Herbal Health – information on herbal medicine

Bacteria and parasites in food are a frequent cause of illness; yeasts produce fermentation, as in fruit juices and cider; molds attack berries, citrus fruits, breads, jellies and jams, and other foods. Enzymes, normally present in food, cause chemical changes that lead to softening of the food, development of off flavors, loss of some nutrients such as vitamin C, darkening of peeled fruit, or rancidity of fats. Physical factors also cause undesirable changes in food: milk in clear glass bottles exposed to a few hours sunlight loses much of its riboflavin and takes on a tallow flavor; ice cream held too long in a freezer may become grainy or gummy. Animals or insects may contaminate food with hairs, droppings, or insect fragments.

Foods are contaminated by any of the following ways:

1.   Preparation by persons whose hands have not been washed after each use of the handkerchief or toilet, or contact with other source of dirt and filth.

2.   Exposure to dust, flies, insects, and nasal sprays of persons who cough or sneeze.

3.   Use of equipment and dishes that are poorly cleaned and rinsed.

4.   Failure to refrigerate fresh or cooked food promptly, thus speeding up the action of bacteria, molds, yeasts, and enzymes.

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GENERAL HEALTH