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Polishing food for super white color is market-induced obsession. Our forefathers never desired white color polish food. They instead desired white to be establish in mind (श्वेतपद्मासना – या वीणावरदण्डमण्डितकरा या श्वेतपद्मासना…)

Bran

What do we do due to this?

We get rid of essential anti-oxidant available in rice bran (the outer layer). Due to this, polished food acts as dead food with no active benefits. Prana is gone in polishing.

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.

Since Bran is waste, there will always one or another gimmick to utilize it. First they tried synthetic edible oil out of bran, now natural preservative.

Remember, food items are good when they are whole. Such patch work won’t yield right results. Yes, will definitely yield profit.

 

 


Research


A ‘bran’ new way to preserve healthy food with natural ingredients

https://news.psu.edu/story/552805/2019/01/03/research/bran-new-way-preserve-healthy-food-natural-ingredients

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.

“Currently, there’s a big push within the food industry to replace synthetic ingredients with natural alternatives, and this is being driven by consumers,” said Andrew S. Elder, doctoral candidate in food science. “Consumers want clean labels — they want synthetic chemical-sounding ingredients removed because of the fact that they don’t recognize them, and that some of them (the ingredients) have purported toxicity.”

The Penn State researchers studied a class of compounds called alkylresorcinols (AR). Plants such as wheat, rye and barley produce ARs naturally to prevent mold, bacteria and other organisms from growing on the grain kernels. The researchers wondered if ARs could also preserve food in the same way from a chemical standpoint.

Along with using more natural ingredients, the food industry is also supplementing more foods with healthy oils rich in omega-3 fatty acids. Adding these healthy oils to foods that normally would not contain them could boost the health benefits of these foods to consumers. However, omega-3 rich oils have a shorter shelf life, which could cause these foods to spoil more rapidly.

“Most people consume omega-3s from marine sources,” said Elder. “As they break down, they can make the product smell and taste fishy. Consumers then throw these products out and don’t buy them again, and this results in an economic loss.”

Antioxidants are compounds that slow the rate at which omega-3 fatty acids degrade, preserving their health benefits and preventing food from spoiling as quickly. While consumers demand more natural ingredients, the food industry has struggled to find natural antioxidants that are as effective as synthetic ones.

 

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