I found this interesting article, about how american’s love “ethnic food”. American’s claim to love ethnic food but is there a difference between foreign food and ethnic food? Does using the term “ethnic” make their food inferior? Is ignorance the reason we use the term ethnic?
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.
You can find out more on this topic here:
Question: How many times a week do you typically eat fast food? Do you feel that it affects you in a certain way?
I read an article in CNN that a company is voluntarily recalling frozen broccoli cuts sold in 11 states over fears of Listeria contamination.
Listeria is an infection that causes serious (and sometimes even fatal) infections in children, elderly people, and those with weakened immune systems.
You can find more about the conflict here:
Do you know anything else about Listeria? Have you heard of it before?
This article answers 17 questions about food that most people didn’t know or didn’t even think to know. The answers for the questions are chemically inspired, covering topics from capsaicin in spicy foods to globular proteins in eggs that allow them to physically change when heated. I find it really interesting that so many questions about food can be answered on a chemical level. Most of the questions refer to household knowledge that is indisputable, but the answers are not something that a lot of people would know. It is an interesting article and includes lots of topics we have discussed in class.
Question: What other question/answer about food (involving chemistry) do you know?
Here is a video by the American Chemical Society about three food hacks (and one normal life hack) for cooking involving simple chemical reactions that we’ve touched on in class. I could have definitely used the one regarding onions for yesterday, when I was cutting onions for Chili. Anyways, for those too short on time, here are the three cooking hacks in a sentence or less:
- To test if an egg is rotten, put it in a glass of water. If it sinks, it’s good but if it’s rotten it’ll float. This is because of pores in the egg’s shell, which open up over time and allow a gas in that makes it smelly, and causes it to rise in water.
2. Refrigerating an onion before cutting it can cut down on the release of enzymes and amino acids when cutting the onion that cause a chain reaction to create the compound which triggers your crying.
3. You can stop your veggies from losing their vibrancy by keeping their cook time to 7 minutes or less. Cooking the veggies breaks down cell walls preventing the spread of acids, which change the cores of the chlorophyll A and B molecules in the veggies, which cause discoloration.
So as an easy question, do you have any life hacks like these that you would like to share for the benefit of the class?