The great benefit of organic foods is that they are absolutely free of chemical residues. Are not permitted additives and preservatives (except natural) pesticides or fertilizers, having fewer or no veterinary drug residues and do not contain hormones, or heavy metals (present in soil and water) and can not be irradiated.

“Many products are irradiated to kill germs and promote conservation. For example, meat, frozen, canned. And while there is evidence that this radiation is highly damaging, the final conclusion only time will determine” extends Rapela .

“The animal that grows naturally (fresh pastures, forages and grains consumed should also be organic) and stress has special characteristics. His flesh has more vitamin E, an antioxidant, and less intramuscular fat (because is not immobilized) producing less cholesterol in the consumer, “he says.

In addition, organic meats do not suffer from biological contamination, such as the evil mad cow (BSE), foot and mouth disease, E. coli poisoning (industrial famous burgers) or salmonellosis (in eggs and poultry) and certification that control the cattle traceability.
Traceability is the set of technical procedures for identifying and registering an animal from birth until the end of the supply chain in its various cuts and products.

“The discussion does not go through ‘organic versus conventional’. In today’s world, global, it is very difficult to stop using transgenic and agroquímcios. The important thing is that the population, within its capabilities, you can choose the quality of foods you eat, “he reflects Rapela.

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