Preservatives

A major problem with food is that it spoils relatively quickly at room temperatures. We can detect when food begins to spoil at these temperatures if we observe the food starting to rot, becoming sour, or moldy. Remaining at such temperatures for a long time creates a favorable environment for the growth of taintingand /…

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Mercury

The bits and pieces of overwhelming information a consumer receives from the internet or social media about the benefits and potential risks of eating fish can cause confusion and lead to misunderstandings. The consumer is often faced with a dilemma: on the one hand, the consumption of fish – mainly due to omega-3 fatty acids…

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Scurvy

Scurvy was once a common disease amongst sailors, explorers, and the military, as they were forced to eat foods high in preservatives and low in vitamin C (dry food) exclusively and for long periods of time. In recent years, scurvy rarely appears in developed countries, but scientists have pointed out that cases have even occurred…

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GMO

Food (for humans or for livestock) has been, and still is, generally derived either from plants grown by humans or from animals raised and catered to by humans for thousands of years. Over time, the plants and animals with the most desirable characteristics were the ones selected for the continuous reproduction of quality food. This…

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BPA FREE

Bisphenol A (BPA) is a substance used in the manufacturing of certain materials and agents that come in contact with food, such as polycarbonate plastics and epoxy resins, that are used in varnishes and coatings. BPA can migrate to food from the material or object it comes in contact with thus leading to the exposure…

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Histamine

Histamine is a biogenic compound, which is naturally found in the human body. It is mainly derived from the dissolution (decarboxylation) of the histidine amino acid. It is present in normal functions of the human body related to local immune reactions, gastric acid secretion and the neuromodulation process. Histamine is also present in inflammatory reactions…

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