Natural Foods

Posted on March 1, 2014 by john in Health Food

Natural foods are defined as those that have been grown, processed, packaged and stored without the use of chemical additives. are those that have to be consumed

Within the concept of naturism or nutrition with natural foods, closely akin to vegetarianism replacing items produced by most pristine and simple products being promoted. For example replacing cane sugar which has important processes for their preparation by honey or fruit syrups. Replacing animal fats plant. an other source of positive effect on our bodies and in turn, their consumption is not harmful to health. Within the definition a distinction between natural and processed foods are also contemplated, considering that raw foods are natural foods par excellence.

Cooking processes are also considered contrary to natural foods and their preparation for their intake. It is believed that the heat generated significant changes in food at the molecular level, destroying most of the nutrients in special ed vitamins, minerals and enzymes.

food - food Within natural considered natural and is the most popular yogurt and other fermented milk derivatives. They are excellent contributions of calcium, protein and very low in fat. The consumption of yogurt in the past 30 years has grown almost 400% its wide acceptance by all palates and consumed with pleasure by children have increased calcium consumption and improve the quality of people significantly.

One of the items most fought by naturists or consumers of natural food additives are substances used to supplement, stabilize, flavoring or keep them for more time. In particular, this capacity for conservation is the most resisted, since this ability to prevent natural decomposition processes still active after being consumed by humans, generating different reactions in the body.

Within this category of natural foods, are understood and included organic foods. By definition organic products is encompassed in this category, and to certify must meet rigorous tests to ensure that they not only have not been affected by additives, but the whole process does not directly or indirectly affect the environment shape. That is why in the process of cultivation or farming, at harvest, and in the subsequent preparation can not use toxic chemicals or processes that affect the nutritional quality of food. Pesticide use, pesticides or herbicides are prohibited natural development times are respected, can not use antibiotics or anabolic, or produce intensively. Look to the certification of organic production is to give health food a demonstrative and traceable in all the stadiums have respected the premises of the NATURAL item.
The greatest benefits of a natural food are:

More intense flavors
More nutrients to respect the processes of maturation.
Absence of chemicals
Absence of additives to lengthen the natural duration of the processed products.
Major environmental conservation and the environment by prohibiting the use of agro- toxic.
Disposal of hazardous anabolic and antibiotics in meat foods that can pass into the human body.

Another aspect that today is gaining a lot of interest in relation to the “natural power ” is called ” ecological or biological ” products. For a product to be marketed as organic requires a number of qualifications stated in accordance with the European Standard : It is forbidden to use hormones, inorganic fertilizers, pesticides and herbicidad composed of chemicals and thus only organic fertilizers, as humus is used for these crops.

Many proponents of organic products assume that additives, environmental pollutants and even contaminants of microbial origin or composition itself are not present in these products. It is true that residues of pesticides, herbicides and fungicides may be lower in these products but there is no guarantee that do not contain other potentially toxic substances (germs, natural toxins ) ( Jelliffe and Jelliffe, 1982). Thus, environmental pollutants such as polybrominated biphenyl, polychlorinated biphenyl and ketones may be present. Microbiological contaminants such as spores ” Clostridium Botulinum ” recently discovered in honey produced by crops ” organic (Andrews, 1979) and some of the toxins, such as aflatoxins from mold, which as already mentioned can appear as toxic constituents of some food “per se ” are as likely to appear in an ecological food and a traditional one. Processed fertilizers can be of such quality and correct nutritional deficiencies in the same manner as those from the ground when properly used.

 

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