Awareness comes from wisdom; Let us celebrate World Consumer Rights Day

India detains the unfortunate record in terms of diabetes patients’ number; however it is not necessarily due to your diets, sedentary lifestyle, or even from a genetic predisposition, but to the chemicals spread in the vegetables, fruits and rice you eat. Already, in India 28 pesticides were banned since 2014 for manufacturing, importing and using. Despite, the risk for our health and environment, some fruits still contains excessive dosage of chemicals.

Since a decade issue has been raised about divers pesticides as the Organophosphate (OP) which is provocating an elevation of glucose, and responsible for different type of diabetes. It took a while before the scientist community found the link between the pesticides and the highest diabetes representation amongst the farmers’ community. Finally, the Central Insecticides Board and Registration Committee banned the OP in 2015.

Previously, another pesticide has also disappeared from Indian farming lands: the Endosulfan responsible for foetus malformation and divers health problems. Despite of its ban in 2004 in the State of Kerala, the Kerala Pollution Control Board revealed the presence of the chemicals in the ground water. In 2011, the ban was extend throughout the country.

If the risk is not clearly expressed to the customers, farmers also continue to pour pesticides and chemical fertilizers without proper equipment. The grievous like situation appears lately in farmer’s families or through some cancers in the retirement age, without the possibility to link both events.

The one and only way to protect farmers as well as consumers is to come back to the natural way of farming. Bio-inputs or pest control can only keep the soil healthy without damaging the crops. 

Droughts are also increased by chemicals that destroyed micro-organism and increase the Ph level of the soil. As a result, the plant absorbs fewer nutrients from the land, and the outcome does not only contain chemicals residues but are also less nutritive and healthy.

For this World Consumer Rights Day, we would like to recall the strong path that organic farmers start by engaging themselves to a more sustainable farming. Thanks to them, we are happy to delivers healthy organic vegetables and fruits from the farm to the customer's plate.

Reinstate food security on International women's day

             From the organic Indian farms to the street market, thousands of Indian women are working hard to provide to their customers and families the healthiest food possible. However in India, 55% of women are suffering from anemia due to nutritional deficiencies and only 24% in men.

              Anemia is a condition in which the numbers of red blood cells or their oxygen -carrying capacity is insufficient to meet physiological needs, which vary by age, sex, location, smoking and pregnancy status. We can identify three levels of anemia by measuring the level of hemoglobin concentration: Mild from 11.9 g/dl to 10 g/dl is concerning 25% to 44% of the Indian women, moderate between 9.9 g/dl to 7g/dl is concerning  5% to 20% of the Indian women, and severe when the concentration is inferior to 7g/dl concerns 3% or less of the Indian women.

             The Iron - Deficiency Anemia (IDA)  affected particularly women due to the loss of blood during menstruation, and can have dramatic consequences during pregnancy like foetal deaths, a pre-term or underweight baby. Anemia is not easily perceptible in the primary step of the disease as it bring fatigue (lack of energy), headache, and really soon shortness of breath, heart palpitation, numbness, low body temperature and in a really severe case spoon shaped nails.

             Iron can be find in red meat, and mostly in organs like the liver. Yet, most of the Indian diet is vegetarian, however it is richer in the non-haem iron, the body cannot easily absorb this iron.

Here is some food that can increase the level of iron without keeping the surplus:

     Dried fruits

(Dried dates, raisins or apricots are rich in vitamin C and iron that can help to assimilating iron.)

     Daal

(Lentils are rich in amino-acids, proteins and iron but also magnesium and folates. In brief, it the healthiest food for your heart. One single cup can covered 37% of the dail needs of iron.)

   Soybeans

(Rich in minerals, proteins, fibers and unsaturated fat that will protect the arteries. One cup can contain 8.8 mg of iron.)

    Brown Rice

(Brown Rice is rich in antioxidants, fibers and minerals like iron but also selenium known for preventing from cancers, heart diseases and arthritis.)

      

       Potatoes

(Potatoes are both rich in iron and vitamin C that can help in assimilation of iron. It can also reduce the blood pressure and minerals may help to reduce rhumatism and inflammation.)

         Peas

(Peas also contains vitamin C and iron better for the assimilation. It contains other huge amount of minerals, vitamin K and B good for the heart.)

          Spinach

(All varieties of spinach contains iron, but the most effective one is the Pasalai Keerai. Rich in vitamins C and A, it can protect the bones and calm gastric ulcers.)

Be healthy with First Organics

Basic cooking Tips from First Organics

Staying healthy is not all about choosing organic food, it is also about cooking. Here are some tips to prepare a delicious and healthy organic meal with @FirstOrganics!

