Long Term Food Storage Will Save Your Life

If you’re preparing for long term food storage, then you need the necessary equipment and materials to keep them from rotting. You’re going to need foil bags, desiccants, sealers, and oxygen absorbers to execute your plan.27,749,461 Food Stock Photos, Pictures & Royalty-Free Images - iStock

One factor that adversely affects long term food storage is humidity. Humidity can affect essential food products like rice, bread, and grain what to eat to treat an upset stomach. These products are attractive to molds. If you expose to a certain degree of warmth and moisture, they will certainly be infested with molds in no time. For this, you can use an anti-mold desiccant that are natural and non-toxic.

Long term food storage also requires the use of oxygen absorbers. One of the tips that’s told time and again is to include oxygen absorbers in your kit supplies because they extend the shelf life of the food. Oxygen absorbers are necessary because oxygen decreases the shelf life of food. Oxidation causes the food to rot faster. The use of oxygen absorbers is safe because the oxygen absorbers are placed in a pouch to prevent contact with food. Before you think of using oxygen absorbers, you have to check the instructions and see if you are using the recommended amount of oxygen absorbers.

When you’re preparing your long term food storage list, always look out for the expiration date. The food items cannot be perishable right away. Dried fruits, for example, are ideal for long term food storage in place of the real fruit. Freeze dried food is ideal because it doesn’t rot right away. Their expiration date lasts for as long as 25 to 30 years. This makes it the perfect emergency food storage during natural disasters, while waiting for help and real food.

Since GMOs were introduced, genetically modified plants like maize, soybeans and cotton have increased in production. In 2010, of the total land available for cultivation, more than 160 million acres, was being used to produce genetically modified plants. Of this, more than 45 percent of these crops were being produced in the United States alone. In 2010, 95 percent of all sugar beet, 86 percent of corn and 93 percent of cotton cultivated in the United States was genetically modified.

In the past, foods available in the market were rarely genetically modified except for corn syrup, which contained GM plant sediments. Presently, there are more GM modified foods and many are realizing that conventionally cultivated or organically grown plants are more trusted because they are considered safe for consumption. GM foods, on the other hand, are subjected to a whole variety of tests and evaluations before they are marketed to ensure that they do not affect humans in any way.

Policing of the GM foods is done by organizations like the World Health Organization (WHO) as well as the Food and Drug Administration FDA) in the United States. FDA relies primarily on two sections of the Federal Food, Drug and Cosmetic Act to ensure the safety of foods and food ingredients. Generally, whole foods, such as fruits, vegetables and grains, are not subject to premarket approval. This means that a large amount of GM foods are introduced into the market without adequate safety tests being conducted.

GM foods are tested for dangers to human health, which primarily stem from the tendency to cause allergic reactions, toxicity and nutritional issues along with any unknown effects of the products. The Food and Agriculture Organization of the United Nations and the WHO keep a strict check on the original plants that are permitted for use in gene transfer. Ideally, no GM foods available in the market should test positive for producing any allergenic issues. Since different genetically modified genes are inserted into organisms in varied ways, the risk assessment cannot be generalized and has to be checked by the country’s regulation bodies.

 

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