Informational Site NetworkInformational Site Network
Privacy
 


Home


Medical Articles


Mother's Remedies


Household Tips


Medicine History


Forgotten Remedies


Search

Medical Articles

Children's Swellings

Sometimes these occur as merely relaxed tissue full of blood. ...

Toothache

It is difficult to determine the cause of toothache, and more...

Nostrils The

The disease called Polypus, affecting the mouth or nostril wit...

Medicines

The delusion that health can be restored by swallowing drugs i...

Croup

Treat croup, whether membranous or spasmodic, much the same a...

Specular Esophagoscopy

Inspection of the hypopharynx and upper esophagus is readily...

Phosphorus

Often caused by children sucking matches. There is a burning i...

Necessity Of Allaying The Heat

The packs and baths should be continued, even when the patien...

Polarization Of The Circuit

I have said, in effect, a little above, that, while the curre...

Food In Health

As will be seen from many of these articles, the question of d...

Compression Stenosis Of The Trachea

Decannulation in these cases can only follow the removal of ...

Agrippa

HEINRICH CORNELIUS AGRIPPA VON NETTESHEIM, a German alchemist...

Bowels Glands Of

Symptoms of glandular trouble in the bowels are--weariness and...

Hypertension

Arterial hypertension may be divided into stages. In the fi...

The Use Of The Brain

LET us now consider instances where the brain alone i...

Endogastric Version

A very useful and comparatively safe method is illustrated i...

Breast Swelling In

A blow on the breast, or the drain of nursing a child, along w...

Croup Less Serious Form

The less serious croup proceeds from a nervous closing of the ...

Telephones And Telephoning

MOST men--and women--use more nervous force in speaki...

Children And Teachers

Children are of the utmost value to society; through any one o...



Freshness Of Fruits And Vegetables





Category: Diet and Nutrition
Source: How And When To Be Your Own Doctor

Most people do not realize the crucial importance of freshness when
it comes to produce. In the same way that seeds gradually die,
fruits and vegetables go through a similar process as their
nutritional content gradually oxidizes or is broken down by the
vegetables own enzymes, but vegetables lose nutrition hundreds of
times more rapidly than cereals. Produce was recently part of a
living plant. It was connected to the vascular system of a plant and
with few exceptions, is not intended by nature to remain intact
after being cut. A lettuce or a zucchini was entirely alive at the
moment of harvest, but from that point, its cells begin to die. Even
if it is not yet attacked by bacteria, molds and fungi, its own
internal enzymes have begun breaking down its own substances.

Vegetables, especially leafy vegetables, are far more critical in
this respect than most ripe fruits. All, however, deteriorate much
like radioactive material; they have a sort of half-life. The
mineral content is stable, but in respect to the vitamins and
enzymes and other complex organic components, each time period or
"half life" results in the loss of half the nutrition. Suppose a
lettuce has a half life of 48 hours, two days after harvest only 50
percent of the original nutrition remains. After two more days, half
the remaining half is gone and only 25 percent is left. After two
more days half of that 25 percent is lost. Thus six days after
harvest and a lettuce contains only bout 12 percent of its original
nutrition. A two day half-life is only hypothetical. Those types of
produce I classify as very perishable probably do have a half-life
of from 36 to 48 hours. Moderately perishable produce has a half
life of about 72 hours; durable types of produce have half lives of
96 hours or longer.

Vegetable Storage Potential

Very Perishable Moderately Perishable Durable
lettuce zucchini apple
spinach eggplant squash
Chinese cabbage sweet peppers oranges
kale broccoli cabbage
endive cauliflower carrot
peaches apricots lemons
parsley beets

The half life of produce can be lengthened by lowering its
temperature. For that reason, sophisticated produce growers usually
use hydrocooling. This process dumps a just-cut vegetable into icy
water within minutes of being harvested, lowering core temperature
to a few degrees above freezing almost immediately. When cut
vegetables are crated up at field temperatures, and stacks of those
crates are put in a cooler, it can take the inside of the stack 24
hours, or longer, to become chilled. Home gardeners should also
practice hydrocooling. Fill your sink with cold water and wash/soak
your harvest until it is thoroughly chilled before draining and
refrigerating it. Or, harvest your garden early in the morning when
temperatures are lowest.

Still, when you buy produce in the store it may have been sitting at
room temperature for hours or possibly days.

The bottom line here: fresh is equally as important as unsprayed or
organically grown!





Next: The Real Truth About Salt And Sugar

Previous: Flour, And Other Matters Relating To Seeds



Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK


Viewed 1579