Processed food – Are they safe to consume

An overview of the Processed Food

Modifying the food in any way results in Processed food. It may involve washing, peeling, cutting the food item or pasteurizing. Even freezing, adding oil, salt or sugar to increase the product shelf-life. Processed foods include tinned vegetables, yogurt, cheese, etc. If you are consuming the food directly for the package then it is called Ultra-Processed food. Manufactured industrially using multiple ingredients and additives. Some examples include instant noodles, breakfast cereals, etc. Ultra-processed foods are believed to have negative health effects. Firstly ultra-processed foods are unhealthy for our digestive system as they are low in fiber. Fiber promotes bowel movements. It is an important food source and is beneficial to bacteria in our large intestine. Secondly, many of these foods are high in trans-fat which increases the level of bad cholesterol. Thirdly high amounts of salt, sugar and chemical additives. These foods may increase the risk of diabetes, obesity, etc.

An overview of frozen food

In the food industry, there are two ways of freezing food items: mechanical and cryogenic. Mechanical freezing: Cold air is passed over food items causing them to slowly cool down and freeze. Cryogenic freezing: Food items are either directly sprayed or immersed in refrigerants like liquid nitrogen or carbon dioxide. Thus, freezing the food instantly. Frozen foods do have certain advantages. Firstly, the nutritional loss is almost negligible. Secondly while transporting and storing fresh food items harmful bacteria can grow and contaminate the food. However, this will not happen in the case of frozen foods because bacteria don’t usually grow in low freezing temperatures. However, some frozen foods may contain stabilizers and trans-fat. It is believed that these additives will either increase the risk or worsen certain pre-existing health conditions.

Overview of Overcooking or Charring of food

Some overcooking or charring the food from outside is in trend because it adds a smoky flavor and enhances the taste. However, experts believe that overcooking can have negative health effects. Firstly, the longer you cook, the more nutrient loss occurs. Secondly, overcooked food is hard to digest and metabolize. Thirdly when one cook’s starchy food at high temperatures for longer periods the naturally occurring sugar and amino acids react to form harmful carcinogens like acrylamide. Whereas overcooking of meat causes sugar amino acids and a substance called creatine to react producing carcinogens called heterocyclic amines. Lastly while grilling fat from the meat can drip on to the burning coal leading to the production of carcinogens called polycyclic aromatic hydrocarbons. Hence it is recommended to cook food just until it gets a golden yellow color and not until it turns brown or black.  

Overview of Canned food

Some canning is basically a method in which food items are processed and then packed in airtight containers this helps preserve food for longer periods. Canned foods have their own disadvantages. Firstly canned foods can be high in sugar and salt so they can pose a risk for people with high blood pressure, diabetes, obesity, etc. Secondly most cans have a coating of bisphenol A to prevent corrosion. Studies suggest that bisphenol A can leak into the food and have negative effects on our hormones and reproductive system. Thirdly the assets present in food can react with the metal can and produce hydrogen gas creating bulges thus making food unsafe to eat. Lastly, improper canning process can lead to the growth of dangerous bacteria called Clostridium botulinum. It produces a lethal toxin which if consumed can paralyze our muscles and cause death if left untreated.

Overview of expired food

Usually, we see three types of dates on food products. Sell by the first date and used by, use buys what we call the expiry date. Consuming food past this date may prove to be harmful. Firstly, the nutritional value of the food will reduce. Secondly, as bacteria don’t usually grow at low temperatures many foods are frozen. But if foods are kept at room temperature bacteria will develop in them. Now if consumed they can cause vomiting, diarrhea, food poisoning, etc. Thirdly itis believed that when canned food expires the acids present in food react with the metal can and produce hydrogen gas. Resulting in bulges in the can and thus making it unsafe to eat. So, the expiry date is a good indicator but apart from that we should also rely on our senses of smell and sight to check the quality of the food