Healthcare Topics
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Organic food has:
• Lower levels of contaminants, such as pesticides, antibiotics and nitrates.
• Higher levels of a variety of essential nutrients.
Nitrates
A number of studies show that when nitrates, a common element of artificial fertilizers, are converted to nitrosamines they may be carcinogenic. The nitrate content of organically grown crops is significantly lower than in conventionally grown products.
Pesticide residues may reduce the fertility of humans and animals and the health of their offspring, as wellas disrupting the chemical communication systems that regulate the reproductive cycle.
Nutritionally desirable components
Several studies have found that organic food contained more nutrients than conventional food, with higher levels of various minerals and vitamin C.
• A 12-year German study found that organic food contains higher levels of minerals. The largest
differences were for potassium and iron, but magnesium, calcium, phosphorus and vitamin C levels
were also higher in organic vegetables.
• An American study found that organically grown food contained much higher average levels of minerals than non-organic food. For example, there was 63 per cent more calcium, 73 per cent more iron, 125 per cent more potassium and 60 per cent more zinc in the organically produced foods. There was also 29 per cent less of the toxic element mercury.
• Several studies have found more dry matter (less water) in organically produced food than in
non-organicanally grown produce. This means that there are more nutrients per unit weight of food.
Antibiotics
Antibiotics are an essential element of modern medicine, and are used to reduce the chance of potentially fatal infections even in routine operations.
In the UK, the House of Lords select committee on science and technology report in 1998 on antibiotic resistance concluded that the use of antibiotics in animal feed for growth promotion should be banned. The report indicated that 'there is a continuing threat to human health from the imprudent use of antibiotics in animals', and that 'we may face the dire prospect of revisiting the pre-antibiotic era. Misuse and overuse of antibiotics are now threatening to undo all their early promises and success in curing disease'. Despite the findings of the House of Lords, it has been common for antibiotics to be used as growth stimulators and for disease suppression by their routine addition to the feed of non-organic livestock. This regular use of antibiotics encourages the emergence of antibiotic-resistant organisms that pass to humans, via the meat. This results in some cases of salmonella, and other microbiological diseases being untreatable by antibiotics.
In 1998 the House of Commons agriculture committee recommended tighter restrictions on their use for prophylactic purposes. Under organic farming standards antibiotic usage is restricted to the treatment of illness. Disease is minimized by practicing good animal husbandry and avoiding dense stocking levels. Organically produced foods have lower levels of antibiotic drug residues.
Article Reference: http://www.sustainweb.org/pdf/myth_real.pdf
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Here's a new take on an American classic. Tahini (sesame paste) makes the cookies sophisticated for adults and lower in saturated fat, while brown sugar and chocolate keeps them ever so delicious for the whole family.
Prep Time: 15 minutes
Ready in: 1 hour
Yield: about 45 cookies
Ease of Prep: Moderate
Ingredients
2 cups rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini (see Ingredient note)
4 tablespoons cold unsalted butter , cut into pieces
2/3 cup granulated sugar or 1/3 cup Splenda Sugar Blend for
Baking
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts
Directions
1. Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
2. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.
3. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.
Store in an airtight container for up to 2 days or freeze for longer storage.
Ingredient note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate, healthy weight.