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What is Organic Production? (1)

Organic production: where ecology, health, Caution and care guide our actions

Organic production relies on ecological processes, biodiversity and cycles adapted to local conditions cycles, that is why organic foods are tasty and nutritious and contain no chemical residues.

They are also traceable food, product of a system of internationally recognized standards and oversight.

Organic production "combines tradition, innovation and science to benefit the shared environment, promote fair relationships and a good quality of life for all those involved " (IFOAM, 2008).

The environmental health, people and consumers is essential for this type of production, where no synthetic chemical inputs or genetically modified seeds are used.

Healthy, nutritious foods that look after the planet and add value to the production market making a difference.

 


[1] Argentine Movement for Organic Producers – www.mapo.org.ar

Why eat organic?

Organic foods retain their natural properties, Vitamins, minerals, sugars and proteins without contaminating or preservatives, improving their nutritional properties and enhancing the aroma, flavor and color of food.

There are also non-food products such as wool organic, fibers, cotton, Cosmetics, inter alia.

The organic products are produced in harmony with nature, conserving biodiversity and essential Natural Resources: soil, the water and air, without contamination, generating a vital solution to environmental problems.

Organic farming is sustainable, because it can stand on its own, without reducing the resources used, by contrast improves and increases the.

Responsible organic producers work thinking about the present and future generations, on their health and that of their children looking the other side responsible consumers encourage and appreciate this kind of production and to promote.

Organic Production by international standards that meet the highest quality standards governing. The Argentine Certification System complies with these principles and has great prestige and worldwide recognition.

Organic Rice

Is cultivated in a natural way without the use of insecticides, herbicides and fungicides, and chemical fertilizers; certified organic fields. Produced with farming techniques that guarantee the preservation of the environment, through control of land and the preservation of biodiversity. For the rice is organic soil where it has grown not have been present agrochemical processes during at least four years.

Organic Certification

The Department of Agriculture or USDA explains that eco-labeling and certification is applied to illustrate the percentage of organic ingredients in a food and the processes used during production. When a food is labeled organic 100 percent, all the ingredients and the processing aids used must be wholly organic. An item labeled organic requires minimal 95 percent organic ingredients. Fertilizers irradiation or sewage sludge can not be used during farming or manufacturing any of the 100 percent organic or organic foods labeled. Processed foods containing 70 percent organic ingredients can not bear the organic label, however, can be categorized as made with organic ingredients, and at least three content of organic ingredients should be listed.

Rice Nutrition and Health Benefits

Rice is rich in complex carbohydrates, so it is a valuable source of energy. Are free of gluten, low in sodium, sugar and fat, and contains zero cholesterol. Resistant starch, dietary fiber contained in rice, improves intestinal health by stimulating the growth of beneficial bacteria, while promoting regular bowel movements to clean your digestive system. Rice is rich in vitamin B1, vitamin d, niacin and minerals iron and calcium, essential nutrients that support bone health and cardiovascular systems, muscular, immune and nervous. Rice can help regulate sugar levels in the blood and may help prevent the development of hypertension.

The sugar content of organic rice is very low. Studies in the United States shows that coarse grinding and low sugar cereals organically processed result in fewer cavities. When a child or adult consume foods high in sugar, the pancreas produces too much insulin, causing levels of blood sugar decay. These short-term fluctuations of glucose in the brain cause changes in mood and difficulty concentrating.

In contrast, complex carbohydrates from grains organically processed, burn slowly and steadily maintaining brain function stably.

Organic versus conventional

He Natural Resources Defense Council is set to produce organic food manufactured with integrated ecological processes that exclude pesticides, genetically modified organisms, artificial chemicals, sewage sludge and irradiation. However, nutritionists Mayo Clinic, Jennifer Nelson y Zeratsky Katherine, highlighted a study reviewing over 150 articles covering over 50 years of scientific research. The study suggests that existing small nutritional differences between types of organic and conventional foods.

Chemical pesticides and toxins

HelpGuide.org, health expert resource website, said Organic foods contain higher levels of antioxidants than conventionally produced food, so healthy. Also, symptoms associated with food allergies reduce the switch to organic foods. The toxic residue of artificial chemicals and pesticides used in conventional agriculture are particularly dangerous to the health of pregnant women and young children, can lead to behavioral disorders, motor dysfunction and delayed development. Besides the accumulation or body burden of toxins may occur, cause birth defects, weakened immune systems and headaches. Organic farming and agricultural practices also reduce environmental toxins.

