Most of everyone loves deep-fried foods, especially French fries and fried chicken; one can find them in almost every fast-food restaurant for a cheap price. Early in 2002, the Swedish National Food Administration found that certain foods form a compound called acrylamide when fried or baked; this compound is toxic and found to cause cancer in lab rats. This discovery became a concern as to the possibility that humans will also develop cancer from eating large amounts of fried foods. Acrylamide is a chemical that forms when starchy foods are fried or baked. Foods like potatoes, potato chips, bread, or breadcrumbs, crackers, coffee, and cookies are the most suspect. The amino acids and sugars in the food itself cause the transformation to acrylamide when cooked at a high temperature. Most Americans get forty percent of acrylamides in their daily diet. Acrylamide is also a substance used to make dyes, plastics, paper and is a chemical often used to treat wastewater and drinking water. Acrylamide is not a concern when food is boiled, microwaved, or steamed. The food and drug admini...
The book Salt, Sugar, and Fat: How the Food Giants Hooked Us discusses the danger of food with its readers. The dangers of food discussed in the book are the ingredients of Salt, Sugar and Fat in the food individuals consume on a daily basis. Producers use these ingredients to their advantage to get the consumers bliss point. The bliss point attained is used by the food giants to achieve a profit. However due to research on the health risks of these ingredients food companies are strategizing in order to maintain their profit and earn more of a profit.
This could cause you diseases and it could cause death. In Food Inc. they showed an example of a boy called Kevin who died because of consuming some unsanitary meat. He got E. Coli and died 12 days later. This proves that this should not be taken lightly because many people die from diseases similar to this one. Fish and other animals are being genetically modified which means that they could be unhealthy or could lead to huge toxicity cases furthermore they could start to genetically modify other animals like cows.
Investigating the Effect of Enzyme Concentration on the Hydrolysis of Starch with Amylase Aim: Investigate the effect of enzyme concentration on the rate of an enzyme-controlled reaction. Using amylase and starch as my example. Introduction: I am investigating the effect of the concentration of the enzyme, amylase on the time taken for the enzyme to fully breakdown the substrate, starch to a sugar solution. The varied variable will be the concentration and all other variables are going to be fixed. The different concentrations will be: 0.5% 0.75% 1.0% 1.5% 2% An enzyme is a class of protein, which acts as a biological catalyst to speed up the rate of reaction with its substrates.
Food additives are substances that are added to food to enhance it; they can be both chemical and natural ("Food Additives: MedlinePlus Medical Encyclopedia"). Recently many food additives have been questioned by both the public and scientists world wide. One example of the food additives that have been studied is sodium stearoyl lactylate. It has recently been looked at due to indications that it might be unsafe for consumption. In this essay a couple main points and questions will be explained; what is sodium stearoyl lactylate, what are its effects both positive and negative, what are some indirect effects SSL has on society, is it ethical to use, and if sodium stearoyl lactylate safe for human consumption.
The documentary uses correlation as causation which isn’t true. It stated many times throughout the film that there is a correlation with protein consumption and tumor growth. They use many examples like that within this film. Forks Over Knives (2011), “During the same time the way American ate was changing, again, the number of fast food franchises was exploding as more and more over scheduled Americans began using them as a convenient way to feed themselves and their families. While the fast food revolution was sweeping the nation the rate of cancer deaths in America was continuing to rise.” They don’t state what types
You probably didn't even consider food additives as being something that would cause an allergic reaction. Well this food additive named Tartrazine, better known as FD&C (Food, Drug & Cosmetic) No. 5 has been suspected of creating asthmatic attacks & chronic hives. Tartrazine sensitivity is also linked to aspirin sensitivity.
Since McDonalds is aware that people are more concerned with the healthiness of their products, they have added few items such as salads and fruits to gain a better reputation. Many high ranked officials even claim their food to be among the safest. “McDonald's is considered one of the best, if not the best, company in the United States when it comes to food safety” says Weisman. This claim, however, does not at all account for the poison...
... in food in the cafeteria lead to clogging the arteries that eventually lead to heart diseases (Ardis). Nevertheless, artificial sweeteners have not been tested in humans and show kids they are healthier, rather than real sugar and real sweeteners, when in reality they contain ingredients that can cause cancer.
Preservatives like nitrite (KNO2/E249 and NaNO2/E250) and indirectly nitrate (NaNO3/E251 and KNO3/E252) are added in meat products such as bacon, cured meat, salami, sausages and canned meat products to avoid the growth of putrefactive and pathogenic bacteria such as Clostridium botulinum. Besides, nitrite acts as a processing adjuvant that promotes the colour formation, delay lipid oxidation and provide a typical cured meat flavor (Skibsted, 2011). Many cured meat products contain added spices containing nitrite for curing has given rise to the formation of N-nitrosopiperidine (NPIP) and other nitrosamines in the premixes. Nitrite reacts with various components present in muscle and converted to nitrosating agent, NO+ which reacts with biogenic amines to form carcinogenic N-nitrosamines. Biogenic amines are a basic nitrogenous compounds that formed by decarboxylation of free amino acids. They can found in high concentration and accumulation occurs in dry fermented products where related to the action of decarboxylase-positive bacteria and meat enzymes during fermentation and ripening (Mey et al., 2014).
David Zinczenko states numbers and facts that open the eyes of his reader along with state his position of how fast food states no warnings that it could make someone obese or develop type 2 diabetes. His first statement is telling his readers a little background about how fast food affected his life and how he was once obese because he consumed such meals. Zinczenko explains how the increase in diabetes (specially type 2) were linked to the high consumption of fast food meals. He then goes on to address how much money is being spent to help take care of the mass amount of children with type 2 diabetes, showing how the price has gone up substantially over the past couple decades. The author then claims how the restaurants don’t give any healthy alternative and how its easier to find a McDonalds in American than an healthy alternative such as fruit. To wrap up the article he shares how he feels that obese kids who sue these fast food restaurants have good ground to do so since these places don’t put warnings on their foods; From Zinczenko himself “I say, let the deep fried chips fa...
Weisburger, John. Hazards of Fast Food. Environmental Health Perspectives. 112.6 (2004) A336 1 Oct. 2007. < http://links.jstor.org/sici?sici=0091-6765%28200405%29112%3A6% 3CA336%3AHOFF%3E2.0.CO%3B2-7 >.
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
As I said before, in the U.S. some people are filing suits against fast food companies for causing their obesity and related sickness. It is clear that fast food is not so good for our health. Fast food contains lots of sodium, fat and cholesterol, and these ingredients make us overweight. Therefore, some people think that the ...
It is sad to know that this adulteration causes serious health risks to population of the country. Additives like neutralisers, hydrogen peroxide, sugars, urea, formalin, detergents, salts and starch are added. Such synthetic compounds cause damages to organs, heart problems, cancer and even deaths. Studies have shown that addition of sugars, detergents and salt leads to milk thickness and starch prevents milk curdling. Some adulterants have hazardous health ef...