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chefranden, flickr
Is spending extra money for organic milk worth it? Some scientists have been unable to draw a clean line of health benefits between organic and conventional milk. On the other side of the coin, health experts such as noted pediatrician Dr. Alan Greene say switching to organic dairy is one switch we should all make. With the jury still out on official research and approval of the advantages of organic milk, savvy consumers will need to weigh the facts to decide what’s best.
Milk labeled “USDA Organic” must meet several requirements.
- Organic milk must come from cows that have not been treated with bovine growth hormone (rBGH), given to cows to increase their milk production.
- Organic milk must come from cows that have not been treated with antibiotics.
- Organic milk must come from cows whose feed is grown without pesticides or genetically modified organisms (GMOs).
- Cows that produce organic milk must have “access to pasture,” but no specific guidelines have been set for the length or frequency of their access. (NPR has reported on a growing movement to ensure cows are feeding on plenty of fresh grass if producers want to label the milk as organic.)
The dilemma for consumers is that not enough impartial studies have been released to show whether or not these factors confer actual health benefits. The field is fraught with fractured opinion.
Of course, many families buy organic milk based not only on health benefits but also on its gentler environmental footprint and more humane treatment of dairy cows. And nobody disputes that conventional milk does contain certain levels of hormones and pesticides—so if you’re the type who’d rather be safe than sorry, organic is the way to go.
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The other thing to consider, and a factor which made the choice easy as pie for our family (which doesn't drink a lot of milk) is that the organic milk in our area is fresher. It lasts at least twice as long as regular milk without going bad--even longer if unopened. Even my parents (in their 70's) switched to organic when they realized they could buy a half gallon and not chuck it after a week and a half.
Though I must add that if I had the choice on a regular basis, I prefer grass fed raw milk after recently tasting it again...yum!
For me, organic is absolutely worth it. I use very little dairy but the choice seems clear that when I do it's always organic. Grass-fed and raw when possible!
In short, there is no evidence that organic anything is better for you. Tests have consistently come up with null studies in that regard. The only thing is that organic foods are more expensive, so organic brands can afford more expensive shipping and get to the market faster, and thus be fresher. Of course, this becomes brand-dependent (Walmart organics don't have an extended shelf life), so it is no different than buying Cherioes because they are crunchier than Kroger-Os.
However, I would highly recommend against raw milk. About 1% of people drink raw milk, yet 90% of milk poisoning cases come from raw milk (source, CDC). Simple math shows that raw milk has a risk of contamination 1000 times greater than pasteurized. It's still an insignificant risk, but why pay more for less safety?
After writing my comments above, I purchased a kit to make homemade mozzarella (from cheesemaking.com --no affiliation). The instructions for making the cheese says that UHT milk (Ultra High Temp pasteurized) basically has damaged proteins and dead enzymes and will make a lousy cheese if at all! So I have been looking at my regular brands of Organic milk and am giving them the boot because every one of them is UHT pasteurized to as high as 280F--basically sterilized--for long shelf life (which means it's probably older anyhow, not fresh). So now I know WHY my organic milk lasts so long, and it's not worth it. If it's not alive enough to make cheese, then I don't want it. I'll take my chances with raw, grass fed milk or low temp pasteurized brands. Of course, we'll still opt for organic if I can find it in an undamaged condition, but I'll likely have to hunt for it.
The proteins are no more damaged than if you had cooked the milk yourself. They just unfold in the heat and don't fold back together. The proteins and enzymes are broken down into amino acids in your stomach, so it doesn't matter anyway. The important parts of milk are the nutrients, vitamins, and amino acids (the building blocks of life), all of which are impervious to reasonable heat.
Again, drink what you want, it really doesn't matter.