The result of the development of the food industry

The discovery of new ways of processing and manufacturing of food products, as well as the development of the food industry and technology in general, led to the removal of the most important human food and regulatory substances. Different cereals, and especially wheat grains, lose their shells, which contain the bulk of all biologically active substances, during processing. This is vitamins, and minerals, as well as a number of essential amino acids and fiber. Grains of cereals have also lost their embryo, which is the part in which high-quality biologically valuable proteins and high-value wheat oil are concentrated. This oil contains a fairly significant amount in almost all cases of vitamin E deficiency in food. Vegetables and fruits are now processed into various concentrated juices, jams, jams and the like products, the chemical composition of which is largely inferior to the chemical composition of the feedstock. After all stages of processing, a very small fraction of vitamins, mineral elements and organic acids remain in the vegetables and fruits, but they contain various preservatives, sugar, and in some cases dyes and other technological additives that give the products new, pleasant to the visual and taste sensations, but not always useful consumer qualities.

As a result of the development and intensification of such branches of agriculture as poultry and livestock, the diet of animals has undergone great changes, which led to a change in the fine chemical composition of their tissues. This also affected the content of biologically active components. The use of various growth stimulants, antibiotics, hormones and other special means in animal husbandry led to their appearance in meat, milk, byproducts and other products of this branch of agriculture used by man in nutrition.

Various sausages, sausages, sausages and similar meat products, from sources of protein, as they originally thought, have turned, for the most part, into sources of animal fat. Moreover, they have a lot of a variety of chemicals that have as their goal to improve the color, taste, consistency and flavor of these products.

A considerable contribution to the negative change in the chemical composition of the products has been made by the various methods of treating them, such as pickling, marinating, drying and preparing canned food. Vegetable oils are universally refined and deodorized, and milk and various dairy products are in many cases produced on the basis of powdered milk. You can cite a large number of similar innovations. Summarizing the above, it can be concluded that as a result of scientific and technological progress, which also touched upon the means of preparing and preserving food and food raw materials, the foods consumed to a considerable extent lost many of their inherent biologically active substances, but whenThis acquired far from their characteristic characteristics. As a result, all this led to two negative consequences for man: first, its adaptive and protective capabilities decreased, and secondly, the ecological burden on its metabolic systems increased immeasurably.

Materials used:
Shilov VN, Mits'yo VP"Healthy food"