Environtmental and Global Health

Posts Tagged ‘Healthy Food’

Nutritional Value

Grown in soil balanced by natural fertilizers, organic foods are better quality because it contains vitamins, minerals, carbohydrates and proteins, so they are able to meet the balance of their constituents.

Flavor

Only reclaimed and fertilized organically, healthy plants grow and develop in better shape, with its authentic flavor, color and flavor, which to rediscover the real taste of food when not processed.
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The amount of nutrients is similar in food produced from conventional or organic. In vegetables, the nutritional value is similar. In the flesh, there is evidence that organic are leaner because they have less intramuscular fat.

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.
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Today there are all kinds of food under organic protocols: meats, eggs, honey, olives, sugar, yerba mate, tea, coffee, vegetables, fruits, vegetables, wines, oils, dairy products, with all the variant forms of derivatives and marketing, for example, frozen, canned, candy, etc.. That is, all agricultural production and related agribusiness.

To qualify, each establishment must follow and comply with specific guidelines:

• Maintaining biodiversity: the cause of the rivers, water quality, the carbon layer of the earth, the original flora and fauna, ie the characteristics and natural balance of each location.
• Free of synthetic chemicals. Are not permitted pesticides, herbicides and GMOs, hormones and antibiotics.
• It is forbidden to confinement and animal abuse.
• Use organic fertilizer for plants.
• Sustainable production. It seeks to balance ecological and socially just production system. The agent must work in a healthy environment and a better system of distribution of wealth.

“All foods should be safe, ie do not cause disease. It seeks to perfect health and add quality. Then, we search for optimal nutritional properties, sensory characteristics (flavor, texture and smell) and have traceability, ie follow the food from seed to shelf, from the conception to manufacturing. And that is what is guaranteed organic certification, “says Dr. Roberto Rapela. Therefore, to assure consumers of truth lies in the product label.

“The seal certifies that the cultivation process responds to the regulation of organic farming. The control is six months and depends on the product, samples are taken for laboratory and follow each stage of production. It also serves an independent committee ( experts outside the certification), and if the producer does not meet the protocol, given low, “says Rapela.