A Natural Product Of Both Animal And Human Life Is: Processed Foods: The Pros and Cons – A Balanced View

You are searching about A Natural Product Of Both Animal And Human Life Is:, today we will share with you article about A Natural Product Of Both Animal And Human Life Is: was compiled and edited by our team from many sources on the internet. Hope this article on the topic A Natural Product Of Both Animal And Human Life Is: is useful to you.

Processed Foods: The Pros and Cons – A Balanced View

In food processing, harvested crops or slaughtered animals are used as raw materials to produce and package food products that are attractive, marketable and have a long shelf life.

Attractive means that the product tastes and looks good. To be marketable, it must match the types of foods demanded by consumers. Food products that have a long shelf life reduce spoilage costs for manufacturers, distributors and retailers.

Development of food processing

Food processing dates back to our prehistory — when fire was discovered and cooking was invented. The different ways in which food can be cooked are all forms of food processing.

Food preservation also began in prehistory, and the first ‘long-life’ foods were produced by drying food in the sun and preserving food with salt. Salt preservation was common with soldiers, sailors, and other travelers until canning was invented in the early 19th century.

The ancient Bulgarians invented the first instant food (bulgur) almost 8,000 years ago, when they found a way to boil and dry whole wheat so that the grains are only heated before being eaten.

One of the first ready-to-eat meals was created by the ancient Celts when they invented haggis and what is now known as Cornish pasty.

Another processed food, cheese, was invented by the nomads of Arabia when they noticed how milk curdled as they ran around all day on their camels and ponies.

Prehistoric methods of cooking and preserving food remained largely unchanged until the industrial revolution.

The development of modern food processing technology began in the early 19th century in response to the needs of the military. In 1809 a vacuum filling technique was invented so that Napoleon could feed his troops. Canning was invented in 1810 and, after canners stopped using lead (which is highly poisonous) to line the inside of cans, canned goods became common throughout the world. Pasteurization, discovered in 1862, significantly advanced the microbiological safety of milk and related products.

Refrigeration reduces the reproductive rate of bacteria and therefore the rate at which food spoils. Refrigeration as a preservation technique has been in use for hundreds of years. Ice houses, filled with fresh snow during the winter, were used to keep food chilled from the mid-18th century onwards and functioned quite well year-round in northern climates.

Commercial refrigeration, using toxic refrigerants that made the technology unsafe in the home, was in use for nearly four decades before the first home refrigerators were introduced in 1915.

Home refrigerators became widely accepted in the 1930s when non-toxic, non-flammable refrigerants such as Freon were invented.

The expansion of the food processing industry in the second half of the 20th century was due to three needs: (a) food to feed troops efficiently during World War II, (b) food that could be consumed in zero gravity conditions during attacks. in outer space, and (c) the pursuit of convenience demanded by the busy consumer society.

To respond to these needs, food scientists invented freeze drying, spray drying, and liquid concentrates among a host of other processing technologies. They also introduced artificial sweeteners, coloring agents and chemical preservatives. In the last few years of the last century they came out with instant dry soups, repackaged juices and fruits and ‘meals cooked at home’ (MRE) so beloved of military brass, but not the hype.

The ‘search for convenience’ has led to the expansion of frozen meals from simple bags of frozen peas to juice concentrates and elaborate TV dinners. Food processors now use the perceived value of time as the foundation of their market appeal.

The benefits of processed foods

Initially, processed foods helped alleviate food shortages and improve overall nutrition by making new foods available globally. Modern food processing brings many additional benefits:

  • Deactivating pathogenic microorganisms found in fresh vegetables and raw meat (such as salmonella) reduces foodborne illness and makes food safer.
  • Because processed foods are less susceptible to spoilage than fresh foods, modern processing, storage, and transportation can provide a wide variety of foods from around the world, giving us choices in our supermarkets that would otherwise have been unimaginable to our ancestors.
  • Processing can often improve the taste of food, although it can also have the opposite effect.
  • The nutritional value of food can be increased by adding additional nutrients and vitamins during processing.
  • The nutritional value can also be made more consistent and reliable.
  • Modern processing technologies can also improve the quality of life for people who have allergies by removing the proteins that cause allergic reactions.
  • Mass production of food means that processed foods are much cheaper to produce than the cost of preparing foods from raw ingredients at home.

Processed foods are also extremely convenient. Families are freed from the time-consuming tasks of preparing and cooking foods that are in their natural state… the food processing industry makes everything from ready-to-boil peeled potatoes to prepared meals that simply need to be reheated in the microwave. . oven for a few minutes.

The Risks

Processed foods are definitely a huge benefit. But all is not sweetness and light.

