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Questions and answers
Is homogenized milk bad for your health?
During homogenization, milk is subjected to high pressure to make its fat globules uniform and disperse them. Currently, there are few studies on the possible health effects of homogenized milk. According to available studies, there is no correlation between homogenization and the development of conditions such as diabetes, cardiovascular disease, or allergies. From a scientific perspective, there are few reasons to believe that altering the fat particles in milk could harm the health of the general population.
Are organic products healthier than conventional ones?
There is no certainty about whether organic products are healthier than conventional ones. The Organic Agriculture Research Institute report on Sustainability and quality of organic foods (2021) indicates that organic foods usually contain higher-quality ingredients than conventional ones. Research suggests that they contain more secondary metabolites or unsaturated fatty acids. However, they do not contain more vitamins and minerals, as these depend mainly on the variety grown, the time of harvest, and environmental conditions.
Organic products also have lower heavy metal contamination, fewer pesticide residues, and fewer nitrates. However, conventional products are also subject to strict legal limits for these substances.
For products with the Bud seal, very gentle processing methods must be used, so that they are as natural as possible and minimally processed. The use of additives is also strictly limited.
Organic products are also important for the health of the planet. By consuming them, we can contribute to sustainability and more respectful animal husbandry.
How healthy is coffee?
Coffee was previously considered to be unhealthy. Today, there is increasing scientific evidence that regular, moderate consumption can benefit health.
People who habitually drink up to three cups a day may reduce their risk of cardiovascular disease. The oils in coffee may also help improve blood cholesterol levels. Furthermore, there are indications that regular consumption may reduce the risk of type 2 diabetes mellitus and Parkinson's disease. As for cancer, regular consumption may reduce the risk of uterine, liver, and breast cancer. However, it is advisable to let coffee cool to around 65 degrees Celsius before drinking it, as hotter beverages may increase the risk of esophageal cancer. It is worth noting that it is not true that coffee causes fluid loss: for regular consumers, it contributes to fluid intake. Only in those who drink very little may it have a diuretic and therefore dehydrating effect.
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