Facts that everyone should consider

Organic Food is Pure Food, Free of Chemical Additives

Organic food doesn't contain food additives, flavor enhancers (like MSG), artificial sweeteners (like aspartame and high-fructose corn syrup), contaminants (likemercury) or preservatives (like sodium nitrate), that can cause health problems.

Eating organic has the potential to lower the incidence of autism, learning disorders, diabetes, cancer, coronary heart disease, allergies, osteoporosis,migraines, dementia, and hyperactivity.

Organic Food Is Safer.

Organic food doesn't contain pesticides. More than 400 chemical pesticides are routinely used in conventional farming and residues remain on non-organic food even after washing. Children are especially vulnerable to pesticide exposure. One class of pesticides, endocrine disruptors, may be responsible for early puberty and breast cancer. Pesticides are linked to asthma and cancer.

Organic food isn't genetically modified. Under organic standards, genetically modified (GM) crops and ingredients are prohibited.

Organic animals aren't given drugs. Organic farming standards prohibit the use ofantibiotics, growth hormones and genetically modified vaccines in farm animals.Hormone-laced beef and dairy consumption is correlated with increased rates of breast, testis and prostate cancers.

Organic animals aren't fed slaughterhouse waste, blood, or manure. Eating organic reduces the risks of CJD, the human version of mad cow disease, as well asAlzheimer's.

Organic animals aren't fed arsenic. Organic animals aren't fed byproducts of corn ethanol production (which increases the rate of E. coli contamination).

Organic crops aren't fertilized with toxic sewage sludge or coal waste, or irrigated with E. coli contaminated sewage water.

Organic food isn't irradiated. Cats fed a diet of irradiated food got multiple sclerosiswithin 3-4 months.

Organic food contains less illness-inducing bacteria. Organic chicken is free of salmonella and has a reduced incidence of campylobacter.

Organic dairy has environmental benefits: Shades of Green: Quantifying the Benefits of Organic Dairy Production.

Juan Luis Barrera Portillo

barrerayportillo.blospot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

Data from: (http://www.organicconsumers.org/organlink.cfm)

Newcastle University, study on organics products

Newcastle University. Four-year project, funded by the European Union and their findings show that organic food contains more antioxidants and less unhealthy fatty acids.

They found levels of antioxidants in milk from organic cattle were between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce had between 20% and 40% more nutrients than non-organic foods.

Project co-ordinator Professor Carlo Leifert said: "We have shown there are more of certain nutritionally desirable compounds and less of the baddies in organic foods or improved amounts of the fatty acids you want and less of those you don't want. Our research is now trying to find out where the difference between organic and conventional food comes from. What we're really interested in is finding out why there is so much variability with respect to the differences. What in the agricultural system gives a higher nutritional content and less of the baddies in the food?"

The studies have indicated that differences between organic and non-organic produce were so marked, eating organic produce is like eating an extra portion of fruit or vegetables everyday. "If you have just 20% more antioxidants and you can't get your kids to do five a day, then you might just be okay with four a day," said Leifert.

The research project included growing both organic and conventional test crops of fruits and vegetables. They also reared cattle on a 725-acre site at Nafferton Farm, Northumberland.

The research will also assist organic farmers to improve their quality and farming methods with a better understanding of how the nutritional quality of produce is affected by agricultural methods.

The question is: will this project, also known as "Quality Low Input Food project", end years of debate and overturn Government advice that eating organic food is no more than a "lifestyle choice"? The Food Standards Agency has confirmed it will be reviewing the evidence from the research and considering whether to change its advice.



Juan Luis Barrera Portillo
barrerayportillo.blospot.co.uk
barrerayportillo@gmail.com
Canary Wharf - London

University of Barcelona study the use of ecological wine to slow the growth of cancer - La Universidad de Barcelona estudia el uso del vino ecologico para retrasar el crecimiento del cancer

A study by a team of researchers of Biochemistry and Molecular Cancer Biology , University of Barcelona in animals reveals that organic wine , thanks to its properties , could slow the growth of cancerous tumors.

