ISO STANDARDS AND FOOD

Today more than ever, food products regularly cross national boundaries at every stage of the supply chain.

ISO International Standards create confidence in the products we eat or drink by ensuring the world uses the same recipe when it comes to food quality, safety and efficiency. ISO’s standards provide a platform for developing practical tools through common understanding and cooperation with all stakeholders on board – from agricultural producers, to food manufacturers, laboratories, regulators, consumers, etc. Out of more than 19 000 ISO International Standards, some 1 000 are specifically dedicated to food, and deal with subjects as diverse as agricultural machinery, logistics, transportation, manufacturing, labelling, packaging and storage.

Source: http://www.iso.org/iso/home.htm

Advertisements

ECO-MARKETING IN EXPORT FOOD

In the developed world, the modern buyer is very aware of the backlog of environmental problems and all the consequences for the health and quality of life in general.

Therefore, their responsibility, to be sure of eliminating all those who behave environmentally irresponsible. Eco-marketing, as well as conventional marketing, are elements of marketing mix, but extended and adapted to modern conditions. As a logical consequence there is distinct increase in demand for ecological food products (products and services) and support to companies whose activities fit the demands of citizens and legislators, when it comes to ecology. Eco-marketing is slowly cease to be desire, but becomes a need for
products that their products are placed on discerning market. Thus, with the standard information on the composition and quality of product, and instructions for use and terms of use, the information appearing on the eligibility of certain eco-products.

Autori: Svetlana Mihić,  M. Drobac, M. Mihajlović

Include Raw And Cooked Foods For Optimal Health

Pyramid of Raw Food.

Studies show people who eat strictly, or even mostly raw food vegetarian diets have significantly lower body mass indexes. This means less body fat, but also less lean mass, as well as lower bone density. Eating a raw diet may seem to be a great solution if you struggle with fat loss, but there are some serious negative health effects. Evidence shows raw diets lead to poor fertility in both women and men, and that half of women who eat raw diets have impaired ovulation. The reason is likely a combination of low energy intake, and the lack of healthy fats from which sex hormones are produced.

Researchers suggest that raw diets are undesirable from a survival perspective. Cooking makes survival and reproduction much easier, and has significantly contributed to human evolution. At times in history when energy was scarce, cooking increased the calories available from gathered food. It also makes meat much more attractive and palatable because it becomes more easily digested, safer, and tastes better as well.

Raw food pizza.

It is important to understand that in the modern, energy dense society we live in, eating cooked food is okay, but optimal health can be achieved by including raw foods in the diet. If you’re trying to lose fat, substituting more raw fruits and vegetables for cooked ones, while eliminating processed foods and cooked grains is a beneficial plan. Be sure to get adequate healthy fats such as the omega-3′s from fish and wild meats, and monounsaturated fats from foods like olive oil and avocados for optimal reproductive health.

Source:  Matt Toronto – Happy Lifting!

FLAVONOLS

Flavonols are the most widespread flavonoids in foods. These are the yellow pigments. The main representatives of this group of compounds are quercetin and kemferol, but are also known for morin, rutin, myricetin, izoramnetin, fisetin.

The food is quercetin present in the range from 6.0 (wild raspberry) to 486.0 (black bow), and kemferol of 5.0 (strawberry) to 211.0 mg / kg (kale). Flavonols are present in glikozidnoj form, associated with diabetes unit, usually glucose, and rhamnose, but can be represented and other sugars (as galactose, arabinose, xylose).

