I, too, see a lot of value in following this thread. I am intolerant of vinegar (sulfur), citric acid (yeast processed- and my own liver conflict to natural vitamin “C” food sources like fresh lemon juice). Even cane sugar that also has sulfur I must avoid. Canning for myself will allow me greater variety of more than a few days but possibly months more.
My desire to get these following comments is piqued. Is the nutrition listed on the commercial labels after cooking and canning? Or are they claiming the fresh value of a food before processing is still in their highly steamed highly process food? Would an extension service or the FDA have the answer or platitudes to appease?
Because every time heat calories or lengths of time touch the food volatile fragile nutrients are lost. This is part of why we are not getting enough omega-3’s with the vitamin “E” carriers and other fatty acids, the processing is aggressive. The soil is poor or the warehouse held a grain in a silo through too many months.
Here is an example of why homemade farm raised/grazed is better: Fresh pasture grazed beef contains 5000 times more omegas and a higher ratio of the 3’s over the 6’s. (because too many 6’s can block the quality 3’s from going into the body cells, heart trouble); than that CAFO Concentrated Animal Feeding Operation cattle ranch raised with lesser amounts of 3’s and high 6’s than wanted yet both are Omega fatty acids by name; hence the big need for graze fed proteins. Three carbon atoms in each molecule of fatty acid. The body cannot make any omega 3s. They are essential and many synthesizing steps a needed to get it out of food.
My guess is to compare a book average nutritional value with the label of a similar commercial product to your own home goods to compare and contrast the processing losses and changes. The difference may be averaged and assumed to match gram for gram ounce per ounce of the book listings, if the batch went well maybe better! A difference is in the love you put in it. My family can taste the difference.
Maybe there is a complicated mathematical formula that uses a division of time over temperatures of spent heat calories; calculated with consideration of density of the cellulose fibers (pressure necessary to break the cellulose walls of plant fibers in cooking so the good stuff is reachable by the human gut. For some foods cooking releases special nutrients that raw would bypass the gut without releasing like lycopene of tomatoes); then subtracted from your resource book’s listed value of original fresh raw food averages. It seems like a lot of work for just calorie counting values. Great question, though! I do not know.
20 minutes/at medium heat around sterile jar of sun ripened farm fresh tomatoes= good stuff
We all know that when it is good it is consumed almost instantaneously after hours of loving preparations.
I gave our veterinarian a jar of local native Mayhaw berry jelly and my dentist some cumquat marmalade. These simple unexpected gifts spoke volumes when a balloon or a thank you card would have bombed at my intended message of bigger than normal thanks.
Maybe the professionals at University of California at Davis where tons of foods are being researched every day would answer? Research in Food Science & Technology — UC Davis Food Science ... .www-foodsci.ucdavis.edu/research
- 18k - similar pages-Research in Food Science & Technology. Research in the Food Science and Technology department is clustered into several main excellence areas. We have ...
The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;