Macronutrients & Products: Food & Beverage
Learn the developments, processing and ingredients behind the daily available food and beverages produces by certain manufacturers along with the health implications and nutritional quality behind these products.
Food & Beverage Nutrition Fundamentals
Get the basics from nutritional data sciences released to the biochemical understanding for a more vast and flexibility in the knowledge of having to deal with nutritional quality whenever and wherever.
Basic Biochemistry Of Nutrients & Dietary Sources
Biochemical fundamentals and their reactions through metabolic processes with regards to Nutrients & Dietary Sources. How will these sources of sustenance react with our body and how will our body respond?
Metabolic Pathways: Energy Metabolism
Metabolic Disease & Disorders: Insight To The Major Issues
when we see an individual who struggles with his or her weight, there are key observations and factors related to the issue we must come to understand before taking part or initiating and health approach or protocol.
Fasting & Findings
With so much options for both Food & Beverages marketed and accessible, Its easy to get caught up in constantly feeding and unconsciously consuming when not hungry. What's the best way to give our body time to rest, recover and replenish itself. Find out the process here.
Biological Machines & Nature´s Regulators: Viruses, Bacteria & Fungi
Discover the interesting role behind a diverse and unique group of organic Kingdoms that contribute to the essential change and progress of our natural order and overall bio systems.
Breathing & Nutrition: Overlooked Combination of life
We look at how both breathing and nutritional consumption play a crucial and crucial role in not just better health and well being but also better movement.
Agrochemical & Agricultural Practices
We review, Analyse and look into the many aspect of agricultural practices and methods used in todays food and beverage systems, from the very grain that supplies our stores and fast food franchises, to the chicken feed and supply and the dairy and cheese that are extracted, treated and distributed to our store shelves.
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When we analyse and pay attention to all known food and beverage products that are presently available on the market today and the ever mounting options within each food group and category we can always drawback and point out the main ingredients used in creating that product. In doing so, we can assess if the mixtures of these ingredients are in fact a natural and or health setback when it comes to combinations of mixed ingredients that actually fulfil the human body´s nutritional and energy requirements. We can also try to understand the level of process each ingredient has undergone or substitute ingredient has been used to enhance or provide the same palatable experience of pleasure to the consumer. Obviously, each ingredient becomes more complex and therefore not a publicly common understanding amongst the general population. For e.g. the 204 different types and forms of sugar and sugar names used in products to either appear more healthy or perhaps not to alert the consumer that so much sugar is contained in the product.Â
Below is the listed main ingredients used in ultra-processed, processed and even sometimes just your general essential unprocessed products such as fruits, vegetables and claimed fresh and natural meats. These ingredients are used to achieve longer shelf-life, purchase appeal, increased flavour and pleasurable experience, consumer dependence, create both visual and appearance of fresh and natural. There are many more reasons depending on the organization, organizations that certify these products and the producers, manufacturers and distributors of the products marketed and sold.
- Refined sugars and sweeteners
- Refined Grains
- Fats & Oils
- Artificial Flavours & Colorants
- Preservatives
- Emulsifiers & Stabilizers
- Flavour Enhancers
- Salt & Sodium Compounds
- Dairy Ingredients & Alternatives
- Artificial Thickeners & Gelling Agents
- Acids & Acidulants
- Modified Starches
- Alcohols
- Acid-Base Regulators
- Thickening & Gelling Agents
- Artificial & Natural Preservatives
Obviously there are much more added indirect chemicals and toxic materials found in a product, however, we are looking at the direct applied main ingredients that influence our health and health related issues. Focusing and simply addressing the information regarding the biochemical and food engineering of product appeal and success to the consumer.
Attached to this lesson is an uploaded file that contains the list of the main ingredients category and different types of ingredients names mainly used in products.