In general, fresh raw food will contain a higher percentage of natural fibers, vitamins and minerals than the same food after processing by the food industry. Vitamin C, for example, is destroyed by heat, so fresh fruit will contain more vitamin C than canned fruit.

Indeed, nutrients are often intentionally removed from food during processing to improve taste, appearance, or shelf life. Examples include bread, pasta and ready meals.

The result is empty calories. Processed foods have a higher ratio of calories to other essential nutrients than fresh, unprocessed foods. They are often energy dense while being nutritionally poor.

Processing can carry risks not found in raw foods, due to additives, preservatives, chemically hardened vegetable oils or fats, and excess sugar and salt. In fact, additives in processed foods… flavorings, sweeteners, stabilizers, texture-improving agents, and preservatives, among others… may have little or no nutritional value, or may actually be unhealthy. .

Preservatives used to extend shelf life, such as nitrites or sulfites, can lead to health damage. In fact, the addition of many flavoring and preservative chemicals has been shown to cause human and animal cells to grow rapidly, without dying, thereby increasing the risk of a variety of cancers.

Cheap ingredients that mimic the properties of natural ingredients, such as trans fats made from chemically-fortified vegetable oils that replace more expensive natural saturated fats or cold-pressed oils, have been shown to cause serious health problems in numerous studies. . But they are still widely used due to low cost and consumer ignorance.

Sugars, fats and salts are commonly added to processed foods to improve taste and as preservatives. As diabetics, we are all aware of the effects of excess sugar and fat on our already damaged systems. Eating large amounts of processed foods means consuming a lot of sugars, fats and salts, which, even if you are in good health, can lead to a number of problems such as high blood pressure, cardiovascular disease, ulcers, stomach cancer, obesity, etc. diabetes of course.

Another problem with processed foods is that, where low-quality ingredients are used, this can be masked during production.

In the processing industry, a food product will go through several intermediate steps in independent factories before being finalized in the finishing plant.

This is similar to the use of subcontractors in car manufacturing, where many independent factories produce parts, such as electrical systems, bumpers and other sub-systems, according to the manufacturer’s final specifications. These parts are then sold to the car factory where the car is finally assembled from the purchased parts.

Because ingredients in processed foods are often made in large quantities during the early stages of the manufacturing process, any hygiene problems in facilities that produce a basic ingredient that is widely used by other factories in later stages of production can have effects serious impact on the quality and safety of many final food products.

Despite the dangers, everyone eats processed foods almost exclusively these days. As a result, people eat faster and seem less aware of how food is grown and how it is a gift of nature.

It seems to me, too, that food has become more of a necessary interruption in our busy lives and less of a social occasion to be enjoyed.

Eating processed foods

You can’t get away from some processed foods… the convenience is irresistible.

When you eat processed foods, you reduce your chances of getting poisoned or getting a foodborne illness. The nutritional value of what you eat can be more consistent, and you’ll probably get more nutrients and vitamins than you would by eating only raw foods.

On the other hand, by eating processed foods you are exposing yourself to a potential loss of vitamins and heat-sensitive nutrients that are removed to improve shelf life, taste and appearance. You are also exposing yourself to the possible negative effects on your health of various additives and preservatives, some of which can be very serious indeed.

The calorie-dense nature of processed foods, due to the large amounts of sugars and fats they contain, makes them extremely problematic for diabetics and those with high cholesterol and blood pressure.

The only solution is to choose the processed foods you buy with extreme care — reading the labels on the package — and to focus your diet on fresh or frozen products as much as possible.

Video about A Natural Product Of Both Animal And Human Life Is:

You can see more content about A Natural Product Of Both Animal And Human Life Is: on our youtube channel: Click Here

Question about A Natural Product Of Both Animal And Human Life Is:

If you have any questions about A Natural Product Of Both Animal And Human Life Is:, please let us know, all your questions or suggestions will help us improve in the following articles!

The article A Natural Product Of Both Animal And Human Life Is: was compiled by me and my team from many sources. If you find the article A Natural Product Of Both Animal And Human Life Is: helpful to you, please support the team Like or Share!

Rate Articles A Natural Product Of Both Animal And Human Life Is:

Rate: 4-5 stars
Ratings: 4880
Views: 37111305

Search keywords A Natural Product Of Both Animal And Human Life Is:

A Natural Product Of Both Animal And Human Life Is:
way A Natural Product Of Both Animal And Human Life Is:
tutorial A Natural Product Of Both Animal And Human Life Is:
A Natural Product Of Both Animal And Human Life Is: free
#Processed #Foods #Pros #Cons #Balanced #View

Source: https://ezinearticles.com/?Processed-Foods:-The-Pros-and-Cons—A-Balanced-View&id=8059573