For those of you who know me, you understand that I don’t get too caught up in the organic versus non-organic debate.
I’m not an expert in the agricultural industry. However, I do pay attention to the research and scientific literature reviews on the subject that cross my desk.
Before I go on, you need to realize one thing: the output from organic farms likely could not have supported the explosive population growth that we’ve seen from the 1950s to today. But technological advances, changes in demand and shifts in social expectations are driving an organic agricultural boom.
I recently looked over a literature review from the British Journal of Nutrition that reviewed 67 different research papers on the subject of fatty acid composition and mineral content in food. This review confirmed what I’ve always believed based on the old adage that “you are what you eat.”
In a nutshell, organic meats were found to be 47 per cent higher in omega-3 polyunsaturated fatty acids (good fats) compared to conventionally raised animals in “big agriculture.”
Professor Carlo Leifert, who led the study, wrote:
“Evidence from controlled experimental studies indicates that the high grazing/forage-based diets prescribed under organic farming standards may be the main reason for differences in FA (fatty acid) profiles.”
This is exactly what I thought. Other key nutrients were shown to be superior in organic meat as well. Whether these nutritional differences are worth the additional money is up to the consumer. If we look at the big picture, is it more important that we eat organic or is it more important that we diminish all the extra sugar, junk food and highly processed foods in our diet? I believe the latter will have a higher return on your investment!
As always, thank you all so much for your continued support!
