Is Organic Meat Better? (Part 2)

Organic and conventional meats, as I have already stated in the article Is Organic Meat Better? are different, amongst other things, due to the misuse of antibiotics, which is not common in organic meat. Another difference can be found in the good fats profile.

A recent study (1) revealed that the amount of Omega-3 found in organic meats is 47% higher than the one found in conventional meats. Just a reminder, Omega-3 is a polyunsaturated fat which is not produced by our bodies and should be part of our diet. Not only is it an essential fat, it is also fundamental for the reduction of inflammation in our body and also for the prevention of cardiac diseases and cognitive decline (2).

In simple terms, it is believed that this difference results from these animals’ diets. The cattle which feeds on grass (their natural source of food) develops a healthier type of fat. This seems rather intuitive to me. If it’s healthier for humans to eat real food, without it being processed, the way we find it in nature, why would an animal be able to maintain its health by eating cattle feed, regardless of how high-quality it is?

My recommendation is that patients search for information about the origin of the meat they are buying, research, speak to their butcher. Here in England, it’s easier to find organic meat shops, and it isn’t so much more expensive than buying conventional meat, but this is only the case because a long time ago people started to question, demand and, if necessary, boycott.

Are you able to find organic meats where you live? Is it difficult to search for information about the origins of the meats you buy?