Moo! Moo! All milk and milk products have an irreplaceable package of nutrients that cannot be found in any other single food or beverage. Cup for cup, organic and regular milk contain the same nine essential nutrients–such as calcium, vitamin D and potassium–that make dairy products an essential part of a healthy diet. There are many types of milk — different fat levels, lactose-free, flavored and plain, rBST-free, organic and conventionally-produced. This variety allows consumers to choose the milk product that best matches their nutritional needs and personal preferences.
Organic Milk Vs. Conventional Milk?
To be USDA Organic Certified, milk and milk products can be labeled “organic” if the milk is from cows that have been exclusively fed organic feed with no mammalian or poultry by-products, have access to pasture throughout the grazing season, are not treated with synthetic hormones and are not given antibiotics. However this is not totally the case in many conventional farmers opinion. Jen Millican a conventional farmer had this to say on a post on fitnessreloaded.com “My cows are exposed to fresh air, sunlight, and exercise every single day. They all live in dry lots with plenty of shade/air conditioning provided. Just because we don’t let them roam the “back 40″ doesn’t mean they are packed in like sardines. Also, we bring in fresh green chop daily from our local (also family owned) farm so the cows also get their fresh greens without having to treck out to the pasture every day.”
So you see cows are being fed not just grains but greens in a lot of conventional farms it seems. And as far as hormones and antibiotics go well, Organic Milk is produced without antibiotics. Regular Milk is safe from antibiotics as well. Every tank of raw milk is checked for antibiotics residue before the milk gets processed. All Milk is tested for this and if it is found positive then the milk is rejected for human consumption. Every year the FDA produces a report with its finding on drug residues in milk. The percentage of drug residue in pasteurized milk and milk products tested at 0.000%. There are many little intricals in labeling Organic from convential milk, and there have been studies showing
Both organic and conventional dairy farmers are committed to producing high-quality milk and maintaining proper animal care and environmental practices on their farms. I don’t drink milk to much but when I do I’ll choose Organic because I can afford it not because it’s so much healthier, it’s the same with all dairy products, cheese being one of my favorites.
Whole Health Coach & Humanitarian
Decide Abundance INC