Cause and Effect of Obesity

8/6/2019 Cause and Effect of Obesity

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Cause And Effect Of Obesity

The basic view of the cause and effect of obesity is mostly over-eating shared with lack of

exercise. Both are rightly implicated. We are all responsible for the volume of food we eat,

and portion reduction is a starting point for any dietary change. It requires little more effort

than saying no when offered food with high fat content. Though, there are far more

menacing reasons for people getting fat. If it were just a case of over indulgence we would

not be looking at the huge rise in the obesity levels in most societies. With the rise in

obesity and its related diseases many countries have introduced food-labeling policy, which

now provide more detailed ingredients lists, but these are still often confusing and unclear

to the consumers.

Education is the answer to the problem. The big question is how can we educate a huge

mass and who is wiling to pay. Until and unless governments take the initiative and effort

by introducing dietary advise as part of the school curriculum we are going to see the rates

of obesity continue to increase year on year. We can take it as read that over profusion and

lack of clear education are the primary causes of obesity, for where abundance does not

prevail; there is little sign of obesity. In fact where the western world is seeing increased

food related morbidity, the third world continues to suffer deprivation and malnutrition.

Obesity is not a hidden problem, but society fails to tackle it head on. Style shops for the

larger person continue to flourish and fashions change to accommodate the fuller figure.

This is again a problem as the obese people see no reason why they should reduce and fit

into smaller clothes. Unfortunately size is not the only issue, as obesity gives rise to or even

masks many other health related illnesses such as heart related diseases and high blood

pressure. Diabetes is also a result of obesity. Other harmful diseases caused due to obesity

are renal failure, colon cancer and strokes. There are many other physical and physiological

problems are clearly related to obesity.

The starting point for beating our own and our family's weight problems is to accept that the

problem exists. If we decide to bury our head in the sand and fail to take decisive action, noone can help us. If we are ready to seek guidance, help and advice then maybe we can help

our selves.


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Characteristically, the best fasting tips will help us eliminate toxins from our body, as well

as ensure that our metabolism gets shaken up enough to burn fat. In many cases, fasting

regimens last too long, or they are scheduled in such a way that our body adapts to the

routine. Therefore, it will be to our advantage to look for routines that enable us to make

use of intermittent fasting. We may also want to look for a plan that makes use of exercise

to burn fat even faster. This will help preserve and build muscle tissue, as well as ensure

that we are gaining the most benefit from fasting.

Depending on our interests, we may want to look to other cultures for fasting tips. Among

other things, we will gain all kinds of information about the best times of year for fasting, as

well as the kinds of foods to avoid. Chances are, if we dig deeper into the history of various

traditions, we may find information about diseases specific to certain geographic locations.As may be expected, if we discover that the foods we eat are imported from certain areas, it

may also be of some help to avoid specific foods at certain times.


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Process making Yogurt .

Background

Yogurt is a dairy product, which is made by blending fermented milk with various ingredients that

provide flavor and color. Although accidentally invented thousands of years ago, yogurt has only

recently gained popularity in the United States.

It is believed that yogurt originated in Mesopotamia thousands of years ago. Evidence has shown

that these people had domesticated goats and sheep around 5000 B.C. The milk from these animals

was stored in gourds, and in the warm climate it naturally formed a curd. This curd was an early form

of yogurt. Eventually, a process for purposely producing yogurt was developed.

While yogurt has been around for many years, it is only recently (within the last 30-40 years) that it

has become popular. This is due to many factors including the introduction of fruit and other

flavorings into yogurt, the convenience of it as a ready-made break-fast food and the image of yogurt

as a low fat healthy food.

Manufacturers have responded to the growth in the yogurt market by introducing many different

types of yogurt including low fat and no-fat, creamy, drinking, bio-yogurt, organic, baby, and frozen.

Traditional yogurt is thick and creamy. It is sold plain and in a wide assortment of flavors. These are

typically fruit flavors such as strawberry or blue-berry however, newer, more unique flavors such as

cream pie and chocolate have also been introduced. Cereals and nuts are some-times added to

yogurts. Yogurt makers also sell products with a varying level of fat. Low fat yogurt, which containsbetween 0.5% and 4% fat, is currently the best selling. Diet no-fat yogurt contains no fat at all. It also

contains artificial sweeteners that provide sweetness while still reducing calories. Creamy yogurt is

extra thick, made with whole milk and added cream. Drinking yogurt is a thinner product, which has

a lower solids level than typical yogurt. Bio-yogurt is made with a different type of fermentation

culture and is said to aid digestion. Yogurt that is made with milk from specially fed cows is called

organic yogurt. This type of yogurt is claimed to be more nutritious than other yogurts. Other types of

yogurts include pasteurized stirred yogurt that has extended shelf life, baby yogurt made specifically

for children, and frozen yogurt.

