While fewer people are drinking milk overall these days, organic milk is holding steady in Canada’s $5-billion organic industry, with an estimated 2017 sales totaling $77 million.
Its popularity stems from consumers’ perception that organic milk is purer and more natural, not only because it’s made the old-fashioned way from happier cows on cleaner farms but because it is free from unhealthy additives, such as antibiotics and hormones.
The [Toronto] Star investigated organic milk in Ontario, tracking the staple’s journey from cow to carton, and found the product is no different than cheaper regular milk: The nutritional content, the synthetic vitamin D added after pasteurization, the levels of pesticides and metals and heart healthy fats – all the same. And Canadian law forbids antibiotics and added growth hormones in any kind of milk.
While Canada’s organic dairy farmers do some things differently than their conventional colleagues – like sending their cows to pasture and using only chemicals that are considered natural – it’s not reflected in the end product.
“The milks are the same – they are identical with respect to the testing and quality standards. There’s no added hormones. No antibiotics,” says Graham Lloyd, of the Dairy Farmers of Ontario, the quasi-governmental organization that controls the organic and regular milk supply.
Read full, original article: Organic Milk, The Truth