Most if not completely natural and fresh produce without any kind of processing provides the greatest degree of nutrients, and also have the best flavour and texture. The main reason fresh produce are perishable in relatively shorter time when compared with junk foods, is a result of the active existence of microorganisms for example fungi, yeast, bacteria, as well as their enzymes. Enzymes activities promote chemical reactions within tissues of foods, which plays a role in the degeneration of food quality. An easy explanation is chemical reactions led to by-products, as harvested and slaughtered food is not living, these by-products couldn’t be metabolised or taken off tissues and accumulate, thus over time, decay and damage these tissues.

The only real benefit will be able to consider processed and preserved food, is the fact that usually they generally have an extended shelf existence. However, upkeep of food usually involve loading it with unhealthy levels of additives and chemicals. If these additives, for example salt and sugar, might be taken off the body with the liver and kidneys, these compounds will laden the workload in our organs. However, when the compounds are usually accrued inside our body, the result could be harmful to the health, and could often be deadly over time. Also, exposure of fresh foods to heat, light, alkaline or acidic condition, cell damage from chopping and cutting, result in proteins, minerals and vitamins being denatured, oxidised, and destroyed.

Among the safest methods to preserve food without introduction associated with a additives is as simple as freezing. Almost all kinds of food could be frozen. Reports from USDA had proven that freezing don’t destroy food’s nutrients. However, with respect to the kind of food, reduction in flavour, texture, and colour is extremely expected when foods are frozen. Also, meals are best frozen fresh, before its nutrients start to degenerate as time passes. Thus, freezing food just prior to it going bad, would really, not assist in preserving its dietary value. Microorganisms for example bacteria could be inactivated, although not destroyed, when frozen, thus food would no more decay and deteriorate. However, once meals are thawed, activities of microorganisms continue and food ought to be handled once we would fresh foods, to make sure its safety for consumption.

Another alternative of safe food upkeep is as simple as drying. Drying is generally made by heating and removing moisture from food, which is simpler to dry plant based products than animal based products. In addition, drying of animal based products usually involve inclusion of salt. Lack of nutrients is mainly because of heat, rather of moisture loss. Also, more nutrients are really lost while processing the food items before the drying process. Most significantly, dried food ought to be stored dry whatsoever occasions to preserve its quality. Introduction of moisture to dried food can result in moulding, as mould spores are practically ubiquitous. To become safe and sound, mouldy food ought to be discarded completely. Mould forms roots deep in to the tissues of foodstuffs, thus cleaning or cutting away the visible mouldy parts won’t be certain that food is freed from mould. Drying of food will correspondingly concentrates the information of nutrients, thus diet degree of dried meals are much greater when compared with an identical weight of fresh, moisture packed food. However, sugar, salt and fat contents are greater too in dried foods, something we ought to bear in mind during preparing food.