Does Organic Production Improve the Nutritional Value of Milk?

Health, fitness, and organic have been used interchangeably with the fields of nutrition and food for some time now. Making good lifestyle and eating choices is now more important than ever thanks to the pandemic.

Recent data indicate that the demand for organic products, which had been rising consistently over the previous few years, has sharply increased due to the outbreak. We are witnessing a surge in demand as well as the development of organic dairy products, which represent a significant portion of our daily dietary intake, as organic foods continue to gain appeal across the country.

The popularity of organic dairy production has increased as Indian consumers become more aware of the health dangers linked to drinking regular milk. The market for organic milk in India was valued at $6,082 million in 2021. The market is expected to reach US$ 29,361 million by 2027, with a CAGR of 29.1% from 2022 to 2027, according to IMARC Group.

Difference in Production

Cows raised in natural conditions and allowed to exhibit their natural behavior—not chained or tethered—produce organic milk. being given constant access to clean water, food, and bedding Their diet is modified in accordance with their health needs.

Nutritional Value

Because it is produced by cows who are fed organic feed and given a stress-free environment, organic milk is healthier than conventional milk. Omega-3 fatty acid and disease-preventing antioxidant compositions are higher in organic milk. Organic milk is healthier than conventional milk because it has a lower ratio of omega-6 to omega-3 fatty acids. There is enough proof to conclude that excessive consumption of omega-6 fatty acids increases the risk of heart disease, cancer, inflammation, and autoimmune diseases.

The hormones used to treat the cows during the manufacturing of ordinary milk have a substantial impact on youngsters, producing early puberty and long-term health problems. Organic milk contains more nutritive minerals, such as iron, vitamin E, selenium, and carotenoids, than non-organic milk. These vitamins and minerals support the body's defense mechanisms against free radicals, which can in some cases cause cancer and coronary artery disease.

Conjugated linoleic acid (CLA), which is abundant in organic milk, helps to build a strong immune system and lowers the risk of obesity, osteoporosis, cancer, and other illnesses.

Additionally, and for a good reason, antibiotics are not allowed in the dairy manufacturing process. Because of the emergence of antibiotic resistance in humans, diseases brought on by the use of antibiotics in animals can spread to humans. One of today's most pressing challenges affecting human health is antibiotic resistance, which is thought to be responsible for thousands of annual fatalities. Additionally, studies demonstrate that organic agricultural practices aid in the long-term production of nutritious foods.

These benefits in terms of health and environmentally friendly manufacturing are driving an increase in the popularity of organic milk and other dairy products. While several studies have compared the health effects of organic and conventional milk, further research is required to evaluate their long-term effects. Ones that are organic generally have higher nutritional profiles than foods that are conventional. Furthermore, the adoption of organic substitutes has accelerated due to the nation's economic expansion and rising consumer disposable incomes. Consuming organic milk allows people to enjoy the true flavor and nutritional benefits of milk, just as nature intended.