Taken from The Straits Times 29 OCT 2007
Confirmed: Organic food better for health
Study finds it contains 40% more antioxidants, which may end debate on benefits of such food
ORGANIC food is more nutritious than ordinary produce and may help people live longer, according to the biggest study of its kind into the issue.
Evidence from the £12million (S$36 million), four-year study will end years of debate and is likely to overturn government advice that eating organic food is no more than a lifestyle choice, said a report in Britain's Sunday Times on Sunday.
The study found that organic fruit and vegetables - grown without the use of conventional pesticides and artificial fertilisers - contain as much as 40per cent more antioxidants, which scientists believe can cut the risk of cancer and heart disease. They also had higher levels of beneficial minerals such as iron and zinc.
Professor Carlo Leifert, coordinator of the European Union- funded project, said the differences were so marked that organic produce would help to increase the nutrient intake of people not eating the recommended five portions of fruit and vegetables a day.
'If you have just 20per cent more antioxidants and you cannot get your kids to do five a day, then you might just be okay with four a day,' he said.
Britain's Food Standards Agency (FSA) confirmed it was reviewing the evidence before deciding whether to change its advice.
British ministers and the agency have said that there are no significant differences between organic and ordinary produce.
Researchers grew fruit and vegetables and reared cattle on adjacent organic and non-organic sites on a 293ha farm attached to Newcastle University, and at other sites in Europe.
They found that levels of antioxidants in milk from organic herds were up to 90per cent higher than in milk from conventional herds.
As well as finding up to 40per cent more antioxidants in organic vegetables, they also found that organic tomatoes from Greece had significantly higher levels of antioxidants, including flavonoids, thought to reduce heart disease.
The findings appear to conflict with the British government's advice that buying organic food is a lifestyle choice and that there is no clear evidence it is 'more nutritious than other food'.
'There is enough evidence now that the level of good things is higher in organics,' Prof Leifert said.
The organic market in Britain has boomed in recent years, growing by 25 per cent annually on average, and is now worth nearly £2 billion a year.
Organic produce is typically about 30 per cent more expensive, although for products such as cherry tomatoes and carrots, it is about double the price. Supermarket organic milk is 18 per cent more expensive.
Mr Andrew Wadge, the FSA's chief scientist, said that even if the review found significant differences, the government would still need to assess any impact on health.
He said the debate over the relative benefits of organic food should not blur the key message on diet and health.
'The organic brand has been hugely successful,' he said. 'But the most important issue is not whether people are eating organic or not, but whether they are eating a healthy balanced diet.'
According to Britain's Organic Monitor, the estimated retail sales for Singapore's organic food market stood at about US$40 million (S$58 million) last year. Across Asia, the market size is set to hit close to US$1 billion this year, it added.
There are now more than 40 organic stores, cafes and warehouses in Singapore, and demand for organic food is rising.
Cold Storage opened the island's first organic supermarket, Naturally Marketplace, at VivoCity last year. It offers nearly 1,000 organic product lines, ranging from milk to wines to cleaning aids.
'In 2006, our organic food sales saw double-digit growth. And worldwide sales of organic food has also seen healthy growth as more and more people become aware of the benefits of eating an organic diet,' Ms Trudy Fawcett, senior category manager for natural and organic foods at Cold Storage, said in a Business Times report earlier this year.
Another retailer, Four Seasons Market at Great World City, said it was selling 60 per cent more products compared with six months ago.
Manager Mindy Chua said: 'There is a definite increase in people consuming organic food as they become more aware and as the economy gets better. People are willing to pay more to maintain good health.'
Sunday, October 28, 2007
Sunday, October 14, 2007
Diabetes
Refined grain is being linked not only to weight gain, but also increased risk of insulin resistance (the precursor of type 2 diabetes) and the metabolic syndrome (a strong predictor of both type 2 diabetes and cardiovascular disease). Eating more whole grain has been shown to protect against the above.
In one of the most recent studies, which appeared in Diabetes Care, researchers who analyzed data on over 2,800 participants in the Framingham Offspring Study, found that the prevalence of both insulin resistance and the metabolic syndrome was significantly lower among those eating the most cereal fiber from whole grains compared to those eating the least.
