This is the last of my @daily_cultures_
porridge meaning it is now the end of my experiment!
The first 2 days were good. I think it was the placebo effect, but my stomach seemed much calmer.
However, after the 3rd day my digestive health seemed to return to normal again. It’s been going crazy these past 2 days and making really odd noises.
My tastebuds have been going crazy too. There is nothing wrong with plain porridge, but to have it the same every single day did get a bit boring. I’m craving some texture, some flavour, something extra! I can’t wait for some extraordinary porridge tomorrow morning!
So to conclude, these 7 days of probiotic porridge didn’t really do anything. But it’s only been 7 days- I guess it takes a lot longer to change the gut microbiome!
This porridge isn’t bad. It is very creamy, it has a distinct oaty flavour (it reminds me of the porridge I had as a kid before swimming- it brings back good memories) and is quick to make. And I’m sure that some extra probiotics won’t do any harm to your health.
Overall, 6.5/10 porridge points! It’s nothing special, but still good.
Have you tried this? What do you think? What experiment should I do next? Let me know!
So today I came across a carrot that at first seemed like some pest infested carrot, but when looked at with concentration, turned out to be another story!
-> Basically varieties of root vegetables like carrot, beetroot and radish, when they have formation of early pores have larger parenchymatous cells in roots, more tendor basal tissue and lower starch content. -> When harvesting is delayed, this defect or disformation is more pronounced!
Interesting, isn't it?!
-> So next time, look closely, if it appears to be something like this, don't throw it away.
Food waste needs to be addressed!
Немного лёгкой науки для начала недели.
Серьёзный журнал. Большое исследование - Food Science & Nutrition. Domestic low‐fat “frying” alternatives: Impact on potatoes composition. Carla S.P. Santos et al.
Изучали жаренье картофеля в микроволновой и конвекционной печи (духовке) как здоровую альтернативу фритюру. Использовали 4 вида масла - подсолнечное, соевое, рапсовое и оливковое.
По обоим методам снижение жира составило 80%, лучше сохранились свойства картофеля и масла, аскорбиновая кислота, токоферолы. Отмечено низкое образование акриламида (-55% в микроволновой печи и -76% в духовке) и окисленных липидов (окисленные триглицериды и ненасыщенные альдегиды).
Теперь вы владеете научным обоснованием пользы микроволновки и духовки при приготовлении картофеля на наших кухнях 😉
#наукатакаянаука #легкаянаука #диетология #духовкаэтохорошо #картофель #ппзаменафритюру #nutrition #foodscience #healthyfood #potatoes
Soy and related myths:
1️⃣ The first thing that pop in everyone's head when hearing the word soy is probably "hormones", more specifically ESTROGEN and "cancer" .
This myth is coming from the fact that soy contains a planthormone called phytoesteogen. Chemically it has a similar structure to human estrogen and high levels of this hormones is linked to higher risk of developing breast cancer.
Funny enough, studies actually showed that among ASIAN WOMEN, high consumption of soy can result in lower risk of developing breast cancer🎗️ This is due to anticarcinogen compounds also found in soy!
Why just in Asian women❔ Asian women who follow the traditional asian cuisine are likelier to consume more vegetables, and less alcohol compared to a European or American women.
These studies look at whole soy foods such as EDAMAME, TOFU or TEMPEH.✨ (other whole food source is NATTO) .
❕However, soy remains controversial as it is widely used for manufacturing highly processed food. Soy protein isolate is literally present everywhere from sausages to ice-cream.
⭐There is no evidence that soy consumption would disrupt sexual development in humans (fertility etc.)
⭐Plus, soy is great source of plant-based protein and soybeans are also high in fibre and rich in "good fats" if consumed as a wholefood.
