Picture this scenario, an employee fleeting through their work assignment totally ignoring the hunger pangs in their stomach. If only you could have shelf stable meals to get you through the afternoon. This must be the reason why these ready to go food remedies are popular amongst many people. They do not require refrigeration since the have been processed to last longer. They offer the best solution to the duty packed lives we all face today.
Research has however endeavored to provide ways in which food can be preserved efficiently while maintaining its original quality. Some of this ways involve dehydration, sterilization and hydrogenation.
Understanding how these different techniques work can help us in determining their implications to our health. Dehydration has long been applied since the process is pretty straightforward. Just as the name suggests, the food is drained of all moisture. Bacteria and fungi cannot continue thriving in such dry environments thus their death is imminent. Foods that are mostly desiccated include fruits, vegetables, meats and fish.
Another very useful technique that is widely used by food processing firms is sterilization. This is done by exposing the produce to radiation. It serves to increase shelf life by killing pests and bacteria. Fruits are also sterilized to reduce the ripening time. Hydrogenation is also common practice but it is surrounded with controversy. This is because it transforms fats and oils into trans fatty oils high in cholesterol. This is usually necessary in preserving fat since it becomes rancid really fast.
These methods are all aimed at reducing the rate of decay while still maintaining the color, flavor and texture of food. Extended shelf life gives us the opportunity to utilize a wide variety of meal plans without having to invest in expensive storage and refrigeration devices.
Different people require different type s of shelved meals depending on the occasion. As in the case of the office worker, a quick lunch of canned soup and dried cereal would provide the requisite amount of nutrients and energy needed to complete their work quickly without sacrificing time of leaving the workstation in search of a meal.
Outdoor celebrations such as picnics or even camping and hiking expeditions is an ideal time to to bring along preserved ready to munch meals such as beef stew, granola bars, apple juice the list is endless.
As of any food related topic, concern usually revolves around the health implications. Hydrogenation converts fats and oils into trans fatty acids which are well known for their high cholesterol levels. This is a leading cause of hypertension. Certain branding laws have therefore been implemented to ensure the consumer always knows what is contained in a product they pick. Exposing fruits to radiation has also been touted as unhealthy. The effects of radiation on food are not conclusively analyzed. This may simply mean that what we do not know may be killing us.
In summary, the final decision of choosing preserved meals rests solely on the hands of the consumer. This choice should however be made from an enlightened perspective.
Research has however endeavored to provide ways in which food can be preserved efficiently while maintaining its original quality. Some of this ways involve dehydration, sterilization and hydrogenation.
Understanding how these different techniques work can help us in determining their implications to our health. Dehydration has long been applied since the process is pretty straightforward. Just as the name suggests, the food is drained of all moisture. Bacteria and fungi cannot continue thriving in such dry environments thus their death is imminent. Foods that are mostly desiccated include fruits, vegetables, meats and fish.
Another very useful technique that is widely used by food processing firms is sterilization. This is done by exposing the produce to radiation. It serves to increase shelf life by killing pests and bacteria. Fruits are also sterilized to reduce the ripening time. Hydrogenation is also common practice but it is surrounded with controversy. This is because it transforms fats and oils into trans fatty oils high in cholesterol. This is usually necessary in preserving fat since it becomes rancid really fast.
These methods are all aimed at reducing the rate of decay while still maintaining the color, flavor and texture of food. Extended shelf life gives us the opportunity to utilize a wide variety of meal plans without having to invest in expensive storage and refrigeration devices.
Different people require different type s of shelved meals depending on the occasion. As in the case of the office worker, a quick lunch of canned soup and dried cereal would provide the requisite amount of nutrients and energy needed to complete their work quickly without sacrificing time of leaving the workstation in search of a meal.
Outdoor celebrations such as picnics or even camping and hiking expeditions is an ideal time to to bring along preserved ready to munch meals such as beef stew, granola bars, apple juice the list is endless.
As of any food related topic, concern usually revolves around the health implications. Hydrogenation converts fats and oils into trans fatty acids which are well known for their high cholesterol levels. This is a leading cause of hypertension. Certain branding laws have therefore been implemented to ensure the consumer always knows what is contained in a product they pick. Exposing fruits to radiation has also been touted as unhealthy. The effects of radiation on food are not conclusively analyzed. This may simply mean that what we do not know may be killing us.
In summary, the final decision of choosing preserved meals rests solely on the hands of the consumer. This choice should however be made from an enlightened perspective.
No comments:
Post a Comment