cooking, loss of nutrients Quick reference
A Dictionary of Food and Nutrition (4 ed.)
..., loss of nutrients In general, water-soluble vitamins and minerals are lost into the cooking water, the amount depending on the surface area to volume ratio, i.e. greater losses take place from finely cut or minced foods. Fat-soluble vitamins are little affected except at frying temperatures. Proteins suffer reduction of available lysine when they are heated in the presence of reducing substances, and further loss under extreme conditions of temperature. Dry heat, as in baking, results in some loss of vitamin B 1 and available lysine. The most...
cooking, loss of nutrients
steaming
frying
paper-bag cookery Reference library
Tom Jaine
The Oxford Companion to Food (3 ed.)
...had been first browned, though fish would not be, and the point of the wrapping was to steam the main item with aromatics and vegetables without loss of the juices. Paper bag cookery was more ambitious. Meat did not need preliminary browning: holes were punched in the bag to give colour to ‘roast’ beef or the bag enclosing a chicken was rent asunder at the end to impart a nice finish. It was claimed that cooking was more rapid and the oven need not be so hot; that there was no loss of nutrients; that it saved on washing-up and kitchen equipment; that the...
Invalid Cookery Reference library
Joseph M. Carlin
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...have problems eating or swallowing caused by loss of dentures or disease. Heavy solid foods were to be excluded and soft and mushy but nutrient-rich foods substituted. Recipes frequently included in this section were lemon-flavored barley water, milk toast, flaxseed tea, beef tea, milk punch, chicken broth, soft custards, panada (hot milk and butter over crackers soaked in boiling water), and tapioca pudding. Curiously, one of the most popular restoratives in New England was warm clam broth served with a dollop of whipped cream or finely pulverized cracker...
Dung Reference library
Vaclav SMIL
Berkshire Encyclopedia of Sustainability
...nutrient content. Regions where dung was commonly used for cooking and, to a lesser extent, for indoor heating included the arid interior of Asia, the entire Indian subcontinent, virtually all of the Middle East, the Saharan and some Sahelian parts of Africa, and arid and high-altitude regions of both Americas. In India, where dung is still widely used for cooking by millions of poor peasants, both cow and water buffalo droppings are gathered daily, mostly by children and women, both for their own household use and for sale. Dry chips are ready for use,...
Manure, Animal Reference library
Daniel E. VASEY
Berkshire Encyclopedia of Sustainability
...its principal nitrogen compound, urea, and the smell of ammonia signals loss to the air. Air and water have both beneficial and harmful effects on manure. Aerobic conditions, that is, the presence of air, speeds decomposition, improving nutrient availability, but overexposure causes nitrogen loss. Precipitation or flowing water erodes exposed manure and leaches nutrients, yet water has its helpful side. Because ammonia dissolves in it, water slows ammonia losses. They are minimal following incorporation of manure into soil kept moist. On the other hand, more...
Slimming products Reference library
The Oxford Book of Health Foods
...to regulate energy intake using ordinary food. They provide a controlled energy meal, ensuring a good range of essential nutrients. They remove the temptations involved in shopping for food and cooking meals, and as they are so different from the normal diet may serve to remind people that they are controlling their weight. The main drawback is that, if used inappropriately, low-calorie meal replacements may result in very rapid weight loss. Recommended energy intakes for weight-reducing programmes should be designed to allow the individual to lose...
haricot bean Reference library
The Oxford Companion to Food (3 ed.)
...Soaking and cooking times vary widely, depending on the age and size of the beans. Some cooks add a pinch of bicarbonate of soda to the soaking water to render dried beans more digestible and to shorten cooking times. The latter aim is met, since the bicarbonate helps to dissolve the cell walls, a process which also speeds the exit of ‘the flatulating oligosaccharides’ (as the substances causing flatulence are known) from the beans. Unfortunately, however, loss of desirable nutrients also occurs. It is possible to suffer gastric upset from eating dried...
Cooking Techniques Reference library
Cathy K. Kaufman
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...O. “ Does Cooking Boost or Bust Nutrients in Vegetables? ” Fine Cooking 57 (April–May 2003): 26–27. Culinary Institute of America. The Professional Chef , 7th ed. New York: Wiley, 2002. Farmer, Fannie Merritt . The Boston Cooking-School Cook Book . Cambridge, Mass.: University Press, 1896. Henderson, Mary F. Housekeeper's Book . Philadelphia, Pa.: Marshall, 1837. Henderson, Mary F. Practical Cooking and Dinner Giving . New York: Harper, 1877. Kamman, Madeleine . The New Making of a Cook: The Art, Techniques, and Science of Good Cooking . New York:...
