What is happening to kerala, in case of food??

2. George Bernard Shaw
“There is no sincerer love
than the love of food”.

3. Quick Look…
Introduction to food1
2
3
4
5
6
Comparison of food
Define food
Fast food
Advantages & disadvantages of fast food.
Advantages of Cultural Food

4. Quick Look…
Introduction to food1
2
3
4
5
6
Comparison of food
Define food
Fast food
Advantages & disadvantages of fast food.
Advantages of Cultural Food

5. Quick Look…
After effects of Fast food in Our body7
8
9
10
11
12
Preservation and Additives
Emerging of fast food in Kerala.
Examples for preservation & additives
Adulteration
Contradictory Foods

6. Quick Look…
After effects of Fast food in Our body7
8
9
10
11
12
Preservation and Additives
Emerging of fast food in Kerala.
Examples for preservation & additives
Adulteration
Contradictory Foods

7. Quick Look…
10 Graphs Showing ‘What is Wrong?’
13
15 Conclusion
Expert Corner
14

8. Quick Look…
10 Graphs Showing ‘What is Wrong?’
13
15 Conclusion
Expert Corner
14

9. From where do we get energy
to do our daily activities?

10. Food(The Ultimate Source)
oFood is essential and inevitable material for everyone.
oWhen the people understood the availability of fire, they begin to
think about cooking.
oFood is different from one place to another. Taste is unique in nature.

12. God’s own country, Kerala …
 Kerala is known as the “Land of Spices” because it traded spices with
Europe as well as with many ancient civilizations with the oldest
historical records of the Sumerians from 3000 BCE.
 Cooking styles are varying not only from place to place and religion
to religion but also from caste to caste.
 Rice and cassava (Tapioca) form the staple food of Kerala. All main
dishes are made with them and served along with Kootan; the side
dishes which may be made from vegetables, meat, fish or a mix of all
of them. The main dish for lunch and dinner is boiled rice.
K E R A L A

13. Some Major Foods in KERALA…
 Puttu, kadala curry and
idiyappam
 Fish moilee
If you are visiting this site www.bbcgoodfood.com/howto/guide/top-10-foods-try-kerala you can see TOP 10
FOODS in Kerala that you should EAT..!

14. The Cuisine of Kerala …
 Cooking in Kerala is all about spices, aromas and textures.
 Kerala cuisine offers a multitude of both vegetarian and non-
vegetarian dishes prepared using fish, poultry and red meat with rice a
typical accompaniment. Chilies, curry leaves, mustard seeds
& tamarind are all frequently used.
 Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or
sadyas
 Kerali-en food is traditionally served on a clean green banana
leaf and eaten with owns fingers.

15. The Cuisine of Kerala …
 Cooking in Kerala is all about spices, aromas and textures.
 Kerala cuisine offers a multitude of both vegetarian and non-
vegetarian dishes prepared using fish, poultry and red meat with rice a
typical accompaniment. Chilies, curry leaves, mustard seeds
& tamarind are all frequently used.
 Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or
sadyas
 Kerali-en food is traditionally served on a clean green banana
leaf and eaten with owns fingers.

16. Define Food?
&
Why do we need
Food?

17. Definition:
Food is any substance! consumed to provide nutritional
support for the body.
It is usually of plant or animal origin, and contains essential
nutrients, such as fats, proteins, vitamins, or minerals.
Need of Food:
Food ingested by an organism and assimilated by the
organism's cells to:
1. Provide energy,
2. Maintain life, or
3. Stimulate growth.

18. Definition:
Food is any substance! consumed to provide nutritional
support for the body.
It is usually of plant or animal origin, and contains essential
nutrients, such as fats, proteins, vitamins, or minerals.
Need of Food:
Food ingested by an organism and assimilated by the
organism's cells to:
1. Provide energy,
2. Maintain life, or
3. Stimulate growth.

