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:
A switch to consuming organic meat would allow either:
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.