more on pure food

[Guest guest]

this is

a reply to the brix list from

bob avery

 

Re: Purefood

Label/a long read

 

Thanks, Norm.

 

I recommend one modification to the Purefood rules.

It is OK to freeze

non-water

content foods, such as nuts and seeds because it doesn't kill

their

enzymes. They will still sprout

after freezing.

 

Freezing injures food to the extent that it has water

content, as water

expands

when it freezes, causing internal and external damage at the

cellular

level. In the absence of water,

this damage doesn't occur.

 

To see what we are up against here in the US,

you might find these links

of

interest:

 

> All imported mangoes (97%+ are imported) and most

papayas are cooked

for

> 60-90 minutes at temperatures from 115 F - 125 F+

> http://www.ceris.purdue.edu/fedweb/0301/02/0000.html

>

http://mbao.org/2001proc/059%20Lawrence%20F%20MB2001%20Summary.pdf

 

> here is some info about

making fruits like apples -peaches -

> apricots have a

> longer shelf life

without the use of chemicals - they cook them at 120F

to

> kill any life that could cause rotting

- but hey there's no chemicals on

> this dead food

>

>

http://www.sarep.ucdavis.edu/NEWSLTR/v6n2/sa-10.htm

 

> this one shows how more

and more citrus growers are dipping fruits in

120

> -142F from 1 to 5 minutes to increase shelf life

>

http://www.agri.gov.il/Abstracts/BenYehoshua00c.html

 

> here it even recommends

hot dipping domestic fruit

>http://rics.ucdavis.edu/postharvest2/Produce/ProduceFacts/Fruit/mango.sh

tml

 

Bob Avery