Organic wine " prevents the development of chemically induced tumors," the researchers explained in elmundo.es . The research, which was carried out with Volvoreta organic red wine , produced in the winery Vini Nuntia Designation of Origin Toro ( Zamora) , demonstrates that even the administration of broth to animals with cancer caused stagnation in the growth of the tumor.

The research, pioneering and directed by Professor of Biochemistry and Molecular Biology, Josep M. Argiles , is part of a project that examines "The importance of moderate wine consumption in the prevention of muscle wasting associated with cancer ."

 So far, the results are promising but not conclusive , since research has only been conducted on animals, and induced cancer cases . Researchers say that it would be premature to state that in the case of humans the results were similar .

Un estudio realizado por el equipo de Investigadores de Bioquímica y Biología Molecular del Cáncer de la Universidad de Barcelona en animales desvela que el vino ecológico, gracias a sus propiedades, podría retrasar el crecimiento de tumores cancerígenos.
El vino ecológico "previene la aparición de tumores inducidos químicamente", según los investigadores explican en elmundo.es. La investigación, que se ha realizado con vino tinto ecológico Volvoreta, producido en la bodega Nuntia Vini de la Denominación de Origen Toro (Zamora), demuestra incluso que la administración del caldo a animales con cáncer provocaba un estancamiento en el crecimiento del tumor.
La investigación, de carácter pionero y dirigida por el catedrático de Bioquímica y Biología Molecular, Josep M. Argiles, forma parte de un proyecto que analiza “La importancia del consumo moderado de vino en la prevención del desgaste muscular asociado al cáncer”.
 De momento, los resultados son prometedores pero no conclusivos, ya que la investigación sólo se ha llevado a cabo con animales, y con casos de cáncer inducido. Los investigadores afirman que sería prematuro afirmar que en el caso de humanos los resultados fuesen similares.


Juan Luis Barrera Portillo
barrerayportillo@gmail.com
@bypecowines
Canary Wharf - London

Development of organic farming Salamanca University - Desarrollos del cultivo ecológico universidad de Salamanca

The main novelty of the work carried out by the Group Palynology and Plant Conservation Luso Hispanic Center of Agricultural Research ( CIALE ) of the University of Salamanca , is the application of Aerobiology , a discipline of recent use in this type of study that analyzes the presence of live components in the atmosphere, such as pollen or spores , among others. The collection of these particles is performed by using some devices placed in the vineyards known as " collectors " whose weekly review will provide detailed information of the day and time in which they were deposited .

Specifically, the study and count the amount of pollen from the vine Vitis vinifera L will yield an approximate figure for future crop production . " We want to know the amount present in every moment of this pollen and then compare it with production data ," reports José Sánchez Sánchez , project .

Researchers combine different methodological procedures, such as phenology and weather, more common in this type of research , combined with aerobiología and statistics.

The overall objective is to create paths by correlating different disciplines predictive models applicable to the stages of production in the vineyards, taking into account the different phenological phases and events that influence the production of these crops. An example of this would be pollination, pest outbreaks or onset of the different phenological stages , among others.

With all the information gathered , the group at the University of Salamanca working on creating a complete record of data , long -term, high accuracy rate , help in decision -making and actions by wine producers in its vineyards.

La novedad principal del trabajo, realizado por el Grupo de Palinología y Conservación Vegetal del Centro Hispano Luso de Investigaciones Agrarias (CIALE) de la USAL, reside en la aplicación de la aerobiología, una disciplina de reciente uso en este tipo de estudios que analiza la presencia de componentes vivos en la atmósfera, tales como el polen o las esporas, entre otros. La recogida de estas partículas se realiza mediante el empleo de unos aparatos colocados en los viñedos conocidos como “captadores”, cuya revisión semanal ofrecerá información detallada del día y la hora en la que fueron depositadas.

