Tuesday, July 5, 2011

Organic Foods, Healthy Life Option

organic foods
Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives. Those that in their process of culture and production are used “neither synthetic installments nor pesticides”.

Of general way, it is possible to be said that by “ecological agriculture” the technique is understood that “uses in the cultures neither synthetic installments nor synthetic pesticides”, whereas the ecological cattle ranch is characterized not to have the animal, but with amplitude of mobility and in natural grass.

According to realized surveys, one of the main reasons for which the consumers to choose this type of foods emphasize the belief of a “greater quality”.

This affirmation can imply different interpretations: there are some who think that this type of foods is healthier that the conventional ones - or that are free of pesticides or hormones, others they consider them the more rich and others maintain that they are the more nutritious.

When one talks about “ecological production” are possible to be used the terms indifferently “ecological”, “biological” or “organic”, according to one scored from the site of Consumer Eroski.

Only in the last ten years have been published more of a hundred of studies that compare the nutritional value of ecological products with the conventional ones to verify that first they are really more nutritious than the seconds.

One of the most significant findings has been with respect to milk: it has been possible to state that the organic variety has until a 60 percent more of healthful fatty acids, like Omega 3 and conjugated linoleic acid (CLA).

The project European Project Quality Low Input Food (QLIF), that it integrated to a total of 15 countries and has lasted of four years, reviewed the last investigations in the area of the organic production, as much vegetal as animal.

Within the conclusions at which it arrived, outstanding is had that the organic fruits and vegetables would have until a 40 percent more of antioxidants than conventional vegetables.


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