Since organic meat is more expensive it is normal to ask whether the extra cost is worth it. To answer this question, we must understand the differences between them.
What is organic meat?
This is the meat of such animals reared with 100% organic food without added antibiotics or hormones, and who have been able to feed on an open pasture. The diet of these animals is grown on soil that is not treated with pesticides and fertilisers.
What about the inorganic?
It has approximately the same nutritional value as well as organic, but the animals may have received antibiotics or hormones. This not always affect the product nutritional value, but it is possible these supplements fall into the human body as a result of consumption.
Effects of hormones
Many people are wary of the fact that in their food often has added hormones, and their concerns are fully justified. There are serious doubts that the hormones in meat may be responsible for causing: certain cancers, thyroid disease, obesity, diabetes, endometriosis, uterine fibroids, infertility, asthma, allergies and more. Normally the hormones end up in the animal’s food through added fats from other animals.
Effects of antibiotics
The presence of antibiotics in meat is not harmless. It is quite possible in this way to develop resistant strains of bacteria that are harmful to human health; another danger is that the disruption in the balance of beneficial bacteria in the guts.
Recent research found that some pigs in China are already having developed resistance to even the strongest antibiotics available at the moment.
Both organic and inorganic types of meat are high in important nutrients- proteins, iron, phosphorus, zinc, vitamins B and others. The more colourful meat contains more fat and calories but less protein. While the less colourful meat has more protein and less fat and calories. This applies to both organic and inorganic types of meat.