Organic FoodThe amount of nutrients is similar in food produced conventionally or organic. In vegetables, the nutritional value is similar. In the flesh, there is evidence that organic are leaner because they have less intramuscular fat.

The great benefit of organic foods is that they are absolutely free of chemical residues. Are not permitted additives and preservatives (except natural) pesticides or fertilizers, having fewer or no veterinary drug residues, not containing hormones, or heavy metals (present in soil and water) and can not be irradiated.

“Many products are irradiated to kill germs and promote conservation. For example, meat, frozen, canned. And while there is evidence that this radiation is extremely harmful, the final conclusion only time will determine,” extends Rapela .

“The animal that breeds in natural (fresh pastures, forages and grains consumed should also be organic) and stress has special characteristics. His flesh has more vitamin E, which is an antioxidant, and less intramuscular fat (because is not immobilized) producing less cholesterol in the consumer, “he says.

Furthermore, organic meats do not suffer from biological contamination, such as poor mad cow disease (bovine spongiform encephalopathy), foot and mouth disease, E. coli poisoning (industrial famous burgers) or salmonellosis (in eggs and poultry) and certifying that control the cattle traceability.

Traceability is the set of technical procedures for identifying and registering an animal from birth until the end of the supply chain in its various cuts and products.

“The discussion does not go through ‘organic versus conventional’. In today’s world, global, it is very difficult to stop using transgenic agroquímcios. The important thing is that the population, within its capabilities, you can choose the quality of foods you eat “reflects Rapela.

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