Brown rice and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.
For diabetics, the best type of diet is a low-fat diet with complex carbohydrates (i.e. brown rice). Simple carbohydrates are not the best thing for diabetics as they are rapidly absorbed and digested. That causes a surge of sugar levels in the bloodstream which can cause serious problems. They should be avoided or at least taken in small quantities. Complex Carbohydrates are a much better source of energy for diabetics. These include whole wheat or wholegrain breads, whole wheat pasta, brown rice, beans, oats and most vegetables and fruits. These will be more slowly absorbed and digested and will therefore help to keep the patients sugar levels stable.
In one of the most recent studies, which appeared in Diabetes Care, researchers who analyzed data on over 2,800 participants in the Framingham Offspring Study, found that the prevalence of both insulin resistance and the metabolic syndrome was significantly lower among those eating the most cereal fiber from whole grains compared to those eating the least.
Brown rice and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.
For diabetics, the best type of diet is a low-fat diet with complex carbohydrates (i.e. brown rice). Simple carbohydrates are not the best thing for diabetics as they are rapidly absorbed and digested. That causes a surge of sugar levels in the bloodstream which can cause serious problems. They should be avoided or at least taken in small quantities. Complex Carbohydrates are a much better source of energy for diabetics. These include whole wheat or wholegrain breads, whole wheat pasta, brown rice, beans, oats and most vegetables and fruits. These will be more slowly absorbed and digested and will therefore help to keep the patients sugar levels stable.
Thursday, October 11, 2007
Organic Foods
What are organic foods about?
Organic foods are produced according to certain production standards. Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.
To be certified organic, a farm must
* avoidance of synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives, etc) and genetically modified organisms;
* use of farmland that has been free from chemicals for a number of years (often, three or more);
* keeping detailed written production and sales records (audit trail);
* maintaining strict physical separation of organic products from non-certified products;
* undergoing periodic on-site inspections.
Why does organic cost more?
* Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing.
* The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax dollars.
* Organic farming is more labor and management intensive.
* Organic farms are usually smaller than conventional farms and so do not benefit from the economies of scale that larger growers get.
* Non GM (genetically modified) food mostly produce one crop a year but certain GM food can produce as much as 3 crops a year.
* Chemical fertilizer help to increase the yield but could leave behind harmful chemical's in the plant.
* Chemical herbicides and pesticides help kill the bugs and other plants but could leave behind harmful chemical's in the plant.
Is organic food really more nutritious than conventional food?
Some recently published studies in peer-reviewed journals have shown organic foods to have higher nutritional value.
Why organic?
Generally organic food are specially recommended for babies, the elderly and anyone who is not feeling well. The idea is not to put stress on the bodies by introducing chemicals into the body such as Arsenic.
Low doses of arsenic, such as those found in Meharg's survey, do not cause acute illness; however, long term exposure may increase cancer risk. Higher levels of exposure can affect various organs including the skin and the respiratory, cardiovascular, immune, genitourinary, reproductive, gastro-intestinal and nervous systems.
Also, there is a view that crops that mature in their own time produces more nutrients and/or taste better, as shown by the recent sea bass that singapore developed.
Organic foods are produced according to certain production standards. Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.
To be certified organic, a farm must
* avoidance of synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives, etc) and genetically modified organisms;
* use of farmland that has been free from chemicals for a number of years (often, three or more);
* keeping detailed written production and sales records (audit trail);
* maintaining strict physical separation of organic products from non-certified products;
* undergoing periodic on-site inspections.
Why does organic cost more?
* Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing.
* The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax dollars.
* Organic farming is more labor and management intensive.
* Organic farms are usually smaller than conventional farms and so do not benefit from the economies of scale that larger growers get.
* Non GM (genetically modified) food mostly produce one crop a year but certain GM food can produce as much as 3 crops a year.
* Chemical fertilizer help to increase the yield but could leave behind harmful chemical's in the plant.
* Chemical herbicides and pesticides help kill the bugs and other plants but could leave behind harmful chemical's in the plant.
Is organic food really more nutritious than conventional food?
