Savor the Goodness of Organic Meat for a Nourished Body

If you want to add organic meat to your diet, look for it at natural health food stores or farmers markets. Although researchers have found no nutritional differences between organic and non-organic meat, it is better for the planet.

Organic meat must be certified to meet specific dietary and environmental standards. It is usually sold with a green or black "Organic" label and is inspected from farm to store.

Nutrients

The health benefits of organic meat include a more varied supply of vitamins and beneficial elements. Growth-enhancing chemicals found in non-organic meat and produce sap these foods of their natural vitamins and minerals. Organic foods contain higher levels of important nutrients such as Vitamin C, magnesium, iron and phosphorus.

Choosing organic meat from free range and grass-fed animals further increases the nutritional value of your diet. These animals spend more time outdoors and are not fed grain, which interferes with digestion, contributes to antibiotic resistance and shifts the ratio of healthy omega fatty acids to unhealthy saturated fats.

Organic meat also contains higher levels of Zinc, which helps immune function and prevents anemia. The best organic food delivery services offer a wide selection of meats from pasture-raised, grass-finished cattle, to chicken and wild-caught fish, so you can find the right balance for your diet.

Vitamins

Researchers found that organic ruminant meat, including beef, lamb and goat, contains up to 50% more heart-healthy omega-3 fatty acids than nonorganic meat because of the required grazing and feeding practices. Additionally, organic dairy products like milk and cheese contain higher levels of vitamin D and antioxidants. In a study of 67 studies comparing organic and conventional red meat, organic beef was found to have 34% more niacin (vitamin B3), 72% more taurine, and 53% more heart-healthy a-linolenic acid, while containing lower amounts of two saturated fats linked to increased cardiovascular disease. Organic pork and poultry also have higher levels of iron, vitamin E and carotenoids.

In addition, when compared to conventional pig feed, which relies on chemically extracted soya meal, organic pigs receive more on-farm protein supplements made from grain legumes like peas and beans.

Omega-3 Fatty Acids

Omega-3 fats are a group of polyunsaturated fats that help with many big bodily functions (heart, brain and blood vessels) and small ones (the membranes around cells). You can't produce them yourself, so you need to get them from your diet. The most important are ALA, DHA and EPA, which are found in fish, plant oils and algae.

ALA is the precursor to EPA and DHA, so getting enough of it helps you get the other two. Organic meat may contain more ALA, because its livestock spend more time grazing than does conventional meat.

Researchers haven't yet studied the impact of these differences in the composition of meat on human health. Until then, stick to eating both organic and non-organic red meat. It's still a good source of protein, vitamins and minerals.

Antioxidants

Researchers have found that organic meat contains higher levels of antioxidants than conventional meat. Interestingly, whole organic fruits, vegetables and grains also contain high amounts of natural antioxidants. These antioxidants are most abundant in the skins of fruits and vegetables and in the bran of whole grains.

Oxidative rancidity, lipid peroxidation and protein deterioration can be controlled by the addition of exogenous or endogenous antioxidants to the meat product. Carnosine, a naturally occurring skeletal muscle dipeptide, has excellent antioxidative properties. It acts as a free radical scavenger, chelator and hydrogen donor.

Studies show that organic milk and meat provide higher levels of desirable omega-3 fatty acids, and lower concentrations of two saturated fats associated with heart disease, than conventional counterparts. Grass-fed animals raised in the outdoors, without antibiotics and growth hormones, produce meat that is richer in these nutrients.

Frequently Asked Questions

What are organic food products?

Organic produce is free from synthetic fertilizers, pesticides, sewage sludge and confinement feeding. No growth hormones or animal testing are done. These crops are allowed to grow naturally, so farmers do not use chemicals to prevent weeds or pests.

Organic farming practices preserve soil quality and help conserve water resources. In addition, organics are better for our health because they contain more nutrients than conventional food. Organic products tend to be higher in fiber and lower fat than conventionally produced foods.

What is inorganic food?