The yogurt itself has a generally aldehydic flavor, which is a result of the fermentation process. Since

it is made from milk, yogurt is rich in nutrients. It contains protein and vitamins and is a rich source of

calcium. In fact, a small containerof yogurt contains as much calcium as a third of a pint of milk. In

addition to these nutritional characteristics, yogurt is also thought to have additional health benefits.

One of the suggested benefits of yogurt is that it acts as a digestive aid. In the body, it is thought that

yogurt can encourage the growth of beneficial bacteria in the gut. These organisms help to digest

food more efficiently and protect against other, harmful organisms. Another health benefit of yogurt

is for people that are lactose intolerant. These people have difficulty digesting milk products

however, they typically can tolerate yogurt.


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Raw Materials

In general, yogurt is made with a variety of ingredients including milk, sugars, stabilizers, fruits and

flavors, and a bacterial culture (Lactobacillus bulgaricus). During fermentation, these organisms

interact with the milk and convert it into a curd. They also change the flavorof the milk giving it the

characteristic yogurt flavorof which acetaldehyde is one of the important contributors. The primary

byproduct of the fermentation process is lactic acid. The acid level is used to determine when the

yogurt fermentation is completed which is usually three to four hours. The suppliers of these yogurt

cultures offer various combinations of the two bacterial types to produce yogurts with different flavors

and textures.

To modify certain properties of the yogurt, various ingredients may be added. To make yogurt

sweeter, sucrose (sugar) may be added at approximately 7%. For reduced calorie yogurts, artificial

sweeteners such as aspartame or saccharin are used. Cream may be added to provide a smoother

texture. The consistency and shelf stability of the yogurt can be improved by the inclusion of

stabilizers such as food starch, gelatin, locust-bean gum, guargum and pectin. These materials are

used because they do not have a significant impact on the final flavor. The use of stabilizers is not

required however, and some marketers choose not to use them in order to retain a more natural

image for their yogurt.

To improve taste and provide a variety of flavors, many kinds of fruits are added to yogurt. Popular

fruits include strawberries, blueberries, bananas, and peaches, but almost any fruit can be added.

Beyond fruits, other flavorings are also added. These can include such things as vanilla, chocolate,

coffee, and even mint. Recently, manufacturers have become quite creative in the types of yogurt

they produce using natural and artificial flavorings.

The Manufacturing ProcessThe general process of making yogurt includes modifying the composition of and pasteurizing the

milk; fermenting at warm temperatures; cooling it; and adding fruit, sugar, and other materials.

Modifying milk compositiony 1 When the milk arrives at the plant, its composition is modified before it is used to make yogurt.

This standardization process typically involves reducing the fat content and increasing the total

solids. The fat content is reduced by using a standardizing clarifier and a separator (a device

that relies upon centrifugation to separate fat from milk). From the clarifier, the milk is placed in

a storage tank and tested for fat and solids content. For yogurt manufacture, the solids content

of the milk is increased to 16% with 1-5% being fat and 11-14% being solids-not-fat (SNF). This

is accomplished either by evaporatingoff some of the water, or adding concentrated milk or milkpowder. Increasing the solids content improves the nutritional value of the yogurt, makes it

easier to produce a firmer yogurt and improves the stability of the yogurt by reducing the

tendency for it to separate on storage.

Pasteurization and homogenizationy 2 After the solids composition is adjusted, stabilizers are added and the milk is pasteurized.

This step has many benefits. First, it will destroy all the microorganisms in the milk that may


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y interfere with the controlled fermentation process. Second, it will denature the whey proteins inthe milk which will give the final yogurt product better body and texture. Third, it will not greatly

alter the flavorof the milk. Finally, it helps release the compounds in milk that will stimulate the

growth of the starter culture. Pasteurization can be a continuous-or batch-process. Both of

these processes involve heating the milk to a relatively high temperature and holding it there for

a set amount of time. One specific method for batch process pasteurization is to heat a large,

stainless steel vat of milk to 185 F (85 C) and hold it there for at least 30 minutes.

y 3 While the milk is being heat treated, it is also homogenized. Homogenization is a process in

which the fat globules in milk are broken up into smaller, more consistently dispersed particles.

