One controversial research question in the food science literature is whether organic produce has more nutritional value than conventionally-produced crops.
Back in 2009, a study with similar conclusions about the nutritional content of organic food made the press and I created a little video response. From five acres in California's Sequoia National Forest, three generations of writers bring a century of experience in cooking, gardening, and natural living to these daily posts. Estaba leyendo un articulo de “Psychology Today” que me parecio muy interesante para compartir, asi que aqui les hago la resena de lo que aprende en este articulo. Como todos sabemos, las frutas y vegetales son parte esenciales en nuestra dieta saludable, ya que brindan beneficios a nuestro cuerpo y a nuestra mente.
Hoy en dia, los vegetales y frutas no son lo que solian ser anos atras, ahora se utilizan muchos quimicos para combatir plagas que afectan las siembras. El Departamento de Agricultura de Estados Unidos y el Grupo del Medio Ambiente, por medio de sus investigaciones, nos da una lista de mas de 53 de frutas y verduras clasificadas por el contenido de quimicos que contienen aun despues de lavarse . Esta lista te dara una idea de los alimentos que puedes consumir organicos para evitar consumir tantos quimicos, que aunque en porciones pequenas puede ir deteriorando tu salud. In order to devise strategies for accelerating the movement toward sustainable agriculture, we set out to examine the primary drivers of the organic movement. FarmXchange hopes to further the trend toward sustainable agriculture by not only educating consumers about the harmful effects of conventional agricultural methods and the benefits of consuming organic produce, but by providing farmers with low-cost, low-input organic methods of production to increase their yield and profitability, while also lessening their impact on the environment and nurturing local communities. Many consumers know little about Genetically Modified Organisms (GMO’s), but those who don’t shop for organic food are more than likely eating a significant amount of GMO’s in their daily diet.
A GMO is an organism that has had its genetic makeup altered by the process of genetic engineering.
In genetically modified foods the genes of the plant are manipulated to create an entirely new strain. Believe it or not, experts in the food industry report that up to 90 percent of all the non organic food that is grown in the United States comes from genetically engineered seeds and no labels whatsoever are required on the food to inform consumers about it.  There are also no known safety testing that is required to ensure that this food is even safe for human consumption.
Scientists have noted that much of the information on the internet about these genetically altered foods is not really backed up by any specific scientific research. One genetically modified food, a potato engineered to have a naturally occurring insecticide called “lectin” was found in a study by Dr. Genetically modified foods are said to cause an increase in toxins in the body, and in the soil by creating mutated bacteria which could result in problems with future food production.
Although more conclusive evidence is required to prove that GMO’s are a contributing factor in Alzheimer’s disease, recent research indicates there may be a correlation between Alzheimer’s and genetically modified food. Spoon the dip into a serving bowl and refrigerate for at least 30 minutes to allow flavors to combine. Avoid foods that contain high levels of GMO’s such as non-organic; Soy, Canola, Cottonseed in vegetable oils and margarine, Corn, Sugar Beets, Dairy, Papayas, Farm Raised Salmon, Alfalfa, Flax, Rice, Yellow Summer Squash, and Zucchini. Avoid meat and dairy that does not say: 100% grass fed, as many farmers are using GMO corn and feed. The organic food market has boomed recently due to society’s desire to eat healthier, and the increase in consciousness of what is entering our bodies when we consume different foods. Please welcome Viva Tierra Organic, and their informative & educational insight on the organic food industry!
The two organic industry experts who will be answering our questions today are Addie Pobst and Deidre Smyrnos.
Organic is a legally defined system of agriculture which seeks to use ecological methods of production.
Organic is also a labeling term that, in the US, denotes products grown and processed in accordance with the USDA’s National Organic Program rules. Under USDA regulations, meat, poultry, and egg products labeled as “natural” must be minimally processed and contain no artificial ingredients. Rather than spraying to eliminate all insects, Organic growers strive to achieve a balance between beneficial insects such as bees, ladybugs, and wasps and those that are  destructive to crops.
Fertility of the soil is a key component of organic farming theory and practice: feed the soil and healthy crops will follow.
