A new study shows significant nutritional differences between organic and non-organic meat. In the largest study of its kind, an international team of experts led by Newcastle University, UK, reports that organic meat contains 47% more omega-3 fatty acids, but significantly lower concentrations of the undesirable saturated fatty acids myristic acid and palmitic acid.

Newcastle University’s Professor Carlo Leifert, who led the study comments: “Meat is an important source of omega-3 in our diet, especially for individuals who consume little or no fish. Switching to grass-fed organic meat may allow meat consumption to be reduced by around 30% without a reduction in total omega-3 fatty acid intake.”

Prof Chris Seal from the Human Nutrition Research Centre (HNRC) at Newcastle University comments: “Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune ability.”

Head over to our ‘Why Organic‘ page for more reasons to buy organic.