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Scientists Develop Sixty Day Bread
Hugh Pickens writes writes "BBC reports that scientists have developed a technique that can make bread stay mold-free for 60 days that could also be used with a wide range of foods including fresh turkey and many fruits and vegetables. At its laboratory on the campus of Texas Tech University in Lubbock, Don Stull of Microzap showed off the long, metallic microwave device that resembles an industrial production line. Originally designed to kill bacteria such as MRSA and salmonella, the researchers discovered it could kill the mold spores in bread in around 10 seconds. 'We treated a slice of bread in the device, we then checked the mold that was in that bread over time against a control,' says Stull. 'And at 60 days it had the same mold content as it had when it came out of the oven.' Food waste is a massive problem in most developed countries. In the US, figures released this year suggest that the average American family throws away 40% of the food they purchase — which adds up to $165 Billion annually. There is some concern that consumers might not take to bread that lasts for so long and Stull acknowledges it might be difficult to convince some people of the benefits. 'We'll have to get some consumer acceptance of that. Most people do it by feel and if you still have that quality feel they probably will accept it.'"
...you have to come back tomorrow.
especially if it can kill the mold of other stuff too as for me, bread won't be the main usage - because it gets either eaten or too hard to eat before mold comes
Just put the bread out in the hot sun .. it will dry out. Then 60 days later SLOWLY steam use a moderate steam setting for a 2 hours (not longer) .. it'll be like new.
OK I haven't tried it and just came up with the idea, but it sounds like it would work. F it.
I remember when several bread makers quit using preservatives over some FUD or other. It benefited the entire bread supply chain since the bread would spoil faster. I think most have started using them again.
I'd like to know if that destroys C. botulinum spores. (botulism)
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001624/
I'm starting to grow and can food again due to cost. If that could help reduce or maintain food costs it would be welcome.
I'd go on a Vegan diet but the delivery time from Vega is too long. --brownkitty
I've always been very suspicions of bagged, mass-produced bread. Normal, homemade bread goes stale and hard after a day or two at most. What could they be possibly putting in there that lets it last ten days, let alone sixty?
So when are they going to build it into the fridge?
Sounds just like how the UV Sterilizer Lights kill surrounding bacteria. Depending on how much this costs I could see it becoming a standard issue item in most households.
http://interserver.net/
Twinkies are back!
Table-ized A.I.
The problem is over time nutrician in food declines. We're so obsessed with keeping food forever it may all end up with the nutricianal value of card board. On the bright side it may reduce waste but it would tend to be abused. Bakeries may decide they can run just one day a week and take their sweet time getting to you or better yet centralize so there are a couple of mega bakeries in the country that take their time shipping all over the country. Their idea of fresh bread may be a month old. It may not form mold but it could all taste like crap but if it saves corporations money get used to it. Remember tomatoes taste like rubber because they are picked green to make them easier to transport. Corporations only care about profit.
It can still technically be considered organic. Finally a solution to buying certified organic sandwich bread and having it go bad after 2 days.
“Common sense is not so common.” — Voltaire
Okay, it resists mould, but does the bread resist going stale and hard?
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It's more like a medical supplement preparation than actual food. Extremely purified starch. Without any of the essential B vitamins and fibers that are required to digest starch without getting sick, fat and stupid. (Which is also true for all white "bread".)
Not "can"... You *have* to eat this with a wide range of fresh foods. Otherwise it's outright dangerous for your health.
If you eat this thinking it's food, have fun with your diseases when you get old... (Please don't. I don't wish suffering upon anyone.)
Also, except in extreme situations, why would you need bread to last that long anyway? A normal bread (not a starch sponge) lasts a couple of days at room temperature, even without cooling. A normal 500g bread is eaten in 2 days. 3-4, if you bought a 1000g one for you alone, which is a stupid mistake that won't happen again. And the bakery has fresh bread every day. Even Sundays. They bake about as much as is bought... and leftovers go to the food bank to feed the poor. Nothing is wasted.
So this is a solution looking for a problem that doesn't exist.
Source: Medical knowledge about nutrition that is well-known since the 60s, but apparently hasn't reached bread makers and consumers yet. And basic damn common sense.
Happy to hear that you live near a bakery and can go to the shop every couple of days, but not all the rest of the world[1] lives that way. The problem does exist, but maybe this isn't quite the solution.
