...Effect of food adulteration on the health of people Abstract of the report: Introduction to Food Adulteration: Adulteration – is a term legally used to define any kind of food product that does not meet the standards set by the centre or the state. The Prevention of Food Adulteration Act states that any substance that may be used for adulteration can be called as an adulterant. • Adulteration could mean any of the below: • Substitution with a cheaper or inferior quality substance – in part or whole • Articles being packaged and kept under conditions that are classified as insanitary • Any food article infested with insects, or consisting of decomposed , rotten or filthy stuff • Substance being obtained from an animal affected from disease • Articles containing poisonous materials • Articles that contain coloring substance that has not been prescribes for use or contains a prescribed coloring substance beyond the prescribed limits • The above point is true for preservatives as well • Quality of an article is not up to the prescribed standards As a part of this report, we intend to explore the effects that food adulteration has on the health and lives of the victims, look at some of the most common forms of food adulteration that takes place in our country as well as around the globe. We will also briefly look at the laws that are in place to protect us from food adulteration and their implications on controlling food adulteration. Another major focus point...
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...Adulteration can be defined as the intentional addition or subtraction or substitution or abstraction of substances which adversely affect the nature, substance and quality of food products. It can be at the time of harvesting, storage, processing, transportation or distribution. Adulteration is of two types: intentional and incidental. Sometimes adulteration is caused due to ignorance, negligence or lack of proper facilities. To check the growing tendency of food adulteration, Government of India had intro¬duced "Prevention of Food Adulteration Act" (PFA) in 1954. This Act is based on interna¬tional standards, keeping in mind the Indian conditions. This Act came into force on 1 June, 1955. Since then the rules have been amended in 1968, 1973 and 1978-79 to safe-guard the consumer's interests. According to PFA, the following foodstuffs should be deemed to be adulterated: 1. If it is not of the nature, substance, and quality which it ought to be. 2. If it contains cheaper or inferior ingredi¬ents incidentally or intentionally. 3. If it has been prepared by a process which alters the nature, substance, or quality of foodstuff. 4. If any constituent has been abstracted partially or wholly from it like abstrac¬tion of cream from milk. 5. If it has been prepared, packed or kept under unsanitary conditions. 6. If it is infected with insects, worms, etc. 7. If it is obtained from sick or diseased animal, e.g., milk and meat of diseased animals. 8. If it contains poisonous ingredients...
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...Dealing with food adulteration problem Muhammad Mustafa Posted: 28 Mar, 2015 00:00:00 Source : http://www.thefinancialexpress-bd.com/2015/03/28/86548 The adulteration or contamination of food is an alarming problem in Bangladesh. It affects the life of each and every person irrespective of gender, age or economic status. It poses serious threat to the development of the growing children – even when a child is still in the womb of the mother. The number of disabled and autistic children in the country is around 1.5 million, according to child health specialists. Access to pure and safe food is a fundamental right of every citizen of the country but unfortunately adulteration of food with toxic chemicals has reached such a level that pure and safe food is hardly available in the market. So, knowingly or unknowingly, people have to buy poisonous adulterated food with their hard-earned money to eat and to feed their children. The media, particularly the newspapers, have raised the awareness of the people about food adulteration. They have been writing how food grains, vegetables, fruits, fish, meat, milk, bakery products, sweetmeats, ice-cream and soft drink are being adulterated. Recently, it was published in many dailies that poultry, dairy and fish feed are produced from the waste of tannery factories, which are contaminated with heavy metals like cadmium, chromium, lead, etc. These harmful heavy metals are entering our body through consumption of fish, meat, chicken and...
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...The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. A substance added to a food-item to reduce its quality in order to increase its quantity is called as an adulterant. This act of addition of the adulterant in food-items is known as food adulteration. The addition of adulterant may be intentional or accidental. But generally the adulterant addition is intentional. The major reason for the intentional addition of these adulterants is for increasing the profit margin on the expense of the health of the public or consumer. These days rarely any food item is spared from the malicious practice of food adulteration. Almost every food-item from milk to fruits, from vegetables to grains is added with adulterants. Some adulterants enter via agricultural steps, as they are not cleaned well. These are visible adulterants like stones, leaves, soil, sand and dust to name a few. The consumer can clean them and this makes it less harmful. Other adulterants that are intentionally added are invisible or they are made invisible by astutely camouflaging with the color or...