Organic food does not use pesticides or fertilizers. These chemicals could cause health problems for those who eat inorganic food.

Organic food is organically grown without the use of harmful chemicals such as pesticides or herbicides. These chemicals can be dangerous for both humans and animals.

Inorganic foods include meat, fish and eggs, dairy, butter, yogurts, honey, yogurt, honey, grains and vegetables, as well as spices, herbs, fruits, and spices.

The way that an agricultural product is grown organically is what the term means. Organic farming employs natural methods and soil amendments for growing crops. Conventional agriculture uses pesticides or fertilizers.

The U.S. Department of Agriculture (USDA) must set strict guidelines for organic foods. All organic food must comply with the National Organic Program Standards. This means that it must not contain prohibited materials like antibiotics, growth hormones or genetically modified organisms (GMOs), as well as industrial solvents. Additionally, organic food must be raised without toxic chemicals, petroleum-based fertilizers, sewage sludges, or ionizing radiation.

Does organic mean it is pesticide-free?

Organic food is free from pesticides and chemical fertilizers. This means that organic food is not exposed to pesticides or fertilizers.

Organic produce also contains more nutrients than conventionally produced foods because it contains no harmful additives.

The USDA National Organic Program, (NOP), requires farmers to adhere to strict guidelines when cultivating organic crops.

These guidelines cover soil preparation, crop rotation and pest control. They also include water conservation and harvesting techniques.

Organic farming methods are also beneficial for wildlife and natural habitats.

Statistics

• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)

External Links

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• The impact of organic food on human health: Assessment of the status quo, prospects for research - ScienceDirect


• Technical Note: Simultaneous carotenoid- and vitamin analysis of milk coming from total mixed ration-fed cattle optimized for xanthophyll discovery - ScienceDirect

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• PubMed: Evaluation of the micronutrient content of plant foods grown using conventional and organic agricultural methods.


• Comparison of the total and ascorbic Acid content of freeze-dried and frozen-dried marionberry, strawberries, and corn grown according to conventional, organic, and sustainable agriculture practices - PubMed

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• USDA

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• Occupational Pesticide Exposures and Cancer Risk: A Review: Journal of Toxicology and Environmental Health, Part B: Vol 15, No 4


• Genetically modified food: safety, risk and public concerns - a review - Journal of Food Science and Technology

How To

Organic foods are healthier and more nutritious.

Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown in natural environments without artificial inputs (fungicides/herbicides/hormones, antibiotics or genetic engineering). Organic farming practices include crop rotation, cover crops, composting animal manure, recycling wastewater, and integrated pest management (IPM).

In 2002, the USDA National Organic Program (NOP), was established to regulate the sale, purchase, labelling, production, and distribution of organic products in the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. Several certifying agents offer these services, including CCOF Certified Organic Farmers & Ranchers, Quality Assurance International, and the American Grassfed Association. Each of these organizations provides third-party verification to verify that farms are following strict guidelines in regards to environmental stewardship, labour practices and care for livestock.

According to USDA's Economic Research Service in 2013, organic agriculture generated $4.7 billion in revenue. The retail spending on organic products accounted for nearly $1.5 billion in 2013, a 23 percent increase over 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

Although organic food can be more expensive than regular food, many consumers feel that its quality is well worth the additional cost. Consumer Reports found that 88 per cent of respondents would be willing to pay more for organic food if the nutritional value was higher. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Although there is no evidence eating organic foods prevents or treats any diseases, some studies suggest that consuming them might improve overall health by reducing exposure to specific contaminants and pesticides. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. A separate analysis of 11 publications from 2012 produced similar results.

According to a 2014 report by the Environmental Working Group, the incidence of foodborne disease caused by E.coli, salmonella or listeria monocytogenes, E. coli and E. coli O157H7 was lower when organic chicken, non-organic pork, beef, lamb and milk were compared. The group also noted that the incidence of human illnesses due to E. coli O157 declined among children and adults after 2006, when the USDA started requiring more stringent organic standards for animals raised for consumption.

Resources:

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