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New research reveals benefits of organic!

Ground-breaking new study finds clear nutritional differences between organic and non-organic meat and dairy products.

A new study published today in the British Journal of Nutrition, shows organic meat and dairy products contain around 50% more beneficial omega-3 fatty acids than non-organic.  The study is the largest systematic review of its kind globally and led by Newcastle University and a team of international experts.

On meat in particular the findings show that:

  • Organic meat contains around 50% more beneficial omega-3 fatty acids than conventionally produced products,
  • Organic meat has slightly lower concentrations of the undesirable saturated fatty acids; myristic acid and palmitic acid which are linked to heart disease,
  • Organic meat has  significantly higher levels of nutritionally beneficial polyunsaturated and omega-3 fatty acids and less harmful saturated fats that contribute to heart disease.

A switch to consuming organic meat would allow either:

  • a significant (30%) reduction in meat consumption (in line with current dietary recommendations) without a reducing meat based omega-3 fatty acid intake OR,
  • a 50% increase in meat-based omega-3 fatty intakes without an increase in meat consumption. 

There is strong evidence that omega-3 fatty acids reduce the risk of heart disease and dementia.

This ground breaking study is being shared with the media today by the Soil Association and the University of Newcastle. It supports what we at the Well Hung Meat Company, and our colleagues across the Carswell Group, have always said: that farming in harmony with nature is better for everyone!

You can read more about the report here

Research on benefits of organic
Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
Tel: 01364 643 087

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