I live in a household that is essentially gluten free, and all the commercial baked gluten free breads that I've found are pretty horrible (except for one fruit loaf which is only edible because it's put in the toaster first and smothered with butter), so I normally make it from a pre-packaged bread mix. The same solution should work with minimal effort for regular gluten bread.
[1] "rest of the world" is a term that may be foreign to you, but the concept is an actual real thing.
... 60-day old bread sounds worse than the usual pre-sliced white (Wonder) bread that you guys usually eat :(
Figure out a way to make one of those fumigation tents into a microwave blocker, and blast the inside of houses with it.
You can still make lots of pain perdu!
Purchase 40% less food. Duh!
It's strange, I must be in some kind of culture jam, but my family, and everyone I know (IRL) steers clear of whitebread. We all eat 9 or 7 grain bread (the wholegrain stuff). I don't really know why. I grew up with it, and can't even stand the taste of whitebread. It's like there's nothing in it.
We aren't Amish or anything. I think there might have been some literature the family and friends read many years ago that must have made them jump the whitebread ship.
There are bakeries, and we go there for non-sandwich bread, but not that often.
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I like my bread freshly baked either from my local baker (first choice) or from my trusty bread machine. I have no interest in old, crappy preservative riddled, chemical crap in my food thank you very much. Maybe useful for astronauts or arctic explorers etc. but this is exactly the sort of thing that is simply not needed.
Not to mention the fact that a bit of bread mould is good for you !
Sky subscribers are morons. They pay to be advertised at !
I buy 1/2 sized loaves and freeze them, these loaves are sold in a breathable wrapping. I take them out a few hours before I need them (or pop in the microwave if I am in a rush). I don't buy bread that is wrapped up in a plastic bag - such bread is generally tasteless mush.
What's the big deal here?
McDonalds has figured out how to make an entire hamburger, including the bun, last for 20 years without molding.
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The operation comes with a cost, probably losing most of the nutrients after the "treatment". Food already loses most of the value after being irradiated, and this is a worrisome trend.
Bread actually can be frozen and taken out slice by slice when required. It remains quite fresh if it's wrapped and sealed. An amazing piece of technology called a "Freezer" can do this for you at minimal expense.
Now, if it says fresh after sixty days - then you have a breakthrough. Bread without mould after sixty days could be re-used as quite an effective mallet for woodwork.
My ism, it's full of beliefs.
If you store bread sensibly it goes stale long before it spoils?
Considering that nearly all commercially mass-produced bread is insipid uninviting junk made with homogenous inferior ingredients and yet consumers still buy it by the truckload, I don't think "quality feel" will be an issue at all. People who aren't super-tasters won't even notice the difference, if they're willing to eat the junk that is mass-produced now.
...what does it taste like? Scientific progress aside, food should always be a pleasure, that's why we don't eat astronauts' food unless we need to.
No, no! It's an ALLEGORY! God created BREAD that lasts 60 days, then he went to work making the WORLD and MAN. On the 70th day, he squeezed the bread absent-mindedly, saw that IT WAS GOOD, and went to his bookshelf, to take down the book marked "To Serve Man".
I'm an Aussie. I met a guy from Chicago in Amsterdam, it was his first trip overseas, he said to me "what's wrong with Dutch milk, why does it go off in a few days", I still haven't stopped laughing.
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If the process kills all mold spores and this is repeated again and again, doesn't that imply that if this becomes widespread practice that nature will develop super mold that can survive this process?
Make 40% smaller loaves? Also, I've found wrapping fancy artisan bread in aluminum foil keeps the crust texture up until it gets moldy, which is 6 to 8 days depending on temperature hereabouts. YMMV
Why would they do that when the burgers are prepared frozen and cooked on the spot?
"A week in the lab saves an hour in the library"
I bake bread on a regular basis. Unless you add lots of other food ingredients like egg or other perishable stuff, it will go dry long before it becomes moldy. So, this "discovery" doesn't solve a real problem.
It's strange, I must be in some kind of culture jam, but my family, and everyone I know (IRL) steers clear of whitebread. We all eat 9 or 7 grain bread (the wholegrain stuff). I don't really know why. I grew up with it, and can't even stand the taste of whitebread. It's like there's nothing in it.
