Labeling requirements should be based on the content of food not the way its

Labeling requirements should be based on the content

This preview shows page 4 - 6 out of 15 pages.

Labeling: requirements should be based on the content of food, not the way its produced. If GM and have no difference, then no need labeling this. -Only foods that can be genetically modified are corn, soy, canola and sugar beets. in future, there is potential. TOPIC 6 - FOOD ADDITIVES -Additives are added to food to improve its quality and preservation process. -Media scares people, said toxic wax on fruits. Its true that wax is added, once apple is picked, its washed to remove potential residue, as washed wax that is naturally present at surface is removed. Wax keeps apple from drying up. To apply wax, chemical morpholine is added . Some people said morpholine in body converts to nitroso- morpholine and its carcinogenic. Amount so minimal, no concern. If want to worry, worry about presence of nitrates in vegetables that are naturally present and form nitrosamines in body which are carcinogenic. So nitrosomorphine in apple, no danger at all. Wax added to prevent moisture loss, protect from bruising and increase shelf life. GOOD OLD DAYS: -Romans wine was fortified with lead acetate to make it sweeter, not healthy. -Middle ages: copper salts added to make vegetables greener. -18/19 century: bakers added plaster of paris (caso4) -Bitter almonds, lima beans, fruit seeds, cassava roots contain cyanide. These foods have to be properly prepared, cyanide has to be removed. 4
Image of page 4
-Sassafra leaves are used to make tea, as cleansing agent for people who believe in this, found in health stores. Sassafra leaves contain safrole chemical which is carcinogen. ADDITIVES: 1) Salt Sodium chloride, in developed world we're using too much salt. Recommended dosage 2g/day, global average 4g/day. Next to sugar, salt is most widely added ingredient to food. In canada sugar and salt are not food additives but in US they are grouped additives. Salt is prevalent in prepared food. Sodium is associated with high BP. The debate is still on, not everybody would benefit from reduction of sodium intake because not everybody is affected from sodium when it comes to BP. Only people that are sodium sensitive must really reduce sodium intake. There are few substitutes, potassium chloride, taste is not really there. Another approach is to reduce size of crystals so more cystal will come in contact with tongue, feel more taste. -Salt is an excellent preservative. Louis Pasteur put a rest to idea of spontaneous generation . Around that time people believed microorganisms could be created from nothing. He showed that it was microorganism coming from outside that caused the problem. Salt is very good at killing off microorganisms through osmosis. Osmosis is movement of a solvent through a semi-permeable membrane from low solute concentrartion to high solute concentration. If high salt concentrated membrane, water from inside of bacteria get out so bacteria become dehydrated and die .
Image of page 5
Image of page 6

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture