junk food & food waste memorandum

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  • 7/28/2019 Junk Food & Food Waste Memorandum



    From: Alexander Soldatov6980 Ailanthus Ave.Niagara Falls, L2G 4C8Canada



    Precedent has been raised at the beginning of the last century whenpure strains of fungi has been introduced in it as a starter culture forthe brewing and baking needs. This entirely profit oriented noveltywith yeast (principally S. cerevisiae)-derived ethanol dismissed formerquality of cereal-based food staples with devastating by it volume side

    effect.From the prospective of misleading brewing, fermentation in general,as a result of it, obtained an unacceptable for human form. Reluctantremarkable diversity induced by fungi derivatives followed by industrialfermentation in diet instead of bacteria issue, along with their lactatefermentation is at stake here due to crucial for human beingimportance of it. Whereas general cense that alcohol based food cannot sustain human diet, such generalization requires more substantialexplanation why. By meaning that lets review the concept offermentation again, this time from consumers point of view.Fermentation in Pickling, Sour Milk Products, and Food Storage:

    Enc. International (NY 1970; 7, 88.)

    Long before the nature of bacteria or fermentations was known, man used the activities ofcertain bacteria in the preservation of food and the preparation of food products. The so-calledlactic-acid bacteria are responsible for many of these activities. During their growth theseorganisms manufacture sufficient acid to kill or inhibit the reproduction of other bacteria andare eventually destroyed themselves by their own waste products. Examples of natural lactic-acid fermentation include sauerkraut, pickles (of the dill type), and green and ripe olives.

    Salt is added to the raw material and air is excluded to encourage the growth of thelactic-acid bacteria which are normally present on the vegetable matter. At first a variety ofbacteria develop. Some of these remove the available oxygen while others produce largequantities of carbon dioxide and some hydrogen gas. Eventually, however, the lactic-acidbacteria outgrow all other organisms and destroy them. In this way lactic-acid bacteriadestroy the microorganisms in food products which might lead to spoilage.

    Sour milk products, resulting from the activities of these bacteria, include cheese,yoghurt, and sour cream. Although bacteria that occur naturally in the environment can causethe souring of milk and cream, starter cultures, or specially prepared colonies of selectedbacteria strains, are used in modern industrial processes.

    With regard to wine and beer Enc. Britannica:

    fermentation, originally, the foaming that occurs during the manufacture of wine and beer,a process at least 10,000 years old. That the frothing results from the evolution of carbondioxide gas was not recognized until the 17th century. Louis Pasteur in the 19th century used

  • 7/28/2019 Junk Food & Food Waste Memorandum


    2.the term fermentation in a narrow sense to describe the changes brought about by yeasts andother microorganisms growing in the absence of air (anaerobically);

    One and the same fermentation is identifiable in all applications

    mentioned above. Historically, alcohol fermentation was alwaysaccompanied by lactate fermentation as another side ofone coin,which is fermentation, due to substantial obstacle: Micro world ingeneral was not separated by L. Pasteur yet.

    As we see, the same coin responsible was for: pickling, sour milkpreparation, food storage, baking and brewing, and a wine making aswell. It is significant that followed by-products of it, oblige to genuinefermentation, were safe for consumer while toxic to him alcohol-related deviation a priori limited was by nature identified frames for it.


    Lactate (kefir-like) Fermentation Ethanol


    Presence of Bacteria Absence of Bacteria; (Fungionly)Undivided microworld

    Well, that favorable for human boundaries were broken by FoodIndustry. Eventually, by being perpetually attacked, friendly for humankefir-like fermentation has been distorted by food industry. World ofsolely fermentation was laid out for apartments along with different

    selected microorganisms in it for alcohol, glycerol, acetone, lactic acid,acetic acid, etc, etc production. Since then, subsequently, mansdecent cereal-based staples (so called mother Earths milk...) stand forno more than fool body alcohol drink.Based on it diet unsustainable for mans body needs.His attempt to compensate perished quality of nourishment by itquantity provoke his craving for alcohol, sugar and for another empty(by the mean not functional) food in the same manner. Thus,


