Further information about: organic farming, fats and sugars.


n the last few years Organic Agricolture has grown up all over the world.

Organic Agricolture:

  • doesn’t utilize chemical substances: proof plants, useful insects, mineral and vegetal products are used to protect the cultivations from noxious parasites;
  • it preserves and improves the characteristics of soil: manures and riduced cultivations are the techniques utilized in organic agricolture;
  • it respects the different forms of life present in the environment, by planting and keeping hedges, woods, places of nest-building and to spend the winter.

An organic product is checked in every stage of the production and certified by controlling institutes recognized from the Ministry of Agricolture.
Fruit and vegetables are produced respecting the seasonal of the country where they are produced. In fact in organic farming the forcings of conventional agricolture aren’t allowed.
In animal productions animal flours, fodders obtained with chemical substances, OGM are forbidden.

The product sold as organic must be signed by the expression “From Organic Farming – Controlled by CEE”, the name of the Certifing Institute and the indications of Minister’s Authorization.

Fats are an important source of energy for our body, they supply 9 kilocalories for gram. They are made from a molecule of glycerol, joined to 1, 2, 3 molecules of fat acids. Fat acids can be either saturated (short chains) or insaturated (long chains).
Saturated fats are usually contained in animal fats, like butter.
Insaturated fats are present in liquid vegetable oils. They are more digestible for our body than saturated fats, and they can be either monoinsaturated or polinsaturated.
Monoinsaturated fats (olive-oil, groundnut-oil, nut-oil) keep the HDL level high.
Polinsaturated fats (corn seed-oil, soy seed-oil, sunflower seed oil) contain essential acids. Our body doesn’t produce polinsaturated fats; this is the reason why they must be introduced with food.
Polinsaturated fats help the work of cellular tissue and optimize the blood coagulation and fluidity.

The vegetable margarines, one of the less natural products present in the market, are prepared mixing different fats of both animal and vegetable origin with milk or whey. Then food dyes (to give a butter-looking), antiseptics, flavouring essences are added. Moreover margarines are manufactured by a chemical pocess, caused by man, that consists in adding an hydrogen ion to the molecules of the oil, to change oil from liquid to solid state.
Non-hydrogenated margarines, natural called, are palm oil or coconut oil-based. The composition of these two oils is mainly of saturated fats.

Bakery products are very important in everyday life, they are the classical snack to make a pause at home, at school or at work. 
Twenty years ago sugars and fats were the main ingredients in a bakery product. Nowadays it isn’t so and there are a lot of alternatives. The consumption of complex sugars helps to maintain a low glycaemic level.
Complex sugars are more slowly assimilated from our body, because they release glucose in blood gradually. They improve sensitivity to insulin (insulin has got the function to absorb sugars after meal).
In people who suffer from diabetes, pancreas doesn’t produce insulin, or insulin produced doesn’t work well. Complex sugars create energy supplies and delay the pangs of hanger.
On the other hand simple sugars (glucose, saccharose etc.) have got a very short molecular chain, they fast change in glucose in the blood. The consumption of simple sugars generate a short time of strenght, and then you feel tired if you don’t take other sugars.

Malts can be used as sweeteners instead of sugar. Rich in minerals and complex sugars, it is made mixing sprouded barley with a cooked cereal (rice, corn, wheat etc.) and letting enzymes to rest. These enzymes change the starch of cereals in sugar.

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