05-27-2008, 12:45 PM
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Lecturer
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Join Date: Apr 2006
Location: Propecia, CA
Posts: 1,852
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Free-Grazing Cow May Produce Healthier Milk
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This current research confirms previous studies in the UK, which reported higher concentrations of omega 3 fatty acids in milk from organic production systems than conventional ones.
CLA, omega-3 fatty acids, vitamin E and carotenoids have all been linked to a reduced risk of cardiovascular disease and cancer. CLA is hugely popular in the US, where it is marketed as a nutritional supplement.
However, synthetic supplements often contain compounds with a different chemical composition (isomer balance) than those occurring naturally in milk, resulting in an equal dose of both �good� (i.e. CLA9, omega-3 fatty acid, vitamin E and carotenoids) and �less desirable� fatty acids (i.e. omega-6 fatty acids and CLA10).
�Switching to organic milk provides an alternative, natural way to increase our intake of nutritionally desirable fatty acids, vitamins and antioxidants without increasing our intake of less desirable fatty acids and synthetic forms of vitamin E,� said Mrs Butler. �In organic milk, the omega-3 levels increase but the omega-6 does not, which helps to improve the crucial ratio between the two.�
The study involved 25 farms across the UK in two contrasting areas of the UK � South Wales and the North East. The scientists looked at three different farming systems: conventional high input, organically certified, and non-organic sustainable (low-input).
The Nafferton Ecological Farming Group at Newcastle University collected 109 milk samples from 25 commercial farms categorised into the three different production systems: conventional high input; organically certified low input; and non-organic, low input. These samples were taken in August and October in 2004 and January, March and May the following year.
The group investigated the effects of seasonal and indoor/outdoor feeding differences on the milk�s fatty acid profile, and also compared individual carotenoids, stereo-isomers of alpha-tocopherol (vitamin E) or isomers of CLA.
The higher levels of nutritionally desirable fatty acids found in the organic milk were CLA9, omega-3 and linolenic acid and the antioxidants/vitamins were vitamin E and carotenoids. The lower levels of undesirable fatty acids were omega-6 and CLA10.
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https://www.sciencedaily.com/releases...0527101003.htm
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