Some recently published studies in peer-reviewed journals have shown organic foods to have higher nutritional value.
Why organic?
Generally organic food are specially recommended for babies, the elderly and anyone who is not feeling well. The idea is not to put stress on the bodies by introducing chemicals into the body such as Arsenic.
Low doses of arsenic, such as those found in Meharg's survey, do not cause acute illness; however, long term exposure may increase cancer risk. Higher levels of exposure can affect various organs including the skin and the respiratory, cardiovascular, immune, genitourinary, reproductive, gastro-intestinal and nervous systems.
Also, there is a view that crops that mature in their own time produces more nutrients and/or taste better, as shown by the recent sea bass that singapore developed.
Brown Rice
Brown Rice
Brown rice (or otherwise called "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice.
Brown rice and white rice
Brown rice and white rice have similar amounts of calories, carbohydrates, fat and protein. The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. If the bran layer underneath is removed, the result is white rice. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as B1, B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA). One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. A recent study has shown that rice bran oil may help lower LDL cholesterol.
Among other key sources of nutrition lost are fatty acids and fiber.
In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice. Although this effect also depends on natural adaptation to the product by its users and whether or not the rice has been washed prior to cooking, brown rice generally allows better digestion.
Why is eating whole grain healthier than white rice.
1)A recent study has shown that rice bran oil may help lower LDL cholesterol, i.e. bad cholesterol.
2)Among other key sources of nutrition lost are fatty acids and fiber.
3)Women Who Eat Whole Grains Weigh Less.*A study published in the American Journal of Clinical Nutrition*
4)Brown Rice is Rich in Fiber and Selenium
Selenium, a trace mineral that has been shown to substantially reduce the risk of colon cancer and plays a critical role in cancer prevention.
5)Brown rice sustains the GI level and makes you feel full longer.
6)Significant Cardiovascular Benefits for Postmenopausal Women
7)Brown Rice and Other Whole Grains Substantially Lower Type 2 Diabetes Risk.
8)Fiber from Whole Grains and Fruit are Protective against Breast Cancer
9)Brown rice is great for children 6mths and up as it contains
Storage and preservation
Since brown rice still features an oil-rich germ, it is more susceptible to becoming rancid than white rice and therefore should be stored in the refrigerator. Stored in an airtight container, brown rice will keep fresh for about six months.
Brown rice can remain in storage for 6 months under normal conditions, but hermetic storage and freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.
Brown rice (or otherwise called "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice.
Brown rice and white rice
Brown rice and white rice have similar amounts of calories, carbohydrates, fat and protein. The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. If the bran layer underneath is removed, the result is white rice. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as B1, B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA). One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. A recent study has shown that rice bran oil may help lower LDL cholesterol.
Among other key sources of nutrition lost are fatty acids and fiber.
In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice. Although this effect also depends on natural adaptation to the product by its users and whether or not the rice has been washed prior to cooking, brown rice generally allows better digestion.
Why is eating whole grain healthier than white rice.
1)A recent study has shown that rice bran oil may help lower LDL cholesterol, i.e. bad cholesterol.
2)Among other key sources of nutrition lost are fatty acids and fiber.
3)Women Who Eat Whole Grains Weigh Less.*A study published in the American Journal of Clinical Nutrition*
4)Brown Rice is Rich in Fiber and Selenium
Selenium, a trace mineral that has been shown to substantially reduce the risk of colon cancer and plays a critical role in cancer prevention.
5)Brown rice sustains the GI level and makes you feel full longer.
6)Significant Cardiovascular Benefits for Postmenopausal Women
7)Brown Rice and Other Whole Grains Substantially Lower Type 2 Diabetes Risk.
8)Fiber from Whole Grains and Fruit are Protective against Breast Cancer
9)Brown rice is great for children 6mths and up as it contains
Storage and preservation
Since brown rice still features an oil-rich germ, it is more susceptible to becoming rancid than white rice and therefore should be stored in the refrigerator. Stored in an airtight container, brown rice will keep fresh for about six months.
Brown rice can remain in storage for 6 months under normal conditions, but hermetic storage and freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.
Subscribe to:
Posts (Atom)