In Week 3 (Adapt) of Spent, the author talks about the virtues of organic meat, poultry and eggs. Organic meat and poultry comes from farmers who emphasize the use of renewable resources and the conservation of soil and water. Organic farmers must also adhere to a set of standards:
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animals are given no antibiotics, hormones, or growth stimulants;
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animals are treated humanely and given access to outdoors;
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animals must be fed 100% organic feed; and
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animals must graze in certified organic pastures.
So then the question is: do these standards result in a health or nutritional benefit in the meat?
Meat is often raised with the help of hormones, antibiotics, pesticides, and chemical fertilizers. These items make their way into the meat and, potentially, into those who eat it. Children and pregnant and lactating women especially should consider eating only organic meats because these individuals tend to be more sensitive to chemical residues.
In terms of nutritional content, both organic and non-organic meats have a considerable amount of fat and cholesterol. However, while organic meats might have the amount of fat comparable to the conventional meats, the fat will have fewer impurities. For example, in comparing beef, grass fed beef is lower in fat and contains higher levels of conjugated linoleic acid and omega-3 fatty acids. Omega-3 fatty acids are associated with a reduced risk of heart disease, stroke, and cancer. In general, there are not any other nutritional and/or calorie differences between organic and non-organic meats and eggs.
While we may not be able to totally limit are exposure to environmental toxins, the bottom line is that choosing organic meats and eggs can help limit the introduction of impurities in our bodies.
Rebecca