Concretamente, el estudio y recuento de la cantidad del polen procedente de la vid Vitis vinifera L arrojará una cifra aproximada de la futura producción de la cosecha. “Nos interesa saber la cantidad presente en cada momento de este polen y compararlo después con datos de producción”, informa José Sánchez Sánchez, responsable del proyecto.

Los investigadores combinan diversos procedimientos metodológicos, como la fenología y la meteorología, más comunes en este tipo de investigaciones, combinados con la aerobiología y la estadística.

El objetivo general es crear mediante la correlación de sendas disciplinas diferentes modelos predictivos aplicables a los estadios de producción en los viñedos, teniendo en cuenta las distintas fases fenológicas y acontecimientos que influyen en la producción de estos cultivos. Ejemplo de ello serían la polinización, la aparición de plagas o el inicio de los diferentes estadios fenológicos, entre otros.

Con toda la información recogida, el grupo de la Universidad de Salamanca trabaja en la creación de un completo registro de datos que, a largo plazo y con alto índice de acierto, contribuirá en la toma de decisiones y actuaciones por parte de los productores vitivinícolas en sus viñedos.

Juan Luis Barrera Portillo

barrerayportillo@gmail.com

@bypecowine

Canary Wharf - London

Hardvard Medical School - Escuela Medica de Hardvard

London - The nutritional value of the food grown is reduced when crops are developed in the middle of a high concentration of carbon dioxide ( CO2) in the atmosphere, according to a study published today in the journal "Nature" .

A team led by Samuel Myers , School of Public Health Harvard in Boston (USA) , has produced a study whose findings suggest that the levels of zinc and iron are reduced in certain grains and legumes when grown in conditions high concentration of CO2, as scientists predict that by the middle of this century.

The researchers argue that reducing zinc and iron may increase the incidence of diseases associated with deficiency in the diet of these two elements, which affect about 2,000 million people worldwide diseases.

Previous research on the effects of increased atmospheric concentration of carbon dioxide on the nutritional value of food grown had yielded mixed results , which according to Myers and colleagues may reflect differences in the environment of crops.

To reach their conclusions , the Harvard team has gathered the most data so far obtained from outdoor experiments with added CO2 .

The scientists used information from experiments developed in Japan , Australia and the United States in which we have studied the growth of rice, wheat , corn, soybeans , peas and sorghum.

Among other data , the results suggest that the grains of wheat grown in elevated CO2 concentrations have less than 9.3% zinc and 5.1% less iron than those planted under normal conditions .

The study authors suggest that programs to reduce the vulnerability of food crops to changes in atmospheric CO2 concentration could partially mitigate the risks arising from the reduction of the nutritional value of crops .

Londres - El valor nutricional de los alimentos cultivados se reduce cuando las cosechas se desarrollan en medio de una elevada concentración de dióxido de carbono (CO2) en la atmósfera, según un estudio que publica hoy la revista "Nature".

Un equipo liderado por Samuel Myers, de la Escuela de Salud Pública de Harvard en Boston (Estados Unidos), ha elaborado un estudio cuyas conclusiones apuntan a que los niveles de cinc y hierro se reducen en ciertos granos y legumbres cuando se cultivan en condiciones de alta concentración de CO2, como las que los científicos predicen para la mitad de este siglo.

Los investigadores sostienen que la reducción de cinc y hierro podría incrementar la incidencia de enfermedades asociadas a la carencia en la dieta de esos dos elementos, que afectan a cerca de 2,000 millones de personas en el mundo.

Investigaciones previas sobre los efectos del incremento de la concentración atmosférica de dióxido de carbono sobre el valor nutricional de alimentos cultivados habían arrojado resultados dispares, lo que según Myers y sus colegas puede ser reflejo de diferencias en el entorno de las cosechas.

Para alcanzar sus conclusiones, el equipo de Harvard ha reunido la mayor cantidad de datos hasta la fecha obtenidos a partir de experimentos al aire libre con CO2 añadido.

