analysisdoctors

 

Doctor analysis and medical health specialist   We specialize in Organic medicine and natural Herbs and fruits.

  Organic chemistry is a branch of chemistry that studies the structural, properties and reactions of organic compounds, which contain carbon in covalent Analytical chemistry redirect from Qualitative organic analysis  the development of systematic elemental analysis by ikemerit Stephen  and systematized organic analysis based on the specific reactions of functional groups  Organic  food is food produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices Natural agricultural method. Organic farming and practices Certified majority if not half the world. organic and agriculture accounts for over 70 million hectares globally, with over half of that total in Australia. Organic farming continues. Talking about organic farming, chemistry, and other part of organic medicine: in chemistry we have what we called Organic brain syndrome. The Organic brain syndrome, also known as organic brain disease , organic brain disorder , and organic mental syndrome , or organic mental disorder.,  Now we have what we refer as Organic milk. Organic milk refers to a number of milk products from livestock raised according to organic farming methods. In most jurisdictions. Organic food  that complies with the standards of organic farming. For food advertised as "natural foods", see natural foods. Natural foods is also an Organic produce at a farmers' market in Africa as large. Organic food is food produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic food typically are not processed using irradiation , industrial solvents ,  or synthetic food additives. In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as organic. Although the products of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic program  of the US Department of Agriculture or European Commission  From an environmental perspective, fertilizing, overproduction. And the use of pesticides in conventional farming may negatively affect ecosystems, biodiversity, groundwater, and drinking water supplies. These environmental and health issues are intended to be minimized or avoided in organic farming. Demand for organic foods is primarily driven by consumer concerns for personal health and the environment. Nevertheless, from the perspective of science and consumers, there is insufficient evidence in the scientific and medical literature to support claims that organic food is either safer or healthier to eat than conventional food. While there may be some differences in the nutrient and antinutrient contents of organically and conventionally produced food, the variable nature of food production, shipping, storage, and handling makes it difficult to generalize results. Claims that "organic food tastes better" are generally not supported by tests. Organic agriculture has a higher production cost  and lower yields, higher labor costs, and higher consumer prices as compared to conventional farming methods. Historical origin of the term public perception chemical composition organic meat production requirement Health and safety.  There is little scientific evidence of benefit or harm to human health from a diet high in organic food, and conducting any sort of rigorous experiment on the subject is very difficult. A 2012 meta-analysis noted that "there have been no long-term studies of health outcomes of populations consuming predominantly organic versus conventionally produced food controlling for socioeconomic factors; such studies would be expensive to conduct. A 2009 meta-analysis noted that "most of the included articles did not study direct human health outcomes. In ten of the included studies 83% a primary outcome was the change in antioxidant activity. Antioxidant status and activity are useful biomarkers but do not directly equate to a health outcome. Of the remaining two articles, one recorded proxy-reported measures of atopic manifestations as its primary health outcome, whereas the other article examined the fatty acid composition of breast milk and implied possible health benefits for infants from the consumption of different amounts of conjugated linoleic acids from breast milk.In addition, as discussed above, difficulties in accurately and meaningfully measuring chemical differences between organic and conventional food make it difficult to extrapolate health recommendations based solely on chemical analysis. As of 2012, the scientific consensus is that while "consumers may choose to buy organic fruit, vegetables and meat because they believe them to be more nutritious than other food.... the balance of current scientific evidence does not support this view."The evidence of beneficial health effects of organic food consumption is scarce, which has led researchers to call for more long-term studies. In addition, studies that suggest that organic foods may be healthier than conventional foods face significant methodological challenges, such as the correlation between organic food consumption and factors known to promote a healthy lifestyle. When the American Academy of Pediatrics reviewed the literature on organic foods in 2012, they found that "current evidence does not support any meaningful nutritional benefits or deficits from eating organic compared with conventionally grown foods, and there are no well-powered human studies that directly demonstrate health benefits or disease protection as a result of consuming an organic diet. Consumer safety Edit Pesticide exposure Edit The main difference between organic and conventional food products are the chemicals involved during production and processing. The residues of those chemicals in food products have dubious effects on human health. All food products on the market including those that contain residues of pesticides, antibiotics, growth hormones and other types of chemicals that are used during production and processing are said to be safe. Claims of improved safety of organic food has largely focused on pesticide residues.These concerns are driven by the facts that ,acute, massive exposure to pesticides can cause significant adverse health effects; food products have occasionally been contaminated with pesticides, which can result in acute toxicity; and, most, if not all, commercially purchased food contains trace amounts of