An internet search would suggest that there are more objective criteria for rejection of spoiled food than those based on rancidity and/or smell as reported on todays TV news. If my interpretation of the extensive research on free radicals pathology is correct then these free radicals not only play a significant role in the aging process and the degenerative diseases but also in food spoilage, then a more objective test in which the level of free radicals in such foods might be warranted. Hopefully such a test might replace these 2 qualitative criteria,namely rancidity and smell.
After all we are living in the 21st century where numbers have replaced many of these 19th century criteria .
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