It's been part of a culture shift in the US away from plain white bread over the past 10-20 years. Many people associate PWB with trailer-trash living and prefer to appear more upscale by buying the multi-grains, wholegrain, etc. Plus the health movement that says bleached white flour isn't the best and that you should go with unbleached flour.
(This was actually in the news recently, but I can't remember if it was the Economist, Time Magazine, or some other online news source. They were discussing how PWB no longer has a majority share of the market.
I much prefer the taste of a *good* whole wheat loaf over PWB. If it has texture and isn't a homogenous mass, then it's one of the better ones. The multi-grains tend to be too sweet for my tastes.)
Wolde you bothe eate your cake, and have your cake?
That is particularly funny, since the type of treatment -- ultra-high temperature processing (or "UHT") -- that makes milk last longer than a few days is virtually non-existent in America, yet quite common in a number of European nations, including the Netherlands. Sure you didn't get the anecdote backwards there, ace?
They don't. McDonalds never successfully developed any method to make their cooked products imperishable. The reason the McDonalds standard burger can "last" for so long is, first, the dehydration due to the frying process and, second, the huge amount of salt they use. If you read reports on this subject you will notice it's always the basic 1 dollar burger, not the moister double cheese burgers, BigMacs, quarter pounders, etc..(Dammit I got hungry). Also just because it's not visible rotten, it doesn't mean it's safe to eat.
Together the dog and I go through a load in two days.
http://aht.seriouseats.com/archives/2010/11/the-burger-lab-revisiting-the-myth-of-the-12-year-old-burger-testing-results.html
So there we have it! Pretty strong evidence in favor of Theory 3: the burger doesn't rot because it's small size and relatively large surface area help it to lose moisture very fast. Without moisture, there's no mold or bacterial growth. Of course, that the meat is pretty much sterile to begin with due to the high cooking temperature helps things along as well. It's not really surprising. Humans have known about this phenomenon for thousands of years. After all, how do you think beef jerky is made?
There's fresh milk, (almost) untreated, which only lasts for a few days, and then there's milk treated with UHT and/or other processes which lasts for many months. In the Netherlands, most supermarkets have lots of the former kind and only a liitle bit of the latter, since Dutch people apparently prefer the fresh kind for its better taste. In Belgium, just south of the Netherlands, it's the other way around. Aisles full of UHT milk and only a few packs of fresh milk. People are used to the different taste and/or don't care. Dutch people in Belgium often complain about the taste of our milk, until you give them the fresh kind and they go "yes, that's what it's supposed to taste like".
Same thing for European versus American bread: We Europeans (well, at least Dutch, Belgians, Germans, French,...) hate American bread: it lasts for weeks but tastes terrible. In the US, you have to really search for a good baker's shop to find anything resembling what we call "normal" bread.
I've eaten one year old yogurts and eggs (raw too). One out of 3 yogurts would blow in your face upon opening, and one out of 3 eggs was black evilness. The eggs were waxed and irradiated to keep them for so long. It was in Antarctica and since then I've stopped reading date limits.
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The most common sold milk in the Netherlands is Pasteurasation UHT or keep able milk is heated more, and tastes different. The difference in taste will not make it popular soon here.
IF you ignore taste, like in the summary, the keep-able product is better. ........
i think the whole "are microwaves dangerous" thing was settled with the whole mobile phone thing.
Newflash numbnuts - cholesterol is a vital part of our biochemistry. Without it cell membranes would fall apart. The problem comes when its eaten in excess. But you could say that about anything - salt, sugar, protein, carbs, even water.
AFWIW a high protein low carb diet is actually quite healthy. Protein doesn't give you heart problems OR make you fat. Ask any athlete. Though if you over indulge over a long period of time it can give you kidney issues. And bad breath.
As an American, I'd like to clarify something here: while I won't defend the horrendous bread that gets sold in mass-market superstores, those same mass-market superstores almost exclusively sell milk that has been subjected to nothing more than regular pasteurization. UHT milk has not ever caught on in the US, and in fact it is quite rare for a store to carry it at all. If you ask for milk at a store in the US (whether it's a gigantic superstore, a regular chain grocery store, a local grocery store, or even a convenience store), you will almost certainly be directed to a refrigerated aisle for regular pasteurized milk.
