Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 I think they were looking at the whole food as better than some companies using something of lesser quality. If you're making your own puree you know where it is coming from. It may not be a whole food, but it should be a good quality. A puree would be minus the seeds and skins, which you wouldn't eat from some fruits (especially the seeds). Jeff > It mentions " puree " as being something apparently undesirable. Why is > this? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 I solidly agree about buying whole food and doing your own processing. I end up throwing out about 10% of the whole raw organic food I buy because of insect, disease, or mold damage because often you can't really tell until you cut into the food or open the package, and you can't do this until after you buy the food. This level of spoilage seems to be pretty standard in the organic food industry with some sources being far worse. There is no federal rule or regulation to stop a processor from buying organic fruit with significant (in a health sense) insect and mold damage, grinding it up real fine, and making fruit jerky from it. Since organic fruit costs more than conventional, and tends to have more insect and mold damage then conventional, I'm sure that some processors of organic products buy fruit too spoiled to sell through retail channels, and then turn it into organic processed food because they believe " what they don't know won't hurt them " . All orchardists grade their fruit into at least 3 grades: premium, marginal for retail, and " juicers " . Its hard to imagine most food processing corporations paying the extra cost for retail quality fruit when they can buy the lower qualities much cheaper. Considering how bad the quality is of some organic fruit is that shows up in grocery stores, I always wonder how much worse the lower quality fruit is that is used by the food processing industry. While I tend towards a more purist side and a simpler diet of mostly raw and mostly living food, I'm sure its lots better to be eating processed raw food than to be eating white flour products and food fried in rancid hydrogenated fat, which is what I used to eat a long time ago. It has taken decades of incremental steps for me to shift my diet this far, so I'm a real believer in incremental steps for better health and well-being. Given the mostly unregulated efforts of mainstream food corporations to capitalize on the organic and raw food movements (most organic brands you see in most stores have been bought by huge international food corporations), if at all possible I'd do my own food processing from whole raw food ingredients so I could inspect each piece of food before I processed it. May your day be filled with clarity, grace, progress, and warm laughter, Roger - " Jeff Rogers " <jeff Thursday, December 04, 2008 10:04 PM Re: Puree (was Article: The future of...) > I think they were looking at the whole food as better than some companies using something of lesser quality. If you're making your own puree you know where it is coming from. It may not be a whole food, but it should be a good quality. ... > > Jeff > > > It mentions " puree " as being something apparently undesirable. Why is this? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 Thank you Roger, This not only happens in packaged food but in restaraunts also. Even people who prepare whole foods at home do not realize they need to take care to make sure they are not eating spoiled foods. I watch my step mother prepare food and she is meticulus at cutting out any mold , bruising or decay she sees in her produce, that was taught in her day. Tulio Simoncini, a doctor in Germany says cancer is a fungus, if we injest mold (decay/rot/certain foods that contain it ) than we are inviting disease. Yes if we were all in perfect health with our perfect diets our bodies would rid the micotoxins, but in this day and age with the amount of toxins we are exposed to on a daily basis we especially need to do all we can to make sure our FOOD is healthy , not just healthy for us, our liver is busy enough. C ----- Original Message -- Roger Padvorac Re: Puree (was Article: The future of...) I solidly agree about buying whole food and doing your own processing. I end up throwing out about 10% of the whole raw organic food I buy because of insect, disease, or mold damage because often you can't really tell until you cut into the food or open the package, and you can't do this until after you buy the food. This level of spoilage seems to be pretty standard in the organic food industry with some sources being far worse. There is no federal rule or regulation to stop a processor from buying organic fruit with significant (in a health sense) insect and mold damage, grinding it up real fine, and making fruit jerky from it. Since organic fruit costs more than conventional, and tends to have more insect and mold damage then conventional, I'm sure that some processors of organic products buy fruit too spoiled to sell through retail channels, and then turn it into organic processed food because they believe " what they don't know won't hurt them " . All orchardists grade their fruit into at least 3 grades: premium, marginal for retail, and " juicers " . Its hard to imagine most food processing corporations paying the extra cost for retail quality fruit when they can buy the lower qualities much cheaper. Considering how bad the quality is of some organic fruit is that shows up in grocery stores, I always wonder how much worse the lower quality fruit is that is used by the food processing industry. While I tend towards a more purist side and a simpler diet of mostly raw and mostly living food, I'm sure its lots better to be eating processed raw food than to be eating white flour products and food fried in rancid hydrogenated fat, which is what I used to eat a long time ago. It has taken decades of incremental steps for me to shift my diet this far, so I'm a real believer in incremental steps for better health and well-being. Given the mostly unregulated efforts of mainstream food corporations to capitalize on the organic and raw food movements (most organic brands you see in most stores have been bought by huge international food corporations), if at all possible I'd do my own food processing from whole raw food ingredients so I could inspect each piece of food before I processed it. May your day be filled with clarity, grace, progress, and warm laughter, Roger - " Jeff Rogers " <jeff Thursday, December 04, 2008 10:04 PM Re: Puree (was Article: The future of...) > I think they were looking at the whole food as better than some companies using something of lesser quality. If you're making your own puree you know where it is coming from. It may not be a whole food, but it should be a good quality. ... > > Jeff > > > It mentions " puree " as being something apparently undesirable. Why is this? > > > Quote Link to comment Share on other sites More sharing options...
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