19. Comparison Of Food Items

20. Tender Coconut Water
Used:
 Moisturizer
 Skin Hydration
 Oxygen circulation
 Sun Tan
 Solve skin infection
 For oily skins
 For acne & blemishes
Energy Drinks
Causes:
Cardiac Arrest
Headaches & migraines
Increased Anxiety
Drug Interaction
Addiction
High BP
Vomiting
Excellent sport drink with more potassium
content (1500 mg/L)than either Gatorade or
PowerAde ( of the coca cola company ) that
had only 300 mg/L

21. Tender Coconut water Energy drinks

22. Pazham Kanji Porota
 Pazham Kanji has rare B6 & B12 vitamins which is not
easily available in other food supplements.
 Main content is maida
 Lactic acid bacteria break down the ant nutritional
factors resulting in improved bioavailability of
micronutrients & minerals such as iron, potassium, &
calcium by several-thousand percentage points.
 After fermenting 100gm of rice after 12 hours ,the
availability of iron changes from 3.4mg to 73.91mg an
increase of 2073%
 Hunger is over .But take time for digestion.
 Consuming pazham kanji removes the body`s craving
for tea or coffee
 This rice generates trillions of beneficial bacteria-Help
digestion , many fighting disease & developing agents.
 Contain Benzoyl Peroxide & Alloxin to soften &
make colour .

24. i.
ii.
i.
iii.
i.
iv.
v.

25. One day in Old Kerala..
 Lunchi. Idli
ii. Puttu
iii. Idiyappam
iv. vada or tapioca
i. Rice and curry along with
rasam, pulishery & sambar.
i. Banana chips
ii. Tapioca chips
iii. Unniyappam
iv. Kuzhalappam
 Breakfast
 Snacks  Dinner i. Simple Kanji

26. One day in NEW Kerala…
 Lunch Breakfast
 Snacks  Dinner
i. Bread/ Sandwitch i. Fried rice with Pepsi and French
fries.
i. Burgers
ii. Pizza
iii. Shawarma
i. Fried Chicken

27. Advantages of Cultural foods
When traditional food were included in the diet benefits were:
› Less Calorie – Helpful for weight control
› Less Saturated Fat – Better for heart
› More lean fish & meats
› More Iron – Better for muscles & blood
› Moe zinc – Better for wound & healing
› More vitamin A – Better for vision & fighting disease
› More calcium – Better for strong bones & Teeth
› Strengthened cultural capacity & well being

28. WHAT IS FAST FOOD? Where did it origin?

29. Fast food is the term given to
food that is prepared and served
very quickly, first popularized in
the 1950s in the United States.
 While any meal with low
preparation time can be
considered fast food, typically the
term refers to food sold in
a restaurant or store with
preheated or precooked
ingredients, and served to the
customer in a packaged form
for take-out/take-away.
Fast food restaurants are
traditionally separated by their
ability to serve food via a drive-
through. The term "fast food" was
recognized in a dictionary

30. Fast food is the term given to
food that is prepared and served
very quickly, first popularized in
the 1950s in the United States.
 While any meal with low
preparation time can be
considered fast food, typically the
term refers to food sold in
a restaurant or store with
preheated or precooked
ingredients, and served to the
customer in a packaged form
for take-out/take-away.
Fast food restaurants are
traditionally separated by their
ability to serve food via a drive-
through. The term "fast food" was
recognized in a dictionary

31. Advantages
Convenient
Comfort food
On the go meals
Budget friendly
Disadvantages
High in fat
Contains Preservatives & additives
High in Sodium & Sugar
Even advantages is less than disadvantages the after effects may be your death at
very early age

32. After effects of Fast food in your body
1) Extra Calories
2) Blood Sugar Spike
3) Insulin Resistence
4) High BP & cholesterol
5) Bloating & puffinness
6) Hard on Heart
7) Shortness of Breath
8) Headache
9) Depression
10) Dental Distress

33. HOW DID FAST FOOD EMERGED IN
KERALA?
…

34. GLOBALIZATION
 Globalization is a process of interaction and integration among the
people, companies, and governments of different nations, a process
driven by international trade and investment and aided by information
technology.

35. MNC(Multi National Companies)

36. TECHNICAL HELP:
Manufacturing
Machines

37. TECHNICAL HELP:
Manufacturing
Machines

38. WHY MAN ONLY EAT ALL THE
CHEMICALS WITH HIS
FOOD?..........!
NOW A DAYS , IN THIS 21ST CENTURY MAN
DEVELOPED MUCH FOOD, ALSO DEVELOPED
BUT SAFETY IN FOOD IS NOT DEVELOPED YET.
WHY, WE ARE HERE TO DISCUSS IT.

