Nutrition and food purity
Our food comes into contact with various chemicals, pesticides, antibiotics and hormones in crop production and animal husbandry. Nutrition…
Nutrition and food purity
Our food comes into contact with various chemicals, pesticides, antibiotics and hormones in crop production and animal husbandry. Intensive foil vegetable production is carried out using a number of fungi and insecticides (copper poisoning copper colloid therapy). Similarly, fertilizers and the parasites that grow on plants, the eggs of fungi, viruses, bacteria, worms (rye, Fusarium (pictured), Penicillinum, corn shown in Aspergillus), as well as toxins produced by molds (e.g. aflatoxin). Of the animal products, eggs (Salmonella) and milk (Mycobacteria) are the most infectious sources. During the killing of animals, due to the fear of the animals, a very low frequency of vibration is stored in their meat, which is then absorbed and processed (in this case, it is especially important to increase the frequency of our food during food preparation and before eating). and respect).
During food processing, in addition to technological contaminants, various food additives are added to food (E numbers), in addition to unplanned substances, bioelements such as iron, copper, zinc, but also heavy metals such as lead, aluminum, arsenic, mercury, dyes ). Plastics may dissolve and evaporate on contact with various foods (eg formaldehyde may be released). Antioxidants and optical brighteners can also be added to our diet. Potassium nitrite is used to preserve salami, which inhibits rancidity, the growth of microorganisms, but the substance is converted to nitrosamine in the body, which can already damage cells. For the development of food allergies and other allergic conditions, for the accumulation of free radicals, for the imbalance of the intestinal flora and e.g. the factors listed above are also largely responsible for the development of candidiasis.
The primary aspect during processing is the cleaning with running water and the cleaning and disinfection of the environment and the means of use. In the course of kitchen engineering processes, the steaming of vegetables (raw, we only eat well-washed vegetables from organic farming), the proper frying and cooking of meat and fish are the most important, and the storage at a closed and appropriate temperature. Of the eggs, duck eggs should not be used because they are infected with Salmonella inside and out (goose eggs are also more dangerous than, for example, hen eggs, so goose eggs should only be used as hard eggs after 10 minutes of cooking! Wash hen eggs only before use). thoroughly, however, it should not be stored in a washed state, because during washing the thin layer of mucus sealing the pores of the eggshell is removed from the egg, so it deteriorates sooner.
Fresh hen eggs are usually bacteria-free and have a sterile inside. The lysozyme in the egg white is not conducive to the growth of bacteria; Clostridium, mold, etc.). The egg white and yolk of the egg may also change (green, black rotten egg). Egg powders may contain molds, aerobic and anaerobic spores (clostridia). Their deterioration is most often caused by molds, in Hungary these preparations can be used only after a preliminary bacteriological examination!
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