Vitamin, mineral, and trace element supplements Reference library
The Oxford Book of Health Foods
...and in the production of haemoglobin (the oxygen-carrying pigment in blood), and is also important in the synthesis of several neurotransmitters. The requirement for vitamin B 6 is related to protein intake (in the UK the recommended nutrient intake for adults is 15 μg per gram of protein per day). Frank deficiency disease is rare, but if deficiency does occur (e.g. in alcoholics or through drug–nutrient interaction) a range of symptoms such as dermatitis, sore mouth, sore tongue, and angular stomatitis (cracks at the corner of the mouth) may occur. There...
Food and Diet Reference library
Harvey Levenstein
The Oxford Encyclopedia of the History of American Science, Medicine, and Technology
...and those robbed of nutrients by overprocessing. Veterans of the New Left, meanwhile, redirected their critique of capitalism toward its effects on food and the environment. The giant corporations, they charged, used their immense advertising resources to brainwash Americans into eating overprocessed, denutrified, unhealthful, and environmentally hazardous products. They pointed out, for example, that the spread of cattle ranching in South America to meet U.S. demands for beef was contributing directly to the destruction of the rain forests. Both...
Food and Diet. Reference library
Harvey Levenstein
The Oxford Companion to United States History
...enough nutrients. Neither the Depression of the 1930s nor World War II undermined confidence in America's abundant food supply. Indeed, the Depression-era agricultural crisis was defined as one of overproduction of food and maldistribution of income. And despite wartime rationing, many doubted that the shortages were real. Recurring rumors insisted food supplies were more than adequate, but that government incompetence or crooked middlemen were keeping them off the market. In the postwar “Baby Boom” years, 1946 to 1963 , the long-term tendency of food...
oats Reference library
The Oxford Companion to Food (3 ed.)
...from Super-fine, which still has a granule. Rolled oats or Oatflakes were developed in America by the Quaker Oat Company in 1877 and are made by steaming and rolling pinhead oatmeal. While they have the obvious advantage of cooking more quickly than regular meal they have been specially heat treated with some loss of flavour and nutrients and this also applies to the other ‘instant’ oat porridges now on the market. Jumbo Oatflakes are made by steaming and rolling the whole oat. (adapted from Catherine Brown, 1985...
breakfast cereals Reference library
Ralph Hancock
The Oxford Companion to Food (3 ed.)
...only the food value of that grain, with slight losses of proteins and carbohydrates destroyed during cooking, and substantial losses of the rather frail B vitamins. In fact, in most countries, cereals are artificially ‘fortified’ with extra vitamins, as revealed in the small print on the packet ( see additives ). Cereals are usually eaten with milk, which provides nutrients which they lack (and with sugar, which provides nothing but calories). Bruce and Crawford have provided an entertaining and detailed chronicle of the whole process of Cerealizing America ...
Vegetables Reference library
Kay Rentschler
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...and nutrient losses that vegetables sustain immediately upon harvesting increase their rate of respiration. When a vegetable is bruised or sliced—and, to a lesser degree, when it is harvested—it responds by using stored food reserves to repair the damage or by attempting to grow new cells. The loss of stored food reserves through respiration means a corresponding loss in nutrient value, flavor, moisture, and weight, and this precipitates the vegetable's overall deterioration. Temperature is the principal component in maintaining the quality of a vegetable...
Soybeans Reference library
Peggy L. Holmes
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...the soybean plant supports colonies of microorganisms that live in root nodules. These specialized microorganisms are able to fix, or capture, nitrogen from the air, making the addition of nitrogen fertilizer unnecessary in a soybean field. A significant portion of this fixed nitrogen, which is an essential plant nutrient, remains in the soil after harvest. Most of the U.S. soybean crop is grown in the midwestern Corn Belt. The typical farmer will alternate soybeans with corn, taking advantage of the nitrogen contribution of the bean plant to help fertilize the...
Food and Diet Reference library
Harvey Levenstein
The Oxford Encyclopedia of American Business, Labor, and Economic History
...classes, heeding the call to choose foods on the basis of their “physiological economy” rather than on the basis of their taste, made culture heroes out of dietary faddists like John Harvey Kellogg, who amplified Graham's theories with purgative nostrums based on recent scientific discoveries that the colon harbored large amounts of bacteria. The “scientific cooking” advocate Fannie Farmer offered simple menus and exact recipes in her Boston Cooking-School Cook Book ( 1896 ). Women in the new profession of home economics, teaching in the schools about food and...
Malnutrition Reference library
David PIMENTEL and Patricia J. SATKIEWICZ
Berkshire Encyclopedia of Sustainability
...are responsible for the loss of about 20 million hectares of cropland each year ( Pimentel et al. 2009 ). People are removing significant forest areas to replace some of this lost cropland. Forests are important because most poor people depend on forest biomass for cooking their food. Crop production requires enormous quantities of water. For example, during its growing season of approximately three months, a corn crop utilizes more than 6.5 million liters of water per hectare ( Pimentel and Pimentel 2008 ). The production of rice requires even more...
