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Ethanol Food

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Not sure what board to put this into?

 

 

May we be shooting ourselves in foot with concerns of alcohol control? You know the Prohibition era fed regulation control of intoxicants. Regulations that work to prohibit use of a potentially valuable contributor to good nutrition and citizen health. Think of these following points:

 

- The French Paradox attributed to wine consumption. Currently, to the alcohol content with added benefit of antioxidants.

 

- Know antioxidants very perishable and hard to preserve….alcohol does a fine job. 

 

- Alcohol historically utilized to preserve fruit much like sugar, but alcohol alone appears to preserve best the nutrient and antioxidant qualities.

 

- New Testament Bible, has a verse paraphrased “be sure to drink a little daily wine keep good health” Note the context was not per moderation as compared to excess, but to consume a small portion. 

 

- Alcohol fermented with fruit have a bad habit of producing wood alcohol which is toxic to liver. The pectin converts to wood alcohol and the reason why dark wine is best left to warm and breathe as wood alcohol easily vaporizes.   

 

- Grain alcohol has the least content of wood alcohol and least able spirit per oz alcohol to produce a hangover.

 

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Modern nutrition science is quickly discovering how true that Bible verse is to good health. Our modern canning practices sterilize food and destroy some important beneficial nutrition. We run in fear of botchulism and think like water best to sterilize our food supply. I was reading of best practices to preserve expensive fruit and often tinctures (grain alcohol) utilized. Grandma’s utilized soft fruit for cordials as alcohol preserved and sterilized any microbial activity. Not only does alcohol preserve the fragile antioxidants but it kills the bad stuff and alcohol alone has health benefit upon low dosage. Does it get any better than that? It does…..you see fruit will promote antioxidants rapidly upon ripeness of fruit. Even if sitting on your kitchen counter, the fruit will be producing a higher abundance of this valuable nutrition. But, overly ripe fruit dangerous as it contains so many sensitive perishable chemicals in the brew. Chemicals that botchulism also thrive upon. Alcohol solves this paradox. 

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It may have been a mistake to regulate to death a valuable chemical and wholesale shove to evil pile. May we learn that drinking the chemical for recreation very unhealthy, but utilizing the chemical in other ways healthy? Alcohol is getting popular within cooking more so than usual. A percentage of alcohol will stay with food serving. May food preparation be the best place to serve alcohol in moderation for health benefit? That we need to exploit ethanol to the maximum for food preservation and cooking? Much evidence to the wisdom of this.

 

Also, glass is still the healthiest container for food preserving and the better choice when utilizing ethanol as a preservative. It appears that a great deal of ethanol should be utilized in the canning industry. That even a small quantity of ethanol will assist in sterilizing food to prohibit bacterial growth and eliminate the need to nuke the cans in attempt to remove all perishable food nutrition. Better to remove the corn syrup and instead pack with more corn ethanol. This new way, the jar content need not be dumped down the drain to remove sugar syrup, better to utilize the nutritional laden liquid to boost food nutrition in cooking meals instead of plain water.   

 

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23 years ago when my wife and I adpoted an infant from Korea we did a a lot of culture study- including their foods. An interesting tidbit is that instead of rice as the base diet (like Japan) the Koreans ferment their vegetables in earthen crocks to preserve it for use over their long winters. This food is called KimChi and is the base over which meats and other foods are served. It can be very hot with peppers or very mild with primarily cabbage.

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I've had some cookies made with de-oiled corn germ flour that were excellent. This flour came from the corn oil plant that is buying germ that was remove by fractionation. This flour is gluten free and has lots of amino acids so is very healthy.

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I remember reading about a 1970s/80s competition in South Dakota, by some corn growers board type organization.

 

They had challenged "farmer's wives" across the state to get creative, and come up with the best use of distillers grains in cooking...

 

they ended up with some very good bread, biscuits, cookies... and even a high energy (and high protein) granola bar...  though  I would suspect that on the industrial side of it, you would have to a lot of things different to make "human consumption grade" distillers grains... ???

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