Today I read an article from The Washington Post. It discusses how the rise of processed food that we put into our bodies has coincided with an alarming growth in the size of our collective gut. In addition, the George Washington University has done a research that links fast-food consumption to the presence of harmful chemicals. The research states that people who eat fast-food often have higher levels of phthalates. This would eventually lead to increased rates of infertility, especially among males.
I recently stumbled upon a CNN article that discussed the significance of GMOs in today’s society. They explain how everyone deserves to know what’s in their food so they can make informed decisions about what to feed themselves and their families. Some companies, nevertheless, think consumers don’t have a right to know what’s in their food when it comes to genetically modified organisms.
You can find out more about the article here: http://www.cnn.com/2015/06/25/opinions/tellado-gmo-labeling/index.html
During baking, the starch in dough melts. The molecules become less organized and allow water molecules to move near them, some are partially dissolved. As the bread cools, the starch recrystallizes or retrogrades and goes back to a solid form, which causes a firm texture. Starch retrogradation is desirable for some starchy food products in terms of textural and nutritional properties.
Why has starch retrogradation been the subject of intensive research over the last 50 years?
You can learn more about starch retrogradation here.
Testing different emulsifiers to make vinaigrette. From left to right we have: (1) no emulsifier (negative control), (2) soy lecithin, (3) soy lecithin, (4) egg yolk and (5) honey. Which emulsifier works the best?