The content of total flavonols in some fruits

Fruit

Concentration (mg/1kg)

Black currant (Ribes nigrum Öjebyn)

115

Red currant (Ribes nigrum Vertti)

32

Red currant (Ribes × pallidum Red Polish)

9

White currant (Ribes x pallidum White Polish)

7

Yellow Gooseberry (Ribes uva-crispa)

34

Cven Gooseberry (Ribes uva-crispa)

41

Swamp blueberry (Vaccinium uliginosum-wild)

184

Red Currant (Vaccinium vitis-idaea-wild)

74, 146

(Vaccinium oxycoccos-wild)

157, 263

Bilberry (Vaccinium myrtillus-wild)

43, 51

Northern Bilberry (Vaccinium corymbosum Northblue)

40

Strawberry (Fragaria × ananassa Senga Sengana)

15

Strawberry Jonsok (Fragaria x ananassa Jonsok)

12

Aronia (Aronia mitschurinii Viking)

89

Rowan (Sorbus aucuparia-wild)

63

Sweet rowan (Grataegosorbus mitschurinii Granatnaja)

85

Raspberry (Rubus idaeus Ottawa)

8

Muskoka raspberry (Rubus idaeus Muskoka)

8

Wild raspberry (Rubus idaeus-wild)

6

Swamp raspberry (Rubus chamaemorus-wild)

6, 6

North blackberry (Rubus arcticus Pima and MESP)

31

Source
1st Hakkinen SH, Karenlampi SO, Heinonen IM, Mykkanen HM, Torronen AR., Content of the flavonols quercetin, myricetin, kaempferol and edible berries in 25, J Agric Food Chem 1999, (6) :2274-9.

Author: MPG71

            

 

 

 

 

 

POLYPHENOLS IN FOOD

Today it is considered that the day you take in about 1 g of flavonoids . In the Far East countries consuming large amounts of tea increases the intake of flavonoids in the body. Beyond the question how many flavonoids daily replenished with food, there is the question of their absorption and bioavailability in the body, in this respect and concentration of these compounds in the blood. Add to that the fact that flavonoids have an affinity for binding with proteins, and thus the plasma proteins, the question of the concentration of flavonoids in the blood becomes more complex. Most research work related to the biological effects of these compounds in vitro whereby the excessive concentration of flavonoids, which can not be achieved in real terms in the body. In addition, numerous studies have shown rapid metabolism of flavonoids. Therefore their diet should be allocated to as many (about 5) meals a day. It is recommended that the food is varied, different colors so as to be representative of all groups of bioactive substances for the body.

The amount of polyphenols , which are consumed per day were incomplete and were obtained from the analysis of major aglikona (after hydrolysis of their glycosides and esters) in food.

Kuhnau in 1976. was calculated that the intake of flavonoids in the body through food in America, about 1 g / day. An entry consists of 16% flavonols, flavones and Flavanones, 17% anthocyanins, catechins 20% and 45% biflavona. It was found that flavonols entries 20-25 mg / day in the U.S. and Denmark.

In Italy, the values ​​range from 5 to 125 mg / day, with a mean value of 35 mg / day (Piette, 1996).

In the Netherlands the average intake of flavonols and flavones 23 mg / day, and the main sources are tea, onions and apples. Daily consumption of anthocyanins in Finland, a country where eating is used a lot of tea, citrus fruits, berries, 82 – 200 mg. Good sources of these phenolic compounds are in the Netherlands: tea 48%, 29% onions, apples 7%, 16% other sources, and in Finland 25% of drinks (tea dominant), 67% fruit (predominantly citrus fruits), 3% of berries, 5% other sources (Heinonen, 2001).

Literature

1.  Heinonen, M.: Anthocyanins as dietary antioxidants. In: Natural antioxidants and anticarcinogens in food, and disease (Nahda), Kuopion yliopisto, Finland, Helsinki, 25 (2001).

2.  Kuhnau, J. (1976) The flavanoids. A class of semi-essential food components: their role in human nutrition, World Rev.Nutr.Diet., 24, 117-191.

3.  Piette, P., Simonetti, P., Rogge, C.: Dietary flavonoids and oxidative stress. In: Kumpulainen JT, Salonen JT: Natural antioxidants and food quality in atherosclerosis and cancer prevention, Royal Society of Chemistry, London, 249-255 (1996).

Author: MPG71