USA - Proponents of genetically modified organisms (GMOs) purport that there is no real difference between organic and non-organic foods, since both are molded by the hands of man. Once the surface of non-organic food is scratched and the layers are peeled back, however, the nutritional quality unearthed is by no means similar to whole organic food. That is at least what the largest study thus far comparing organic to non-organic animal products suggests.
The study reviewed more than 200 scientific papers, which examined the difference between organic and non-organic milk and meat products. The researchers found that organic meat and milk products had far higher levels of omega-3 fatty acids in comparison to non-organic contenders. The human body can produce most fats from raw ingredients and other fat. This isn’t true with respect to omega-3 fatty acids, however. They are essential fats, meaning the body cannot produce them by itself but must obtain them from food. The human brain is largely made up of omega-3 fatty acids, meaning organic food is literally brain food.
What is responsible for this difference? The researchers did not look for a specific cause, but suggest the way in which organic animals are raised and the amount of grass they consume bear some responsibility. It should be emphasized that these results were not bound to organic food, however, but encompassed any products grown without pesticides and fertilizers.
“Differences in content such as fatty acids or iodine occur primarily because organic animals are fed more of a forage-based diet, such as grass, than their non-organic counterparts,” Ian Givens, a professor of nutrition at the University of Reading, who wasn’t involved in the research, told sources. “You get the same kind of changes in food composition if non-organic animals are fed forage-rich diets too. It’s the choice of feed, not the organic farming method, which makes the difference.”