FERMENTATION, DRYING AND SALTING: OLD METHODS TO PRESERVE FOOD AND SAVE ENERGY

Have you ever thought, when you are eating how much that type of food needed energy before it was on your table to be eaten. Sometimes the value of our menu is mostly different kinds of energy costs.The three old methods: fermentation, drying and salting are still nowadays holding their place to keep our food unspoilt.We have examples from the first group :german sauer kraut,sour milk,wine and beer.In old days to prepare these foods needed almost no energy and the method kept all nutrients and vitamins or even produced more like yeast with vitamin-B. All these new ways canning, freezing,pasteurizing,sterilizing and radiation treatment (US-army bacon) use thousands and thousands kiloWats electricity per year. There are several systems to handle for example schrimps. One is quick frozen (QF) when the foodstuff is frozen very fast to preserve the consistency as natural as possible, and the second one is double frozen (DF),which means that the shrimps is frozen first on the ship when caught and second time when they are cooked and peeled in the factory.
So be aware when you eat how much crude oil and electricity you are swallowing down.

EXPERT IN EKOLIFE