photo via ecoliblog
It's one the biggest questions facing foodies: Go with organic or not. Cost is a factor, of course, but so are the health benefit of organic. A new study out today puts another check in the health column for organic food. An EU-funded reveals that organic milk is healthier than the white stuff most of our parents used to pour over our sugary morning cereal. Newcastle University looked at 22 store bought brands and found that organic milk had lower levels of saturated fats and more good healthy acids, including Omega-3s.The lead researcher, Gillian Butler, even recommended consumers choose organic over conventional milk, a bold move for a scientist. Her study, published in the Journal of Dairy Science, found that health benefits were found year round, which contradicted an earlier study from the UK's Food Standards Agency, which showed benefits only in the summer.
Butler was quoted in the UK Independent saying:
"Switching to organic milk and dairy products provides a natural way to increase our intake of nutritionally desirable fatty acids, vitamins and antioxidants without increasing our intake of less desirable fatty acids. By choosing organic milk you can cut saturated fats by 30-50 per cent."
Last month, I did my own experiment with raw milk, and my experience contradicted that of its supporters, who swear that it helps with digestion because of its mix of amino acids and enzymes not found in pasteurized milk. After a week of drinking the raw stuff, which I slowly introduced into my diet, I got violently sick. I have no control group that allows me to trace my illness back to the raw milk (which was delicious, by the way), but I suspect that it was the culprit. Maybe I just got a bad batch, and I plan on trying again someday.