Factors such as environmental suitability and the natural disease resistance of a particular crop or variety are evaluated by the farmer before a crop is planted. Farmers are intimately connected to their land, and over years develop a wealth of knowledge and experience to draw on to develop new (and sometimes to rediscover old) solutions to the many challenges which confront farmers everywhere. There are many benefits, from reducing the environmental costs of chemical agriculture to supporting family farms and strengthening farming communities.

Organic farming eliminates the use of toxic, persistent chemicals which have wide-reaching impacts on our environment.  These byproducts of chemically-  intensive agriculture are a huge threat to food security and, ultimately, to the continued existence of the millions of plants and animals that share the planet with  us.
Organic farming also helps reduce greenhouse gas (GHG) emissions that cause global climate change.
Organic farming supports biodiversity, improves soil, protects fresh water, nourishing our earth as well as producing great tasting, nutrient rich food to nourish  our people.  It’s a win-win.
Organic produce is sought-out by consumers wishing to reduce and minimize their exposure to the residues from agricultural chemical use.
Then there is the flavor – although it hasn’t been scientifically proven, many consumers say organics just taste better! Avoid consuming Genetically Modified Organisms (GMOs), which are prohibited from Organic products.
How do we know that what is sold as organic is really organic, especially if it’s imported? By law, produce which was not grown on certified organic farms can NOT be labeled as Organic in the US. Imported organic produce is subject to certification standards every bit as stringent as produce grown in the United States. Beyond certifying the farms themselves, certifying agencies both in the US and abroad also scrutinize the packing, storage, and transportation of all organic and transition products. The US organic regulatory system has multiple layers of oversight, and while occasionally an unscrupulous person tries to cheat the system the penalties are serious and offenders are quickly caught and stopped.  All of us involved in the organic trade have a stake in ensuring that consumer trust in organics is warranted, and not just because it’s our business – it’s also the food we eat!
Manufactured products must be at least 95% Organic ingredients to be labeled Organic, and 70% Organic ingredients to be labeled as Made With Organic Ingredients. There are many reasons.  One is that organic farming is more labor intensive, for instance using hand weeding instead of spraying herbicides. Thank you Viva Tierra for sharing your knowledge & being part of the Produce Mom Family! A study out of Stanford made it to the Big Show this week — the New York Times covered its findings which suggest there is no difference in nutritional value. Desafortunadamente, muchos de esos quimicos se quedan en los frutos & verduras cosechadas, y se quedan tan penetrados que aunque se laven bien en casa, esos quimicos aun estan presentes.
Algunos cientificos esta preocupados sobre las causas de la combinacion de los quimicos que se utilizan y que aunque las porciones de esos quimicos sean pequenas, al consumirse periodicamente estas traen graves consecuencias a nuestra salud. Y tambien nos da una lista de los que puedes consumir sin la necesidad de que sean organicos.
Manzanas – 9 de cada 10 manzanas se les a encontrado residuo de funguicidas y aproximadamente 40 pesticidas.
Apio – El USDA encontro mas de 64 pesticidas, asi que cada pedazo de apio de comes tiene residuos de chlorantraniliprote que se utiliza para matar las polillas, orugas y escarabajos. Elote Dulce – de las pruebas que se hicieron, se encontro una cantidad minima de pesticidas.
Esparragos – aproximadamente 9 pesticidas has sido identificados en un solamente un 3.3% de pruebas realizadas. Mangos – De los 2 pesticidas principales que se utilizan para los mango, son considerados no toxicos para los humanos.
Pues bueno ahora hay que tomar mas conciencia y hacer mejores elecciones a la hora de comprar nuestras frutas y verduras.
Many consumers opt for organic food because it is simply more nutritious than conventionally grown produce.
Some individuals and restaurants buy organic, locally-produced food merely because it tastes better.
Department of Agriculture, farmers’ markets near major urban areas and communities near universities and other centers for higher education tended to have the strongest demand for organic products.