Indian food is basically healthy with its huge amount of vegetables, whole grains and rice or small pieces of meat. Generally steamed, or cooked in an enclosed environment, the vegetables preserve all their nutrients that your body desperately needs, while boiling would have vanished 60 to 70% of the nutrients in the water. However, some bad habits can destroy the nutritional value of your favorite meals.

First of all, it is the oil quantity. In India, we are generous when it comes to adding oil, which can be different from one region to another. In North, mustard oil is common, while South prefers Sesame oil. However both do not react similarly in higher temperature and cannot be used for frying. Usually, two teaspoons of oil per person and per day are more than enough, but we generally do not count like that.

Stir-frying the meat or vegetables can be good in a wok (Kadai), a bowl-shaped used in Chinese cuisine that allowed the food to be cooked quickly with less oil. Yet, the meat like the vegetables must be cut in small and regular pieces.

There are some steps to make sure that your gravies are at least healthier than you could think at first glance. If you are trying to make Onion Pakoda prefers rice flour for the dough in order to reduce oil absorption. Nevertheless, the most important while frying remains the oil. The Rice Bran Oil is the perfect one for deep frying, but can be superseded by the cheapest Sunflower oil. Although the oil you used will not really matter if you don't keep it clean during all the frying process. Keep a spoon to remove over fried particles on the oil, that can be unhealthy and provoked a bad taste or smell to the food. Finally, drain the food in an absorbing paper to reduce excess fat.

Now, you know how to make healthy fried vegetables or meat, but still one bad habits can damaged your plate’s nutritive values: Salt. Excess sodium on your body can increase the blood pressure; damage your kidneys, provoke stomach ulcers and cognitive decline. Hence, it is preferable to not cross the limit of 1 teaspoon of salt per person and per day to stay healthy.

While some nutrients presents in vegetables like spinach, tomatoes, or carrots are more active in heat, eating raw food, particularly when it is organic fruits, is another way to get all the nutritive values we need.

So stay healthy with our fresh organic store @FirstOrganics!

Organic Farming, a Sustainable Business

Seven years ago, Selvi and her family have been trained into organic practices. Unfortunately, the death of their trainer two years before halted their organic production. Her husband moved to city, the mother met some agripreneurs from SAAL, and move once again into organic farming, multi-cropping and bio pest-control.

While men are leaving rural side of Tamil Nadu looking for a better job, their wives stay to find a way for making their life sustainable. Among 80 % of Indian women living in countryside are working in agriculture field like Selvi, an organic farmer living in the rural part of Pudukottai.

The small farm has a good production of Tomatoes, Chilies, Coriander, Spinach, Radish, Ridge Gourd & Tapioca enough to sustain the entire family. The nearby village was not easily convinced about the cost-efficiency of organic farming, but it was reckoned without the motivation of Selvi to create a model-farm with a constant economy circulation allowed by multi-cropping. Like a viable circle following the nature cycle of tomatoes, chilies, then spinach yield near to the water canal, etc. all one at a time.

Few years ago, Selvi and her family were forced to sale their vegetables in Ponnapamari, a selling place for half of the market price. Since she entered on First Organics network through SAAL, she does not need to travel anywhere as the company comes and collects goods for the full market price. The most sustainable business for Selvi, who does not want to switch to conventional farming anymore.

Problems in consuming processed food

           Be healthy, eat organic. Fine, but for most of the consumers the problem remains on the price. Why eating organic food should be expensive if farmers do not use any chemicals or pesticides? The price of organic food is generally fixed according to the production. If a conventional yield can produce the exact amount of products it should do, this is not how organic production works.  Submitted to the pest damages and birds, the production may be less that what was expected, and the price needs to balance the production loss.

            However, some food habits may keep the cost affordable as eating seasonal, local and fresh food. Unprocessed products or "whole food" are coming directly from the farm to your plate, without transformation or add of preservatives and salts. Keeping the purity of the fruits and vegetables can keep their vitamins alive with the full antioxidants properties. In result it increase the energy and ease the digestion.

             Processed food contains generally huge amount of sodium for conservation process and hydrogenated oils, while "Whole food" with preserved nutrients are keeping diseases away, and keep you healthy. Eating fresh fruits, or just lightly cooked vegetables maintain all health benefits, and large amount of fibers it can contain, stimulating weight loss.

Finally it is the full sustainable way to consume as organic farmers directly benefited from their production, and consumers eat what their bodies really need.

We care farms, farmers and families! Stay healthy with First Organics!