  • 7/28/2019 Junk Food & Food Waste Memorandum


    undelivered by bloody yeasts feature man obliged his abnormalinvolvement in empty food consumption and followed vast dependencyof such a food.At the same time, attributable to it unprecedented challenge to humanbeing - micronutrient insufficiency-industrial microbiology refuses

    to recognize. Her


    intention to cut out lactate (kefir-like) fermentation from mans everyday life at first glimpse seems awkward; however, it is certain that hermaneuver is deeply motivated. It is hard to believe but it true: behindit conceals a powerful tool calling to upraise his overall dependency.Does it pays?Certainly: in form of alcohol addiction, sugar addiction, and overallempty food (inadequate nourishment) dependency mentioned above,which consequently flaps to silver to related businesses.

    That is why definition of fermentation, in terms of applicability tohuman diet, need to be replenished.

    Fermentation, an energy producing chemical reaction which occurs in living organisms. Thetrue purpose and nature of fermentation was first grasped by Louis Pasteur, who stated thatfermentation is the consequence of life without air. While air-breathing organisms dependupon respiration for their energy, other organisms survive without air by using fermentations.

    In Encyclopedia International (NY 1970; 7, 87.) fermentation isidentified as a process driven by anaerobic respiration ofmicroorganisms.

    In Aerobic respiration, as we know, the glucose molecules are broken

    totally in it, generating all of the useful energy and producing CO2 andH2O as waste products:Glucose + oxygen -> carbon dioxide + water + energy

    Anaerobic respiration is quite different: it works by fermentation.Without oxygen microorganisms stuck in glycolysis as their only sourceof energy. Glucose molecules are broken partly, so the byproductshere are useful. That would be either lactic acid, or ethanol (alcohol)and CO2 subsequently.

    C6H12O6 -> 2C3H6O3 (lactic acid) + energyC6H12O6 -> 2CO2 + 2CH3-CH2-OH (ethanol) + energy

    Leavened without oxygen micro world, apparently, has entirelydifferent attitude towards foodstuff. For human being it createsvirtually different surroundings where better provision is waiting forhim. To put it another way, fermentation can be considered as a key toa long-term storage facility filled with food totally preserved fromspoilage associated with bacterial decomposition.

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    Unlike other methods of food preservation exploited by food industry(by the use of heat, refrigeration, freezing, concentration,dehydratation, radiation, p-H control, chemical preservatives andpackaging applied to produce), called on solely to postpone spoilage,settled to anaerobic respiration microworld committed to preserve food

    in proactive mode. Food in that premise is not a matter to spoilageduring time but the opposite: increased quality of it.

    Entirely new, promising approach attributable to genuine fermentation,bring into being never-spoiled, undying due to biotransformation(which is simply speaking


    endless process of food preparation) product. Dispatched into jars(containers)food produce, like wine in the bottles, stay in it well preservedperpetually. Probiotic Canning as a method of food preparation

    suggested by author is stand for it.

    Increased endurance worth, but does not count as much as obverseside of the coin acknowledged as fermentation. In fact, noted medicinalfeature establishes credentials of process and mans tremendousadmiration. Viable curative effect attributable to mammalian gutmicrobiota mounts behind by-product as a gem to accomplishHippocrates endorsement: Let food be thy medicine and medicine bethy food and bring to fruition integrity of fermentation. Treated wellmicrobial community plays ought to be pivotal role in mansretrospective health outlook:

    Recent renewed interest in the structure and function of this organ has illuminated itscentral position in health and disease. The microbiota is intimately involved in numerousaspects of normal host physiology, from nutritional status to behavior and stress response.

    (Gut Microbiota in Health and Disease. Inna Sekirov, Shannon L.Russell American Physiological Society 2010. )

    Junk Food has a definition in this world. That is untreated bybacteria food.Food Waste problem has the same roots.

    Alexander SoldatovL2G 4C8Niagara Falls4/6/2013