quimica organica
Páginas: 14 (3419 palabras)
Publicado: 13 de diciembre de 2013
This factsheet is a summary of an article published in "Coronary and Diabetic Care in the UK 2004" by the Association of Primary Care Groups and Trusts (UK). It was written by James Cleeton, Policy Projects Co-ordinator at the Soil Association.
The article concluded that a predominantly organic diet:
- reduces the amount of toxic chemicals ingested;
- totally avoids GMOs [geneticallymodified organisms];
- reduces the amount of food additives and colourings;
- increases the amount of beneficial vitamins, minerals, EFAs [essential fatty acids] and antioxidants consumed;
- appears to have the potential to lower the incidence of common conditions such as cancer, coronary heart disease, allergies and hyperactivity in children.
1) PESTICIDES
The routine use ofsynthetic pesticides is not allowed under organic standards. Currently, over 400 chemicals can be regularly used in conventional farming to kill weeds, insects and other pests that attack crops. For example, Cox's apples can be sprayed up to 16 times with 36 different pesticides. 7 Only four chemicals are allowed in restricted circumstances under Soil Association standards.
"Organic foodcontains fewer residues of pesticides used in conventional agriculture, so buying organic is one way to reduce the chances that your food contains these pesticides" (Sir John Krebs, Chair, Food Standards Agency, Cheltenham Science Festival debate, 5th June 2003).
"Consumers who wish to minimise their dietary pesticide exposure can do so with confidence by buying organically grown food" (Baker et al2002).
Organophosphates
The most dangerous chemicals used in farming such as organophosphates [pesticides] have been linked with a range of conditions such as cancer, decreasing male fertility, foetal abnormalities, chronic fatigue syndromein children and Parkinson's disease. 8,9 Pesticide residues have been ranked among the top three environmental cancer risks by the American Government.10
Pesticide residues in food
In recent years, UK Government research has consistently found pesticide residues in a third of food, including residues of more than one chemical in apples, baby food, bread, cereal bars, fresh salmon, lemons, lettuces, peaches, nectarines, potatoes and strawberries. 11 Not all foodstuffs are checked; instead a small number of different products is tested every3 months and the results published by the Pesticide Safety Directorate (PSD).
El alcohol es parte de muchas ocasiones sociales, de las cenas familiares a los partidos , a los eventos deportivos y los gorros de dormir . Los problemas relacionados con el alcoholismo son bien conocidos , pero ¿qué pasa con el impacto de la bebida social o un consumo moderado dealcohol? ¿Pertenece alcohol en nuestra dieta , o es el riesgo que presenta son mayores los beneficios que puedan derivarse de consumirlo ?
Una buena nutrición puede ayudar a mejorar su salud y prevenir enfermedades. Los nutrientes esenciales que su cuerpo necesita son los hidratos de carbono , proteínas, grasas , vitaminas , minerales y agua. El término "esencial" significa que si se quita uno deestos nutrientes de su dieta habrá una deficiencia que causa problemas de salud . El alcohol no caería en la categoría de los nutrientes esenciales, ya que no hay problema o estado de la enfermedad si no se consumen . Sin embargo , algunos argumentan que hay beneficios adicionales para la salud derivados del consumo de alcohol y argumentan que se debe agregar a nuestra dieta por esa razón.
Laclave para determinar si es necesario el alcohol es entender lo que el alcohol es y cómo se procesa en su cuerpo. Las calorías proporcionan energía para nuestros cuerpos para funcionar. Recibimos calorías de los carbohidratos , proteínas , grasas y alcohol. Por cada gramo , se obtiene un número determinado de calorías.
1 Calorías gram
Hidratos de carbono 4
Proteína 4
Grasas 9
alcohol 7
La...
The article concluded that a predominantly organic diet:
- reduces the amount of toxic chemicals ingested;
- totally avoids GMOs [geneticallymodified organisms];
- reduces the amount of food additives and colourings;
- increases the amount of beneficial vitamins, minerals, EFAs [essential fatty acids] and antioxidants consumed;
- appears to have the potential to lower the incidence of common conditions such as cancer, coronary heart disease, allergies and hyperactivity in children.
1) PESTICIDES
The routine use ofsynthetic pesticides is not allowed under organic standards. Currently, over 400 chemicals can be regularly used in conventional farming to kill weeds, insects and other pests that attack crops. For example, Cox's apples can be sprayed up to 16 times with 36 different pesticides. 7 Only four chemicals are allowed in restricted circumstances under Soil Association standards.
"Organic foodcontains fewer residues of pesticides used in conventional agriculture, so buying organic is one way to reduce the chances that your food contains these pesticides" (Sir John Krebs, Chair, Food Standards Agency, Cheltenham Science Festival debate, 5th June 2003).
"Consumers who wish to minimise their dietary pesticide exposure can do so with confidence by buying organically grown food" (Baker et al2002).
Organophosphates
The most dangerous chemicals used in farming such as organophosphates [pesticides] have been linked with a range of conditions such as cancer, decreasing male fertility, foetal abnormalities, chronic fatigue syndromein children and Parkinson's disease. 8,9 Pesticide residues have been ranked among the top three environmental cancer risks by the American Government.10
Pesticide residues in food
In recent years, UK Government research has consistently found pesticide residues in a third of food, including residues of more than one chemical in apples, baby food, bread, cereal bars, fresh salmon, lemons, lettuces, peaches, nectarines, potatoes and strawberries. 11 Not all foodstuffs are checked; instead a small number of different products is tested every3 months and the results published by the Pesticide Safety Directorate (PSD).
El alcohol es parte de muchas ocasiones sociales, de las cenas familiares a los partidos , a los eventos deportivos y los gorros de dormir . Los problemas relacionados con el alcoholismo son bien conocidos , pero ¿qué pasa con el impacto de la bebida social o un consumo moderado dealcohol? ¿Pertenece alcohol en nuestra dieta , o es el riesgo que presenta son mayores los beneficios que puedan derivarse de consumirlo ?
Una buena nutrición puede ayudar a mejorar su salud y prevenir enfermedades. Los nutrientes esenciales que su cuerpo necesita son los hidratos de carbono , proteínas, grasas , vitaminas , minerales y agua. El término "esencial" significa que si se quita uno deestos nutrientes de su dieta habrá una deficiencia que causa problemas de salud . El alcohol no caería en la categoría de los nutrientes esenciales, ya que no hay problema o estado de la enfermedad si no se consumen . Sin embargo , algunos argumentan que hay beneficios adicionales para la salud derivados del consumo de alcohol y argumentan que se debe agregar a nuestra dieta por esa razón.
Laclave para determinar si es necesario el alcohol es entender lo que el alcohol es y cómo se procesa en su cuerpo. Las calorías proporcionan energía para nuestros cuerpos para funcionar. Recibimos calorías de los carbohidratos , proteínas , grasas y alcohol. Por cada gramo , se obtiene un número determinado de calorías.
1 Calorías gram
Hidratos de carbono 4
Proteína 4
Grasas 9
alcohol 7
La...
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