Research on the difference between organic and non-organic products is sparse; it is encouraging to see studies like Emory University's looking at the chemical residue and the presence of antibiotics in milk. It is a piece towards understanding the nutritional and health differences of organic and non-organic food products.
Lead author of the study, Jean Welsh, PhD, MPH, associate professor of Pediatrics at Emory University School of Medicine notes “While more research is needed to understand the health impact, if any, of exposure to the antibiotics, pesticides and growth hormones used by some milk producers, our results suggest that consuming organically produced milk, when possible, will help to minimize any possible impact.”
Organic producers know that healthy soil produces healthy results all the way to the phytonutrient level.
Let's hear it for more research on organic farming, nutrition and benefits for our environment including climate change.