Carlo Leifert, coordinator of the largest study in this area, explained at a conference in Barcelona, \u200b\u200bthat organic foods contain more antioxidants, minerals and vitamins than conventional ones.
Carlo Leifert, coordinator of the largest study in this area, explained at a conference in Barcelona, \u200b\u200bthat organic foods contain more antioxidants, minerals and vitamins than conventional .
"organic" foods are good for you? A review of scientific evidence. "
This has entitled the lecture that Carlo Leifert, Agronomist, PhD in Microbiology and a professor at the University of Newcastle, UK, has launched today in Barcelona with the collaboration of Veritas, to explain that, in fact, foods produced environmentally contain a higher concentration of antioxidants, and a higher content of minerals and vitamins.
For this reason we can say it's more nutritious, tasty, safe and preserved, in addition, biodiversity and the environment.
The results presented today arise from the further investigation done so far in this field, the project QLIF (Quality Low Input Food, naming of production systems that do not use pesticides or synthetic fertilizers) that integrates to a total of 15 countries and has a duration of 4 years , with the encouragement and funding of the European Union.
This research has included all of the food chain of protected products (tomatoes), open-grown vegetables (lettuce, onions, potatoes, carrots, cabbage), fruits (apples), cereals (wheat), pork , dairy and poultry.
The presentation of this study has been carried out in Hotel Granados de Barcelona, \u200b\u200bhas been promoted by the chain of stores specializing in organic food Veritas, a leader in the sector.
also participated in this event Dr. Maria Dolores Saigon, organic food expert of the Polytechnic University of Valencia.
organic or ecological production. organic foods are products that have not used any chemical synthesis to make them. From agriculture and organic farming, which is that in the first case, not used chemical fertilizers or additives, and second, that animals have been fed with organic and raised under the standards of animal welfare.
Currently, this type of food, much healthier, is an alternative to conventional food, which foods undergo a progressive distortion that endangers the health of consumers.
agriculture, animal husbandry and processing of organic food are regulated by law, according to Community legislation, EEC Regulation 2092/91 of 24 June 1991 (OJ 198, 22.7.1991), protect and control this name, and all its terms "organic," "biological" "Eco", "bio", etc., And indicates the processes to be performed and the products that can be used.
Organic farming aims to redefine agricultural production systems that make optimal use of resources without the use of chemicals that can leave residues harmful to health or the environment.
Thus, allowing both animals and plants grow in a balanced and beneficial to all members of the system: farmer, product and consumer. Project
QLIF
This project, led by Professor Carlo Leifert, has been funded with 18 million euros for European Union and with the participation of 31 partners from 15 European countries. The aim is to improve the quality, safety and productivity in the chains of the organic European food and other "low input", which minimize or avoid completely the use of synthetic pesticides and fertilizers.
QLIF Project Results Among the main findings of this project are the following:
• Food issues that matter most to consumers and decanted ecological consumption is the presence of genetically modified (43 %), the presence of pesticides in food (42%), the presence of antibiotics in meat (31%) and food poisoning (31%). Importantly, GMOs, pesticides and preventive administration of antibiotics to livestock are prohibited in organic production.
• Organic production significantly reduces the environmental problems caused by conventional tillage, such as pollution of aquifers by nitrates (nitrate leaching), reduces the emission of greenhouse gases, acts on the loss of biodiversity and prevent erosion soil.
• Organic food of plant origin have excelled at increased dry matter content, higher mineral content (Phosphorus, potassium, calcium, magnesium, iron, copper and zinc), higher content of vitamins (A, B, C), higher in protein and carbohydrate.
• According to several studies, found higher concentrations of antioxidants (phenols and flavonoids), both organic fruit and vegetables, as in the urine of people whose diet was based on organic food. The antioxidant activity of phenolic compounds, in general, has been amply demonstrated in their activity in inhibiting oxidation of fats (lipid peroxidation) and free radical scavenger effect, which results in preventing aging cell in the body and enhance the protective effect against certain diseases.
• The results for milk and organic dairy products showed a higher content of vitamins A and E, and higher proportion of polyunsaturated fatty acids (omega-3 and conjugated linoleic acid, CLA), than those obtained by conventional methods. The increases in favor of organic food vary between 40% and 80%, depending on the nutrient and food availability. The increased presence of polyunsaturated fatty acids in the diet is responsible, in part, the lower incidence of heart disease in the Western world and reduce blood cholesterol.
Professor Leifert, but not irony, noted that Social Security would save much money if organic food was more widespread in, for example, fertility treatments in men, as it has been shown that regularly consuming these products, have a semen quality than those without.
also discussed and demonstrated how the form of organic farming by not using pesticides, favors non-disappearance of the ozone layer, not used, for example, methyl bromide, which is prohibited even in Europe, is widely used to fumigate soil and food stores, and products such as taking or strawberries in Africa and is very harmful to the ozone layer, up to 50 times powerful fluorocarbon compounds (CFCs) destroy ozone.
Other results of English studies has also participated in this day of "Organic Food and Health", organized by Veritas, Dr. María Dolores Saigon, Agricultural Engineer and Professor of Soil Science and Agricultural Chemistry Universidad Politécnica de Valencia, author of Organic Food. Quality and health published by the Junta de Andalucía.
Saigon, with wide experience in this area, has also coordinated and supervised studies on organic food, people-centered English.
In their research, have revealed differences in the nutritional composition of organic food versus conventional. The results indicate that using organic farming techniques are obtained by fruits and vegetables with less water content, which results in greater storage capacity, among other issues.
Moreover, organic foods have shown a higher proportion of minerals and vitamins, noting that the juice from organic oranges is 20% more vitamin C, and green peppers have, on average, 9% more of this vitamin and 15% of polyphenolic substances. Saigon also stressed that the protein levels were higher in eggs and organic rabbit meat compared to convencionales.Acceda
here to the presentation by Professor Carlo Leifert (*) Access
here the interview of Victor Amela Carlo Leifert published today in La Vanguardia (*) with author's premise
