- What type of food can be preserved for the longest period of time?
- How long can we preserve food?
- What chemicals are used to preserve food?
If you have further questions, please feel free to post them in the comments section below.
I have two extra questions:
4. What are the benefits and harmful effects to the body when we eat preserved food?
5. How did people discover the different methods of preserving food?
I have two extra questions:
4. What are the benefits and harmful effects to the body when we eat preserved food?
5. How did people discover the different methods of preserving food?
Here is the answer to question number 1:Salt,Honey,Sugar,Vinegar,Canned Rice,Wheat,Corn,Other Canned Dehydrated Foods,Canned Non-Dehydrated Foods and MRE's can be preserved for the longest period of time
ReplyDeleteAdelle
Adapted from bear survival.com
DeleteAdelle
We can preserve food for a year or longer than a year
ReplyDeleteAdelle
This is the answer to question number 2
DeleteThe previous reply is from Adelle
Delete5.3.3.1 Benzoic acid in the form its sodium salt, constitutes one of the most common chemical food preservatives. Sodium benzoate is a common preservative in the acid or acidified foods such as fruit juices, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails, etc. This is the answer to question 3
ReplyDeleteThis answer is by Adelle 5B
DeleteAdelle
1. Food preservation prevents the food from being spoiled by the action of enzymes and microorganisms.
ReplyDelete2. Food preservation increases the safe storage period of foodstuffs.
3. It increases the availability of out of season foodstuffs.
4. It increases the availability of various foodstuffs even at distant and not easily approachable places. In other words, it makes the transportation of the food materials easier.
5. Food preservation makes up for the deficiencies in the diet.
Adapted from (http://www.preservearticles.com/201101012216/advantages-of-food-preservation.html).
ReplyDeleteDeanna, may I ask you which answer is to which?
ReplyDeleteAdelle
4. What are the benefits and harmful effects to the body when we eat preserved food?
ReplyDeletePreservatives in foods are designed to prevent bacteria growth and spoilage, but sometimes they can also prevent you from enjoying good health. While the effects of food preservatives on the body can vary with age and health status, looking into the potential harmful effects of preservatives in foods may help you reclaim good health and protect your personal well-being against toxic damage.
Adapted from:
http://www.livestrong.com/article/325437-harmful-effects-of-preservatives-in-foods/
That's the harmful effect.
DeleteBenefits:
One of the key claims for the health benefits of fermented foods is their contribution of live microbes – ostensibly "good" microbes – to the existing colonies in the gut. Collectively called the microbiome, these microbes exert powerful effects on our bodies; when they're out of whack they have been linked with intestinal and bowel conditions such as ulcerative colitis and irritable bowel syndrome, immune disorders such as allergies and type 1 diabetes, and metabolism and metabolic diseases, including type 2 diabetes and obesity. They've even been linked with mental health disorders.
Probiotics are live microorganisms – such as bacteria, yeasts and fungi – that in adequate amounts may have health benefits. Found naturally in some fermented foods, and also available in tablet form, studies have shown they can improve digestion, help protect against disease, and enhance immune function.
Strains of lactobacillus and bifidobacterium bacteria are the most commonly used probiotics, as they can survive the passage through your digestive system to the gut, including the highly acidic conditions of your stomach. These are mostly found in yoghurt and culture drinks like Yakult.
Another claim about some fermented foods is that they help prevent cancer. Studies from Sweden and the Netherlands have found fermented milk products reduce the risk of bladder cancer.
A study of Polish immigrants to the US, who eat about 4kg of raw or lightly cooked cabbage (usually in the form of sauerkraut) per year, found the incidence of breast cancer in those women was three times that of their counterparts living in Poland, who eat about 13kg per year. Cooking cabbage seems to destroy the critical nutrients, whereas fermentation makes raw cabbage more palatable while also preserving it.
However, some fermented vegetables and fish products have been linked with increased rates of cancer, especially nasopharyngeal and gastric cancers, possibly due to the N-nitroso compounds formed in the process.
Other theories for the apparently increased rates of cancer are the high levels of salt involved, the addition of spices such as chilli, or simply that some of the cancer-fighting nutrients in fresh vegetables are destroyed in fermentation, and that by relying on preserved vegetables people aren't gaining the benefits of fresh vegetables.
