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News About Coffee I Really Hope Is Really Good Solid Science…

I love my coffee and drink at least 3 cups a day so I hoping this is good solid science…

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GroundedParents.com: Why This Mom Boycotts Organic and Will Never Shop at Whole Foods

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A Look At What Lie Ahead For Us Thanks To Gary Taubes’ And Peter Attia’s Nusi Efforts

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Science Based Medicine: A balanced look at gluten sensitivity

 

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This Is 200 Calories

While calories are not as important as this video may have you believe it it still very interesting and worthwhile viewing.

This Is 200 Calories – YouTube

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What I’m Reading, Sunday, June 30, 2013

On Diet Food Science & Behavior

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The Science and Practice of Low-Carb Diets — Dr. Eric Westman

The Science and Practice of Low-Carb Diets – YouTube

Duke University’s Dr. Eric Westman answers viewer questions about the Atkins diet during a live “Office Hours” webcast interview, January 19, 2012. Westman is the director of the Duke Lifestyle Medicine program and co-author of “The New Atkins for a New You.” Moderating is James Todd from Duke’s Office of News and Communications.

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UCLA students dig into the physics of food – latimes.com

UCLA students dig into the physics of food – latimes.com

A class at UCLA teaches all about the science behind what makes lettuce crispy, coffee bitter, and apple pie truly tasty.

The three undergrads looked warily at the pulverized apples in their bowl.

The would-be pastry chefs had planned to drop dollops of the mixture into a chemical bath, creating fruity spheres with a filmy skin and an oozing interior. Their early attempts left a lot to be desired. The apple mush was bland, like baby food. The finished globules were teardrop-shaped rather than round. And they were chewy, like aging Jell-O.

“It needs sugar,” Amirari Diego said, with a sigh.

Diego and his two buddies, Stephen Phan and Kevin Yang, were playing with their food for the sake of science — and their transcripts.

They’re students in Physiological Sciences 7 (that would be Science & Food to you and me), a class at UCLA that teaches all about the physics that make lettuce crispy, meat chewy and dough springy; the molecules that make coffee bitter, and carrots sweet.

read the complete article….

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