Fact about Foods

Fact about Foods

Fact about Foods

1.     Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrhoeal diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or water. Proper food preparation can prevent most food borne diseases.

 2.    Disease-causing organisms in food are transmitted far and wide by today  interconnected global food-chains   escalating how often and where food borne illnesses occur. Rapid urbanization worldwide is adding to risks, as urban dwellers eat more food prepared outside the home that may not be handled or prepared safely - including fresh foods and fish, meat and poultry.

 3.    About 75% of the new infectious diseases affecting humans over the past 10 years were caused by bacteria, viruses and other pathogens that started in animals and animal products. Many of these diseases in people are related to the handling of infected domestic and wild animals during food production - in food markets and at slaughter houses.

 4.    The vast majority of H5N1 avian influenza cases in people follow direct contact with infected live or dead birds. There is no evidence that the disease is spread to people by eating properly cooked poultry.

 5.    To boost their fiber content, many packaged foods contain added fiber with names such as inulin, maltodextrin and polydextrose. While these count toward a foods fiber total, they have not been proved to offer the same health benefits as the naturally occurring fiber found in fruits, vegetables and whole grains.

 6.      Eating vegetables along with fat can help the body better absorb their nutrients. So using a dressing with fat may make a salad with tomatoes and carrots, which are high in fat-soluble carotids, more nutritious than using a fat-free one or skipping the dressing altogether.

 7.      According to the USDA, the fruits and vegetables we eat today may contain significantly fewer nutrients than those our grandparents ate. Researchers looked at 43 produce items and discovered drops in protein (6 percent), calcium (16 percent), iron (15 percent), riboflavin (38 percent), and vitamin C (20 percent). Your move: Eat more fruits and vegetables.

 8.      Because peaches are prone to bruising, blemishing, and insect takeover, they are routinely soaked in chemicals in the weeks before being shipped off to the supermarket. Thats why the Environmental Working Group rates peaches among the dirtiest conventional fruits in America. Also on that list: apples, celery, strawberries, and spinach. As a general rule, unless the produce has a thick, impermeable skin, assume it s soaked in pesticides. Now wash it with water and mild soap before you eat it.

 9.     Carmine, a vibrant red food colorant, is actually the crushed abdomen of the female Dactylics coccus, a beetle-like African insect. Not only is the thought of eating bug juice gross, but it also poses an ethical issue for some vegetarians and vegans. Look for it in red-colored candies and juices.
 10.    The Centers for Disease Control and Prevention estimates that every year, 48,000 Americans receives food poisoning from contaminated food, and that puts a $152 billion strain on the economy. Whats worse, an astonishing 3,000 of those people die. Wheres the problem? Click ahead to find out.

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