Food Processing

FOODPROCESSING-Image

Food processing

By Heidi du Preez

Whole foods are relatively cheap. To increase profit, food processors change them into ‘value added’ products, because more can be charged for foods that have been changed by processing technology. They may add ‘value’ to the manufacturers pockets, but not to your health. Processed products are ‘value subtracted’, since processing removes and/or destroys nutrients, and/or add toxins in the form of preservatives, flavourants, colourants and other processing aids (chemicals). Processing has little to do with health, but much to do with profit. The focus of the end product is appeal, convenience and extended shelf life. Optimum nutrition is not the driving force.

Food manufacturing, more than farming practices, is the greatest cause of vitamin loss. Foods are refined and preserved so that they last longer. Sugar lasts forever, white flour cannot support the life of a weevil. That’s what we eat. Refined flour, rice and sugar lose more than 77% of zinc, chromium and manganese. We need all these nutrients to metabolize the food we eat.

The body has a variety of mechanisms enabling it to …. read more here

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Helping you find integrity in the food chain soniam@eategrity.co.za

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Posted in CONSUMER AWARENESS, FOOD SECURITY, HUMAN HEALTH ISSUES & FOOD, NUTRITION, SOUTH AFRICA RETAILERS

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