The History Of Food Modification Pretekle spremembe hrane

Food is essential to human survival. Hrana je bistvenega pomena za človekovo preživetje. It provides the proteins, carbohydrates, fat, fiber, vitamins, and minerals needed to stay alive, grow, and stay healthy. Zagotavlja beljakovine, ogljikove hidrate, maščobe, vlakna, vitamine, minerale in ki so potrebni, da ostanem živ, rastejo in ostanejo zdravi. Food also serves other social and religious functions. Hrana služi tudi druge socialne in verske funkcije. Seder meals, birthday dinners, awards banquets, wake buffets, and other food-related functions bring people together for a host of cultural purposes. Seder obroki, rojstnodnevne večerje, bankete nagrade, zbudi bifeji in druge hrane, povezanih funkcij, ki jih združuje ljudi za številne kulturne namene. In some fundamental ways, the role of food in human society has probably not changed very much in thousands of years. V nekaterih temeljnih pogledih, je vloga hrane v človeški družbi, verjetno ni spremenil zelo v tisoč letih.

People seldom eat foods taken directly from nature—an apple picked from the tree or a raw piece of tuna pulled from the ocean. Ljudje redko jedli živila, sprejeti neposredno iz narave, jabolko pobral od drevesa ali surove ribe modroplavutega potegnil iz oceana. Instead, they peel, chop, steam, salt, cook, or otherwise modify foods before they eat them. Namesto tega so lupina, kotlet, para, sol, kuhar, ali kako drugače spreminjati hrano preden jih jedo. 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. Predelana živila so del človeške prehrane že od začetka človeške kulture in še vedno so, ampak v veliko večji meri in v veliko bolj prefinjene 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 je danes še vedno obravnava nekaj zelo starih procesov, kot sta soljenje in sušenje, pa je tudi spremenjen na način, ki izhajajo iz proizvodov, ki komaj podobni naravna živila. Probably the most important single factor in the way food processing has changed over the past 2,000 years is chemical science. Verjetno je najpomembnejši posamezni dejavnik pri predelavi hrane način spremenilo v zadnjih 2.000 letih je kemična znanost. Researchers have found ways of adding chemicals to foods to change their flavor, color, texture, or other properties. Raziskovalci so našli načine za dodajanje kemikalij v živilih, da se spremenijo okus, barvo, teksturo ali druge lastnosti. They have developed methods for changing the physical and chemical Ki so jih razvili metode za spreminjanje fizično in kemično

composition of foods to make them more nutritious or palatable. sestavo živil, da bi postali bolj hranljiva in okusna. They have even invented new foods that do not exist in nature. Ti so celo izumili novo hrano, ki ne obstajajo v naravi.

Modern techniques of food modification have both benefits and risks. Sodobne tehnike spreminjanja hrane so tako koristi kot tveganj. They make it possible, for example, for people to enjoy foods year round that were once available for only limited times of the year. Zaradi njih je mogoče, na primer, za ljudi, ki uživajo hrano, celo leto, da so bile nekoč na voljo le omejeno letnih časih. These techniques enable people in all parts of the world to have nutritious foods that extend their lives and reduce the risk of disease. Te tehnike omogočajo ljudem na vseh koncih sveta, da imajo hranljivih živil, ki segajo na njihova življenja in zmanjšujejo tveganje za bolezni. They present a range of new kinds of foods that earlier generations could hardly have imagined. Predstavljajo vrsto novih vrst živil, da bi starejše generacije komaj so se predstavljali.

But the modified foods produced by chemical research also have their downside. Toda spremenjene živila, proizvedena z raziskavami kemijsko tudi svojo slabo stran. Some new products may contain additives that are harmful to human health. Nekaj ​​novih izdelkov lahko vsebujejo aditive, ki so škodljivi za zdravje ljudi. The development of these foods may create hazards for the physical and biological environment. Razvoj teh živil lahko povzroči nevarnosti za fizično in biološko okolje. 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. In se lahko razvoj novih živil, ki jih poganja vprašanj, ki niso ljudje najbolje interesi, z željo, da bi gospodarsko dobička, na primer, ki morda ne upravičujejo prizadevanja.

Questions about the value of modified foods arise frequently in today's world. Vprašanja o vrednosti spremenjenih živil pojavljajo pogosteje v današnjem svetu. What constitutes a "good" food versus a "bad" food? Kaj je "dobro" hrano v primerjavi s "slabo" hrano? Are natural foods always and inherently better for people than processed foods? So naravna hrana vedno in same po sebi boljše za ljudi kot predelano hrano? 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? Kdaj je uporaba kemičnih snovi in ​​kemičnih tehnologij izboljšati vrednost hrane, in če so lahko zmanjšajo njegovo prehransko vrednost ali ustvarite druge vrste težav za potrošnika? Consumers often do not know the answers to these questions. Potrošniki pogosto ne vedo odgovore na ta vprašanja.