Food Science World

Here few reasons discussed to explain that why you should make a switch from chilled water to normal room temperature water Restricts Digestion Experts claim that chilled water and even cold beverages contract your blood vessels, thereby restricting digestion. It also hinders the natural process of absorbing nutrients during digestion. The body’s focus is diverted from digestion because it tries to manage your blood heat which of the water, which may actually cause water loss and cause you to feel dehydrated. The normal temperature of the body is 37 degree C, and once you consume something of a really coldness , your body compensates by spending energy to manage this temperature. This extra energy that is now used to regulate the temperature would have been originally used in the process of digestion and absorbing nutrients. This is why it is always advisable to have water at room temperature. Sore Throat Another very obvious reason, that even your elders are preventing you from gulpin

The following actions help prevent the spread of COVID-19, also as other coronaviruses and influenza: Avoid close contact with people who are sick. Avoid touching your eyes, nose, and mouth. Stay home when you are sick. Cover your cough or sneeze with a tissue, then throw the tissue within the trash. Clean and disinfect frequently touched objects and surfaces a day . High touch surfaces include counters, tabletops, doorknobs, bathroom fixtures, toilets, phones, keyboards, tablets, and bedside tables. A list of products suitable to be used against COVID-19 is out there here. This list has been pre-approved by the US Environmental Protection Agency (EPA) for use during the COVID-19 outbreak. Wash your hands often with soap and water. What do i would like to know about washing my hands effectively? Wash your hands often with soap and water for a minimum of 20 seconds, especially after getting to the bathroom; before eating; after blowing your nose, coughing, or sneezing; and after handlin

What is Food? Define Food? Food makes your body work, grow and repair itself. The kind of food you eat can affect the efficiency of these processes. Body function and the food that sustains it is infinitely complex. Food is in fact one of the most complicated sets of chemicals imaginable. Getting to know which nutrients are in which foods can help you to understand something of this complex relationship between your food and your body. Chemicals in food Food is composed of many different chemical substances - 'macronutrients' (major nutritional components that are present in relatively large amounts, such as protein), 'micronutrients' (major nutritional components that are present in relatively small amounts, such as vitamins), water, and roughage (dietary fibre). Food may contain colours (natural and synthetic), flavours, pharmacologically active substances (such as caffeine, steroids, and salicylates, which chemically affect the body), natural toxicants (naturally occ

Proper nutrition and hydration are vital. People who eat a well-balanced diet tend to be healthier with stronger immune systems and lower risk of chronic illnesses and infectious diseases. So you should eat a variety of fresh and unprocessed foods every day to get the vitamins, minerals, dietary fibre, protein and antioxidants your body needs. Drink enough water. Avoid sugar, fat and salt to significantly lower your risk of overweight, obesity, heart disease, stroke, diabetes and certain types of cancer. Eat fresh and unprocessed foods every day Eat fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat, brown rice or starchy tubers or roots such as potato, yam, taro or cassava), and foods from animal sources (e.g. meat, fish, eggs and milk). Daily, eat: 2 cups of fruit (4 servings), 2.5 cups of vegetables (5 servings), 180 g of grains, and 160 g of meat and beans (red meat can be eaten 1−2 times per week, and poultry 2−3 t

MILK PRODUCTION IN PAKISTAN Milk production and processing is the most important component in livestock sector in Pakistan. The value of milk alone exceeds the combined value of wheat, rice, maize and sugarcane. The milk in Pakistan is predominantly produced under four different production system namely Rural Subsistence Smallholdings, Rural Market Oriented Small–holdings, Rural Commercial Farms and Peri urban/ Urban Dairying. The overall animal herd is thinly spread across thousand of square kilometers with and average of 3-5 animal per house hold and more than 40 million people in the rural area are engaged in livestock raising. Out of total milk produced, 97 % is marketed in informal sector (loose milk consumed in the villages and/or sold in the cities through”Gawallaws” is unhygienic conditions and without any quality standards). Since more than 90% of milk is produced by small holders, its collection and processing faces a major challenge. The dairy sector operates mostly in the

Consumption of Wheat Wheat is grown yearly on 215 million hectares — an area equivalent to that of Greenland and distributed from Scandinavia to South America and across Asia, making it more widely grown than any other staple food crop (see map below). Nearly US $50 billion-worth of wheat is traded globally each year. First and foremost a food crop, wheat is eaten by 2.5 billion people in 89 countries. It supercedes maize or rice as a source of protein in low- and middle-income nations and is second only to rice as a source of calories. Wheat is the dominant staple in North Africa and West and Central Asia, providing as much as half of all calories consumed in the region. Urbanization, rising incomes and working women are driving a rapid rise in global wheat consumption. Models predict that by 2050 consumers will require 60 percent more wheat than today. Challenges are big: this demand must be met without opening new land and with better use of fertilizer, water, and labor. Whe