You probably saw the news earlier this year that organic dairy and meat are healthier for you because they have a more beneficial fatty acid profile. I myself buy organic dairy (most of the time) and organic-in-all-but-name grass-fed beef (1/4 of a steer at a time from a local family farm).
There are many reason to consider buying organic, including environmental reasons, but I was wondering, are the fatty acid profiles of organic milk and meat significantly different from their conventional counterparts…and how much of that difference is simply due to what the cows eat (because organic cattle are more likely to be grass-fed, but this isn’t always the case).
Fortunately, I was given the chance to write about it at length for Today’s Dietitian magazine, which gave me the (paid) excuse to really dig into the research. You can read all about it right here.
As fate would have it, today I’m on a plane to Chicago to attend the Honor the Harvest: Dairy Farm to Table thought leader summit, sponsored by the National Dairy Council. I’ll have an opportunity to ask some questions about another article I’m researching, this time on the health effects (pro and con) of whole-milk dairy. And I get to go on a farm tour…I love farm tours!