Local Delhaise (Brussels) has bulk-packages of "long play" milk (UHT) and decent selection of regular milk, except on Saturdays.
I never really see anyone buying the UHT milk, though I occasionally (once yearly) do just to have some in backup.
Back home (DK), I never saw/noticed UHT milk, except for certain specialty areas (like fishingboats going out for longer periods).
As for bread, I've yet to find proper bread here in Brussels, and it is pretty strange how any bread we buy can last an easy 2 weeks on the kitchen-table before having visible molds. Would bring some with me whenever in Copenhagen, but it doesn't really last very long (gets eaten quickly).
My kids need gluten free food and a lot of gluten free breads & rolls are delivered packed in smaller portions in sealed plastic filled with nitrogen and have a shelf life of several months. I imagine that something similar would have to be done with 60 day bread. But I'm not entirely sure what the research is showing which hasn't already been put into practice with GF.
Ah come on, it was a J-O-K-E and you linked to a place called "Serious Eats"?!
Clearly they aren't going to be having any fun with it.
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We've already have the tech to preserve food safely for months at a time using ionizing radiation, it's called food irradiation. Sadly, the anti-nuke kooks have blocked it and people have needlessly died as a result. I'm thinking this will go the same way..... although people are less scared of microwave radiation so I hope I'm wrong.
The one positive thing you could say about the bread products around him
was that they were probably as edible now as they were on the day they were
baked.
Terry Pratchett
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Bread and milk are not food in the US, they're ingredients. One is part of a sandwich, the other is something you pour over cereal or into a cake mix.
A fool throws a stone into a well and a thousand sages can not remove it.
Panettone bread lasts for a year.
The funny thing is that most of those multi-grain breads aren't healthier. Sure, they might contain a bit more whole-grain, but lots of them are just the same white bread in disquise, and a few of them are even full of more additives. Kind of like when whole-wheat bread was just white flour with some bran thrown back in.
Don't complain about syntax, grammar, or spelling. There is no.hell like input on android.
Why would you stop reading date limits if you are no longer in an environment where your food is specially treated to last long and when you've seen that even with extraordinary measures some of the food still goes bad?
Don't complain about syntax, grammar, or spelling. There is no.hell like input on android.
You've obviously never been to any developing countries. Food waste is human stupidity, not confined to culture.
Don't complain about syntax, grammar, or spelling. There is no.hell like input on android.
No, no! It's an ALLEGORY! God created BREAD that lasts 60 days, then he went to work making the WORLD and MAN. On the 70th day, he squeezed the bread absent-mindedly, saw that IT WAS GOOD, and went to his bookshelf, to take down the book marked "To Serve Man".
Fortunately He still cannot decide on the receipt to choose.
The Tao of math: The numbers you can count are not the real numbers.
I've always *preferred* the taste of UHT milk, especially on breakfast cereals. None of my friends will drink tea at my house, because I never buy pasteurised.
that ultra-pasteurized crap is vastly inferior to the old pasteurized stuff, which is very much less good than raw milk. Similarly, reduced fat milk is inferior to whole milk--most of the nutrients are fat-soluble, and mostly HDL cholesterol is removed and what's left is mainly LDL, so you get a lot less calcium and a lot less good cholesteral and basically the same amount of unhealthy fat for "reduced fat". Terribly unhealthy.
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Maybe because he doesn't like his bread to taste sour? There is nothing wrong with yeast, why use a substitute that influences the taste if you do not like said influence on the taste?
Well, I might have a way, but it only works on a semi spherical planet in a vacuum.
We moved from HTST flash-pasteurization to UP ultra-pasteurization before I stopped drinking milk. Trickling Springs Creamery is still HTST, which I have since found tastes much better than UP. I can't imagine how bad UHT must be.
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Due to the high level of sodium McDonalds food is never really safe to eat for me.
Well, I might have a way, but it only works on a semi spherical planet in a vacuum.
Before I had a toddler running around the house, I always purchased the "organic" milk from the grocery. I didn't care about the organic part, but since it didn't sell as well as "normal" milk it was ultra pasteurized and would last for several weeks. (Lactaid is also ultra-pasteurized, but costs more.) I couldn't notice a taste difference.
Now that I have a toddler, our milk consumption has gone from 1/2 gallon every two weeks to 2-3 gallons per week, so expiration dates are far less interesting.
