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Liceul "Petru Poni", Iasi, CONSEQUENCES OF REFINING OF FOODSTUFFS, Martie 2017




Age category: 15-18

Name of Author: Saraiman Denise

Coordinator: Ignat Eugenia Corina


Name of author: Denise Saraiman- student in class X C

Age: 16 ages

Name of school: Liceul Tehnologic “Petru Poni” Iași

Country, city: ROMÂNIA, IAȘI

Coording teacher: Ignat Eugenia Corina


The foods that we consume on a daily basis may look perfectly fine but if looks good doesn't mean that they are healthy.

Staples, IE the flour, sugar and oil pass through numerous chemical processes before they arrive on our tables. Few of us are thinking that a refined product was dried up for all nutrients. And besides the fact that they didn't feed us, we may cause large health problems. Digestion Problems and chronic diseases such as arthritis, heart disease or cancer are the body's reactions to foods.

Refined foods are only "empty calories" because they are very poor in vitamins and oligo-elements, flavour and nutrients indispensable especially for assimilation. In fact, during digestion occur biochemical reactions that consumes these catalysts which are not present in foods and will be taken from the body, which leads to decreasing reserves in the body, even more so with how those reserves are not, or are not sufficiently renewed.

From the medical point of view, refining food is absurd because as a result of this process the calories and nutrients contained are becoming rather pests than allies.

The main purpose of this procedure is to prevent tampering with these foods, by suppressing the reactive substances, thus contributing to a trouble-free storage.Consumers must restore balance by refusing food, which are harmful to their physiology and that in the long run prove harmful: they favor disease caused by over storage and even the cancer.


Appearance, colour, flavour are comparable at first glance while every crude oil first cold press, has his or her own characteristics.Consummer being accustomed to refined oils, is surprised at the taste of raw oil, witness to the authenticity of the product.

Refiningthe oil has the following consequences:

1.Quality changes in the oil composition ,which affects nutrients that are essential.

2.Destruction of vitamin E anti-oxidant (with the following consequences: accelerated aging and arteriosclerosis, cancer).

3.Transformation of the molecular structure of fatty acids

4.Saturation of a part of unsaturated fatty acids that become biologically inactive level (action loss of vitamin F), but favors metabolic diseases of over storage (loss of balance of blood fats, arteriosclerozis, cardiovascular disease,overweight ).

Epidemiological studies show that these skewed fats favour certain forms of cancer (especially breast cancer, colon and prostate). There is a linkbetween the growth of common frequencyof these ilneses and eating rich in refined oils, margarine and animal fats, saturated in comparison with populations that consume fat as olive oil (rich in oleic mono-unsaturated acid).


One of the great failures of modern food is that it abandoned grain breads, which were always - together with vegetables - one of the pillars of basic nutrition.

Their high nutritional value is greatly reduced by refining, which, in turn, increases their power heat.


refining lead to lossesof fiber, minerals and vitamins;

protein loss is relatively in small quantity,the presence in the core of gluten mixed with starch; gluten is protein in nature, but its nutritional value is lower than that of the proteins from the wrappers removed (it is interesting in particular thanks to its baking properties),

refine increases starch concentration in grainraising their significant intrinsec calorific value.

In reality, however, the most important is the notion of gligemic index,considerably higher to refined cereals because of their impoverishment.


From the physical point of view:
White sugar allows ingestion in a small amount intake, of 100% calories. Being

completely devoid of fiber which provides satiety, it is even more easy. Thus, an 100 g apple contains 10 to 15 g of sugar (approx. 13 g fructose), i.e. the equivalent of (and not quantitatively) of 2 to 3 pieces of sucrose (a piece of white sugar = 5 g). They will be quickly swallowed up by people who like sweet, amateur "fruit juices" sugary sodas (a glass is the equivalent of 5 pieces of sugar), chocolate and cookies (> 60% sugar), baked goods in commerce (one piece for some apple tarts topped with jam can bring as many calories as 6 apples!).
Sweetening power of white sugar is mediocre compared to sugarcane juice completely, which leads to greater quantities to satisfy the gustatory pleasure ( savor and the flavors are very much affected by the vitamins and minerals).

