Food in various forms

Unearthing Egypt's pyramids, modern archaeologists have found artifacts dating back thousands of years, including pots filled with honey that has not got spoiled. While honey (see pic below) ?is a super food that can last 1000s of years sitting in the thought bar this week am diving deep into food and its longevity before it is consumed.

Coconut oil and Ghee can last for a long time if sealed and well kept in long temperatures, while nuts and grains too last long if well stored, I was surprised to note that white rice lasts much longer than brown rice because of the husk around it. The main causes of a food going bad is because of microorganisms, enzymes, air, light, temperature, moisture and insects. In short is light, oxygen, heat, humidity, temperature and ?bacteria that causes the food to get spoiled.

To survive, our early ancestors had to find a way to make that food last through the cold months. In frozen climates, they froze meat on the ice; in tropical climates, they dried foods in the sun. These early methods of food preservation enabled ancient man to ?form communities. The most common and familiar include drying, salting, smoking, pickling, fermenting and chilling in natural refrigerators, like streams and underground pits ( see pic below) . Before refrigerators, perishable meat or dairy products were stored in cool cellars or spring houses, a small building constructed over a natural spring. Food could be stored in containers in the stream of water or in the cool atmosphere of the spring house (see pic below) .

Vegetables and even eggs would be put in glazed crocks, soaked with vinegar, and covered with either leather, clarified butter, or a pig bladder, which would stretch and act like plastic wrap. The highly acidic environment created by the vinegar protected the vegetables from spoiling. A technique that worked even better for long term storage was brining. This process involved soaking the meat in a salt water mixture and was good for larger cuts, like hams. Meat could be stored in the brine and packed tightly in covered jars or casks in a cool environment for months

While raisins and cashews are common dried fruits, during my summer holidays staying with my grand father we used to cut and dry TAPIOCA ?a ritual that will last 3 or 4 days of fun and action see pic below of cut and dried Tapioca ( see pic below of dried tapioca (Onuaku kappa)) that will last many years of stored properly. These days I am a fan of dried bitter guard ( see pic below) which I bring from Kerala once again it lasts many months if stored properly.

Preservatives are used these days to preserve food for a long time, preservative, in foods are ?chemical additives used to prevent or retard spoilage caused by chemical changes, such as oxidation or the growth of mold. Salt is the most common preservative,Those from Kerala may remember?UPPU MANGA ( salted pickled Mangoes see pic below) ?

It is believed that the word salary came from the ancient Romans who would pay employees, allowing them to buy salt. Butylated Hydroxyanisole ?(BHA) and Butylated Hydroxytoluene ?(BHT) are antioxidants added to many processed foods. ?BHA and BHT prevents ?fats from going rancid meaning oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture. Are they safe? Well, they’re approved for use as a preservative at small doses and are typically found?in margarine and spreads, salad dressings and instant foods. They are listed as “possibly carcinogenic to humans” by WHO’s International Agency for Research that is the reason why you see NO PRESERVATIVES ADD sign on ( see pic below) ?some food packets,

You will also find NO ADDITIVES sign on some food packets to show that no chemical is added to food to maintain or improve its safety, freshness, taste, texture, or appearance.Some food packets have a label GLUTTEN FREE, Gluten is a general name for an additive that helps foods maintain their shape, acting as a glue that holds food together, generally not harmful if consumed in small amounts ?

One will also find a label ORGANIC, The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, generally , organic crops must be grown without the use of synthetic herbicides, pesticides, and fertilizers, or bioengineered genes (GMOs) The word organic may be a label used to charge anything between 25 to 40%?more in comparison to the normal produce. In developed countries?Oraganic food is grown on inspected farms, not treated with synthetic pesticides and fertilizers and may be grown in soils rather than?hydroponically

Food Safety and Standards Authority of India (FSSAI) ( see label above ) ?is a statutory body established under the Ministry of Health & Family Welfare, Government of India that keeps a check on food safety ?in India?and in the USA ?the lion's share of responsibility goes to the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) Here ends my little Gyan on Food.

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