Why Organic Milk is Better

Organic diary has several positive factors that lead it to be a safer, healthier choice for you and the environment. Organic milk has no antibiotics (versus conventional milk that has some) and no pesticides. The USDA "tested 788 samples of milk in 2005 and found, on average, residues of more than 2.5 pesticides per sample. Most worrisome are residues of synthetic pyrethroid insecticides and other developmental toxins in nearly half of the samples of conventional milk." (The SCOOP Newsletter, January 2008) The USDA has also done testing that measured the level proteins and amount of vitamins- in which organic milk has been concluded to have more.

As for the environment, "organic farming builds soil organic matter more effectively than conventional farming, sequesters far more carbon, dramatically lowers the amount of nitrous oxide released from over-fertilized fields, uses less energy, does not rely on routine applications of toxic synthetic pesticides, and promotes biodiversity." (The SCOOP Newsletter, January 2008)


There is some confusion out there about the differences in milk. Below is listed the different types of milk to help clarify what organic milk is.

Organic milk
-Organic milk comes from cows that have been grazed on pasture that has no chemical fertilizers, pesticides or agrochemicals used on it.
-The producers must register with an approved organic body and are subject to regular inspection.
-Once the cows have been milked, the milk is treated in exactly the same way as regular pasteurized milk.

Raw Milk
Raw milk is untreated and has no pasteurization. It is uncommon and not widely sold.

Whole Milk
-Natural whole milk is milk with nothing added or removed.
-Whole standardised milk is whole milk standardised to a minimum fat content of 3.5%.
-Whole homogenised milk is identical in fat and nutrient content to whole milk or whole standardised milk however it has undergone a specific process known as “homogenisation” which breaks up the fat globules in the milk. This spreads the fat evenly throughout the milk and prevents a creamy layer forming at the top.

Skimmed milk
-Skimmed milk has a fat content of between 0.1-0.3 %. Skimmed milk therefore has nearly all the fat removed.
-It contains slightly more calcium than whole milk and lower levels of fat soluble vitamins, particularly vitamin A, as this is lost when the fat is removed-see nutritional composition of milks
-The lower level of fat in skimmed milk reduces its calorie (energy) content. For this reason it is not recommended for children under the age of 5 years as they need the extra energy for growth. However it is ideal for adults who wish to limit their fat or calorie intake.

Increased Levels of Antioxidants in Organic Foods

Free radicals, also known as reactive oxygen species (ROS), are a normal part of cell respiration and other biological processes. Antioxidants help to neutralize free radicals. We obtain antioxidants through our normal body processes and through our diets. These antioxidants help to limit the damage that free radicals have on our cell walls and DNA.

Organic production increases antioxidant levels by, on average, about 30%, as shown in the Center's State of Science Review on antioxidants.

Organic fruit juices have shown a significant increase in the amount of antioxidants they contain. Organic apple juice, lemonade, lime juice, grapefruit juice and orange juice have shown an increase of up to ten times the amount of antioxidants than their non-organic counterparts.



So when you go shopping for your next morning juice, reach for organic!

Source: J.A. Yanez et al., "Pharmacokinetics of Selceted Chiral Flavonoids: Hesperetin, Naringenin, and Eriodictyol in Rats and their Content in Fruit Juices," Biopharmaceutics & Drug Disposition, Vol. 29, pp. 63-82, September 2007


...and Breast Cancer
"A study of 1,210 women with newly diagnosed breast cancer found that individuals with the highest intake of flavones and isoflavones (antioxidants) prior to diagnosis had a 37 and 48 percent lower risk of all-cause mortality."

Source: B.N. Fink et al., "Dietary Flavonoid Intake and Breast Cancer Survival among Women on Long Island," Cancer Epidemiology, Biomarkers, and Prevention, Vol. 16, Number 11, November 2007

Some Truths About Organic Food

Here are some truths about organic food.
* Organic often tastes better
* Organic produce contains, on average, 30 percent higher levels of antioxidants
* Organic farming can cut mycotoxin risk by over 50 percent
* Organic food dramatically reduces pesticide exposure
* Organic farms typically use less energy