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From: Alexander Soldatov 6980 Ailanthus Ave. Niagara Falls, L2G 4C8 Canada alsoldat@Gmail.com

JUNK FOOD & FOOD WASTE MEMORANDUM

Precedent has been raised at the beginning of the last century when pure strains of fungi has been introduced in it as a starter culture for the brewing and baking needs. This entirely profit oriented novelty with yeast (principally S. cerevisiae)-derived ethanol dismissed former quality of cereal-based food staples with devastating by it volume side effect. From the prospective of misleading brewing, fermentation in general, as a result of it, obtained an unacceptable for human form. Reluctant remarkable diversity induced by fungi derivatives followed by industrial fermentation in diet instead of bacteria issue, along with their lactate fermentation is at stake here due to crucial for human being importance of it. Whereas general cense that alcohol based food can not sustain human diet, such generalization requires more substantial explanation why. By meaning that lets review the concept of fermentation again, this time from consumers point of view. Fermentation in Pickling, Sour Milk Products, and Food Storage: Enc. International (NY 1970; 7, 88.)
Long before the nature of bacteria or fermentations was known, man used the activities of certain bacteria in the preservation of food and the preparation of food products. The so-called lactic-acid bacteria are responsible for many of these activities. During their growth these organisms manufacture sufficient acid to kill or inhibit the reproduction of other bacteria and are eventually destroyed themselves by their own waste products. Examples of natural lacticacid fermentation include sauerkraut, pickles (of the dill type), and green and ripe olives. Salt is added to the raw material and air is excluded to encourage the growth of the lactic-acid bacteria which are normally present on the vegetable matter. At first a variety of bacteria develop. Some of these remove the available oxygen while others produce large quantities of carbon dioxide and some hydrogen gas. Eventually, however, the lactic-acid bacteria outgrow all other organisms and destroy them. In this way lactic-acid bacteria destroy the microorganisms in food products which might lead to spoilage. Sour milk products, resulting from the activities of these bacteria, include cheese, yoghurt, and sour cream. Although bacteria that occur naturally in the environment can cause the souring of milk and cream, starter cultures, or specially prepared colonies of selected bacteria strains, are used in modern industrial processes.

With regard to wine and beer Enc. Britannica:

fermentation, originally, the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. That the frothing results from the evolution of carbon dioxide gas was not recognized until the 17th century. Louis Pasteur in the 19th century used

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the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically);

One and the same fermentation is identifiable in all applications mentioned above. Historically, alcohol fermentation was always accompanied by lactate fermentation as another side of one coin, which is fermentation, due to substantial obstacle: Micro world in general was not separated by L. Pasteur yet. As we see, the same coin responsible was for: pickling, sour milk preparation, food storage, baking and brewing, and a wine making as well. It is significant that followed by-products of it, oblige to genuine fermentation, were safe for consumer while toxic to him alcoholrelated deviation a priori limited was by nature identified frames for it.

DECENT FOOD FOOD (SUGAR)

Lactate (kefir-like) Fermentation Fermentation Presence of Bacteria only) Undivided microworld

JUNK FOOD

Ethanol Absence of Bacteria; (Fungi

Well, that favorable for human boundaries were broken by Food Industry. Eventually, by being perpetually attacked, friendly for human kefir-like fermentation has been distorted by food industry. World of solely fermentation was laid out for apartments along with different selected microorganisms in it for alcohol, glycerol, acetone, lactic acid, acetic acid, etc, etc production. Since then, subsequently, mans decent cereal-based staples (so called mother Earths milk...) stand for no more than fool body alcohol drink. Based on it diet unsustainable for mans body needs. His attempt to compensate perished quality of nourishment by it quantity provoke his craving for alcohol, sugar and for another empty (by the mean not functional) food in the same manner. Thus,

undelivered by bloody yeasts feature man obliged his abnormal involvement in empty food consumption and followed vast dependency of such a food. At the same time, attributable to it unprecedented challenge to human being - micronutrient insufficiency -industrial microbiology refuses to recognize. Her
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intention to cut out lactate (kefir-like) fermentation from mans every day life at first glimpse seems awkward; however, it is certain that her maneuver is deeply motivated. It is hard to believe but it true: behind it conceals a powerful tool calling to upraise his overall dependency. Does it pays? Certainly: in form of alcohol addiction, sugar addiction, and overall empty food (inadequate nourishment) dependency mentioned above, which consequently flaps to silver to related businesses. That is why definition of fermentation, in terms of applicability to human diet, need to be replenished.
Fermentation, an energy producing chemical reaction which occurs in living organisms. The true purpose and nature of fermentation was first grasped by Louis Pasteur, who stated that fermentation is the consequence of life without air. While air-breathing organisms depend upon respiration for their energy, other organisms survive without air by using fermentations.

In Encyclopedia International (NY 1970; 7, 87.) fermentation is identified as a process driven by anaerobic respiration of microorganisms. In Aerobic respiration, as we know, the glucose molecules are broken totally in it, generating all of the useful energy and producing CO2 and H2O as waste products:
Glucose + oxygen -> carbon dioxide + water + energy

Anaerobic respiration is quite different: it works by fermentation. Without oxygen microorganisms stuck in glycolysis as their only source of energy. Glucose molecules are broken partly, so the byproducts here are useful. That would be either lactic acid, or ethanol (alcohol) and CO2 subsequently.
C6H12O6 -> 2C3H6O3 (lactic acid) + energy C6H12O6 -> 2CO2 + 2CH3-CH2-OH (ethanol) + energy

Leavened without oxygen micro world, apparently, has entirely different attitude towards foodstuff. For human being it creates virtually different surroundings where better provision is waiting for him. To put it another way, fermentation can be considered as a key to a long-term storage facility filled with food totally preserved from spoilage associated with bacterial decomposition.

Unlike other methods of food preservation exploited by food industry (by the use of heat, refrigeration, freezing, concentration, dehydratation, radiation, p-H control, chemical preservatives and packaging applied to produce), called on solely to postpone spoilage, settled to anaerobic respiration microworld committed to preserve food in proactive mode. Food in that premise is not a matter to spoilage during time but the opposite: increased quality of it. Entirely new, promising approach attributable to genuine fermentation, bring into being never-spoiled, undying due to biotransformation (which is simply speaking endless process of food preparation) product. Dispatched into jars (containers) food produce, like wine in the bottles, stay in it well preserved perpetually. Probiotic Canning as a method of food preparation suggested by author is stand for it. Increased endurance worth, but does not count as much as obverse side of the coin acknowledged as fermentation. In fact, noted medicinal feature establishes credentials of process and mans tremendous admiration. Viable curative effect attributable to mammalian gut microbiota mounts behind by-product as a gem to accomplish Hippocrates endorsement: Let food be thy medicine and medicine be thy food and bring to fruition integrity of fermentation. Treated well microbial community plays ought to be pivotal role in mans retrospective health outlook:
Recent renewed interest in the structure and function of this organ has illuminated its central position in health and disease. The microbiota is intimately involved in numerous aspects of normal host physiology, from nutritional status to behavior and stress response.

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(Gut Microbiota in Health and Disease. Inna Sekirov, Shannon L. Russell American Physiological Society 2010. ) Junk Food has a definition in this world. That is untreated by bacteria food. Food Waste problem has the same roots.

Alexander Soldatov L2G 4C8 Niagara Falls 4/6/2013