Meta-study shows clear benefits for organic food
A meta-study from more than 230 scientific papers, examined the difference between organic and non-organic milk and meat products.
The researchers found the organic products had far higher levels of omega-3 fatty acids in comparison to non-organic equivalents. And, for example, the human brain thrives on long-chain omega-3.
Professor Carlo Leifert from Newcastle University, who is a patron of CANCERactive, led the study, which destroys the clearly insane GMO argument that there is no difference between organic food and genetically modified produce.
"People choose organic milk and meat for three main reasons: improved animal welfare, the positive impacts of organic farming on the environment, and the perceived health benefits," Leifert said. "But much less is known about impacts on nutritional quality, hence the need for this study."
The team found that organic meats had on average 47 per cent more omega-3 fatty acids than non-organic meats; and organic milk products had on average 56 per cent more omega-3 fatty acids than non-organic milk products.
A separate study showed that organic food had much higher levels of antioxidants, plus lower levels of pesticides and heavy metals.
The results of the study were published in the British Journal of Nutrition.