Which food doesn’t spoil? How it’s useful to us?

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Question by : Which food doesn’t spoil? How it’s useful to us?
plz help

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6 Responses to Which food doesn’t spoil? How it’s useful to us?

  1. no food (unless it is preserved properly) can be everlasting and gets spoiled after some time. always use fresh food.

    SUPERMAN
    March 7, 2014 at 5:39 pm
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  2. i have a much information about honey: i can’t say you all, as its not possible here. so i’ll mail it to you in rohiniroy5@yahoo.com

    answer: HONEY

    How it’s useful: Honey useful in cough and cold it becomes a bodywarmer.

    Defination of honey: is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referenced, as it is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties.
    Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.

    Facts about it: Honey gets its sweetness from the monosaccharides, fructose, and glucose, and has approximately the same relative sweetness as that of granulated sugar.[1][2] It has attractive chemical properties for baking, and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners.[1] Most microorganisms do not grow in honey because of its low water activity of 0.6.[3] However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in the infant’s immature intestinal tract, leading to illness and even death.[4]

    How it forms: Honey’s natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. The invertase is one of these enzymes synthesized by the body of the insect.
    Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.
    Honey is produced by bees as a food source. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy.[8] By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:
    a single female queen bee
    a seasonally variable number of male drone bees to fertilize new queens
    some 20,000 to 40,000 female worker bees.[9]
    The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.
    In the hive, the bees use their “honey stomachs” to ingest and regurgitate the nectar a number of times until it is partially digested.[10] Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment.[8] The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar.[8] This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.[8]

    is it enough? 😛
    nice to help you. more i can give but i will mail it.

    Debasmita
    March 7, 2014 at 6:36 pm
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  3. Maybe dehydrated food because it’s dry so it won’t get moldy. Or smoked meats.

    It allows you to store food for a long period of time without refrigeration.

    Electricity is not always available to everyone so dehydrating and smoking food will allow people to keep more food for longer.

    As far as a food that on it’s own doesn’t spoil, all I know of is Bees honey.

    I was just thinking, Seeds like wheat rice beans corn. as long as they’re ripe they are dry and ready to store for long periods and don’t spoil.

    wHO
    March 7, 2014 at 7:00 pm
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  4. Hi Rohini , Contrary to other answers here , honey will spoil and go off . Cereals/grains can last for years if stored in a cool , dry , dark and rodent free area.It loses hardly any nutritional value and its the staple food for most humans , we use it in breads , flours , breakfast cereals , drinks etc etc . the same for grains like rice , eastern nd southern Asia depend on rice .

    Andy G
    March 7, 2014 at 7:12 pm
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  5. Honey will not go off.

    It can crystallise,but that doesn’t mean it’s gone off.

    Who ever thumbed me down explain how honey goes off then??? It does not

    Donna
    March 7, 2014 at 7:44 pm
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  6. Guys honey is not a food, if you honey then i would say wine :) so lets come to food

    1) Pickle ( side dish)
    2) Pappat ( we can fry if we want)
    3) Raw rice, wheat, grains etc
    4) Karuvadu ( a dead dry salted fish)

    There are many more i left but i think this is ample.

    Tamilan
    March 7, 2014 at 8:25 pm
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