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[Information on boosting immunity] To be able to answer with an awareness of why it is “organic” and what is “safe” Below ①

[Immune power up information]
Recently, the new coronavirus has taken the world by storm.
In this corner, you can find information on how to build a body that can withstand corona,
We will introduce excerpts from past musubi magazines and books published by Seishoku Publishing.
The 6th article is a joint lecture record (upper and lower) by Atsuo Fujii, President of Anshin Agricultural Co., Ltd., serialized from "Musubi Magazine June 6" to "Musubi Magazine July 6" (6 in total) times).
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Don't worry about mycotoxins remaining in pesticide-free products.

　The importance of quantity is also related to how we think about food additives and pesticides.
　For example, red mold on wheat produces a mycotoxin called deoxynivalenol.Therefore, spraying pesticides such as thiophanate-methyl, derconazole, and metconazole can reduce mycotoxins to less than half compared to when pesticides are not used.
　According to Mr. Fujii, the ADI (acceptable daily intake) for deoxynivalenol is XNUMX milligrams per kilogram of body weight, but for metconazole it is ten times that, at XNUMX milligrams.
　This means that there are individual differences, so it is not possible to generalize, but it seems that pesticides are still better than the poison of red mold.
　“Rather than being overly grateful for pesticide-free wheat, it is important to be aware of the possibility that mycotoxins may remain in the wheat. This is important. I would like you to be able to explain this properly," said Mr. Fujii.
　To that end, we understood that ppm is a unit that indicates "one millionth," and called on people to "be strong in numbers and units."

XNUMX more people die in accidents than in the construction industry

　Mr. Fujii, who is also an organic farmer, also talked about the actual situation of pesticides in Japan and the background of high usage.
　“If you think about it per unit area, the amount of pesticides used in Japan is certainly among the highest in the world.
　One reason is the aging of farmers.
　The average age of farmers is XNUMX years old.Considering the difficulty of farming with a mower that weighs several kilograms, as well as removing grass by hand, Mr. Fujii said, "If you don't want to do something so dangerous, why don't you use herbicide?" Doesn't it make you want to say?" is persuasive.
　What's more, most of the farmland is located in hilly and mountainous areas, where work is difficult, and XNUMX% of the farms are small-scale farmers with farm incomes of less than XNUMX million yen.
In addition, even if we use a large amount of pesticides, more than half of the total amount used is herbicide. “The harvested vegetables should not be treated with herbicides,” says Mr. Fujii.
　In contrast to the leisurely rural scenery, farm work is side by side with danger.Agricultural work involving machinery, which can be dangerous if used incorrectly, results in as many as XNUMX fatalities each year due to unforeseen accidents.
　In the past, there were many fatal accidents in the construction industry, but the number has gradually decreased, and now the annual number of fatalities is about XNUMX. Looking at the number of fatalities alone, the agriculture industry slightly exceeds the construction industry. .It is such a dangerous job that the elderly are working hard to protect the farmland for a meager wage.

Numerous hazards that threaten safety Food poisoning can leave aftereffects

　Those involved in food safety refer to anything that poses a threat to health as a 'hazard'.
　Not only pesticides, but also fish bones stuck in the throat are hazards.Allergens that cause allergic symptoms in people with allergies.In addition to artificially synthesized chemicals, there are many hazards in nature, such as potato sprouts.Some hazards are caused by improper cooking methods.
　“Sometimes people eat the vegetables they buy without washing them, saying that they are organic and pesticide-free, so they can eat them as they are. There is a good chance it will get contaminated, so please wash it properly.”
　In fact, in Mr. Fujii's experience, it seems that it is not uncommon for harvested vegetables to be left carelessly in places that are not very hygienic.
　According to the Ministry of Agriculture, Forestry and Fisheries' monitoring survey, even if Salmonella and O-XNUMX are not detected in agricultural products, "E. coli is often found."
　When it comes to food poisoning, there is an image that the symptoms subside with the passage of time and the symptoms are completely cured.
　In addition, Mr. Fujii prefaced by saying, "It's all about personal information," and in consideration of the safety of the students in the cooking class, a questionnaire was given to the students about the presence or absence of allergies, types of allergens, pre-existing diseases, etc. I also advised to take
　"Let's improve our defense so that we don't cause an accident in your cooking class."



It's not "additives = dangerous"

　Mr. Fujii also urged caution regarding the display of "additive-free".
The example product says "XNUMX% domestic wheat additive-free bread" and clearly states that "preservatives, stabilizers, emulsifiers, yeast foods, etc. are not used at all."
　Mr. Fujii said, "Everyone has a good image when they hear that it is additive-free. But is it really good?" No stabilizer means it's not stable, and no emulsifier means it might be lumpy."
　“I am not saying that additive-free products are bad. Everyone thinks that additive-free products are just as good. I want you to be like that."
　In addition, I pointed out that some ordinary foods are used as additives even though they are food additives.
　For example, wheat is a common food, but if it is used as a binder for soba, it falls under the category of "general food additive."
　"There are such things, so it's not like additives are dangerous, so please don't make a mistake there."
　Why are food additives used in the first place?
　Considering that it takes a long time and distance from the production site to reach the consumer, and that many people touch it along the way, there are various risks of contamination, such as pathogenic microorganisms, putrefaction, oxidation, and foreign matter contamination. will be exposed to
　"I feel that the current reality is that we have no choice but to use various additives to make it edible even with such contamination.


[Immune Strength UP Information] To be able to answer after understanding why it is “organic” and what is “safe”
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Atsuo Fujii
President and CEO of Anshin Agricultural Co., Ltd. Born in Hiroshima Prefecture in 1967.1995 Worked for NPO Japan Organic & Natural Foods Association. 2003 Established Nousuisan ID Co., Ltd. 2014 Established Anshin Nogyo Co., Ltd.・Specialized field, support record, profile, etc. / Support for introduction of GAP (agricultural production process control method) ・JGAP senior judge ・Japan Consumers Co-op GAP lecturer ・Ministry of Agriculture, Forestry and Fisheries GAP lecturer・Vegetable sommelier lecturer, etc.