Many people choose to forgo food from animal sources to varying degrees (e.g. flexitarianism, pescetarianism, vegetarianism, veganism) for health reasons, issues surrounding morality, or to reduce their personal impact on the environment, although some of the public assumptions about which diets have lower impacts are known to be incorrect. Raw foodism is another contemporary trend. These diets may require multivitamin supplements to meet ordinary nutritional needs.
Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of available water in a product, increasing its acidity, or irradiating or otherwise sterilizing the food and then sealing it in an air-tight container are all ways of depriving bacteria of suitable conditions in which to thrive. All of these approaches can all extend a food's shelf life without unacceptably changing its taste or texture.
^ Jill Littrell (2014). Understanding and Treating Alcoholism Volume I: An Empirically Based Clinician's Handbook for the Treatment of Alcoholism:volume Ii: Biological, Psychological, and Social Aspects of Alcohol Consumption and Abuse. Hoboken: Taylor and Francis. p. 55. ISBN 978-1-317-78314-5. The World Health Organization defines alcoholism as any drinking which results in problems
According to Canadian Food and Drug Regulations, wine in Canada is an alcoholic drink that is produced by the complete or partial alcoholic fermentation of fresh grapes, grape must, products derived solely from fresh grapes, or any combination of them. There are many materials added during the course of the manufacture, such as yeast, concentrated grape juice, dextrose, fructose, glucose or glucose solids, invert sugar, sugar, or aqueous solutions. Calcium sulphate in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0.2 per cent weight by volume calculated as potassium sulphate. Calcium carbonate in such quantity that the content of tartaric acid in the finished wine shall not be less than 0.15 per cent weight by volume. Also, sulphurous acid, including salts thereof, in such quantity that its content in the finished wine shall not exceed 70 parts per million in the free state, or 350 parts per million in the combined state, calculated as sulphur dioxide. Caramel, amylase and pectinase at a maximum level of use consistent with good manufacturing practice. Brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume.[clarification needed] Prior to final filtration may be treated with a strongly acid cation exchange resin in the sodium ion form, or a weakly basic anion exchange resin in the hydroxyl ion form.
Ovens are mostly hollow devices that get very hot (up to 500 °F (260 °C)) and are used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens. For example, Indian culture uses a tandoor oven, which is a cylindrical clay oven which operates at a single high temperature. Western kitchens use variable temperature convection ovens, conventional ovens, toaster ovens, or non-radiant heat ovens like the microwave oven. Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.
Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, or pressure cooker. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods, while the dry methods include sautéing, pan frying, and deep-frying.
Rarely, food allergies can lead to a medical emergency, such as anaphylactic shock, hypotension (low blood pressure), and loss of consciousness. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions. Initial treatment is with epinephrine (adrenaline), often carried by known patients in the form of an Epi-pen or Twinject.
^ The sweetness multiplier "300 times" comes from subjective evaluations by a panel of test subjects Archived January 23, 2009, at the Wayback Machine tasting various dilutions compared to a standard dilution of sucrose. Sources referenced in this article say steviosides have up to 250 times the sweetness of sucrose, but others, including stevioside brands such as SweetLeaf, claim 300 times. 1/3 to 1/2 teaspoon (1.6–2.5 ml) of stevioside powder is claimed to have equivalent sweetening power to 1 cup (237 ml) of sugar.
Diet food (or "dietetic food") refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, abhor/adhore sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or a change in body type, although bodybuilding supplements are designed to aid in gaining weight or muscle.
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Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai, African, Indian and Nepalese. Various cultures throughout the world study the dietary analysis of food habits. While evolutionarily speaking, as opposed to culturally, humans are omnivores, religion and social constructs such as morality, activism, or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking. Certain tastes are more enjoyable than others, for evolutionary purposes.
The Mayo Clinic Diet is the official diet developed by Mayo Clinic, based on research and clinical experience. It focuses on eating healthy foods that taste great and increasing physical activity. It emphasizes that the best way to keep weight off for good is to change your lifestyle and adopt new health habits. This diet can be tailored to your own individual needs and health history — it isn't a one-size-fits-all approach.
Several studies published since 1990 indicate that cooking meat at high temperature creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While avoiding meat or eating meat raw may be the only ways to avoid HCAs in meat fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90% by reducing the time needed for the meat to be cooked at high heat. Nitrosamines are found in some food, and may be produced by some cooking processes from proteins or from nitrites used as food preservatives; cured meat such as bacon has been found to be carcinogenic, with links to colon cancer. Ascorbate, which is added to cured meat, however, reduces nitrosamine formation.
In 2013 Overseas Development Institute researchers showed that rice has more than doubled in price since 2000, rising by 120% in real terms. This was as a result of shifts in trade policy and restocking by major producers. More fundamental drivers of increased prices are the higher costs of fertiliser, diesel and labour. Parts of Asia see rural wages rise with potential large benefits for the 1.3 billion (2008 estimate) of Asia's poor in reducing the poverty they face. However, this negatively impacts more vulnerable groups who don't share in the economic boom, especially in Asian and African coastal cities. The researchers said the threat means social-protection policies are needed to guard against price shocks. The research proposed that in the longer run, the rises present opportunities to export for Western African farmers with high potential for rice production to replace imports with domestic production.
Adulteration is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be either available food items or non-food items. Among meat and meat products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals other than the animal meant to be consumed.