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EU study confirms that organic foods are more nutritious and healthy organic alimetación Full

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

Source: Ecoalimenta.com

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Hospital Virgen de las Nieves, Granada.

The hospital, in a pioneering initiative in Spain, offers these products to increase content of vitamins and minerals and reduce saturated fat.

The hospital complex Virgen de las Nieves in Granada, serves more than 1,100 daily breakfast and many other snack foods made exclusively from organic production.

Although the letter from the hospital and there were some organic food, since the beginning of this year, the catering service permanently changed the content of breakfasts and snacks to increase the content of vitamins and minerals and reduce saturated fat, based ingredients and products one hundred percent organic.

is the first hospital in Spain that opted to offer organic meals to their patients, thanks to a program developed in social centers the departments of Agriculture and Fisheries, Health and Environment of the Junta de Andalucía.

Now all breakfasts containing piece of fruit, toast and organic dairy, all organic production from Andalusia, with the exception of milk.

The hospital has even added to their meals novel ecological dose of butter, coffee, cocoa, jam and sugar preparations a new company Granada prepared especially for this customer.

And is that the project has also led to the creation of local employment with the birth of two new processors, in response to the huge demand for resources the hospital.

Next to nutrition, project managers of organic food have taken care hospital also informative, as they have developed an information campaign so that beneficiaries are aware that consuming organic products, as well as the benefits they report to health and the environment.

The result has been widely successful, according to data from the latest survey by the catering service of the hospital, the vast majority of users are not only familiar with organic food, but prefer to choose conventional by incorporating them into lunch and dinner.

Precisely this is one of the objectives of the Hospital for this year: the ecological turn in all the main courses and side dishes that are served throughout the day.

substitution of meat and fish at the moment appears more complicated, due to their lower presence in the organic market, but is seen as the final phase of the project.

sustainable practices, also in the mesal introduction of organic food in the canteen of the Hospital Virgen de las Nieves is part of the policy of respecting and enhancing the environment of the center, which has been certified to the Integrated AENOR Environmental Management SAS and taking care of this aspect in the recruitment of providers, waste recycling, water conservation and many other facets of everyday life.

organic foods also help to maintain natural resources and dispense chemicals, resulting in caring for the environment.

consumption with social programs as developed in the Virgen de las Nieves, the Andalusian is intended that the regional organic production takes hold and be able to supply the domestic market, more and more interested in this type of food its value as an agent of environmental change and its organoleptic quality .

Alta Hospital Bridge resolution Génave (Jaén) also joined in the last year of the initiative of the Andalusian government and now covers a demand of over 500 kilograms of organic fruit and vegetables.

These two centers will add a hundred more between kindergartens, public schools and nursing homes, which together serve nearly 10,000 diners Andalusian products one hundred percent organic.

www.juntadeandalucia.es