39. Preservatives & Addictive's
We don`t just want to taste our food in these days .It just has to look good !!
As a result food producers used 14,000 lab made addictive's to make our food appear fresher , more
attractive or last longer on the shelf. Additives are harmless & some are harmful .

40. Apple & Banana
Methylcyclopropene:
a) Pumped into crates of apples &
bananas.
b) Stop fruit from ripening.
c) Apples preserves up to an year.
d) Sulpher dioxide serves same
purpose when sprayed on grapes.

41. Emulsifier
A. Two immiscible liquids, not yet emulsified
B. An emulsion of Phase II dispersed in Phase I
C. The unstable emulsion progressively separates
D. The surfactant (outline around particles)
positions itself on the interfaces between Phase II
and Phase I, stabilizing the emulsion.
An emulsifier is a substance
that stabilizes an emulsion by
increasing its kinetic stability.
One class of emulsifiers is
known as "surface active
agents", or surfactants.

43. NOW ITS TIME TO SEE
WHAT MAN EAT
All other animals except
man is taking the food
without looking in to
result of food i.e.
whether it is energetic
or obesetic

44. CARAMEL
COLORING
 Instead of being melted sugar like traditional
caramel, caramel coloring is synthetically made
by reacting sugars with ammonia and sulfites.
 This process results in the chemicals 2 methyl
imidazole and 4 methyl imidazole, which have
been linked to thyroid, liver, and lung cancer, as
well as leukemia.
 Even children in young age started eating
chocolates . Once they eat the candy , they
show a tendency to eat it more because of
Taste . Taste is due to above chemicals . And
this chemicals cause harm full diseases

45. CHOCOLATE BURGER
o MSG, or monosodium glutamate, is used as a flavor
enhancer and seasoning, can cause headaches,
nausea, weakness, and chest pain in those that are
sensitive to it, according to WebMD.
o It's included on the CSPI list of additives some people
should avoid, although it can be tough to do so
because of the many names you can find MSG
disguised under, such as autolyzed yeast, yeast
extract, or many names containing "hydrolyzed.
o Our youngsters main food, Burger. Most of them eat
the burgers at meeting or in a lovely talk . They eat it
as it taste good .

46. CANDIES
To give a shiny look to these candies,
they're sometimes coated with 'Shellac', a
sticky substance found in the secretions of
the Kerria lacca insect.
This coating may also be also used on fruits,
coffee beans and wood finishing material.
Generally, it may be listed as 'confectioner's
glaze' on the label.

47. BREAD
ˉ L-cysteine, an amino acid, may act as a flavor
enhancer and an ingredient that improves the
texture of mass produced breads.
ˉ The bad news is that it comes from dissolved
human hair or feathers. Yikes!. However, in
recent years, 80 percent of it comes from duck
feathers. Reportedly, a lot of fast-food joints
use L-cysteine as an additive.
ˉ The best is to buy wholegrain breads or to buy
them from a bakery.

48. CARMINE : RED
COLORING
 A big serving of ground up red beetles,
anyone?
 Cochineal insects that come from the
beetle family are exposed to heat or boiled
in water, dried and ground up to make
Carmine, a red colouring.
 This red dye may be found in cakes,
maraschino cherries, yogurt, tomato
products, jams and juices.
 Read labels and make sure they don't list
one of the following - cochineal extract,
carmine, natural red 4, C.I. 75470, E120,
E120 or hydrated aluminium chelate of
carminic acid.

49. CARMINE : RED
COLORING
A big serving of ground up red
beetles, anyone? Cochineal insects
that come from the beetle family are
exposed to heat or boiled in water,
dried and ground up to make
Carmine, a red colouring. This red
dye may be found in cakes,
maraschino cherries, yogurt, tomato
products, jams and juices. Read
labels and make sure they don't list
one of the following - cochineal
extract, carmine, natural red 4, C.I.
75470, E120, E120 or hydrated
aluminium chelate of carminic acid.

50. – The technical definition of food adulteration according to the
Food and Safety Standards Authority of India (FSSAI) is, "The
addition or subtraction of any substance to or from food, so
that the natural composition and quality of food substance is
affected."
– Food adulteration can be intentional when done to add volume,
texture, taste or stability to the items. Or it can be due to
carelessness or poor maintenance of the facility/logistics on
part of the food manufacturer/ distributor. The bottom line is
that it can cause serious long term damage to your health.
– A report in The Hindu suggested "The Annual Public Laboratory
Testing Report for 2014-15 brought out by the Food Safety and
Standards Authority of India (FSSAI) says that of the 49,290
samples of food items it tested, 8,469, nearly one-fifth, were
found adulterated or misbranded.".

