Experts often warn about the organic health halo—that is, our tendency to think that a food is healthier just because it's certified organic. (An organic cookie, sadly, is still just a cookie.) But recent research published in the British Journal of Nutrition shows that—when it comes to meat and milk—organic actually is more nutritious. Researchers at the UK's Newcastle University undertook the largest study to date to compare the nutritional merits of organic and conventional meat and milk, reviewing data from 263 previously published studies. Their conclusion? Both organic milk and organic meat have about 50% more omega-3 fatty acids than their conventional counterparts. The study authors suspect that the organic animals' diets, which tend to includemore grass and forage and less grain, are responsible for the difference. (Take back control of your eating—and lose weight in the process—with our 21-Day Challenge!) That jump in omega-3s is important, as most Americans aren't getting anywhere near the daily recommended 250 mg intake of these fatty acids, which have been shown to help lower blood pressure, improve blood vessel function, lower triglycerides, and reduce overall inflammation. This doesn't mean that buying organic dairy and beef is the best way to up your omega-3 intake, though—2 cups of organic whole milk only packs 16% of your recommended daily needs, while a single 3 oz serving of salmon delivers well over 100%. But it does get you closer to your daily quota, and by going organic, you will be consuming higher quality foods that have no added hormones or antibiotics, which is always a big win. We understand, though, that organic milk and meat are some of the priciest products in the supermarket. So before you buy, consider eating fewer animal products overall; and check out this handy guide that explains when buying organic meat is most important, and when you can get away with conventional. Source