Doesn't vacuum wrapping extract moisture? That would mean it would go stale fast in a light vacuum. Bread is an open cell structure, so the moisture from the inside would be pulled out into the air by decompression.
Well, I might have a way, but it only works on a semi spherical planet in a vacuum.
Sourdough bread stays mold-free, when baked in small loaves. The traditional Finnish style was to bake loads of sourdough rye bread at a time, and store them hanging from rods suspended close to the ceiling. It just gets slowly harder when it dries, but very rarely gets moldy. So this "technology" is pretty ancient...
Hopefully you're using "America" to mean "United States of America" because we're quite familiar with UHT milk in Canada. People who can go through a carton in a week usually get pasteurized but tetra packed UHT milk is available for people who need it to last longer. We used to always take it camping.
I attended a class in which a food scientist basically made the assertion that any bread that didn't spoil after a couple of days wasn't fit for human consumption. His reasoning was that if bacteria don't want to eat it then you don't either.
"A person is smart. People are dumb, panicky dangerous animals and you know it." - K
Wonder (no pun intended) if they borrowed some of the technology from what allows the twinkie to last 20 years LOL.
Same thing for European versus American bread: We Europeans (well, at least Dutch, Belgians, Germans, French,...) hate American bread: it lasts for weeks but tastes terrible. In the US, you have to really search for a good baker's shop to find anything resembling what we call "normal" bread.
Then there seems to be the male/female preference, at least, from my perspective. Every women I know seems to prefer the heavier, denser, drier bread like Pepperidge Farm; apparently it's supposed to be more "old world"; I think it tastes and feels stale, and prefer "classic" Wonder bread or Stroehmanns, which is softer, more airy, and more "moist", I suppose. One of life's little mysteries.
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just thought you'd find it interesting how it lasts so long.
personally, i don't eat mcdonalds/fast food because it's disgusting.. so I was curious about what they put in it to make it last forever (and it turns out nothing).
I always laugh at the fools posting the 'omg mcdonalds burgers dont rot' things.. because obviously they dont have a disgusting teenager.
I can assure you that the made with love homemade burgers that ive made, using high quality ingredients will sit unrotted and looking just like said mcdonalds burger that sat out for weeks: because ive dug them out of the corners of a kids bedroom.
perhaps people should try it themselves, or ask their teen to do it.
In addition, questions of what actually happens to these food products post treatment? Are they safe to eat?
Do you have a microwave oven in your kitchen? Has it ever poisoned you? You sound like my sister's husband, "microwaves change the cellular structure!!" Well, duh, so does conventional cooking. The fact is we have decades of data about eating microwaved food, and the data say it's safe.
I can see the cave nerd Ogg and his new invention, "cooked food". His brother in law Org asks "is that safe?"
Lots safer than eating it raw, Org.
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Thankfully many american grocery stores carry HTST milk products. Many of are non-homogenized. It's limited to the smaller organic/co-op type places, but thankfully they're more common than they used to be.
If we stop throwing out $165 billion a year the food industry will suffer and we'll end up paying $165 billion for a loaf of bread. Can't win.
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For quite a while there is a third kind of milk, at least over here in Germany, so called "prolonged freshness" (lÃnger frisch).
By either microfiltration or short heating of the milk (much less than UHT) you get milk which will stay fresh for about two to three weeks. The dealers love that milk because there is less risk of waste and they only need to order less frequently. Unfortunately there is absolutely no gain to the customer because once the milk was first opened, it will bet bad as fast as "normal" milk. Also the "longer fresh" milk tastes not so good.
These days it is getting rather hard to get "normal" (fresh/traditional made) milk.
We don't live in a country where most people are walking past the grocery store daily and grabbing the foods and produce they need for the night. We shop in bulk now because the grocery story probably isn't around the corner and it's so inconvenient to go daily and maybe even weekly. So, now there's a larger window between food purchase and consumption.
I swear to God...I swear to God! That is NOT how you treat your human!
The idea is you seal the product then kill the microbes. Thus it isn't spoiling as there is nothing in there to want to eat it. Break the seal and it would spoil just as fast.
For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
Why is it any different than ingesting the spores and letting your digestive acids/enzymes kill them?
