Organic milk and meat contain about 50 percent more beneficial omega-3 fatty acids than conventionally produced equivalents, according to a pair of large-scale studies. They found clear differences between organic and non-organic products, especially when it came to omega-3.
“Western European diets are recognised as being too low in these fatty acids, and the European Food Safety Authority recommends we should double our intake,” said co-author Chris Seal, also from Newcastle University. “Our study suggests that switching to organic would go some way towards improving intakes of these important nutrients.” Nutrition experts disagree on the extent to which organic foods confer health advantages, whether through the avoidance of pesticides and other chemicals, or differences in the edibles themselves.
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