Why organic milk? If you’re like me, you love milk in all its forms. And we know that it’s a wholesome food – containing calcium, 32 grams of high-quality protein, vitamins and an essential fatty acid, conjugated linoeic acid (except for skim milk).
But what about other ingredients? Conventional milk products contain antibiotics, hormones, and pesticides from commercial feed given to cows. Pesticides and other toxins tend to accumulate in fats. These ingredients can be passed on to us and are stored in our adipose tissue (fat cells), creating possible health problems down the road.
Why is organic milk better?
A recent study found organic milk to be 50% higher in Vitamin E, 75% higher in beta carotene, and antioxidants lutein and zeaxanthine. Organic milk is higher in conjugated linoleic acid, which benefits our hearts and which may reduce the likelihood of cancer. Add to this the fact that organic milk is produced from grass-fed cows treated more humanely and given organic, vegetarian feed - no corn or animal by-products. No growth hormones are used to stimulate milk production.
Is it any wonder that organic dairies are finding it hard to keep up with demand? More and more consumers are recognizing the health benefits of organic milk. If there's one organic product you should buy, it's organic milk.
For more information on organic milk and dairy products, click on one of the links below.
Recently, the Cornucopia Institute scored a victory against Aurora Dairy, whom they accused of violated certified organic standards. You can learn more about their work and view their report on small dairy farms by going to the
Cornucopia Institute website.
A few words about organic soymilk
For those of us who are lactose-intolerant or who merely prefer a non-dairy alternative, organic soymilk is a surprisingly versatile lactose and casein-free food. Soy is a complete protein, like dairy, and it provides other nutrients like iron, zinc, and isoflavones. Soymilk is produced by soaking the soybeans, then grinding and straining them using a solvent-free pressing process to produce a milk substitute. Soymilk contains zero trans fats and is very low in saturated fat.
There are many delicious brands of soymilk on the market today. We prefer organic soymilk because USDA-certified soymilk cannot contain genetically modified soybeans.
Below are a few organic soymilk producers. Once a carton of soymilk is opened, it should be used within the week.
Blink
Del.icio.us
Digg
Furl
Google
Simpy
Spurl
Technorati
Y! MyWeb