"I have always tried to hide my efforts and wished my works to have the light joyousness of springtime which never lets anyone suspect the labors it has cost me."Henri Matisse
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Come Home To Comfort Food
(NC)-As the weather begins to get cooler, familiar and inviting comfort foods can lift our spirits and bring warmth to our beings. Soothing, soul-satisfying comfort foods can bring back special memories and meaningful connections. Steaming chowders, ...
Five Reasons For Preparing Your Own Baby Food
Here are 5 good reasons to start preparing your own baby food, as opposed to buying it in the store.1. IT'S HEALTHIER AND MORE NUTRITIOUSCommercial baby foods contain additional fat, salt, sugar, fillers or other ingredients that are completely ...
The Psychology of Weight Loss: Part 5 - Perspectives toward food!
Any dietary plan on the market has some portion of it that works, but the basic principle of any good eating program, no matter how sugarcoated, centers around calories IN-- calories OUT. The eating "only one type of food diets" will not be effective, and ...
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Some foods can lose their nutritional value others cannot, let's take a look into this further.
You know if the label makes a claim on food value, let's say they manufacture some nutritious drink product and on that drink is some nutritional claim then let's say it has a shelf value of two years then at the end of the shelf life that product still needs to contain 100% of the vitamin C level.
It doesn't mean that when the product was manufactured it contained 100% of vitamin C and at the end of the shelf life it can contain half that level of vitamin C. What that means is that the manufacturer has to put an overage of that vitamin in the product because some of the vitamins will deteriorate over a period of time. Depending on the temperature of the storage of the product, usually the higher the temperature and the longer the storage time affects the rate of deterioration.
Vitamin C happens to be one of the most sensitive. The government does inspections on these products. They will randomly and routinely visit the food manufacturing companies. They will take samples and often times it is a surprise. What the food companies will do and the food scientist would do it when the product is formulated they will add an overage of vitamins and minerals but usually it's the vitamins. It protects the product during the shelf life.
What I am saying is that if they want the product to contain 100% of vitamin C at the end of the shelf life, then they may have to put in 200% to begin with because they know that 2 years later it will have lost half of its value.
Then what the food companies will do is have documentation on other food products that they have manufactured so they can protect the rate of loss. They can predict the rate of loss on similar products so that when a nutritional beverage is formulated they can base the level of any particular nutrient against historical values for similar foods.
Then that is the starting point and what they will do is enter the food into something called accelerated storage. That is a higher level of temperature so they can monitor the level of loss. They call that storage study. Most food companies will do that on their own accord but they do that in case there is ever a government inspection because they want to make sure they are meeting their label claim.
Companies that manufacture vitamins and minerals do the same thing. If it is a dry food like a vitamin tablet the rate of deterioration is usually much slower because it is a dry environment.
In a dry environment you don't get hydrolysis, which is the break down of a dry product compared to a liquid. The nutrients break down much faster in a liquid.
There is a whole host of different studies. When a product is placed in a storage study like that, not only do they access the nutritional properties of the food but also they have to know if the food is stable in other ways.
Like fats can oxidize. If you have ever had a bag of cake flour on your shelf in your kitchen and two or three years later it is full of weevils and you smell it and it has an awful smell, it is usually because the fat that is present in the flour has oxidized. The fat will break down into pre-fatty acids, which is not necessarily very good for you.
About the author:
Gregg Hall is a business consultant and author for many online and offline businesses and lives in Navarre Florida with his 16 year old son. Get a great selection of health products at http://www.shop4betterhealth.com
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Asset tests put food stamps out of reach in some statesMinneapolis Star TribuneThe 2010 Buick Enclave parked in her garage kept Michigan resident Renee Moore from getting food stamps for two months last year, even though her family's income had dropped to below the poverty level, her husband's vehicle had 300000 miles on it and ...and more » |
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