Eco-Food: Healthier, but …

Organic food products are healthier. Right. But not always agrees with this equation. Many make outstanding conventional agriculture to organic farmers’ lives.

An EU research project investigates ecological food production. It is now a clear ecological advantage that may show food out. Many organic products are healthier because they inter alia, 40 percent more antioxidants, which are used in medical research as a protection against cancer and heart disease, have proved. Particularly clear advantage in this fall from milk, with about 60 percent higher proportion of disease-protective substances.

However, the results are not only positive. Cereal harvest results still showed an advantage of conventionally produced products. Ecologically, forgoing pesticides and pesticides produced cereals had the highest levels of residues of pollutants. However, the researchers believe that these results could change the longer residue could be found a “liability” to be caused by many years in the soil by conventional agriculture introduced pollutants.

In the field of pig showed that the free-range is still problematic, because the animals are a higher risk of salmonella infection. However, they also found that when the organic dairy organic milk product with a higher proportion of omega-3-fatty acids is much healthier. Swiss studies show that a preventive health management, the use of antibiotics in milk production to zero can be reduced.

The EU research project ‘Quality Low Input Food (QLIF) “(in English as:” With little effort produced quality food “) worked since 2004 central issues for the ecological food production and consumer expectations. About 30 institutions in the EU are involved; the total budget for the projects is 18 million Euros, of which the EU has funded 12 million.

The projects deal with very different topics: buying habits and expectations of consumers in terms of organic food, aspects of food safety and health of users, experimental studies on methods of production in agriculture, with minimal technical effort the highest level of quality achieve high-quality food.

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