Organic meat and dairy products offer consumers several health benefits:
Organic cows grazing on fresh pasture produce milk with higher levels of antioxidants and beneficial fatty acids such as conjugated linoleic acid (CLA) and omega-three fatty acids, according to research findings from Newcastle University in the United Kingdom.
Organic milk contained 68 percent more omega-3 fatty acids, on average, than conventional milk according to a three-year study (2002-2005) by the Universities of Liverpool and Glasgow in the United Kingdom (sponsored by the Organic Milk Suppliers' Co-operative).
A European research team has found that mothers consuming mostly organic milk and meat products have about 50 percent higher levels of rumenic acid, a conjugated linoleic acid, in their breast milk.
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