Beyond Organic

By Jo Robinson

Organic meat, poultry, and dairy products are now available at many supermarkets, which is a change for the better. When you see the organic label, you know the food is going to be free of pesticide residues, synthetic hormones, genetically modified organisms, and a long list of questionable additives. You also have the satisfaction of knowing that the farms that produced that food tread lightly on the environment.

But when it comes to animal production, organic may not be enough. Few consumers realize that many of the largest organic producers raise their animals in confinement and feed them grain---just like ordinary feedlots. Feeding large amounts of grain to a grazing animal decreases the nutritional value of its products whether the grain is organic, genetically modified, or conventionally raised. For example, in a recent test, milk from one of the largest organic dairies had no more omega-3 fatty acids or cancer-fighting CLA than milk from non-organic dairies. The same is true for eggs. Eggs from chickens fed organic layer mash have no more vitamin E or omega-3 fatty acids than eggs from chickens fed ordinary mash. And hamburger from a steer fed organic grain has the same nutritional profile as hamburger from ordinary feedlot meat. For maximum nutritional benefits, the animals need to be raised on pasture.

For many consumers, food safety is an even bigger concern than nutrition. Once again, grass feeding has an important advantage. It has been known for decades that grain feeding makes a cow's digestive tract more acid. Now we know that this acidic environment speeds the growth of potentially dangerous E. coli bacteria and, even worse, makes them more acid-resistant. Alarmingly, these acid-resistant bacteria are much more likely to survive the cleansing acidity of our own digestive juices and make us ill. Switching ruminants from grass to grain, whether the grain is conventional or organic, has jeopardized our health in ways people never imagined.

This said, I do support organic animal production, especially when the animals are raised locally. But the best products of all may be those from organically certified, pasture-based farms. In this case, you have all the nutritional benefits and food safety that comes from grass feeding, plus the assurance that your food is free of pesticides, hormones, and antibiotics.

Jo Robinson is a New York Times bestselling writer. Visit http://eatwild.com, to find local suppliers of grassfed products and the latest research about the benefits of grassfarming.