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...applied to the names of these radicchio varieties to keep them tied to their original growing regions. Chioggia is the most common variety grown and identified in the United States with its maroon, round, grapefruit-size heads. Treviso is an elongated version of radicchio resembling a large Belgian endive, or a red romaine heart. Tardivo and Castelfranco resemble ‘flowers’ and are only available in winter months. Radicchio is quite popular in Italy, and is gaining popularity around the United States for its versatility and nutrition. Radicchio is high in antioxidants, loaded with fiber, and contains high levels of Vitamins B, C, and K. Frisee [pic] It’s a Chicory This fluffy vegetable has a mildly bitter flavor and is often used in the special salad mix, mesclun. Frisee is a member of the chicory family, which includes radicchio, treviso, Belgian endive, green endive and escarole. It’s a fine-leafed endive displaying dark green outer leaves, paler yellow middle leaves and delicate white center leaves. Preparation: Frisee is a little wild in salads, lending its feathery burst of green color and mildly bitter kick to cold salads, warm salads, layered salads, composed salads and the salads of your imagination. Purchasing: Choose Frisee with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash just before using. Availability:...
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...Healthy Coffee Alternatives In the Hungry For Change Book we discuss the addictive nature of caffeine and when consumed in large quantities, can lead to adrenal fatigue. Coffee is also a diuretic, meaning it purges water from your body. That said, if you want to function at a high level and remain well hydrated, then it would be a better choice to replace coffee with a natural alternative. The list below provides some great tasting substitutes. Teeccino Caffeine-free Herbal Coffee This coffee alternative is popular among those who have removed regular coffee from their diets because it tastes very similar to coffee but is caffeine free. A mix of carob, barley, chicory nuts and other flavors (there are all kinds of varieties) it is truly tasty, can be brewed like coffee (in a French press, via tea bags or in an espresso machine), and mixes nicely with milk, soy milk or just plain honey if you’re more of a black coffee/milk-free person. Yerbe Mate If you're not necessarily seeking a coffee taste, this herbal tea with numerous health benefits is a great choice. Not only does Yerbe Mate taste great hot or cold but it has powerful antioxidant properties, and it can also accelerate weight loss as it revs up the metabolism. Green Tea Green tea has less caffeine than a cup of coffee but enough to give you a boost without any of the coffee jitters. Its also packed with Catechins, which are powerful antioxidants and potent disease fighters. Licorice Tea Licorice tea is actually...
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...An adulterant is a substance found within other substances (e.g. food, beverages, fuels), although not allowed for legal or other reasons. The addition of adulterants is called adulteration. An adulterant is distinct from, for example, permitted food additives. There can be a fine line between adulterant and additive; chicory may be added to coffee to reduce the cost—this is adulteration if not declared, but may be stated on the label. The term "contamination" is usually used for the inclusion of unwanted substances due to accident or negligence rather than intent. Adulterants added to reduce the amount of expensive product in illicit drugs are called cutting agents. Deliberate addition of toxic adulterants to food or other products for human consumption is poisoning. In food and beverages[edit] Past and present examples of adulteration, some dangerous, include: Roasted chicory roots used as an adulterant for coffee Diethylene glycol, used dangerously by some winemakers in sweet wines Apple jellies (jams), as substitutes for more expensive fruit jellies, with added colorant and sometimes even specks of wood that simulate raspberry or strawberry seeds Water, for diluting milk and alcoholic beverages Cutting agents used to adulterate (or "cut") illicit drugs—for example, shoe polish in hashish, amphetamines in ecstasy, lactose in cocaine Urea, melamine and other nonprotein nitrogen sources, added to protein products to inflate crude protein content measurements[1] ...
