Research points to higher omega-3s in organic milk and meat

Shan Goodwin
Updated January 17 2019 - 8:45am, first published 8:34am
COMPARING: Microbiologist Professor Carlo Leifert has worked extensively on researching the nutritional differences in milk and meat between organic and conventional livestock production systems.
COMPARING: Microbiologist Professor Carlo Leifert has worked extensively on researching the nutritional differences in milk and meat between organic and conventional livestock production systems.

WORLD leading nutritional research is pointing to organic livestock production as a means of boosting the famous fatty acids linked with a swag of health benefits, omega-3s, without lifting meat consumption.

Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au

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