Here’s Why You Should Opt for Organic Meat and Milk

 

There really 
is more to eating organic meat and dairy than just the whole-earth buzz, green-market bragging rights, and Mercedes prices.

A massive meta-analysis out of England’s Newcastle University has determined that organic meat and milk have about 50 percent more omega-3 fatty acids—which can fight heart disease, boost brain function, and fortify the immune system—than nonorganic products.

Cows get omega-3s by grazing outside on their natural diet of grass and clover—a USDA mandate farmers must meet to have products labeled “organic.” Other organic pluses: Organic milk also has less insulin-like growth factor (ILGF), which has been linked to cancer; and organic meat is less likely to carry antibiotic resistant bacteria. As for fruits and vegetables, which can be exposed to pesticides and toxins, a good rule of thumb is: If it has an edible skin, like a tomato or apple, opt for organic; if not, nonorganic is fine.

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