A study published February 16 in the UK shows that meat and organic milk is richer in omega 3 than those traditionally produced.
This investigation was revealed in the "British Journal of Nutrition," a British magazine that interests include clinical nutrition, but also animal. These are Newcastle University scientists who participated in this report. The researchers studied 196 articles on the milk and 67 others on meat. As the British magazine says, "they found clear differences between organic and conventional milk and meat milk and meat, especially in their fatty acid content." Indeed, they alone contain about 50% of essential fatty acids for the proper functioning of the human body in addition to milk and meat from conventional agriculture. They are also poor in saturated fats, which are involved in the risk of developing cardiovascular disease. In addition, omega 3 are known to improve neurological development and the immune system. A fact confirmed by Professor Chris Seal of the University of Newcastle, one of the leading experts who participated in the report.
This same researcher explains that the European Food Safety Agency (EASA), responsible for assessing the risks related to the food sector, advocating strongly to double categorized taking omega 3 fatty acids for people located in Europe from West. However, the EASA added that it is difficult to achieve such a diet favoring the so-called academic power. This sentiment is not shared by Ian Givens, a nutrition specialist practicing in the University of Reading, UK. According to him, there is a nuance to understand the speech of EFSA: Skip the traditional milk organic milk increase absorption of Omega 3 of 33 mg per day, only 1.5% of our diet total. Such minor changes are not likely to represent a nutritional benefit or a health benefit.
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