Some experts are saying that GMO’s are present in 80 to 90 percent of the food we eat today. But just what are GMO’s and is it possible that they could contribute to the cause of Alzheimer’s disease? The result is an alteration of DNA in anything from bacteria to yeast, plants, fish or even mammals. Some sources fear that these mutations are contaminating adjoining soil that is being used to grow organic foods. Most of us have a surface level understanding of what organic food is, but we are lacking detailed information about the entire process of growing organic food and its environmental benefits. Its goal is to learn from and mimic natural processes in order to produce the food we eat while also allowing our farmers to be better stewards of the land.

By law, produce which was not grown on certified organic farms can NOT be labeled as Organic in the US.  Organic food handlers, processors and retailers are certified and inspected in accordance with standards that maintain the integrity of organic agricultural products. However, the natural label does not include any standards regarding farm practices and only applies to processing of meat and egg products. Organic farming allows for these beneficial insect populations to co-exist and aid in control, keeping the negative impacts of the pests to tolerable levels.
Compost production is foremost in this strategy to build biologically active soil communities. Organic growers take pride in growing the varieties most suitable for their regional micro-climate, soil type, and growing season length (not to mention flavor and personal preference).
Combined with a good deal of ingenuity and hard work, some of the most productive farms in the world are flourishing using 100% organic techniques. The EPA estimates that 14% of global GHG emissions come  from agricultural operations annually.   The EPA estimates that once on soils, synthetic fertilizers generate over 304 million tons of GHG emissions each year.
Indeed, many organic farmers focus their efforts on growing varieties that are unique and flavorful, instead of durable and uniform. The USDA reviews the certifiers of imported organic produce in order to ensure that they meet the requirements of the US National Organic Program, and overseas organic farms are certified and inspected in exactly the same way that organic farms in the US are. Boxes or other packaging must be clearly marked as containing organic products, and all shipments are carefully documented and tracked to insure against contamination in transit from the farm to the consumer.
Those percentage categories are for manufactured products, such as Apple Pies – they might be made with organic apples, but if the crust and the sugar aren’t organic, they can’t be labeled as simply Organic, they have to specify the percentage. Likewise, Organic materials, such as soil amendments and biologically-friendly pest controls are more expensive than their synthetic chemical counterparts.  Organic farms are usually smaller than conventional ones, and economies of scale are a real factor in pricing. Aunque lo productos organicos sean un poco mas costosos, podemos ver que con el tiempo el precio no es ninguno, nuestra salud vale mas y como tal tenemos que cuidarnos y tomar decisiones inteligentes. Why do they want to keep the public in the United States from knowing how our food is processed? MiRNAs have been studied extensively since their discovery ten years ago, and have been implicated as players in several human diseases including cancer, Alzheimer’s, and diabetes. Also, sign up for the newsletter to get the latest updates in AD treatment and prevention news. Let’s allow Viva Tierra to fill in all of those blanks for us in this educational post.
Organic farmers forego the use of synthetic petro-chemical fertilizers, pesticides, fungicides and weed killers in favor of more environmentally benign inputs and techniques. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.
These in turn support healthy root structures that allow plants to develop to their fullest potential. Studies have found chemical residues in many of the foods we currently consume, the long-term health effects of which are highly suspect. In the rare instance that accidental contamination does occur, the product is immediately stripped of its organic status and must be sold as conventional or destroyed. See our other post on how the number of local farmers markets has risen considerably in recent years. The process is completely different than what is referred to as “hybrid food” where two plant species are crossed. Genetic engineers have developed plants that have traits such as a potato with an insecticide programmed into its genetic code, or new genetically modified seeds that are said to produce a higher yield, theoretically saving farmers thousands of dollars.
Organic agriculture combines both old and new ideas and practices to produce healthy, tasty, vitamin-rich crops.
Other natural enhancements, including ground rock powders (such as dolomite limestone), seaweed, bone meal and cover crops are also used to add nutrients and trace minerals. Antioxidants in organic garden crops tend to be higher because they same mechanisms in the plants that require them to fight off pests are also antioxidants to us. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. Nutritionally, the big difference comes in dairy products when the organically-raised cows are actually grazing on pasture.

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