For some foods alternative ingredients can be used. Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production, but recent concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions. Even where trans fats are not prohibited, in many places there are new labeling laws (or rules), which require information to be printed on packages, or to be published elsewhere, about the amount of trans fat contained in certain products.
Proponents of raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing vitamin C, the vitamin elutes into the cooking water and becomes degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin. However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables.
^ Tomé-Carneiro, J; Gonzálvez, M; Larrosa, M; Yáñez-Gascón, MJ; García-Almagro, FJ; Ruiz-Ros, JA; Tomás-Barberán, FA; García-Conesa, MT; Espín, JC (July 2013). "Resveratrol in primary and secondary prevention of cardiovascular disease: a dietary and clinical perspective". Annals of the New York Academy of Sciences. 1290: 37–51. doi:10.1111/nyas.12150. PMID 23855464.
In recent years, space food has been used by various nations engaging on space programs as a way to share and show off their cultural identity and facilitate intercultural communication. Although astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet that would supply all the needed vitamins and nutrients.
Some wines are packaged in thick plastic bags within corrugated fiberboard boxes, and are called "box wines", or "cask wine". Tucked inside the package is a tap affixed to the bag in box, or bladder, that is later extended by the consumer for serving the contents. Box wine can stay acceptably fresh for up to a month after opening because the bladder collapses as wine is dispensed, limiting contact with air and, thus, slowing the rate of oxidation. In contrast, bottled wine oxidizes more rapidly after opening because of the increasing ratio of air to wine as the contents are dispensed; it can degrade considerably in a few days. Cans are one of the fastest-growing forms of alternative wine packaging on the market.
Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in 1981. These cancer may be caused by carcinogens that are present in food naturally or as contaminants. Food contaminated with fungal growth may contain mycotoxins such as aflatoxins which may be found in contaminated corn and peanuts. Other carcinogens identified in food include heterocyclic amines generated in meat when cooked at high temperature, polyaromatic hydrocarbons in charred meat and smoked fish, and nitrosamines generated from nitrites used as food preservatives in cured meat such as bacon.
Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging from alligators to various snakes, frogs and lizards, but also including other, non-reptile, non-amphibian carnivores and omnivores (for instance, skunks, which are omnivorous mammals, can be technically be fed a limited amount of live food, though this is not known to be a common practice). Common live food ranges from crickets (used as an inexpensive form of feed for carnivorous and omnivorous reptiles such as bearded dragons and commonly available in pet stores for this reason), waxworms, mealworms and to a lesser extent cockroaches and locusts, to small birds and mammals such as mice or chickens.
From slow-cooked pull-apart pork for tacos to perfectly seasoned stews, clean eating slow cooker recipes are the perfect solution for a busy weeknight dinner. Many slow cooker ingredients rely on heavily processed ingredients, like cream of mushroom soup to create silky sauces, but those convenience products are loaded with sodium, fat, and mystery ingredients. However, these clean eating slow cooker recipes are loaded with fresh ingredients, lean proteins, and whole grains. Just choose a recipe, add it to your slow cooker, and press start. Dinner will be ready with just a touch of a button. Skip high-calorie slow cooker dinners with this list of clean eating recipes that transform real ingredients to ready-to-eat dinners.
A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. Its thermic effect or specific dynamic action – the caloric "cost" of digesting the food – would be greater than its food energy content. Despite its recurring popularity in dieting guides, there is no scientific evidence supporting the idea that any food is calorically negative. While some chilled beverages are calorically negative, the effect is minimal and drinking large amounts of water can be dangerous.
Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding granola to yogurt, adding croutons to a salad or soup, and toasting bread to enhance its crunchiness for a smooth topping, such as jam or butter.
The Future of Food (2015). A panel discussion at the 2015 Digital Life Design (DLD) Annual Conference. "How can we grow and enjoy food, closer to home, further into the future? MIT Media Lab’s Kevin Slavin hosts a conversation with food artist, educator, and entrepreneur Emilie Baltz, professor Caleb Harper from MIT Media Lab's CityFarm project, the Barbarian Group's Benjamin Palmer, and Andras Forgacs, the co-founder and CEO of Modern Meadow, who is growing 'victimless' meat in a lab. The discussion addresses issues of sustainable urban farming, ecosystems, technology, food supply chains and their broad environmental and humanitarian implications, and how these changes in food production may change what people may find delicious ... and the other way around." Posted on the official YouTube Channel of DLD