of meat and milk products.
The comparison is delivered in two studies in the British Journal of Nutrition, both led by Professor Carlo Leifert at the University of Newcastle and an international team of experts.
“People choose organic milk and meat for three main reasons: improved animal welfare, the positive impacts of organic farming and the perceived health benefits. But much less is known about the impacts on nutritional quality, hence the need for this study,” said Leifert.
The study’s findings confirm what we have always believed at Daylesford: there is a significant nutritional difference between organic and non-organic meat. We are convinced organic meat is better for you, the animals and the environment.
We rear our animals organically and never take short cuts. Our beef and dairy cattle are fed a natural, forage based grass diet containing high levels of clover. Clover is used in organic farming to fix nitrogen (one of nature’s fertilisers), into the soil to produce healthy crops (instead of manufactured/chemical fertilisers). This research found that clover increases the presence of nutritional beneficial Omega 3 fatty acids in meat and milk – up to 50% more. It’s that simple.
Under organic standards, cows must eat a 60% fresh grass based diet. At Daylesford we far exceed this standard – our beef cattle, dairy cattle and sheep are fed on an organic, 100% home grown, forage based diet comprising grass, hay and silage.
For more information, visit the Soil Association website.