Is it true that organic foods are more
nutritious? Some studies have shown that food products from the natural
transformation have a high level of safety of foods produced using agricultural
chemicals. The increase in organic food production in recent years has been
driven by consumers who are aware. Plusnya What are the values?
More than that: It is safer
At the point of view is difficult to propineb distinguish organic and
nonorganic food. The easiest way is to pay attention and no doubt, an eco-label
for the products you buy. Organic foods are processed in a way that is very
different from conventional foods. Not only are free of chemicals (pesticides,
fertilizer, hormones, drugs), but must also meet international requirements
that have been identified. In the West, more and more vegetables and fresh
fruit products labeled as organic. The form of processed foods like cereal,
baby food, pasta or organic. Even that became a philosophy.
Although many studies indicate that
pesticide residues in fruits and vegetables are always in safe limits, no
studies that clearly show the impact komulatifnya. Some health problems that
erupted 50 years, allegedly a close relationship with the introduction of the
use of pesticides.
Cases of breast cancer increased by 40%,
prostate cancer, sperm counts fell by an average man is 50%, until one of the
150 babies born are boys know hypospadiasm (Form gaff male genitalia) . But
fruits and vegetables are not guaranteed free of sources of disease (viral or
bacterial). organic vegetables have an increased risk of congenital Propineb
manufacturer diseases, as it can be washed with water nonklorida. Water is
considered not able to kill bacteria and viruses that attach themselves to
vegetables and fruits.
Also rich in nutrition 2
Some studies show that organic foods are
higher in nutrients than conventional products. The research is supervised by
Chris Alesón, president of Retail and Organic Growers Association of Australia
shows the level of calcium, pottasium, magnesium, sodium, iron and zinc in
organic vegetables 10% higher.
One reason for the large amount of
nutrients in organic products because the process of radiation suffered by
non-organic products. The radiation beam is used to keep conventional products,
in addition to killing germs and bacteria also destroys some of the components
of chemical molecules and convert them into free radicals.
Another study showed that vitamins A, B
complex, C, E and K in the irradiated plants reduced to 80%. Organic products
do not offer chemical preservation techniques. Furthermore, it is essential.
Some even said that organic farmers organic vegetables is more durable. The
high content of nutrients is also the result of organic matter in the most
fertile agricultural land and well maintained. Pesticides used in conventional
agriculture plants destroying microbes produce enzymes necessary vitamins.
Exactly how to handle vegetables
What if the organic materials are not
readily available in your area? Maybe you can get a little fun with the results
of research on lettuce, cabbage, spinach, carrots, green beans and the origin
Caisin Cianjur, which showed a significant reduction in pesticide content after
treatment. In raw spinach, for example, the levels propineb 0.0061 mg / kg. Once fired, dropped to levels
of 0.0027 mg / kg.
The warming also makes plant cell walls
consisting of cellulose and hemicellulose is broken. This will make it easily
to any pesticides and soluble in water, until finally evaporated. By contrast,
the use of herbs may increase the concentrations of pesticides in vegetables
that are processed.
This can be seen in vegetables beans,
eggplant, carrots, green beans, and the sum Choy. Instead, the spices used also
contain pesticide residues. In general, our bodies can tolerate a certain level
of pesticide residues in. To avoid excessive intake of pesticide residues,
you’d better pay attention to the value of the IDA or IDA. IDA for each type of
different pesticides. Propineb
manufacturer For example, 0007 mg mg bw / day.
Raw vs. Cooked
Spinach
In both raw and cooked. Raw spinach
contains more folic acid. Cooked beta Korotan richer. Whether raw or cooked,
spinach axalic contain acid, which block the absorption of calcium and iron.
Garlic
Good cuisine is best eaten raw. Garlic works
as an antibiotic, but it is difficult to digest in the stomach. Some of the
sulfur compounds in garlic is more powerful when eaten raw-mehtah
Broccoli and cauliflower
Whether eaten raw or cooked. These two
vegetables contain sulfur compounds that can attack the cancer to be more
powerful when eaten raw. Once cooked, its potential to produce gas are lost and
can increase iron absorption.
Mushrooms
Cooked. poisons raw mushrooms contain
hydrazines, which will be destroyed if exposed to warm temperatures. The
shiitake and maitake mushrooms are cooked are a source of polysaccharides that
can fight against cancer.
The potato and eggplant
Cook. I do not know if the heat had the
effect of solanine, a large number of toxic substances in these vegetables. But
the process of cooking the tastiest food.
Celery
Cook or eat raw celery in small quantities.
Raw celery contains psorairens, which can damage the immune system, if consumed
in large quantities.
Tomatoes
In both raw and cooked. Raw tomatoes
contain more vitamin C, lycopene, an antioxidant that can fight against cancer,
please stop cooking.
Carrots
Excellent raw, cooked better. Raw carrots
contain more beta-carotene, the substance will cook more easily absorbed by the
body.
With Onions Shallots
In both raw and cooked. sulfur compound
that helps keep arteries clean is more powerful in raw garlic. Memasakjuga
released quercetin, which makes the body more easily than the prophylactic use
flvonoid free radicals.