Adapted from:https://www.choice.com.au/food-and-drink/nutrition/superfoods/articles/fermented-foods
Another Question:
ReplyDeleteis fermented food and preserved food the same?
fermented is like sort of old liddat
Delete5. How did people discover the different methods of preserving food?
ReplyDeleteDehydrators:
In ancient times, the sun and wind would have naturally dried foods. Evidence shows that Middle East and oriental cultures actively dried foods in the hot sun as early as 12,000 B.C. The Romans were particularly fond of any dried fruit they could make.
In the early 1900s, natural draft dehydrators were created to dry fruits, vegetables and herbs in areas that did not have enough strong sunlight for drying. These early dehydrators were designed with fire pits on the bottom and exhaust vents at the top. As the fire heated the air, it was carried upwards creating the critical air flow and low humidity that is essential for dehydration.
Freezing:
In America, estates had icehouses built to store ice and food on ice. Soon the “icehouse” became an “icebox.” In the 1800s mechanical refrigeration was invented and was quickly put to use. Also in the late 1800s, Clarence Birdseye discovered that quick freezing at very low temperatures made for better tasting meats and vegetables.
Canning:
Canning is the newest of the food preservations methods. Canning is a process by which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling also forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food.
Canning was pioneered in the 1790s by the Frenchman Nicolas Appert. He discovered that the application of heat to food in sealed glass bottles preserved the food from spoilage.
Adapted from:http://msue.anr.msu.edu/news/food_preservation_is_as_old_as_mankind
3. What chemicals are used to preserve food?
ReplyDelete5.3.3.1 Benzoic acid in the form of its sodium salt, constitutes one of the most common chemical food preservative. Sodium benzoate is a common preservative in acid or acidified foods such as fruit juices, syrups, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails, etc.
adapted from:http://www.fao.org/docrep/V5030e/V5030E0d.htm
Delete5. The astonishing fact about food preservation is that it permeated every culture at nearly every moment in time. To survive ancient man had to harness nature. In frozen climates he froze seal meat on the ice. In tropical climates he dried foods in the sun.
ReplyDeleteFood by its nature begins to spoil the moment it is harvested. Food preservation enabled ancient man to make roots and live in one place and form a community. He no longer had to consume the kill or harvest immediately, but could preserve some for later use. Each culture preserved their local food sources using the same basic methods of food preservation.
adapted from http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html
Adelle, the statements between numbers 1 and 5 answer question 4.
ReplyDeleteThanks Deanna
ReplyDeleteAdelle
5.The people thought of a problem, which in this case is that their food rots too quickly.
ReplyDeleteThe people experimented different ways of how to preserve food and finally,they suceeded.
3. Benzoic acid in the form of its sodium salt, constitutes one of the most common chemical food preservative. Sodium benzoate is a common preservative in acid or acidified foods such as fruit juices, syrups, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails, etc.
ReplyDelete4. Harmful Effects of Preservatives in Foods:Breathing Difficulties
One of the harmful effects of preservatives in foods is the potential to cause breathing difficulties. According to MayoClinic.com, eliminating foods with preservatives from the diet can reduce the symptoms and severity of asthma. MayoClinic.com identified aspartame, sulfites, benzoates and yellow dye No. 5 as preservatives that could exacerbate breathing problems in asthmatics and others, while Medical News Today linked sulphites with shortness of breath and other breathing problems.
Behavioral Changes
Another harmful effect of preservatives in foods is behavioral changes, especially in young children. According to the Archives of Disease in Children, in a 2003 double-blind study of 1,873 children the consumption of food additives and preservatives led to significant increase in hyperactive behavior. Removing the preservatives or using a placebo didn’t lead to these behaviors, which were measured by both parental and objective reporting. The researchers coordinating the study noted that whether the children had been previously identified as hyperactive didn't matter in terms of the effects of the preservatives and additives on their behavior.Heart Damage
Studies of heart tissue reviewed by InChem have showed that food preservatives can weaken heart tissues. According to laboratory research, rats who consumed the highest levels of food preservatives showed the highest levels of heart damage over time.Cancer
One of the most serious harmful effects of preservatives in foods is their ability to transform into carcinogens when digested. According to InChem, nitrosamines, which include nitrites and nitrates, interact with stomach and gastric acids to form cancer-causing agents. To avoid this natural chemical reaction between your body and the preservatives, you will need to monitor your diet to eliminate nitrates and nitrites from your meals, snacks and beverages.