Los científicos han analizado información procedente de experimentos desarrollados en Japón, Australia y Estados Unidos en los que se ha estudiado el crecimiento de arroz, trigo, maíz, soja, guisantes y sorgo.

Entre otros datos, los resultados apuntan a que los granos de trigo que crecen en concentraciones de CO2 elevadas presentan un 9.3% menos de cinc y un 5.1% menos de hierro que aquellos que se plantaron en condiciones habituales.

Los autores del estudio sugieren que los programas para reducir la vulnerabilidad de los cultivos alimentarios a los cambios en la concentración atmosférica de CO2 podrían paliar parcialmente los riesgos derivados de la reducción del valor nutricional de las cosechas.

Juan Luis Barrera Portillo

barrerayportillo@gmail.com

@bypecowines

Canary Wharf - London

The attitude of Nordic Countries and US, The future.

The Nordic countries have significantly increased the rate of consumption of ecological wine, they are aware in improving their health, and are acting accordingly, consuming organic products. In the section on ecological wines, the global trend is the investment in ecological premium wines and professionalization of the people involved in the importation of the product. Advice of independent experts, is essential to any winery promotes advisors, we know thousands of cases in which some wineries finance the opinion of the experts, as of today there are thousands of cases and well known. If we do things right we must avoid this. 

In Europe, we are seeing a low level of professionalization in people who import and sell wines, whether large scale or retailers. There are several learning centers but are more focused on memorizing a number of references that make them more real experts. This is an issue that should think, is very important to find the right person, you can change your course of your business and make you a lot better. In the U.S., in the process of job selection, besides the studies and work experience, taking as references hobbies, professional commitment, empathy, coefficient of optimism, resilience, real vocation of each person. If a person does not really dedicated to what motivates him, he can not develop 100% of its qualities. 

Do we do this in Europe?

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

The ecological grape is much healthier than non-ecological, some significant information.

The ecological grape is much healthier than non-ecological, some significant information.

Using data provided by different sources of prestige without economic interests.

Our starting point that the ecological grape contains more antioxidants and polyphenols, addition of sulfur limits, with almost half in ecological wines. in ecological wine, the use of transgenic yeasts and bacteria is prohibited. Throughout its development it has extracted the best of the land while respecting the environment, therefore, are faced with unique, exclusive products.

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

The new systems of import and export wines - Ecological Wine

There is no trick , the answer is very simple and easy. The way to cut costs is to cut intermediaries.
It isn´t possible that the winemakers earn less for the price of a liter and end consumers pay more . It is impossible , something is not going well . We all know that this happens and are taking action. Given this situation to do a direct trade, wineries should strive to be more representative , make way for new technologies and young talent that are revolutionizing the world of sales . Here in London that is the trend and are moving to worldwide.
 I see how young entrepreneurs organize small meetings to exchange information , to know and to be aware of how they changed the habits and the way we do . People from all over the world, each bringing what they know. Ecological Cultivation as present and future , fair trade, expertise, passion for the job.

We need people who love their profession.

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

Ecological Wine for Japan

Ecological Wine for Japan.

 In 1940 , in Japan had very clear what was the way forward in agriculture, and the cultivation of wine would not be less. Masanobu Fukuoka revolutionized the world of ecological farming, the entire country is very clear that organic farming is the way to go in order to prevent diseases and better health , a better environment and a better planet. For all that Japan is one of the countries with the highest rate of consumption of organic products . Likewise, Spain is the EU country with the highest number of hectares dedicated to organic cultivation and in the next five years is estimated to increase about 20 %. Because initially the demand for these products and the awareness that this affects global good .

We can not mislead us , or let us mislead .

The ecological wine should express the character of the grape and the place where it has been cultivated .

The vineyards are not lamps that plug into electricity anywhere in the world and give the same light. 

Ecological wine, culture, taste so exquisite, quality products with identity.

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London