Tag: food

Food preservation is as old as humankind, and actually predates us.  Animals are known to preserve food in a crude fashion, from dogs burying bones to squirrels stashing away nuts and acorns for later consumption.  Strictly speaking, that is not really food preservation but rather food stockpiling, but the two are extensively connected.

Our hunter/gatherer ancestors began to preserve food with the discovery and taming of fire.  The mere act of cooking meat has a preservative effect, especially when the meat is cooked to near dryness.  Drying food in the sun was also certainly practiced in warmer climates, and freezing food for later use was and still is done by nomads in the Arctic regions.

With the advent of agriculture the need for preservation of food on a large scale became essential to provide sustenance during times of crop failure, especially for grain crops.  Grains are fairly easy to preserve since they are dry, so keeping them dry and vermin out of them are the keys.  It is thought that the cat became domesticated around this time.

This series will examine various food preservation methods from the ancient to the modern, including an extensive installment on chemical preservatives.  Some of these have gotten bad press undeservedly, and some are not as safe as commonly thought.

This is the second of two installments on non-nutritive sweeteners.  This time we will talk about one very ancient one, the new ultra sweet aspartame analogue, and a couple of natural products, one of which is gaining popularity these days.

Non-nutritive sweeteners probably have value in managing conditions such as diabetes and obesity where caloric intake, particularly from simple carbohydrates, needs to be restricted.  However, these materials are not panaceas and other dietary measures are essential to control either of those conditions.  Some studies also are consistent with the premise that the mere sensation of sweetness can cause a rise in blood glucose in non-diabetic people, thus making these agents act like sugar even though they contain no calories.  These interpretations are controversial, though.

Hello, folks.  Here is another installment regarding the things that we eat.  Remember, I am a trained expert in the field (I used to head one the few “Megalabs” for FDA) so I know of what I speak.  This time we will talk about non-nutritive sweeteners since we all use them from time to time, even if we do not know it.

I was going to talk about the drugs that Michael Jackson took before he died a short time ago, but the information is still dribbling out from the Coroner’s office, and I want the whole story before I add my opinion about it.  But be assured that I will weigh in when the story is out in the open.

Milk, in its human form, has  been the foundation of nutrition for hominid infants for millions of years.  In the past few millenia, animals have been domesticated for milk and meat.  Many of them are ruminants, but not all are.  The camel and the horse are notable exceptions, highly regarded in several cultures for their milk.

In the western world, kine (aka cattle), (Bos) are almost exclusively used for providing milk in useful quantities.  As a matter of fact, in the United States this is such an important agricultural industry that entire sets of laws and price supports have been enacted.

This essay looks into the the issue of milk that is produced with Bovine Growth Hormone (BGH), (also called Bovine Somatotropin (BST))and will likely prove to be controversial.  This is an important issue, and I will attempt to give it a fair treatment, but remember that many folks have already made up their minds without considering the actual data, and it is difficult to make folks who have already made decisions based on emotion to see logic.  With that said, here we go.

There is a lot of attention regarding the topic of trans fats, but hardly anyone outside of chemists and biochemists really understands what a trans fat actually is.  This evening we will discuss what they are, whence they come, and some health aspects of them.

This is a controversial subject (not as controversial as high fructose corn sweetener), in that the medical community is not completely in unison with the interpretation of the data from studies.  However, the case is more clear than with high fructose corn sweetener.

There is a lot of attention regarding the topic of trans fats, but hardly anyone outside of chemists and biochemists really understands what a trans fat actually is.  This evening we will discuss what they are, whence they come, and some health aspects of them.

This is a controversial subject (not as controversial as high fructose corn sweetener), in that the medical community is not completely in unison with the interpretation of the data from studies.  However, the case is more clear than with high fructose corn sweetener.

This is likely to be a hotly debated essay.  The subject of High Fructose Corn Sweetener (HFCS) is extremely controversial, with a spectrum of advocates ranging from those who articulate that is nothing but poison in any amount, to those who articulate that is nothing but safe.  I believe that the truth is somewhere in the middle.

We will examine first the chemistry of sugars, then the use of added sugars in processed foods, then some of the political and economic causes, and finally have an open forum.  I hope that everyone will contribute.

In light of recent enthusiasm for a “robust public option” on Big Orange I thought it apropos to suggest other “robust public option” solutions to the routine denial of necessities offered Americans by their beloved capitalist system.

(Crossposted at Big Orange)

Good evening!  Ek asked me to post tonight.  I am pleased to do so.  It has been a long time.

Tonight we are going to talk about a very quick (as far as preparation time goes) and fairly inexpensive main dish.  Traditionally, it is made with meat but it does not have to be.  The results will be somewhat different, but still very good.

     The concept is very simple. You are what you eat.

     Economically speaking, this also means that you are what you consume.

    Since consumer spending makes up over 70% of our national eonomy, logic dictates that the smarter, healthier and more sustainable our purchasing is as individuals, the more sustainable and strong our national economy will become.

    The simple ripples in the water can have drastic effects, in the long run.

     So, here’s what we do.

    If Americans ate less meat, less fast food and manufactured food and instead ate more locally grown fruits and vegetables, as well as whatever food you can grow yourself, we could bring about the change we need without having to wait for anyone to take the lead.

    Simple changes to your daily diet, even if done in moderation, combined with enough people doing the same thing can literally change the world.