Shelf stable food contains bacteria which do not eat the food. If bacteria is not eating it, why are you? Many weight loss companies use shelf stable food as part of their program. It is easily shipped unrefrigerated, reduces costs and increases profits. The consumers get all the risks and very few benefits.
The risks arise from the various food preservation techniques used to extend a food’s shelf life. Decreasing the amount of water, increasing its acidity, or irradiating/sterilizing the food and then sealing in an air-tight container, can all extend a food’s shelf life. Additives such as sodium phosphate are used to make food last a very long time unrefrigerated. Many countries have banned some of the preservatives to produce shelf stable foods that are still allowed in the United States.
Another reason to increase shelf life revolves around common oils and fats that would become rancid quickly if not refrigerated. Food manufacturers replaced these oils and fats with trans fats in order to delay the onset of rancidity thus increasing shelf life. Would you eat an unrefrigerated chicken and pasta dish that is over a year old? Yet many weight loss companies want customers to do just that.
Consumers should avoid shelf stable food altogether. If you think it should be refrigerated or frozen, you are probably right. Instead use as much fresh, and preferably organic based foods. Frozen entrees are usually not a problem but the label should be checked to be sure. I recommend fresh chicken, fish and seafood and frozen is good as well, especially if it is organic.
It pays to be educated about the food you eat and your eating lifestyle. Once you know what goes into the foods you eat, you can better build your body to be as healthy as possible.
Dr. Sass
Sasson Moulavi, M.D., LMCC, ABBM
Medical Director
Smart For Life Cookie Diet
TheCookieDiet.com
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