For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
You can't mention homemade mustard and peach BBQ sauce without giving detailed recipes! That's just cruel. /* Looks at yellow mustard and BBQ-flavored high fructose corn syrup in fridge, makes sad face. */
That's a recipe for a traditional baguette. If you want your bread to not go stale in 12 hours or so, you'll want to add some fat (Olive Oil, Vegetable Oil, butter, lard, whatever) Sometimes it's nice to not to have to bake bread Every Single Day if you want to keep it on hand.
And why is "fresh yeast" better? Unless you want the yeasty taste of a sourdough (which is certainly no bad thing), instant, active dry, or cake-yeast is just fine. (I use vacuum-packed SAF-Instant purchased a pound at the time... keeps in the freezer as long as I need it to.)
Grow up. In common parlance "America" refers to the country, "North America" to the continent, and "The Americas" to both continents together.
Am I the only one who thinks this deserves the what-could-possibly-go-wrong tag?
Why spend all that money researching this when they could have just taken a look at McDonald's french fries. They stay mold free for years.
Liberty.
Didn't this used to be known as irradiated food, something people objected to as it would lead to unfit food being re-processed for human consumption. As in - if it's going to be zapped - then less care can be taken in production and storage. While it would kill the bacteria, toxins remain in the produce.
Food Irradiation
AccountKiller
Bread made from frozen dough has the appearance of freshness, but within about twenty minutes undergoes change into something awful. That's why the staff at a certain world-wide franchise avoid the produce and refer to it as a s**t sandwich ..
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Non-homogenized milk is terrible. All those floating chunks of fat granules ugh.
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From TFA:
Mr Stull believes that the technology could impact bread in other ways. He said that bread manufacturers added lots of preservatives to try and fight mould, but then must add extra chemicals to mask the taste of the preservatives. If bakers were able to use the microwave technology, they would be able to avoid these additives.
You see, it is just like the arguement against nuclear power: Many people say "NO NUKES!", but since nothing else is as cost effective, they are actually saying "MORE COAL!". Personally, I'd rather my hazardous waste be contained to one spot instead of vomiting it out of a smokestack for everyone else to deal with.
Same thing with this bread. You claim the health declines, but if it is a choice between preservative and chemical-laden bread and microwaved bread, I'll take the microwaved bread any day.
Of course, the correct answer for both is "Wind/Solar power" and "Bake your own bread", but those are not the options that either the power company or the commercial bread maker are considering.
Grammer Nazis - I mod you "troll" unless you actually add something on-topic. Yes, I know I have mispellings in my sig.
I'm a super-taster. My sense of taste isn't so diminished. By virtue of that condition I've also been less adventurous and subjected my mouth to far fewer of the things that could "diminish" it. What the rest of you crazy people are willing to put in your mouths is amazing!
The store I work at sells some brand of special dietary bread, gluten-free maybe? I forget the brand-name at the moment.... It has a shelf life of three months of something like that.
It isn't even placed with the other bread. It is shelved in one of the dry-goods aisles. We call it the 'zombie bread'.
It is called Hardtack.
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Right but we're talking about food, here.
My dad's been using a cellphone since the 1980's, if the 5W bagphone he had back then and all the phones since then didn't cause cancer over 30 years of exposure then the couple hundred mW max units we carry today certainly aren't going to.
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This would make Gilgamesh very happy.
So I looked over the Microzap website and I couldn't find a good explanation of how this microwave technology kills the mold spores other than the vague description:
"The unique MicroZap technology utilizes a combination of thermal and non-thermal effects to destroy bacteria at lower (colder) temperatures, thus creating “cold pasteurization” of fresh foods and eliminates deadly pathogens."
The thermal mechanism seems obvious, but what might be the "non-thermal effect" they are referring to?
Or you could buy seasonal produce instead of eating the same thing all year round. It's also cheaper.
Does anyone remember this from their MRE-eating days? I wonder if what kind of stabilizers were used in the average military field meal.
(we always used to joke that it was shelf-stable, but atomically unstable)
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My point is really that we already eat stuff that is months old and barely distinguishable from being fresh off the tree. Most of the "loss of nutrients" hype is decades out of date because fruit and vegetable storage has improved to the point where it takes a very long time for the nutrients to break down. Of course other stuff doesn't keep, but my point is that some of the stuff you eat even from organic farmers markets may have been stored for some time. Putting something in the fridge doesn't make it less "organic" anyway.
