The History Of Food Modification Povijest hrane izmjeni

Food is essential to human survival. Hrana je bitna za ljudsko preživljavanje. It provides the proteins, carbohydrates, fat, fiber, vitamins, and minerals needed to stay alive, grow, and stay healthy. To osigurava proteine, ugljikohidrate, masti, vlakna, vitamine, minerale potrebne i ostati živ, rasti i ostati zdravi. Food also serves other social and religious functions. Hrana služi i druge društvene i vjerske funkcije. Seder meals, birthday dinners, awards banquets, wake buffets, and other food-related functions bring people together for a host of cultural purposes. Seder jela, rođendanske večere, banketi nagrade, Wake buffeti, kao i druge hrane vezane uz funkcije zbližiti ljude za niz kulturnih svrhe. In some fundamental ways, the role of food in human society has probably not changed very much in thousands of years. U nekim temeljnim načine, uloga hrane u ljudskom društvu vjerojatno nije promijenio mnogo u tisućama godina.

People seldom eat foods taken directly from nature—an apple picked from the tree or a raw piece of tuna pulled from the ocean. Ljudi rijetko jedu hranu uzeti izravno iz prirode-jabuke bere s drveta ili sirovog komad tune izvukao iz oceana. Instead, they peel, chop, steam, salt, cook, or otherwise modify foods before they eat them. Umjesto toga, oni oguliti, kotlet, para, sol, kuharica, ili na drugi način mijenjati hranu prije nego što ih jesti. Processed foods have been part of the human diet from the beginning of human culture and still are, but to a much greater extent and in far more sophisticated ways. Procesirana hrana su dio ljudske prehrane od početka ljudske kulture i još uvijek jesu, ali u mnogo većoj mjeri i na daleko sofisticiranije načine. Food today is still treated by some very old processes, such as salting and drying, but it is also modified in ways resulting in products that barely resemble natural foods. Hrana danas se liječi nekim vrlo starim procesima, kao što je soljenje i sušenje, ali je također mijenjati načine rezultira proizvodima koji jedva nalikuju prirodne hrane. Probably the most important single factor in the way food processing has changed over the past 2,000 years is chemical science. Vjerojatno najvažniji čimbenik jednog u obradi hrane je način promijenilo u posljednjih 2000 godina je kemijska znanost. Researchers have found ways of adding chemicals to foods to change their flavor, color, texture, or other properties. Istraživači su otkrili načine dodavanja kemikalija u hrani promijeniti svoj okus, boju, teksturu ili druga svojstva. They have developed methods for changing the physical and chemical Oni su razvili metode za mijenjanje fizikalnih i kemijskih

composition of foods to make them more nutritious or palatable. Sastav hrane da bi ih više hranjiv i ukusan. They have even invented new foods that do not exist in nature. Čak su izmislili nove namirnice koje ne postoje u prirodi.

Modern techniques of food modification have both benefits and risks. Moderne tehnike hrane modifikacije imaju i prednosti i rizike. They make it possible, for example, for people to enjoy foods year round that were once available for only limited times of the year. Oni čine to moguće, na primjer, za ljude da uživaju hranu tijekom cijele godine koji su nekoć bili dostupni za samo ograničeno vrijeme u godini. These techniques enable people in all parts of the world to have nutritious foods that extend their lives and reduce the risk of disease. Ove tehnike omogućiti ljudima u svim dijelovima svijeta ima hranjive namirnice koje se protežu svoje živote i smanjiti rizik od bolesti. They present a range of new kinds of foods that earlier generations could hardly have imagined. Oni predstaviti niz novih vrsta hrane se ranijih generacija koje jedva mogao zamisliti.

But the modified foods produced by chemical research also have their downside. Ali modificirana hrana proizvedena kemijskom istraživanja također imaju downside. Some new products may contain additives that are harmful to human health. Neki novi proizvodi mogu sadržavati aditive koji su štetni za ljudsko zdravlje. The development of these foods may create hazards for the physical and biological environment. Razvoj tih namirnica mogu stvoriti opasnosti za fizičke i biološke okoline. And the development of new foods may be driven by concerns other than people's best interests—by the desire to make an economic profit, for example—that may not justify the effort. I razvoj novih namirnica može biti upravljan od strane drugih problema nego ljudi u najboljem interesu po želji kako bi ekonomsku dobit, na primjer, da se ne može opravdati napor.

Questions about the value of modified foods arise frequently in today's world. Pitanja o vrijednosti modificiranih namirnica nastaju često u današnjem svijetu. What constitutes a "good" food versus a "bad" food? Što predstavlja "dobar" hranu u odnosu na "loše" hrane? Are natural foods always and inherently better for people than processed foods? Jesu li prirodna hrana uvijek i sebi bolje za ljude od procesirana hrana? When does the use of chemical substances or chemical technologies improve the value of food, and when are they likely to reduce its nutritional value or create other kinds of problems for the consumer? Kada je korištenje kemijskih tvari ili kemijske tehnologije poboljšati vrijednost hrane, a kada su oni vjerojatno da će smanjiti svoju prehrambenu vrijednost i stvoriti druge vrste problema za potrošača? Consumers often do not know the answers to these questions. Potrošači često ne znaju odgovore na ta pitanja.