51. S.No Adulterant Foods Commonly Involved Diseases or Health Effects
Adulterants in food
1 Argemone seeds
Argemone oil
Mustard seeds
Edible oils and fats
Epidemic dropsy,
Glaucoma,
Cardiac arrest
2 Artificially coloured foreign seeds As a substitute for cumin
seed,
Poppy seed, black pepper
Injurious to health
3 Foreign leaves or exhausted tea
leaves, saw dust artificially coloured
Tea Injurious to health, cancer
4 TCP Oils Paralysis
5 Rancid oil Oils Destroys vitamin A and E
6 Sand, marble chips, stones, filth Food grains, pulses etc. Damage digestive tract

52. S.No Adulterant Foods Commonly Involved Diseases or Health Effects
Chemical Contamination
7 Mineral oil (white oil,
petroleum fractions)
Edible oils and fats,
Black pepper
Cancer
8 Lead chromate Turmeric whole and powdered,
mixed spices
Anemia, abortion, paralysis, brain
damage
9 Methanol Alcoholic liquors Blurred vision, blindness, death
10 Arsenic Fruits such as apples sprayed over
with lead arsenate
Dizziness, chills, cramps, paralysis,
death
11 Barium Foods contaminated by rat poisons
(Barium carbonate)
Violent peristalisis, arterial
hypertension, muscular twitching,
convulsions, cardiac disturbances
12 Cadmium Fruit juices, soft drinks, etc. in
contact with cadmium plated
vessels or equipment. Cadmium
contaminated water and shell-fish
‘Itai-itai (ouch-ouch)
disease, Increased salivation,
acute gastritis, liver and kidney
damage, prostrate cancer

53. S.No Adulterant Foods Commonly Involved Diseases or Health Effects
Natural Contamination
13 Flouride Drinking water, sea foods, tea, etc. Excess fluoride causes fluorosis
(mottling of teeth, skeletal and
neurological disorders)
14 Oxalic acid Spinach, amaranth, etc. Renal calculi, cramps, failure of
blood to clot
15 Gossypol Cottonseed flour and cake Cancer
16 Cyanogenetic compounds Bitter almonds, apple seeds,
cassava, some beans etc.
Gastro-intestinal disturbances
17 Polycyclic Aromatic
Hydrocarbons(PAH)
Smoked fish, meat, mineral oil-
contaminated water, oils, fats and
fish, especially shell-fish
Cancer

54. How will you
know this 2?

55. Milk:
 Milk is possibly one of the easiest targets and
that's why you'll find hundreds of cases where
food authorities or independent food testing
agencies have found milk to be adulterated. A
2014 report warned users of how the milk
produced by Indian cows might be adulterated
because they graze on garbage. A 2012 study
conducted by the FSSAI across 33 states found
that milk in India was adulterated with diluted
water, detergent, fat and even urea.
 How to check if your milk is adulterated: Put a drop of milk on a polished slanting
surface. If it flows leaving a white trail behind, then it's pure but if it flows without
leaving a mark then it's adulterated. To make sure that the milk you're having isn't
synthetic, pay attention to its taste. Synthetic milk has a bitter, almost soapy
aftertaste and turns yellow on heating.

56. Coconut Oil
 How to check if it's adulterated: Place the bottle or container of
coconut oil in the fridge. The oil will freeze and leave the adulterant
as a separate layer.

57. Honey
 The Journal of Food Science suggests, "Olive oil,
milk, honey, saffron, orange juice, coffee and apple
juice are the seven most likely food ingredients to
be targets for intentional or economically
motivated adulteration of food."
How to check if honey is adulterated: Honey is often adulterated with water to
increase the bottle's quantity. The best way to ensure that's not the case, dip a
cotton wick in pure honey and light it with a matchstick. If there is water in the
jar it won't allow the honey to burn.

58. Chilli Powder
 How to check if it's adulterated: Chilli powder is often adulterated
with a similar looking substance like brick powder. To find out if
yours is too, take a teaspoon of chilli powder and stir it into a glass
of water. If the water changes colour to something red and earthy
then you know your powder was adulterated.