Oh don't get me wrong, I totally agree with you there, the "loss of nutrients" stuff is complete bunk, and I am passionately against the whole 'organic' insanity.
I'm just saying, these aren't the only sources, that you can have fresh produce that isn't months old, and it's probably easier to find than you expect.
In fact, for purely economic and social reasons I choose to source most of my food skipping the middle-man in the distribution process.
Here's an option I love locally: http://www.aussiefarmers.com.au/sustainable_shopping/
They deliver to my door, on their schedule.
I take what's seasonal, available, and local where possible.
http://www.aussiefarmers.com.au/products/greengrocer.php
I'm also under no illusion that every single item is locally sourced or absolutely fresh, but the vast majority is, and it's a real way that I can help support farmers directly.
I just think it's a little inane for people to blame corporations when they still choose to buy their products from the local mega-supermarket.
That's their choice, they decided that paying less was more important than quality, sustainability, and the farmers that produce their goods.
I decided differently, and had very little problem finding a way to support my own decisions on this.
Not looking for alternatives is not the same as none existing.
Mmmmm.. milk fat. So tasty.
In Australia most milk is this third kind, "pasteurised", which as you say is treated with heat for less time than UHT. UHT is sold in supermarkets but less common, used for camping etc.
In fact it is illegal to sell raw milk in Australia. If you want to get it you have to find a dairy farmer. This makes me wonder if chocolate manufacturers use raw milk.
Pasteurised milk has an expiry of 1 to 2 weeks. In my experience opening it rarely shortens this life - you need to close the top quickly to minimise bacteria. Interestingly the west deregulated the dairy industry a few years ago and as a result a lot of milk is transported from the east. Somehow the average expiry went from 1 week to the 1 to 2 weeks, perhaps they have a slightly longer heat treatment.
Recently there was a permeate scare when the local tabloid current affairs 'exposed' the practice of re-adding milk permeate (a by product of filtration that contains whitish water, fat and vitamins) to milk. Most milk now advertises itself as permeate-free.
There are plenty of studies (many from Utah) that have been done on the subject and they all say the same thing:
Canned goods last more or less forever if they're stored below 70 degrees f, and out of direct sunlight.
Dry packaged goods, under the same conditions + low humidity, can last at least 20 years and still have enough nutrition to keep you alive.
They won't taste very good and the vitamins will break down, but decade(s) old dry food can keep you alive.
[Fuck Beta]
o0t!
Jesus, you'd best be trolling because I have no answer to a worldview that screwed up.
Give us a mechanism more specific than ZOMG RADITIONS! and I'm sure somebody might take it from there.
relentlessly questioning is how science is done btw.
Thanks for those links.
Why yes, the microwave in my kitchen is the same as an industrial one, right? /facepalm
Most larger supermarkets have a bakery section where you can purchase "artisan" breads (aka ones made fresh by a person not something spit out of a factory 800 miles away a week ago). I prefer my side bread to be artisan but prefer my sandwiches on factory bread because that's what I grew up with. I did quite enjoy the good black bread and sausages when I lived in Germany for 6 weeks though =)
There are 4 boxes to use in the defense of liberty: soap, ballot, jury, ammo. Use in that order. Starting now.
Why not buy the secret to keeping baked goods forever from the inventor of the Twinkie, now they are bankrupt?
Yes, it is. The only differences:
Free Martian Whores!
Well, there's probably something to be said to the fact that this morning my yogurt was covered in mold, and it was still a week away from its limit !
Non-Linux Penguins ?
Do you live in one of those places that people call milk products with dead bacteria yogurt?
Don't complain about syntax, grammar, or spelling. There is no.hell like input on android.
Bread mold is not in the same toxin league as salmonella yet
the article mentions both. I hate news outlets that do this...
And, Stale bread has nothing to do with mold. It has to do
with the starches and time (like 48 hours).
Still there are foods and processes where this trick has
great potential in the limited and isolated bit of the food chain that I know
anything about.
The real problem is that it will take 21 years for the FDA to give it
the go ahead and the patent window will have passed.
Truth is stranger than fiction, but it is because Fiction is obliged to stick to possibilities; Truth isn't. Mark Twain.
This is how the Twinkie succeeded
Think of how stupid the average person is, and realize half of them are stupider than that.