This produces a much smoother and creamier end product. In commercial yogurt making,

homogenization has the benefits ofgiving a uniform product, which will not separate.

Homogenization is accomplished using a homogenizeror viscolizer. In this machine, the milk is

forced through small openings at a high pressure and fat globules are broken up due to

shearing forces.

Fermentationy 4 When pasteurization and homogenization are complete, the milk is cooled to between 109.4-

114.8 F (43-46 C) and the fermentation culture is added in a concentration of about 2%. It is

held at this temperature for about three to four hours while the incubation process takes place.

During this time, the bacteria metabolizes certain compounds in the milk producing the

characteristic yogurt flavor. An important byproduct of this process is lactic acid.

y 5 Dependingon the type of yogurt, the incubation process is done either in a large tank of

several hundred gallons or in the final individual containers. Stirred yogurt is fermented in bulk

and then poured into the final selling containers. Set yogurt, also known as French style, is

allowed to ferment right in the container it is sold in. In both instances, the lactic acid level is

used to determine when the yogurt is ready. The acid level is found by taking a sample of the

product and titrating it with sodium hydroxide. A value of at least 0.9% acidity and a pH of about

4.4 are the current minimum standards for yogurt manufacture in the United States. When the

yogurt reaches the desired acid level, it is cooled, modified as necessary and dispensed into

containers (if applicable).

Adding other ingredientsy 6 Fruits, flavors, and other additives can be added to the yogurt at various points in

manufacturing process. This is typically dependent on the type of yogurt being produced. Flavor

in non-fruit yogurts are added to the process milk before being dispensed into cartons. Fruitsand flavors can also be added to the containers first, creating a bottom layer. The inoculated

milk is then added on top and the carton is sealed and incubated. If the fruit is pasteurized, it

can be added as a puree to the bulk yogurt, which is then dispensed into containers. Finally, the

fruit can be put into a special package, which is mixed with plain yogurt upon consumption.

y 7 The finished yogurt containers are placed in cardboard cases, stacked on pallets, and

delivered to stores via refrigerated trucks.


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Quality Control

Milk products such as yogurt are subject to a variety of safety testing. Some of these include tests

for microbial quality, degree of pasteurization, and various forms of contaminants. The microbial

quality of the incoming milk is determined by using a dye reaction test. This method shows the

numberoforganisms present in the incoming milk. If the microbial count is too high at this point, the

milk may not be used for manufacture. Since complete pasteurization inactivates most organisms in

milk, the degree of pasteurization is determined by measuring the level of an enzyme in the milk

called phosphatase. Governmental regulations require that this test be run to ensure that

pasteurization is done properly. Beyond microbial contamination, raw milk is subject toother kinds of

contaminants such as antibiotics, pesticides or even radioactivity. These can all be found through

safety testing and the milk is treated accordingly.

In addition to safety tests, the final yogurt product is also evaluated to ensure that it meets the

specifications set by the manufacturer for characteristics such as pH, rheology, taste, color, and

odor. These factors are tested using various laboratory equipment such as pH meters and

viscometers and also human panelists.

The Future

The future of yogurt manufacturing will focus on the development of new flavors and longer lasting

yogurts. The introduction of new flavors will be driven by consumer desires and new developments

by flavor manufacturers. The suppliers of the bacterial cultures are conducting research that hints at

the development of uniquely flavored yogurts. By varying the types oforganisms in the cultures,

yogurt is produced much faster and lasts longer than conventional yogurt.

Additionally, the nutritional aspects of yogurt will be more thoroughly investigated There is some

evidence that has shown consumption of yogurt has a beneficial antibiotic effect. It has also been

shown to reduce the incidence of lactose intolerance and othergastro-intestinal illnesses. Other

purported benefits of yogurt include the reduction of cholesterol, protection against certain cancers,

and even boosting the immune system. The research is still not complete on these benefits however,

these factors will likely be important in the continued market growth of yogurt.

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Cause and Effect of Obesity