From the point of view of metabolic:
Hyperglycemia caused by assimilation of sugar from a purely chemical point of view is much sharper than that caused by a sugar together with other nutrients; of these, the fibers are most important to cushion the effect.
This phenomenon is experimentally proven, noting the evolution of blood glucose after absorption of glucose or sucrose and pure fiber (pectin) present especially in fruit-apples-

and in legumes.
The average glycemic index of fresh watery fruits is 30 ond of vegetables is 33, while that of pure sucrose is 75, and that of pure glucose is 100.

This maximum amount of hyperglycemia, a real metabolic aggression, destabilize great principle of Physiology: homeostasis(balance of the various functions of the body).
The body reacts by proportional secretion of insulin to bring blood sugar levels to normal level (0.8 to 1 g/l).
glycemic index > 60 favors the hiperinsulinemia , the consequence being the operation of a exaggerated correction effect with hypoglycemia..
This hypoglycemia causes various disorders (fatigue, concentration difficulty, irritability) and requires an even greater consumption of sugar (more so with how these maximum values of insulin prompts with a stomach feeling hungry).

Thus far to meet energy needs, white sugar gives you a yo-yo effect, and that is happening with the evolution of body weight also in case of application of slimming antiphysiological power schemes: If we move away from stability, worsens the process we want to fulfill it or correct it.
Faulty or deficiencies of vitamins and oligo-elements, caused by the consumption of refined sugar, lead to an imbalance.

Practice of refining food turns out to be absurd and dangerous.

Absurdbecause it causes the increase of cost of production of the products also disrupting the original qualities of the products by 3 mechanisms:

-          the destruction of the elements with great nutritional value (unsaturated fatty acids, vitamins, minerals and oligo-elements, fibers);

-          processing of nutrient retention (fatty acids);

-          concentration, thus facilitating overweight (sugars, salt, heterogeneous bodies.)

Harmful,because the three above-mentioned mechanisms lead directly or indirectly to a "missing" and a over store responsible for numerous deseases.


1. Baba, c., 2003-raw Processing power and losses of biologically active substances, ed. "Technical" UTM, Chişinău.

2. Baba, c.., 2007-quality and sensory analysis of food, ed. Agir, Pcs.

3. Backman, Gh., Chyiku, d., 1980-vegetable oil Technology, ed., Bucharest.

4. Dorobanţu, p., Babai, d., 2007-less vegetable oils used in food Workers. The U.S. Academy of Sciences scientific U.ş.a.m.v, Series Agriculture, vol. 50, Iasi.

5. Dorobanţu, p., Babai, d., 2007-the importance of food and vegetable oils, dietary Workers. The U.S. Academy of Sciences scientific U.ş.a.m.v, Series Agriculture, vol. 50, Iasi.

6. Dorobanţu, p., Babai, d., 2008-Studies Concerning the Quality of Some Walnut Oils and Grapeseed Oils Commercialized in Iasi, Workers. The U.S. Academy of Sciences scientific U.ş.a.m.v, Horticulture, vol. 51, Bucharest.

7. Dorobanţu, p., Babai, d., 2008-Preliminary Data and Analytical Tests of Some Food Oils From the Commercial Network of Town, Workers. The U.S. Academy of Sciences scientific U.ş.a.m.v, Horticulture, vol. 51, Iasi.

8. Dumitru, c., 1980-techniques and control methods of food and catering, ed. Ceres, Bucharest.

9. W. C. Heird, hunger, Food insecurity and undernutrition. Nelson Textbook of Pediatrics. 18th ed. Philadelphia, Pa: Saunders Elsevier, 2007.

10. Importance of W.E. Connor ω-3 fatty acids in health and disease. Am J Clin Nutr; 72 (1 Suppl): 175S-171S, 2000.

11. Mahan l. K, Escott-Stump s. Krause. Food, Nutrition And Diet Therapy. 10th ed. Philadelphia, PA: W.B. Saunders Co., 2000.




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