ORGANIC &VEGETARINISM

1. ORGANIC &VEGETARINISM Adriana Lenis Lozada

2. Types of vegetarians Lacto-ovo vegetarians – people who avoid meat and seafood, but include dairy foods (such as milk and eggs) and plant foods. Lacto-vegetarians – people who avoid meat, seafood and eggs but include dairy foods and plant foods. Vegans – people who consume only plant foods.

3. Health Benefits Reduced risk: Obesity Coronary artery disease Hypertension (high blood pressure) Diabetes Some types of cancer Degenerative diseases

4. Health Disadvantages Protein deficiency Mineral deficiencies: iron, zinc, calcium, iodine Lack of Vitamin B12 Lack of Vitamin D

5. IODINE IRON ZINC CALCIUM CHROMIUM VITAMINS & MINERALS CHLORIDE COPPER MAGNESIUM SODIUM FLUORIDE PHOSPHOROUS POTASSIUM

6. Organic Food Organic production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers.

7. Advantages of Organic Food Organic farms ban artificial pesticides. No hydrogenated fats, artificial colours, flavours, sweeteners, preservatives Genetically modified – GM – food isn't used in organic products Organic farming helps the environment

8. Disadvantages of Organic Food Food production is not productive Food has shorter shelf life Food is expensive Time consuming for farmers