Nutrition and Diet Tips

More or less a decade, various investigations have been conducted comparing the nutritional properties of organic foods and food of intensive farming, pesticides or genetically modified seeds.

The results so far favor the first and the last survey by European Project Quality Low Input Food (QLIF) showed that fruits and vegetables grown organically or organically have up to 40% more antioxidants than conventional foods. In relation to studies of milk, it was shown that organic milk has up to 60% of healthy fats such as Omega 3 acids and conjugated linoleic acid.

We also know that organic foods concentrate certain substances less harmful to our health, such as pesticides, insecticides and additives commonly used in intensive farming.

While it is important this information is also important to consider the quality and labeling of organic foods, properly to ensure the safety of its production, as they still control in these crops is not well done.

The eggs are so very convenient and highly nutritious to be part of the regular diet, except that under any health condition or prescription is required or has been excluded.

The eggs are easy to make, combine and consume either as a principal or as an ingredient in all kinds of dishes as breakfast, salads, pastas and desserts.

Eggs are usually eat chicken, but we also know that turkeys could be, paw, quail, ostrich, and so on.

We refer to chicken eggs generically. A unit weighs approximately 35 to 60 gr, and consists of two parts supplies, the white and yolk, and unfit for human consumption, the peel.

The shell, depending on the species, be of different colors, which has nothing to do with quality. It consists of calcium carbonate and its function is to protect the embryo.

It is important to know that the shell has pores to allow breathing, and in turn this feature makes it relatively permeable to the passage of certain pathogens (salmonella).

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