Cows that graze as nature intended are producing healthier and better quality milk, according to UK researchers. The study by Newcastle University scientists found that cows on organic farms in the UK produce milk that contains significantly higher beneficial fatty acids, antioxidants and vitamins than their non-organic counterparts.
The scientists found that levels of nutritionally desirable fatty acids and antioxidants were highest in the summer, when cows are eating fresh grass and clove. One beneficial fat called conjugated linoleic acid (CLA) was 60% higher in the organic milk. CLA, omega-3 fatty acids, vitamin E and carotenoids have all been linked to a reduced risk of cardiovascular disease and cancer.
Source: The Northern Echo, May 29, 2008