5.was a French chemist named Nicolas Appert. He observed that food heated in sealed containers was preserved as long as the container remained unopened or the seal did not leak. This became the turning point in food preservation history. Fifty years following the discovery by Nicolas Appert, another breakthrough had developed. Another Frenchman, named Louis Pasteur, noted the relationship between microorganisms and food spoilage. This breakthrough increased the dependability of the food canning process. As the years passed new techniques assuring food preservation would come and go, opening new doors to further research.
1.( Honey
ReplyDeleteHoney never really goes bad. In a tomb in Egypt 3,000 years ago, honey was found and was still edible. If there are temperature fluctuations and sunlight, then the consistency and color can change. Many honey harvesters say that when honey crystallizes, then it can be re-heated and used just like fresh honey. Because of honey’s low water content, microorganisms do not like the environment.
Uses: curing, baking, medicinal, wine (mead)
2. Salt
Although salt is prone to absorbing moisture, it’s shelf life is indefinite. This indispensable mineral will be a valuable commodity in a long term disaster and will be a essential bartering item.
Uses: curing, preservative, cooking, cleaning, medicinal, tanning hides
3. Sugar
Life would be so boring without sugar. Much like salt, sugar is also prone to absorbing moisture, but this problem can be eradicated by adding some rice granules into the storage container.
Uses: sweetener for beverages, breads, cakes, preservative, curing, gardening, insecticide (equal parts of sugar and baking powder will kill cockroaches).
4. Wheat
Wheat is a major part of the diet for over 1/3 of the world. This popular staple supplies 20% of daily calories to a majority of the world population. Besides being a high carbohydrate food, wheat contains valuable protein, minerals, and vitamins. Wheat protein, when balanced by other foods that supply certain amino acids such as lysine, is an efficient source of protein.
Uses: baking, making alcohol, livestock feed, leavening agent
5. Dried corn
Essentially, dried corn can be substituted for any recipe that calls for fresh corn. Our ancestors began drying corn because of it’s short lived season. To extend the shelf life of corn, it has to be preserved by drying it out so it can be used later in the year.
Uses: soups, cornmeal, livestock feed, hominy and grits, heating source (do a search for corn burning fireplaces).
6. Baking soda
This multi-purpose prep is a must have for long term storage.
Uses: teeth cleaner, household cleaner, dish cleaner, laundry detergent booster, leavening agent for baked goods, tarnish remover
7. Instant coffee, tea, and cocoa
Adding these to your long term storage will not only add a variety to just drinking water, but will also lift morale. Instant coffee is high vacuum freeze dried. So, as long as it is not introduced to moisture, then it will last. Storage life for all teas and cocoas can be extended by using desiccant packets or oxygen absorbing packets, and by repackaging the items with a vacuum sealing.
Uses: beverages, flavor additions to baked goods
8. Non-carbonated soft drinks
Although many of us prefer carbonated beverages, over time the sugars break down and the drink flavor is altered. Non-carbonated beverages stand a longer test of time. And, as long as the bottles are stored in optimum conditions, they will last. Non-carbonated beverages include: vitamin water, Gatorade, juices, bottled water.
Uses: beverages, flavor additions to baked goods
9. White rice
White rice is a major staple item that preppers like to put away because it’s a great source for calories, cheap and has a long shelf life. If properly stored this popular food staple can last 30 years or more.
Uses: breakfast meal, addition to soups, side dishes, alternative to wheat flour
10. Bouillon products
Because bouillon products contain large amounts of salt, the product is preserved. However, over time, the taste of the bouillon could be altered. If storing bouillon cubes, it would be best repackage them using a food sealer or sealed in mylar bags.
Uses: flavoring dishes
11. Powdered milk
Powdered milk can last indefinitely, however, it is advised to prolong it’s shelf life by either repackaging it for longer term storage, or placing it in the freezer. If the powdered milk developes an odor or has turned a yellowish tint, it’s time to discard.)
2. canned fruit lasts up to one-year