Throughout the Midwest, where dairy farmers face a host of financial challenges, two dozen Organic Valley Co-op members now grow fruits or vegetables or both on the side.
Here & Now resident chef Kathy Gunst has been seeing eggs everywhere: on salads in bistros and on top of ramen in noodle shops. And she’s a fan herself, as she tells host Robin Young.
A woman who wouldn’t stop asking questions, and her seminal role in today’s food fight.
If you've been on the fence as to whether or not organic milk is worth the extra cost, this should help you decide: Organic milk has more beneficial omega-3 fatty acids than the nonorganic milk, according to the findings of a new study published in PLoS One that looked at the nutritional makeup of nearly 400 organic and nonorganic milk samples collected over an 18-month period from across the United States.
That “good” news you may have read last week about the Food and Drug Administration’s curbing antibiotics in animal feed may not be so good after all. In fact, it appears that the F.D.A. has once again refused to do all it could to protect public health.
Scientists who looked at hundreds of samples found that organic whole milk offered more of the fatty acids good for the heart than conventional milk.
Got (organic) milk? The nonorganic version contains higher levels of nasty inflammatory fats.
Scientists at Washington State University have found that organic milk has a better balance of fatty acids that keep our hearts strong. While traditional dairy cows eat a corn-based diet, cows that produce organic milk eat a grassier diet, high in omega-3s.
Organically raised cows eat more grass and produce milk that is richer in “good” fatty acids than milk from cows fed corn and other grain-based feed, says a Washington State University analysis.
Organic forage raises levels of beneficial fats