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...There are several types of fiber. Each works differently in your body and gives you distinct health perks. You may be familiar with the terms "soluble fiber" and "insoluble fiber," but within each of those labels are many different kinds of the nutrient. All types of soluble fibers slow digestion, so it takes longer for your body to absorb sugar (glucose) from the foods you eat. This helps prevent quick spikes in your blood sugar levels -- an important part of managing diabetes. Soluble fibers also bind with fatty acids, flushing them out of the body and helping to lower LDL (bad) cholesterol. Insoluble fibers help hydrate and move waste through your intestines. That's one thing it does that helps prevent constipation and keeps you regular. Most of us get both types of fiber from foods and supplements. You can get the nutrient from fruits, vegetables, nuts, beans, and grains. “Functional” fiber is extracted from its natural sources, and then added to supplements or fortified foods and drinks to boost their fiber content. Most nutritionists say to get fiber from whole foods, because they're healthy in other ways, too. But if you don’t get enough from your diet, functional fibers can help fill in the gap. And evidence shows that most of us aren’t getting enough. Women 50 and younger should try to get 25 grams a day, and men should shoot for 38 grams. Aim to eat a wide variety of different types of fiber. This chart shows the most common types of dietary and functional types...
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...the readers. Old Behrman’s bold self sacrifice for the young Johnsy comes unexpectedly to the readers, but none the less convincing and admirable.The story if farther a parable of christian story of Resurrection and sacrifice. The story begins in a leisurely manner with the sketchy background. The old Greenwich village in which painters come to set up their art studio has curious maze streets criss-crossing one another. A traveler loses the directions of the streets. This description of the streets has relevance to the story in which a strong and strange psychological morbidity is focused. The main theme is then introduced it has two characters – Sue and Johnsy. They met together suddenly at a hotel and found themselves sharing taste chicory salad, bishop sleeves and in painting. They become intimate friends and in a cheap rented house two friends Sue and Johnsy set up a common studio. The humours beginning arrest the attention of the readers and relive the tension that awaits them. After a serio-comic introduction comes the central situation. One day Johnsy is attacked with pneumonia. She becomes gradually weak in body and mind. She is possessed with death wish. There is an ivy vine on the...
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...the readers. Old Behrman’s bold self sacrifice for the young Johnsy comes unexpectedly to the readers, but none the less convincing and admirable.The story if farther a parable of christian story of Resurrection and sacrifice. The story begins in a leisurely manner with the sketchy background. The old Greenwich village in which painters come to set up their art studio has curious maze streets criss-crossing one another. A traveler loses the directions of the streets. This description of the streets has relevance to the story in which a strong and strange psychological morbidity is focused. The main theme is then introduced it has two characters – Sue and Johnsy. They met together suddenly at a hotel and found themselves sharing taste chicory salad, bishop sleeves and in painting. They become intimate friends and in a cheap rented house two friends Sue and Johnsy set up a common studio. The humours beginning arrest the attention of the readers and relive the tension that awaits them. After a serio-comic introduction comes the central situation. One day Johnsy is attacked with pneumonia. She becomes gradually weak in body and mind. She is possessed with death wish. There is an ivy vine on the yard near...
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...1 MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification New Delhi, dated the 1st August, 2011 F.No. 2-15015/30/2010 whereas in exercise of the powers conferred by clause (q) of sub section (2) of section 92 read with section 40 and 43 of Food Safety and Standards Act, 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards (Laboratory and Sample Analysis) Regulations, 2011, and; Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public; And whereas the copies of the Gazette were made available to the public on the 21st October 2010; And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India. Now therefore, the Food Safety and Standards Authority of India hereby makes the following Regulations, namely,— FOOD SAFETY AND STANDARDS (LABORATORY AND SAMPLE ANALYSIS) REGULATIONS, 2011 CHAPTER 1 GENERAL 1.1: Short title and...
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...carbon dioxide to increase yields; (5) the use of photosynthetic lighting in winter to secure year-round production; (6) the computational management of climate (temperature, light, moisture, Co2), and of irrigation and fertilization control; (7) the use of rootstocks resistant to pathogens and more efficient in using water; (8) the biological control of insect pests and diseases; (9) genetic improvement and genetic engineering for the development of new varieties; (10) the mechanization of operations to optimize labor; and (11) the conservation of energy and the use of renewable energy.” Main areas in the North American for greenhouse market are southwest and northwest of U.S.A., British Columbia, Alberta, and Ontario. Lettuces, chicory, spinach, crucifers, chard green onion and garlic tops are suitable be grow in winter greenhouse....