Is it true that organic foods are more
nutritious? Some studies have shown that food products from the natural
transformation have a high level of safety of foods produced using agricultural
chemicals. The increase in organic food production in recent years has been
driven by consumers who are aware. Plusnya What are the values?
More than that: It is safer
At the point of view is difficult to
distinguish organic and nonorganic food. The easiest way is to pay attention
and no doubt, an eco-label for the products you buy. Organic foods are
processed in a way that is very different from conventional foods. Not only are
free of chemicals (pesticides, fertilizer, hormones, drugs), but must also meet
international requirements that have been identified. In the West, more and
more vegetables and fresh fruit products labeled as organic. The form of
processed foods like cereal, baby food, pasta or organic. Even that became a
philosophy.
Although many studies indicate that
pesticide residues in fruits and vegetables are always in safe limits, no
studies that clearly show the impact komulatifnya. Some health problems that
erupted 50 years, allegedly a close relationship with the introduction of the
use of pesticides.
Cases of breast cancer increased by 40%,
prostate cancer, sperm counts fell by an average man is 50%, until one of the
150 babies born are boys know hypospadiasm (Form gaff male genitalia) . But
fruits and vegetables are not guaranteed free of sources of disease (viral or
bacterial). organic vegetables have an increased risk of congenital diseases,
as it can be washed with water nonklorida. Water is considered not able to kill
bacteria and viruses that attach themselves to vegetables and fruits.
Also rich in nutrition 2
Some studies show that organic foods are
higher in nutrients than conventional products. The research is supervised by
Chris Alesón, president of Retail and Organic Growers Association of Australia
shows the level of calcium, pottasium, magnesium, sodium, iron and zinc in
organic vegetables 10% higher.
One reason for the large amount of
nutrients in organic products because the process of radiation suffered by
non-organic products. The radiation beam is used to keep conventional products,
in addition to killing germs and bacteria also destroys some of the components
of chemical molecules and convert them into free radicals.
Another study showed that vitamins A, B
complex, C, E and K in the irradiated plants reduced to 80%. Organic products
do not offer chemical preservation techniques. Furthermore, it is essential.
Some even said that organic farmers organic vegetables is more durable. The
high content of nutrients is also the result of organic matter in the most
fertile agricultural land and well maintained. Pesticides used in conventional
agriculture plants destroying microbes produce enzymes necessary vitamins.
Exactly how to handle vegetables
What if the organic materials are not
readily available in your area? Maybe you can get a little fun with the results
of research on lettuce, cabbage, spinach, carrots, green beans and the origin
Caisin Cianjur, which showed a significant reduction in pesticide content after
treatment. In raw spinach, for example, the levels propineb
0.0061 mg / kg. Once fired, dropped to levels of 0.0027 mg / kg.
The warming also makes plant cell walls
consisting of cellulose and hemicellulose is broken. This will make it easily
to any pesticides and soluble in water, until finally evaporated. By contrast,
the use of herbs may increase the concentrations of pesticides in vegetables
that are processed.
This can be seen in vegetables beans,
eggplant, carrots, green beans, and the sum Choy. Instead, the spices used also
contain pesticide residues. In general, our bodies can tolerate a certain level
of pesticide residues in. To avoid excessive intake of pesticide residues,
you’d better pay attention to the value of the IDA or IDA. IDA for each type of
different pesticides. Propineb supplier
For example, 0007 mg mg bw / day.
Raw vs. Cooked
Spinach
In both raw and cooked. Raw spinach
contains more folic acid. Cooked beta Korotan richer. Whether raw or cooked,
spinach axalic contain acid, which block the absorption of calcium and iron.
Garlic
Good cuisine is best eaten raw. Garlic
works as an antibiotic, but it is difficult to digest in the stomach. Some of
the sulfur compounds in garlic is more powerful when eaten raw-mehtah
Broccoli and cauliflower
Whether eaten raw or cooked. These two
vegetables contain sulfur compounds that can attack the cancer to be more
powerful when eaten raw. Once cooked, its potential to produce gas are lost and
can increase iron absorption.
Mushrooms
Cooked. poisons raw mushrooms contain
hydrazines, which will be destroyed if exposed to warm temperatures. Maitake
and shiitake mushrooms are cooked are a source of polysaccharides that can
fight against cancer.
The potato and eggplant
Cook. I do not know if the heat had the
effect of solanine, a large number of toxic substances in these vegetables. But
the process of cooking the tastiest food.
Celery
Cook or eat raw celery in small quantities.
Raw celery contains psorairens, which can damage the immune system, if consumed
in large quantities.
Tomatoes
In both raw and cooked. Raw tomatoes
contain more vitamin C, lycopene, an antioxidant that can fight against cancer,
please stop cooking.
Carrots
Excellent raw, cooked better. Raw carrots
contain more beta-carotene, the substance will cook more easily absorbed by the
body.
With Onions Shallots
In both raw and cooked. sulfur compound
that helps keep arteries clean is more powerful in raw garlic. Memasakjuga
released quercetin, which makes the body more easily than the prophylactic use
flvonoid free radicals.
