Kind Of Organic Foods

Plants Products ( Organic Vegetables , Fruits, Cereals )

Organic vegetables and fruits have been produced by organic agriculture. It means that they dont
use any synthetic pesticides, chemical fertilizers, genetic engineering or irradiation. They are natural
and fresh and ..
Animal Prodcts
Organic Dairy Products : which classified as organic are produced animal which are raised by
organic means. Theyre safe to use and help to keep the body healthy. Organic dairy products
include products like milk, cheese
Organic Fish and Meat : organic meat is produced by animals which are fed 100% organic food.
Theyre not given any hormone stimulant to make them grow bigger . And for the fish, they are
considered to be organic if they are reared in fish ponds so they are fed with organic food.

Advantages of Organic Foods for Human Body
Nutrients
Organic food contains more nutrients that are essential for good health. Organic strawberry,
blueberry and apples contain up to 40 percent more antioxidants than conventional foods
(Ungoed-Thomas). Antioxidants minimize rates of natural chemical oxidation of body cells
and thus support healthy organs. The EU study also found a higher level of minerals such as
Zinc and Iron in organic vegetables, which further proves the high nutritional value of
organic food (Ungoed-Thomas). Higher vitamin C contents were found in many organic
products, e.g., peaches and tomatoes , although other studies reported similar or lower
contents of vitamin C in organic tomatoes , broccoli , bell peppers , pears. A higher
carotenoid content was found in organically grown sweet peppers, yellow plums, tomatoes
and carrots. However, theres no different between organic and conventional foods from the
contents of nutrition sides. Like the content of carotenoids may depend on soil type, genotype, as
well as the fertilizers and pesticides used.
Contents of Chemicals
The lower pesticide residue is another advantage of organic foods because pesticide exposure
can be the cause of various health problems.
Positive health effects

There are reports of positive health effects in humans resulting from the consumption of organically
grown foods. A report published in 1940 tells of the improved health of students at a New Zealand
boarding school that began serving almost exclusively organically grown produce. After three years a
report was submitted that made the following observations of the pupils: a period of detoxification
upon arriving at the school, lower incidences of catarrhal conditions, a very marked decline in colds
and influenza, more rapid convalescence, excellent health generally, fewer sports injuries, a greater
resilience to fractures and sprains, clear and healthy skin, and improved dental health.

Ada laporan efek kesehatan yang positif pada manusia akibat konsumsi makanan organik tumbuh.
Sebuah laporan yang diterbitkan pada tahun 1940 bercerita tentang kesehatan membaik siswa di
sebuah sekolah asrama Selandia Baru yang mulai melayani menghasilkan hampir secara eksklusif
organik tumbuh. Setelah tiga tahun laporan telah disampaikan yang membuat pengamatan berikut dari
murid: periode detoksifikasi setelah tiba di sekolah, insiden lebih rendah dari kondisi catarrhal,
"penurunan yang sangat ditandai" dalam pilek dan influenza, pemulihan lebih cepat, baik kesehatan
secara umum , sedikit cedera olahraga, ketahanan yang lebih besar untuk patah tulang dan keseleo,
kulit bersih dan sehat, dan meningkatkan kesehatan gigi.
Due to the higher quality of soil which contains more organic matters and natural
nutrients, organic fruits yield more fructose, which makes them taste sweeter. In
short, many consumers favour organic food over conventional ones because the
taste and texture of organic food are generally better.

Examples of specific benefits include:
Glucosinolates
Found in cabbage, broccoli, cauliflower and Brussel
sprouts. They are goitrogenic (interfere with thyroid
function), but are also the best proven cancer preventing
component in vegetables.14

Glycoalkaloids
Found in potatoes. They have been known to cause
deaths in humans, but were recently demonstrated
to possess protective properties concentrations
corresponding to those regularly found in the average
human diet significantly reduced mortality from lethal
doses of salmonella infection in mice.15

Flavonoids
Found in high concentrations in brightly coloured
fruits and vegetables, soya, green tea and red wine.
They have been shown to be powerful antioxidants, are
anti-inflammatory, anti-allergenic, anti-atherosclerotic,
anti-mutagenic, collagen stabilising, capillary protective,
and can discourage the growth of established tumors.1622
Highly coloured fruits such as blueberries and
strawberries, which are rich in anthocyanins (flavonoids)
have been identified as having the highest antioxidant
activity of any plant foods.23

Carotenoids
Found in high concentrations in dark green leafy and red
or yellow vegetables; have been shown to be antioxidant,
antimutagenic and beneficial in the treatment of breast
and prostate cancers.2428

Sulphur compounds
Including allicin in garlic, and its by-product metabolites
such as ajoenes and vinyl dithiins. They are known
antioxidants and have been shown to aid detoxification,
heavy metal removal, general connective tissue repair
and cardiovascular protection.29 Regular consumption
of garlic and onion has been shown to significantly
reduce the risk of heart disease30 and the spread of
cancer.31

Tomatine
The glycoalkaloid tomatine is usually regarded as a
plant toxin,32,33 but has also been reported to prevent
the absorption of cholesterol from the gut, lowering
serum levels of low-density lipoproteins.