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...Catfish • Sole • Ocean perch • Orange roughy • Crab meat (without the shell) • Lobster meat (without the shell) • Shrimp • Clams • Albacore tuna (regular fresh tuna is not allowed) For vegetarians, alternative sources of protein include: • Eggs (three egg whites to one whole egg) • Tofu • Cottage cheese (100 grams per serving) • Skim milk (500 cc per serving) • Boca burgers The HCG diet plan promotes eating more varieties of fruits and vegetables. For fruits and vegetables, the allowed varieties are: • Apple • Orange • Strawberries • Tomato (listed as a fruit) • Grapefruit • Lettuce (all varieties) • Cabbage • Spinach • Cucumber (without the skin) • Asparagus • Radish • Celery • Beet greens • Fennel • Peppers • Brussels sprouts • Chard • Chicory • Green onions • Dill pickles • Mushroom HCG Diet Plan Sample Menu Here is a sample meal plan for one day. This will only serve as a guide as to how a daily meal is planned. For breakfast: green tea with liquid stevia For lunch: 100 grams of lean beef steak, steamed asparagus with lemon juice, one medium sized apple For dinner: 100 grams of chicken breast (off the bone), lettuce and tomato salad with sea salt (tomato is counted as a fruit) For snacks: one cup of strawberries or one Melba toast From this, various combinations can be done. Mix and match some of the foods allowed. Remember to incorporate variations in food so you’d be more motivated to stick to the diet. ...
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...Non—fermentable fibres Not fermented by colon bacteria Ex: Cellulose, lignin 3. Solubilty in water Soluble fibres Easily dispersible in water More likely to be viscous and fermentable fibres Ex: β-Glucans, gums, mucilage and some pectins Insoluble fibres Not dispersible in water More likely to be Non-viscous and non-fermentable fibres Ex: Cellulose, lignin, some pectin, hemicelluloses Sources Best sources of dietary fibres include legumes, nuts, bran, whole grains, fruits and non starchy vegetables. All these plant based fibres consist of mixture of soluble and insoluble fibres. Isolated fibres: Fibre Source β-glucan Oates, barley, mushroom, yeast, bacteria and algae Pectin Citrus peel and apple pulp Inulins & oligofructose Chicory root Guar gum Indian cluster bean Psyllium Psyllium seed husk Mechanism of action: Dietary fibres have mainly 3 primary mechanisms: Bulking; Viscosity; and Fermentation Different fibres involve in these mechanisms to carry out regulation and control of various health related disorders such as cholesterol, obesity, type-2 diabetes, some cancers etc.. Health Benefits 1. Lowering serum cholesterol Some soluble fibres bind to bile acids making them unfit to re-enter the body, which in turn lowers cholesterol levels in blood from the actions of cytochrome P450-mediated oxidation. Supplementation with viscous fibres particularly from legumes (beans, peas and lentils), such as pectins, guar gum etc are found to decrease total and LDL levels...
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...Reversing liver damage Liver Basics The liver is one of the only organs in the body that is able to replace damaged tissue with new cells rather than scar tissue. For example, an overdose of acetaminophen (Tylenol) can destroy half of a person's liver cells in less than a week. Barring complications, the liver can repair itself completely and, within a month, the patient will show no signs of damage. However, sometimes the liver gets overwhelmed and can't repair itself completely, especially if it's still under attack from a virus, drug, or alcohol. Scar tissue develops, which becomes difficult to reverse, and can lead to cirrhosis. Liver transplants Liver Basics Liver transplants are considered only when a patient might die from liver disease. This is sometimes the case when a patient has liver cancer or when someone has advanced liver disease and the liver has stopped functioning properly. Being considered for a liver transplant does not mean that a patient is in danger of dying right away. Liver transplantation is a long process that involves a lot of medical care. After a transplant, a patient needs lifelong drugs to keep the body from rejecting the new liver, and lifelong follow-up care from a specialist. Survival rates after a transplant are higher than 90% at 1 year, and patients usually have a good quality of life after their recovery. Keeping your liver healthy Liver Basics Here are some things to remember about keeping your liver healthy: · Don't have unsafe...
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