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Medical ArticlesDysenteryThis is an affection of the bowels of the nature of diarrhoea,... Plain Every-day Common Sense PLAIN common sense! When we come to sift everything d... Indications Esophagoscopy is demanded in every case in which a foreign b... Pulmonary Insufficiency Pulmonary Regurgitation If this rare condition occurs, it is probably congenital. A ... Vitamin Program For The Sick No matter which way you look at it or how well insured you ma... Liquorice See Constipation. ... Nightmare In serious cases of this trouble, the patient awakes some time... Removal Of Foreign Bodies From The Larynx Symptoms and Diagnosis.--The history of a sudden choking atta... Throat Sore The first question in any case of sore throat, is, What is the... Bradycardia The first decision to be made is what constitutes a slow puls... Diagnosis If a more malignant form of endocarditis develops on a mild ... Removal Of Double Pointed Tacks If the tack or staple be small, and lodged in a relatively l... Amusements THE ability to be easily and heartily amused brings a wholeso... A Typical Diseased Colon The average person also has a prolapsed (sagging) transverse ... Aconite Is applicable to inflamed eyes, in the early stage, where the... Cardiac Disease In Pregnancy It is so serious a thing for a woman with valvular lesion or ... Examination Of The Trachea And Bronchi All bronchial orifices must be identified seriatim; because ... Hip-joint Disease Thorough heating, with moist heat is the best treatment for th... The Journey Down The Food Tube The Flow of Saliva and Appetite Juice. We are now ready to st... Extraction Of Foreign Bodies From The Strictured Esophagus Foreign bodies of relatively small size will lodge in a stri... |
Freshness Of Fruits And VegetablesCategory: 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
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