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12.08.2014 admin
Consumer demand for healthy, sustainably grown food has grown the organic market from just $1 billion in 1990 to nearly $30 billion today.
But recent studies reveal that organic foods, especially raw or non-processed, are also substantially more nutritious.
Between 20 and 40: Additional percentage of nutrients found in organic wheat, tomatoes, potatoes, cabbage, onions and lettuce compared with their conventional counterparts.
40: Additional percentage of antioxidants contained in organic fruit and vegetables compared with non-organic. 30: Percentage increase in levels of flavonoids contained in organic vegetables compared with conventionally grown produce. 25: Average percentage organic foods are more nutritious in terms of vitamins and minerals than products derived from industrial agriculture.
55: Additional percentage of vitamin C contained in organic tomatoes at the stage of commercial maturity, compared with conventional tomatoes. 79 and 97: Percentage increase in levels of quercetin and kaempferol, both flavonoids, in organic tomatoes compared with conventional tomatoes. 139: Additional percentage of phenolic content (associated with reduced risk of cardiovascular and degenerative diseases, and some forms of cancer) contained in organic tomatoes at the stage of commercial maturity, compared with conventional tomatoes. 57: Additional percentage of lycopene (considered a potential agent for prevention of some types of cancers, particularly prostate cancer) contained in organic ketchup with conventional national brands.
50: Percentage increase in levels of antioxidants in organic ketchup compared with conventional major national brands. 30: Average percentage increase in levels of resveratrol (antioxidant linked to reduce risk of cancer, Alzheimer’s, diabetes, and heart disease) found in organic red grapes compared with conventionally grown red grapes. 49: Average percentage of whole food ingredients contained in organic breads, versus 24 percent in “natural” bread and only 12 percent in conventional bread. 40: Percentage increase in levels of some nutrients (including vitamin C, zinc and iron) found in organic produce compared with conventional produce. 58: Percentage increase of polyphenols (antioxidants that help prevent cardiovascular disease) in organically grown berries and corn compared with conventionally grown berries and corn. 52: Percentage increase in levels of vitamin C in organically grown berries and corn compared with conventionally grown berries and corn. 10 Times: The amount of eriocitrin (an antioxidant) contained in a glass of organic lemonade compared with a glass of its conventional counterpart. 3 times: The amount the flavonoid eriocitrin contained in organic lime juice compared with conventional lime juice. Compiled by Zack Kaldveer, assistant media director for the Organic Consumers Association .
The Organic Consumers Association (OCA) is an online and grassroots non-profit 501(c)3 public interest organization campaigning for health, justice, and sustainability. We are the only organization in the US focused exclusively on promoting the views and interests of the nation's estimated 50 million organic and socially responsible consumers. We are not your typical corporate media outlet which skirts issues to avoid offending advertisers or corporate partners and political parties. We all know the saying “Health comes through the mouth” which is especially true  for organic food produced in environmentally clean, unpolluted soil which is not chemically treated.


