As you may not know, we Chinese eat more than 400 million kilograms of grain, 100 million kilograms of meat, 500 million kilograms of vegetables, and 200 million kilograms of fruit every day.
Faced with such a huge demand, how can we ensure that our 1.4 billion Chinese people can eat and eat well?
You must know that the distribution of agricultural land in my country is extremely unbalanced, and it only depends on local self-sufficiency.
Therefore, to keep everyone full and well fed, a bumper harvest in agriculture, smooth trade, and advanced food processing technology are indispensable!
Fresh food has a very short shelf life, and it is inconvenient to store or transport it. Only after processing can it be stored for a long time or transported to farther places.
For example, a yellow peach picked from a tree will rot and deteriorate in a maximum of ten days after leaving the branch; but once it is processed into a canned yellow peach, it can be intact. are preserved for several years and are transported far enough for people to taste.
Of course, some people will say that I only eat fresh yellow peaches, and some people will say that I like to eat canned yellow peaches. This is entirely a personal choice, and there is no such thing as Good and bad.
In fact, from a very early age, humans have learned to process food by drying, drying, and roasting, and later learned to ferment and brew and use salt and sugar to pickle food. . But until modern times, with the development and progress of science and technology, we invented canned food and low-temperature sterilization technology, and found all kinds of food additives. Food processing, and for the first time in the world to achieve human fullness in the general sense!
But our pursuit of food does not stop there. Eating healthy and young will soon become the new demands of consumers. And the propaganda of pure natural, original ecology, and ancient method of production just hit everyone’s heart.
But are these ancient and ecologically produced foods really better and safer than what we produce with modern food industry technology?
I personally think the answer may not be.
Take the well-known rapeseed oil as an example. Consumers may feel that the rapeseed oil extracted from wood in accordance with the ancient method will be more fragrant and more fragrant because of its “original taste”. Pure; and because “no additives, pure natural”, it should be more “safe” and “healthier” than those produced in the factory.
Is this true?
This situation must have happened around everyone. Our grandparents and fathers were small and thin, but we and our children were tall and strong. In addition to our more balanced nutrition intake, Have you considered that there may be other reasons?
The glucosinolates and glucosinolates in rapeseed will be fully mixed in the process of oil extraction, producing toxic sulfides and hydrocyanic acid. Eating too much hydrocyanic acid will inhibit the human body growth, while toxic sulfides can cause goiter enlargement. These toxic substances in the industrially produced edible oil will be removed in advance, but in the ancient rapeseed oil, these things can only be removed by people who go home and endure the thick smoke before cooking.
In addition, ancient rapeseed oil contains high levels of erucic acid, which can damage cardiovascular health and cause reproductive difficulties. You must know that the World Health Organization and the World Food and Agriculture Organization require that the content of erucic acid in edible oil must be less than 5%, and my country’s edible oil production standards also require that erucic acid not exceed 3%, but in ancient rapeseed oil, because of the pursuit of original ecology , the content of erucic acid is often as high as 20% to 25%.
Therefore, ancient rapeseed oil, it is good to try it occasionally, and it is really not suitable for long-term consumption as household oil when there are better choices.
Speaking of this, I have to mention the recent stir-fry “soy sauce storm”.
my country has been brewing soy sauce since the Qin Dynasty. It has a long history. However, the traditional brewing process takes a long time, it is difficult to store, and the hygiene is not guaranteed. Soy sauce is very easy to spoil and produce maggots in the process. According to legend, the reason why Mao’s braised pork uses fried sugar to color the pork belly instead of soy sauce is very similar to some unpleasant scenes that Chairman Mao saw in his soy sauce workshop when he was a teenager. relation.
Some ancient soy sauces on the market now claim to be several times or even ten times higher than ordinary soy sauce due to the long brewing time, pure flavor and high cost.
But if you think about it carefully, you will find that something is not right. If this soy sauce is really brewed in the original ecological and no-additive ancient method, then the fermentation processHow to solve the problem of hygiene and the shelf life of soy sauce?
And if the manufacturer tells you that there is no need to worry about the hygiene and shelf life of this soy sauce, how can we believe that this soy sauce is brewed in an ancient way!