The rising cost of milk is forcing consumers to make some hard decisions at the supermarket checkout counter. Here’s Jessica’s takes on the organic vs. regular milk debate.
When it comes to buying milk, which one is better? “Regular,” non-organic milk is cheaper, yet expires sooner, while certified organic milk can cost up to a few dollars more per gallon, but has a longer shelf life. When it comes to nutrition, both certified organic and regular milk appear equal. They have the same amount of fat (depending on which milk you buy), and same nutritional value.
However, a major difference is how the cows are treated, which in turn affects what we’re ingesting. Certified organic milk comes from organic cows who access cleaner pastures and aren’t exposed to toxic fertilizers, antibiotics, or synthetic hormones. (Note: a couple of years ago author Michael Pollan referred to Horizon as “the Microsoft of organic milk;” we hope their standards have improved.) According to WebMD, non-organic cows are given the rBGH hormone, which increases the amount of milk a cow produces. rGBH has also been linked to cancer.
Organic milk also has a longer shelf life because it is treated twice with ultrahigh temperature, according to Scientific American. This kills any bacteria present in the milk.
If you’re concerned about how the cows are treated on dairy farms, and the hormones they’re given, the choice for you is certified organic milk. Also, if you tend not to finish your regular milk before the expiration date, organic milk will give you some extra time and you might actually save money (as well as produce less waste).
In my opinion, certified organic milk tastes better and is well worth the extra dollar or so – who wants to be drinking “nutrition filled with synthetic hormones, toxic fertilizers and antibiotics”! Do I really want to make my body “process” all that junk? Sometimes there’s more to “cost” than just the financial price. There’s your health and the environment’s as well.
Related: previously on altCon
RSS