agricultural pesticides."However, as is frequently noted in the scientific literature: "What does not follow from this, however, is that chronic exposure to the trace amounts of pesticides found in food results in demonstrable toxicity. This possibility is practically impossible to study and quantify;" therefore firm conclusions about the relative safety of organic foods have been hampered by the difficulty in proper study design and relatively small number of studies directly comparing organic food to conventional food. Additionally, the Carcinogenic Potency Project, which is a part of the US EPA's Distributed Structure-Searchable Toxicity  Database Network, has been systemically testing the carcinogenicity of chemicals, both natural and synthetic, and building a publicly available database of the results for the past 30 years. Their work attempts to fill in the gaps in our scientific knowledge of the carcinogenicity of all chemicals, both natural and synthetic, as the scientists conducting the Project described in the journal, Science, in 1992: Toxicological examination of synthetic chemicals, without similar examination of chemicals that occur naturally, has resulted in an imbalance in both the data on and the perception of chemical carcinogens. Three points that we have discussed indicate that comparisons should be made with natural as well as synthetic chemicals. The vast proportion of chemicals that humans are exposed to occur naturally. Nevertheless, the public tends to view chemicals as only synthetic and to think of synthetic chemicals as toxic despite the fact that every natural chemical is also toxic at some dose. The daily average exposure of Americans to burnt material in the diet is 2000 mg, and exposure to natural pesticides the chemicals that plants produce to defend themselves is 1500 mg. In comparison, the total daily exposure to all synthetic pesticide residues combined is 0.09 mg. Thus, we estimate that 99.99% of the pesticides humans ingest are natural. Despite this enormously greater exposure to natural chemicals, 79% 378 out of 479 of the chemicals tested for carcinogenicity in both rats and mice are synthetic that is, do not occur naturally. It has often been wrongly assumed that humans have evolved defenses against the natural chemicals in our diet but not against the synthetic chemicals. However, defenses that animals have evolved are mostly general rather than specific for particular chemicals; moreover, defenses are generally inducible and therefore protect well from low doses of both synthetic and natural chemicals.  Because the toxicology of natural and synthetic chemicals is similar, one expects and finds a similar positivity rate for carcinogenicity among synthetic and natural chemicals. The positivity rate among chemicals tested in rats and mice is 50%. Therefore, because humans are exposed to so many more natural than synthetic chemicals by weight and by number, humans are exposed to an enormous background of rodent carcinogens, as defined by high-dose tests on rodents. We have shown that even though only a tiny proportion of natural pesticides in plant foods have been tested, the 29 that are rodent carcinogens among the 57 tested, occur in more than 50 common plant foods. It is probable that almost every fruit and vegetable in the supermarket contains natural pesticides that are rodent carcinogens. While studies have shown via chemical analysis, as discussed above, that organically grown fruits and vegetables have significantly lower pesticide residue levels, the significance of this finding on actual health risk reduction is debatable as both conventional foods and organic foods generally have pesticide levels well below government established guidelines for what is considered safe. study published by the National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet. A study published in 2006 by our medicalhealth measured the levels of organophosphorus pesticide exposure in 23 school children before and after replacing their diet with organic food. In this study it was found that levels of organophosphorus pesticide exposure dropped from negligible levels to undetectable levels when the children switched to an organic diet, the authors presented this reduction as a significant reduction in risk. The conclusions presented in medical analysis were criticized in the literature as a case of bad scientific communication. More specifically, claims related to pesticide residue of increased risk of infertility or lower sperm counts have not been supported by the evidence in the medical literature.Likewise the American Cancer Society (ACS) has stated their official position that "whether organic foods carry a lower risk of cancer because they are less likely to be contaminated by compounds that might cause cancer is largely unknown.mean while, Reviewers have noted that the risks from microbiological sources or natural toxins are likely to be much more significant than short term or chronic risks from pesticide residues. Microbiological contamination analysis. Organic farming has a preference for using manure as fertilizer, compared to conventional farming in general. This practise seems to imply an increased risk of microbiological contamination, such as E. coli O157:H7, from organic food consumption, but reviews have found little evidence that actual incidence of outbreaks can be positively linked to organic food production.The 2011 Germany outbreak, however, was blamed on organic farming of bean sprouts. Environmental safety analysis. Learn more This section needs expansion. From an environmental perspective, fertilizing, overproduction and the use of pesticides in conventional farming has caused, and is causing, enormous damage worldwide to local ecosystems, biodiversity, groundwater and drinking water supplies, and sometimes farmer's health and fertility. Outcomes from organic farming, however, are uncertain for their scale of environmental benefits, because of its limits for transforming the food system. In some cases, reducing food waste and dietary changes might provide greater benefits. "Organic Movement" is a term refers to the activities of people individually and as an organisation in promoting the - Growth and Usage of Organic food products. Organic product Organic milk milk from livestock raised according to organic farming methods