Brown Rice Health Benefits

Brown rice consists of whole grains contain soluble fiber, Some scientists suggest that it may reduce the risk of certain cancers. The American Institute for Cancer Research highlighted in an article, fringe benefits contained in brown rice, saying that the outer layer of grain brown rice is very nutritious and rich in vitamins and minerals. De facto, a cup of cooked white rice contains one gram of fiber, while the equivalent amount of brown rice almost four times more. Some suggest that this fiber can help prevent colorectal cancer.

 

Why Eating Brown Rice?

A simple vista, brown rice has a brown tone, as it maintains its bran or bran layer. Its main feature, that differentiates white rice, is that it has much more fiber it.

It is a rice that has been stripped of its outer shell, inedible fibrous husks called but retains most of the cuticle or covering the grain bran.

Is considered to It is more natural and your fiber intake, vitamins and minerals is superior to other food. De facto, properties are lost if you eat refined rice, the popular white rice, considered more astringent than the integral manifold.

The nutritional value of brown rice is significant because contributes water, proteins, carbohydrates, minerals (sodium, potassium, phosphorus, football, Iron ...) vegetable oils, provitamin A, Vitamina B1 (tiamina), vitamina B3 (Niacin) y vitamina B12 (riboflamina). Also, It is among the few foods that contain themselves twelve amino acids essential to the human body. Its fat content is low and their percentages of albumin intake is recommended when removing liquids.

A pura fibra

Your input fiber makes it an essential element for health, especially when regular bowel function, reduce cholesterol levels and prevent colon cancer. The fiber is a combination of substances of nature different from those found celluloses, pectinas, hemicelulosas, alginatos, mucílagos, starch and lignin. To facilitate the beneficial effect of fiber should drink plenty of water.

Brown rice is a whole grain, and digestible energy, therefore it is recommended for all ages, especially children, elderly celiac, namely, those who require gluten-free diets. Very effective in the treatment of renal diseases, cardiac and vascular, liver disease and ulcers, is also recommended in slimming cures, because it is a slow carbohydrate absorption provides the body feeling fuller for much longer. Moreover, their contribution in potassium and low sodium content are indicated in cases of high blood pressure.

Nutritional information per 100 grams

 

  • 360 calories
  • 77,4 % carbohydrate
  • 7,5 % protein
  • 1,9 % fat (the low-fat)
  • 0,9 % fiber
  • 32 mg calcium
  • 1,6 mg the hierro
  • 9 mg sodium
  • 212 mg of phosphorus
  • 214 mg potassium
  • Vitaminas B1, B2, B3
  • Contains no cholesterol

Brown rice has as many calories as white. But not being digested more slowly refined (which increases the body's energy expenditure) and produces greater satiety.

A cook!

When caring for the body, those people with cholesterol problems or are intolerant to gluten found in rice an excellent food to include in their diets. Located at the base of the food pyramid, it is a highly nutritious grain that is easily digested and whose main component is starch. Rico in vitaminas B1 (tiamina), B2 (riboflavina) B3 (Niacin), contains minerals such as phosphorus (indicated for bone and brain), iron (antianémico), potassium, magnesium (promotes muscle activity) and calcium and also has all eight essential amino acids for human body.

In rice also find a 7% protein, than other cereals, low in sodium and fat percentage (0,2%) and calorie. De facto, less than 1% of calories from fat and no cholesterol, so it is an excellent food to be included in any diet.

Its properties, It is particularly suitable for hypertension cases, kidney disease and diets. Experts recommend taking several times a week this carbohydrate, particularly suitable for those who perform physical exertion at work or sports. However, should not consume too much because it involves constipation. In this sense, husked rice eating abundantly may cause a deficiency of vitamin B, in extreme cases could lead to beri-beri, an endemic disease until well into the twentieth century in many low-income populations in East Asia, whose diet was restricted to high consumption of rice.

Its properties, is especially useful in cases of hypertension (potassium intake, attached to its low sodium content helps regulate blood pressure), kidney disease and diets. Also, both grain and rice water improves gastrointestinal problems, because stomach settles. It also helps to remove fluid. Also, poultices made with rice flour alleviate skin inflammations such as acne, Measles he burns the problems.

  • It is the grain that contains more B vitamins and easier to digest.
  • It is beneficial for the nervous system.
  • It comprises two outer layers: first, of color dorado, high protein, minerals and vitamins; other, germ. Their stay is rich and healthy brown rice.
  • Best no green beans. There are different grades: el yamaní (for many, best), long grain (blue bonnet), muti, smaller and round, recommended in sweet dishes.
  • Produces greater satiety and slows the onset of hunger.
  • It is recommended not to wash, unless brings impurities.
  • To boil, calculate a cup of rice 3 cups of liquid.
  • Like all cereal, add the salt at the end.

3. http://www.alimentacion-sana.org/PortalNuevo/actualizaciones/arrozintegral.htm

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