Studies have found that organic meats and foods have higher levels of several nutrients, vitamins and minerals.
And while lists of things like beta carotene, polyphenols, flavonoids and essential fatty acids all sound impressive, what do they actually mean for the body?
Beta carotene is found in plants and fruits, especially bright coloured ones like carrots. In organic versions of these foods, the levels are even higher. Once in the body, it becomes Vitamin A, which is essential for healthy skin, a robust immune system and of course, good vision.
Research on polyphenols is still being conducted to provide rock hard evidence on this nutrient, but at this stage, all evidence supports polyphenols as a contributor to prevention of a slew of human ills such as cardiovascular diseases, cancers and osteoporosis. They are also believed to play a role in preventing neurodegenerative diseases.
Flavonoids is a buzzword of late that has been the focus of many studies as scientists try to understand the exact benefits and workings of this micronutrient. At this stage, the flavonoids found in fruits and vegetables are generally accepted as offering antioxidant effects – even more so than those found in vitamin C and E. Antioxidants are believed to be good for fighting free radicals.
Fatty acids include the likes of Omega 3 and Omega 6, which are usually linked to a diet high in fish and flaxseed. They are also present in much higher quantities in grass-fed meat than in standard meat. Benefits of fatty acids are varied, and include assisting prevention of heart disease and arthritis while encouraging brain development.
The important thing is that most meats, fruits and vegetables will have these nutrients in them, but organic and natural versions of these foods have higher levels of these essentials.