According to recent research published by Newcastle University, the quality of the milk we drink can be negatively influenced by the weather. In the UK, researchers found that milk produced during a poor summer and the following winter consisted of significantly higher saturated fat and remarkably less beneficial fatty acids than in a “normal” year. They also discovered a fascinating way to overcome this: switch to organic milk. The researchers discovered that organic milk, in the supermarket, has higher levels of nutritionally beneficial fatty acids than ordinary milk, regardless of the time of year or weather conditions.
Also of note, the organic milk had a greater consistency of quality between organic supplier, whereas the conventional milk brands proved to be of variable quality. In some of the lesser ordinary brands, low levels of polyunsaturated fatty acids and omega-3’s where found. This indicates a diet low in fresh grass, and is generally regarded as less healthy.
Much of the research suggests that you can cut saturated fats by 30-50 percent by switching to organic milk, while keeping the same healthy intake of beneficial fatty acids.
The full article can be found here.
