NYT: Study Finds Organic Milk and Meat Higher in Healthy Fatty Acids

February 24, 2016 04:00 PM

For years, scientists have disagreed about whether or not there is a nutritional difference between organic foods and conventionally produced foods.  

What if there is? A review of scientific studies, commissioned by the European Commission and the Sheepdrove Trust, a charity dedicated to the promotion of organic foods, found that levels of omega-3 fatty acids were 50% higher in organic milk and meat compared to their conventionally produced counterparts, according to a story in The New York Times. Omega-3 fatty acids are thought to offer broad health benefits.

But it's still unclear whether or not eating organic food actually results in better health. “We don’t have that answer right now,” said Richard P. Bazinet, a professor of nutritional sciences at the University of Toronto who was not involved with the research. “Based on the composition, it looks like they should be better for us.”

Click here for a University of California-Davis rebuttal. Read the entire story from The New York Times (subscription required) here.



Do you choose organic products at the grocery store? Why? Do you think they are healthier than conventionally produced foods? Let us know in the comments.

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Spell Check

Sustainable Agriculture
North Palm Beach, FL
2/25/2016 03:15 PM

  I purchase Organic products in the market place and at restaurants as much as possible. I feel more energy and clearer thinking, - also more radiant complexion as a result. Plus, I am taking NO pharmaceuticals or over the counter medications at 65 years young.

Gary Bennett
Russell, IA
2/26/2016 08:04 AM

  The whole organic movement is a myth. I have farmed "conventionally" for many years but I also have fields in forage that would qualify as "organic" if I went to all the trouble to register them. Organic crop production requires extreme amounts of tillage and is not good for the environment. Certain sprays are approved for organic fields by the USDA. Why, if natural is supposed to be so wonderful. Conventional farmers for meat and crops all use chemicals as little as possible or they would go broke. They are not dumping excessive chemicals into anything. I choose not to by anything with the organic label because I don't believe these products are not ANY better than their conventional counterparts. It's a lot of hype and "feelgoodism" that go along with the organic stores too. I have been in a Whole Foods grocery store and I can sense the emotional presentation of all the organic products. Pure emotionalism is what I call it.

Sustainable Agriculture
North Palm Beach, FL
2/27/2016 03:40 PM

  @ Gary Bennett - Thank you for farming and posting a comment. Personally, I have been purchasing organic for more than 20 years. It began quite accidentally as I thought it was a gimmick just as you do. There was a small health food store in a nearly deserted strip mall that sold many organic vegetables and fruits. I began to purchase them because of the freshness and quality - delicious! After 6-7 months I switched to the organic milk because I wanted to avoid RGBH, a genetically modified hormone which increases milk production. The immediate improvement in the color and clarity of my complexion made me question my conception and I began to seek out more and more organic products. Low tillage strategies of organic farming are available - just do a search. Many conventional crops are sprayed with glyphosate just before harvest in order to dry up the greens and facilitate an easier harvest IE: potatoes, wheat. Glyphosate does effect humans by destroying beneficial bacteria in the digestive tract. Organic farming is the fastest growing sector of agriculture and it is beneficial to the environment and human health. Thank you, Susan


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