New study proves organic meat is better for you

There’s a constant debate between nutritionists and doctors. Is organic food really healthier than non-organic food?

However, it’s usually just organic fruits and vegetables that are being discussed.

And I’m always left wondering, "What about the meat?"

This is why I want to share with you a new study that compared the nutritional benefits of organic meat and milk to non-organic meat and milk.

The results were pretty amazing.

An international team of experts, led by Newcastle University, UK, just concluded the largest study of its kind. They looked at data from around the world, reviewing 196 papers on milk and 67 papers on meat.

The team found that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products.

USDA-certified organic meat, eggs and milk can boost your mental and physical health, according to a new study.

They also found clear differences between organic and conventional milk and meat. This was both in terms of fatty-acid composition, and the concentrations of certain essential minerals and antioxidants.

In the British Journal of Nutrition, the team said the data shows a switch to organic meat and milk would go some way toward increasing our intake of nutritionally important fatty acids.

You see, omega-3s are essential to your health.

In fact, 8% of your brain by itself is made up of just omega-3 fatty acids!

The benefits of omega-3s are endless — from mental and behavioral health, to preventing premature death from disease. They include the following:

  Coronary heart disease and stroke

  Essential fatty acid deficiency in infancy (retinal and brain development)

  General brain function, including memory and Parkinson’s disease

  ADHD

  Autoimmune disorders

  Osteoporosis

  Crohn’s disease

  Cancers of the breast, colon and prostate

  Rheumatoid arthritis

Here’s how Chris Seal, professor of Food and Human Nutrition at Newcastle University, explains it …

"Western European diets are recognized as being too low in these fatty acids and the European Food Safety Authority (EFSA) recommends we should double our intake.

"But getting enough in our diet is difficult. Our study suggests that switching to organic would go some way toward improving intakes of these important nutrients."

Other positive changes in fat profiles included lower levels of myristic and palmitic acid in organic meat. (Those are saturated fatty acids.) It also included a lower omega-3/omega-6 ratio in organic milk.

Higher levels of fat-soluble vitamins such as vitamin E and vitamin A and 40% more conjugated linoleic acid (CLA) in organic milk were also observed.

CLA is a type of "good" fat that actually helps the body burn MORE fat!

The researchers of the study concluded by saying …

"We have shown without doubt there are composition differences between organic and conventional food.

"Taken together, the three studies on crops, meat and milk suggest that a switch to organic fruit, vegetables, meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids."

So how many of you out there are already ready eating organic meats and drinking organic milk?

If not, are you considering the switch?

Happy and healthy investing,

Brad Hoppmann

Your thoughts on “New study proves organic meat is better for you”

  1. Brad — Great article. Keep up the good work. PS – my jacket’s off all the time … I only put it ON for photo shoots.

    Broomy — You’re not looking very hard. The industry is replete with studies and articles that extol both the benefits of organic AND the catastrophic side affects of non-organic. You are right that Brad’s article covered only the one side, but that does not diminish its value nor imply that the converse isn’t equally important.

    Jim — You’re right, there are alternate sources of Omega-3’s. But none are perfect. Fish-based Omega-3s have their drawbacks, health threats, and dubious sustainability. Grain/grass-based Omega-3s also have their problems. I am a huge advocate of Flax, Chia and Hemp; but 1) do not rely on them exclusively, and 2) sprout them before eating in bulk. Do you sprout?

    Clayton — you may be right – as more people buy organic, the price MAY come down. Or – “Supply & Demand” – the price may also go up. Either way, organic is worth it. Do NOT compare the price of organic food to that of non-organic food. Rather, compare the price of organic food to the thousands of dollars you’ll save in healthcare expenses … and the priceless benefits you’ll experience from quality and quantity of life.

    Randy — you’re right, the definition or concept of “organic” is vague. The USDA has their definition of “Organic” — and where I don’t necessarily reject their definition or quantitative assessment of “Organic”, I do feel it’s been contrived to discourage or even eliminate the smaller farms and CSA’s of this country. Frequently, it is only the huge mega-ag-corps that can afford the USDA’s “Organic Certification”. Ultimately, Randy, it comes down to this: Do you trust the bureaucratic evaluation of “Organic” and the institutional testing and qualifications of the USDA, FDA and HHS? I DO NOT! These are the people that told us for 50 years that cigarettes are safe … they told us for over 100 years that mercury-based amalgam fillings were safe … they told us that the fluoride in our drinking water is safe (and even necessary) . . . Randy, this list is longer than Brad’s original article! My friend – “Organic” should NOT be defined by any Lobbyist-Controlled government department, division or bureaucratic institution. Rather “Organic” should be defined by YOU! It should be an understanding and agreement between you and your food-provider. Do NOT relegate the most important decision of your life – your health and your diet – to an institution in which 80% of Americans have NO trust or confidence.

  2. The problem with “organic” is what does it really mean. I raise beef cattle and as far as i’m concerned they are raised organically. I think organic needs to be defined and a protocol followed. There seems to be a gray area.

  3. Interesting article, Brad. We buy organic whenever possible and try to stay away from Genetically Engineered foods (but this is often cleverly hidden from us). As more people buy organic foods, maybe the costs will come down.

  4. That’s probably true, but even better is no meat at all. That’s why Loma Linda, CA is one of the world’s “blue zones”.

    Brad, I’ve noticed that men only tote their jacket hanging over one shoulder……….when on camera.

  5. I appreciate the story, but my concern–and I’d guess many people’s concern–isn’t for the good things that organic food has in it, but the bad things that non-organic food has. The price premium paid for organic food is substantial, and while the added benefits of organic are nice, there are other, less expensive ways to get these benefits. But if nonorganic foods have nasty things in them that are bad for us that organic foods don’t, then I’d be more inclined to pay the extra for organic because I want to avoid those nasty things. I’d like to see studies that focus on the bad things that I can only avoid by not eating it. I’ve looked, but haven’t found any reliable, scientific studies that do that.

  6. Brad,

    Not only that also the lack of antibiotics and growth hormones makes it worth the switch!

  7. Really enjoy your column, Check out the book “Gaining Ground” by Forrest Pritchard, it covers the rise of the “grass fed movement in raising beef.

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