Natural, environmentally friendly, organic and microbial fertilizers are used in organic production and animals are fed exclusively with natural, ecological food. In one research project experts made a comparison and got  these numbers: organic food contains 27% more vitamin C, 21% more iron, 29% more magnesium and 13% more phosphorus. Rotation of crops prevents disease and maintains fertility; using cover crops like alfalfa pulls free nitrogen right out of the air. The fact that average levels of nearly a dozen nutrients are 25% higher in organic produce translates to greater calmness, endurance, mobility, allergy-resistance, sharper senses, and a better sex life in the daily lives of consumers – a higher quality of life, not just prevention of heart disease or cancer. Since only two percent of the country’s population now lives on a farm, we don’t think of ourselves as having a direct role in farming, yet we each eat an average of a ton of food every year. Dairy products: Milk, yogurt and cheese are considered healthy bone-strengtheners, especially for children, but the additions of hormones and antibiotics undermine the simple goodness of commercial dairy products.
Ketchup: Even besides the pesticide issue, research has shown organic ketchup has nearly double the good-for-you antioxidants of conventional ketchup.
Coffee: Conventional coffee farming relies heavily on pesticide use and contributes to deforestation around the globe. I recently read that the trees have evolved and began to process more carbon dioxide than 30 years ago. We do use cookies to store information, such as your personal preferences when you visit our site. You can chose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security.
The health benefits alone are enough to make us want to buy organics, but we still have to consider our budgets. This is a great time of year to think about the possibility of planting an organic backyard garden.  This year will be my fourth year to have an organic garden and what a wonderful experience it has been! From that very first summer, they were all planting, picking, washing and eating vegetables, and snacking on beans and cucumbers!  We were eating, juicing or blending the majority of all our vegetables from the garden about six months…think of what a huge savings that is to your food budget and how much healthier it is. Combating Zika: Floridians Plan Protest At Bug Board Over Release Of GMO Mosquitoes - Tech TimesConnecticut senator plans to introduce bill to repeal GMO labeling law - Genetic Literacy ProjectGMO phobic? Increasingly, consumers are saying “No” to foods containing genetically modified organisms (GMOs), “No” to highly processed junk foods, and “No” to foods that come from factory farms. But consumers aren’t just rejecting these foods because of their potential to cause health problems. For the most part, organic farming prohibits the use of toxic pesticides, antibiotics, growth hormones, nanoparticles, climate-destabilizing chemical fertilizers like toxic sewage sludge or coal waste , and genetically engineered ingredients. They contain higher levels of beta carotene , vitamins C, D , and E , health-promoting polyphenols , cancer-fighting antioxidants, flavonoids that help ward off heart disease, essential fatty acids, essential minerals , and significantly lower levels of saturated fats.
A10-year study published in the Journal of Agricultural and Food Chemistry compared organic tomatoes with standard produce and found that organic tomatoes had almost double the quantity of antioxidants.
The OCA deals with crucial issues of food safety, industrial agriculture, genetic engineering, children's health, corporate accountability, Fair Trade, environmental sustainability and other key topics. We believe journalism is based on truth seeking and transparency versus censorship and contrived story telling.
Organic products look the same as products not labeled as “organic products”, but the first difference you will notice is intense smell and taste.


Hydrogenated fat and sodium dangerous glutamine (MSG) are some of the banned additives associated with many health problems. As a culture, we don’t yet recognize the difference in quality between organic and conventional food; between conventional and organic growing.
Recycling “wastes” like manure, crop residues, and by-products of regional industries, such as coffee roasters or fruit canneries makes full use of existing resources.
Those who associate organic food with astrology or hippies may not be aware that the White House chef has routinely served organic food to the Clintons, the Bushes, and now the Obamas. Farms and ranches still cover more than half our land, and consume three-fourths of our water and 70% percent of our antibiotics.
University of Washington researchers analyzed urine samples of 110 preschoolers, only one of whom had no measurable level of pesticides. Organic farming produces the same yields of corn and soybeans as does conventional farming, but uses 30 percent less energy, a 22-year farming trial study concludes.
Organic farming preserves natural habitat in hedgerows, crop diversity, ponds, and forests, while conventional farming typically uses methods (mono-cropping and pesticides) that reduce biodiversity.  Beneficial insects such as bees flourish on organic farms, but often suffer from “colony collapse” on conventional farms.
Organic methods of growing crops generate fewer greenhouse emissions, both because energy-intensive fertilizers and pesticides are not used and because organic soil sequesters carbon dioxide. Many studies give strong evidence that produce grown organically promotes non-aggressive behavior in schools and prisons and increases performance on academic exams – largely because of increased nutrient density.
It seems logical to choose organic for the foods you eat the most, as well as for the produce that is sprayed most heavily. For example, although our ancestors hunted and ate far leaner animals than we do — species closer to modern deer and elk than the typical cow – it’s fashionable these days for meat to be fatty and tender, as if the goal of eating was heart disease.
When it comes to animals, they must be reared without the routine use of antibiotics and growth hormones and fed a diet of organic foods. Most organic products contain more nutrients, vitamins and minerals than conventionally produced food. For example, we don’t recognize collectively that it’s more accurate to define the word “organic” by what it is, rather than what it isn’t. This information-rich way of farming provides habitat for wildlife (which reciprocate with natural pest control); conserves water and helps preserve family farms in rural and metro-edge communities.
That one child’s parents ate exclusively organic food and didn’t use pesticides in their home or lawn.  EPA-documented effects in children of exposure to certain pesticides include poorer growth and impact on neurodevelopment. Lately, though, organic foods are becoming much more widely available; organic food sales in the United States have grown by 17 to 20 percent a year for the past few years, while sales of conventional food have grown more slowly, at about 2 to 3 percent a year. In addition, conventional produce has fewer of the enzymes and minerals that enhance flavor. This explosion in popularity has led the way for bigger companies, like Wal-Mart, to get into the organic food business and change the way that organics are perceived and, to a certain extent, the way they're produced.Keep reading to learn more about the ins and outs of organic certification, the market for organic food and more.




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