59. Tea Leaves
 Tea leaves are often adulterated with chemicals and additives that
add to its aroma or flavour. But the most common kind is colour
and here's how you can spot it.
 Take a filter paper and spread a few
tea leaves on it. Sprinkle some water
over the filter. If there is any colour
present in the leaves then it'll stain the
paper. Now wash the filter paper under
tap water and carefully look for stains
against the light.

60. Tea Leaves
 Tea leaves are often adulterated with chemicals and additives that
add to its aroma or flavour. But the most common kind is colour
and here's how you can spot it.
 Take a filter paper and spread a few
tea leaves on it. Sprinkle some water
over the filter. If there is any colour
present in the leaves then it'll stain the
paper. Now wash the filter paper under
tap water and carefully look for stains
against the light.

61. Contradictory
Foods
– Any diet which aggravates the doshas but
does not eliminate them from the body is
called viruddha ahara or contradictory
foods. If contradictory foods are consumed
repeatedly, it puts a load on the digestive
fire producingama or toxins. This naturally
can lead to any disease in the body.

63. Expert Corner:
 Eating out at least once a week has become an accepted standard, said cardiologist JAIDEEP
MENON, practicing in Angamaly.
 If the number of cows or oxen or pigs slaughtered during the week days is about 7-8, the
weekends see a 3 times rise, said Dr. Menon. This was an observation made during the
population-based study in Angamaly taken up by a group of doctors.
 Regular intake of high salt, high fat and additives and sugars in the combo meals prepares
the adolescents to battle with diseases quite early in life, said Dr. Kamath.
 The combo meal packages popular in food joints generally have French fries, fried
chicken and sweetened aerated branded cold drinks. All these items can lead to
premature hypertension, lipid and sugar problems early in life, said Pediatrician S.
Sachidananda Kamath. Added to that is the sedentary life without exercises as
children spend more time in tuition classes than in playgrounds, he said.

64. Expert Corner:
 Eating out at least once a week has become an accepted standard, said cardiologist JAIDEEP
MENON, practicing in Angamaly.
 If the number of cows or oxen or pigs slaughtered during the week days is about 7-8, the
weekends see a 3 times rise, said Dr. Menon. This was an observation made during the
population-based study in Angamaly taken up by a group of doctors.
 Regular intake of high salt, high fat and additives and sugars in the combo meals prepares
the adolescents to battle with diseases quite early in life, said Dr. Kamath.
 The combo meal packages popular in food joints generally have French fries, fried
chicken and sweetened aerated branded cold drinks. All these items can lead to
premature hypertension, lipid and sugar problems early in life, said Pediatrician S.
Sachidananda Kamath. Added to that is the sedentary life without exercises as
children spend more time in tuition classes than in playgrounds, he said.

66. 10 Graphs That Show everything i.e. wrong with the
Modern Diet
1. Total Sugar Intake Has Skyrocketed in the Past 160 Years

67. 2. Consumption of Soda and Fruit Juice Has Increased Dramatically

68. 3. Calorie Intake has gone up by Around 400 Calories per Day

69. 4. People Have Abandoned Traditional Fats in Favour oaf Processed Vegetable Oils

70. 5. People Replaced Heart-Healthy Butter With Trans-Fat Laden Margarine

71. 6. Modern Wheat is Less Nutritious than Older Varieties of Wheat

72. 7. Egg Consumption Has Gone Down 8. People Are Eating More Processed Foods
than Ever Before

73. 9. The Increased Vegetable Oil Consumption Has
Changed the Fatty Acid Composition of Our Bodies

74. 10. The Low-Fat Dietary Guidelines Were Published
Around the Same Time the Obesity Epidemic Started

75. Conclusion:
Most recently, the health status of Keralian’s is decreasing day by day and we had a rapid increase
in cancer patients, which is approximately 35000 per year. If we continue the present status, there
will be a gen. that have only patients! Due to the change happened to food trends.
Its time to change, Our lifestyle and food habit. In ancient times, the lifespan of a human is
about 70-90.But presently it changed into 40-60. We can’t live in our society with only
technology(even it had bought many advantages!).If we need a healthy society, we need to take
spade and move to soil for work. It would give us the healthy food for our body. Our life styles and
food habits made our people un-healthy. The change in food culture made this.
So we need to come back to our old food culture which gives us a better life,