Comparison of Nutrition Content of Organic and Conventional Milk

Demand for organic milk has burgeoned in the last 20 years with 15% and 30% market share in the organic food market in both United States of America and Europe. The nutritional benefit of organic and conventional milk has been a topic of heated dispute since long. Studies to reveal whether this differences exists for real between these two materials have remained ambiguous so far. This article will provide a comprehensive guide comparing the nutritional benefits of both organic and conventional milk. The article is based on a study conducted over 170 thesis published in this regard.

First and Foremost let's delve into some terminologies for instance SFA, MUFA and PUFA which are deemed nutritional. SFA (saturated fatty acid), MUFA (Monou
Saturated fatty acids), PUFA (Poly-Unsaturated fatty acids). Saturated fatty acid in milk is deemed to be highly detrimental in terms of the health risk that they pose whilst PUFA linoleic acid and alpha linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) are considered to endow with a defensive mechanism against cardiovascular diseases. EPA and DHA are also instrumental in alleviating blood pressure, platelet sensitivity, inflammation etc.

Recent researches have revealed that there is no substantial difference in SFA and MUFA content in both varieties of milk. However the concentration of PUFA and omega-3 fatty acids are considerably higher by a percentage of 7 and 56 respectively in organic milk in comparison with conventional milk. Milk is the only vital source of omega-3 fatty acids for people who actually averts eating meat or fish. Concentrations of alpha linoleic acid, EPA and DHA are also significantly higher in comparison with the conventional milk by around 69%, 57% and 41% respectively. Consuming organic milk will overall increase the intake of omega-3 and other beneficial fats. Indagations even make it evident that organic milk will endow with a 5% more increase in the good fats in the body in comparison with conventional milk.

Organic milk has a higher content of Vitamin A, E, Potassium and Iron in comparison with conventional milk. Antagonists of organic milk may point to the fact that Organic milk are not vital source of iodine and selenium but the fact remains that milk is not a vital dietary source of these minerals and whatever benefits conventional milk hold over organic in this regard is bleak. Another pernicious effect of resorting back to conventional milk is that in this method bovines are administered with antibiotics to augment their resistance against diseases and this in turn has an harmful effect by exposing the human body to antibiotic resistant strains of bacterial pathogens such as E.coli and Salmonella. Organic milk is also instrumental in reducing the risk of genital deformations in males as well.

Recapitulating, it is conspicuous that the nutritional benefits of organic bovine milk is superior to that of conventional milk, simultaneously the vulnerability to cardiovascular diseases for the consumers of organic milk is substantially lower as well. Milk also alleviates the risk of eczema in children below two years old. So working mothers should be particular about the kind of milk fed to their child. A study conducted by researchers linked such elephantine nutritional benefits to organic milk owing to the fact of higher grazing coupled with conserved pasturage intake. All these provide you with another impetus to opt for organic produce than inorganic ones.