Eco-friendly food and the future of human health
How can eco-friendly food help solve some of the problems facing populations worldwide? In her book Manual de la Nutrición Ecológica. De la molécula al plato, Doctor of Agricultural Engineering María Dolores Raigón explains in great detail all the keys to understanding why eco-friendly foods are the future for human health, the health of the planet and the protection of food culture.
It shows us how choosing eco-friendly food over industrialised food gives our planet a break, helping to tackle climate change and the loss of biodiversity of animal and plant species. Moreover, thanks to these foods, it is possible to contribute to the recovery of food sovereignty, back to the roots and the gastronomy of our food culture. In short, this book helps us to ponder: How are we doing things now and how were they done before? Do we need to take a few steps back to be able to go further?
A common thread for communicating scientific knowledge
One of the most striking features of this text is that it is the first work in which hundreds of pieces of research data on the nutritional benefits of eco-farming are revealed. As the author explains, “The purpose of this Manual is to contribute to the transmission of science-based knowledge because, otherwise, the results of our research do not reach society. I thought this had to change“.
The book, aimed at the general public, highlights the importance of eco-friendly food in nutritional terms, and it has two parts. In the first, it takes a look at the nutrients and molecules that are important for life. The second part analyses the essential food groups: cereals, legumes, eggs, dairy products, fruits, vegetables, among others.
Do you want to know the benefits of eating eco-friendly food? You can get Manual de nutrición ecológica. De la molécula al plato through the virtual library of the Spanish Society of Organic Agriculture.