#soy #soybeans #tempeh #tofu #nutrition #plantbased #vegetarian #vegan #healthy #processedfood #wholefood #guthealth #estrogen #breastcancer #mythbustingmonday #mythbuster #evidencebasednutrition #evidencebased #foodscience #legumes #diversediet #healthyeating #healthydiet #nobias #nobs #plantbaseddiet #healthblogger #instafood #instascience
Creamy sweet and salty oats with all the fixings for this snowy day 🌨
How to make these oats:
I brought 1 part oats, 1 part water, and 1 part flax milk to a boil and let simmer till liquid steamed off. Topped off with ground flax seeds, frozen blueberries, peanut butter, roasted pumpkin seeds, and cinnamon 💕😍🌿
🍵Matcha elevated! @satnamclub
we add spirulina in our matcha for that healthful boost ⚡️Phycocyanin has powerful anti-inflammatory & antioxidant properties. It’s spirulina’s main active compound. Spirulina also enhances muscle strength & endurance. -
We also put mimosa on the tables, just because we love flowers 💛
Have a great evening! Xxx Nathalie
_ 🍵Matcha elevated! @satnamclub
nous ajoutons de la spiruline dans le matcha pour booster la forme ⚡️Le principal composé anti-inflammatoire & antioxydant de la spiruline est la phycocyanine. La spiruline augmente aussi la résistance musculaire & l’endurance
Nous mettons aussi du mimosa sur les tables, simplement parce que nous aimons les fleurs 💛
Très belle soirée à vous ! Xxx Nathalie
Asmara.sg® (by NU3x) is a Singapore-based food science & nutrition brand that specializes in natural beverages designed for health & wellness.
Coming back to the Organic-Friendly Farmers' Market, these drinks, which are researched and created here in Singapore by local food scientists, harness the best from each culture’s traditional medicinal practices like Ayurveda, TCM, and Jamu along with Western scientific breakthroughs to boost the beneficial effects of its wellness beverages.
The drinks are packed in glass bottles and each have a unique function.
Certainly something to check out this Saturday if you haven't tried them yet.
#intouchmarkets #asmarasg #naturaldrinks #madeinsingapore #foodscience #ayurveda #tcm #jamu #organicfriendlyfarmersmarkets
Açaí bowls can be healthy if not loaded with sugar. The pure açaí berry has tons of health benefits: anti-inflammatory, antioxidants, good for your skin, etc. Next time you order one, ask if there is added sugar in the açaí blend or the toppings. 💜
Monday morning breakfast: açaí blended with coconut water and blueberries, topped with gluten free granola, unsweetened shredded coconut, almond butter, and flax seed. Plus an iced matcha latte always ✨
Mind over #food
Matter: The Important Intersection Between Science and #restaurants
On Sunday, March 10 from 11 a.m. until 1:30 p.m., The Center for Food and #hospitality
Management, along with Philly Chef Conference, presents a Q&A session featuring the leaders in the world of food science and its role in today’s restaurant industry.
Well-known expert speakers will include: • Arielle Johnson, of @mitmedialab
She is a well-known flavor scientist and head of research at the food think tank, MAD. • Lane Selman, of @culinarybreedingnetwork
She is the founder and director of the Culinary Breeding Network, an organization dedicated to organic farming research. • Harold McGee, author: #haroldmcgee
He is a noted expert on chemistry and the history of #foodscience
, after the success of his seminal book On Food and Cooking: The Science and Lore of the Kitchen. • Diego Prado, of @bculinary
He is the associate professor at the Basque Culinary Center, the most innovative learning center in Spain. • Joshua Evans, Oxford: He is the former Nordic Food Lab Lead Researcher and expert on wild plants and fermentation, with a heavy focus on microbial ecologies and domestication. • Lars Williams, of @empiricalcph
He is creator of the Noma Science Bunker, a series of temperature-controlled shipping containers and now works on farm-to-bottle libations.
Registration and seating begin at 10:15 a.m., with talks starting at 11 a.m. There is very limited seating available and brunch will be provided. Ticket price is $75. Location: Academic Bistro, 101 N. 33rd Street, 6th Floor, Philadelphia, PA 19104
Simple high glycemic index carbohydrates and a complete protein source after workouts!⠀
Fats and fibre are not ideal after workouts because they decrease the rate of absorption for carbohydrates and proteins which are better absorbed together for that muscle resynthesis process in the MTOR pathway (aka- muscle GAINZ!).⠀
All of the above suggestions are examples of great post workout foods.⠀
DM us for more questions!
I can't go too long without a green smoothie bowl! This had spinach, ginger, mint, oranges and frozen mango. Smoothies are a huge timesaver when I don't have the time or energy to cook - though when it comes to greens like spinach, cooking them might actually make them more nutritious! According to a 2010 Scientific American article, '[c]ooking ... reduce[s] certain chemicals in a vegetable that inhibit the absorption of minerals, including important minerals like zinc, iron, calcium and magnesium. Cooking spinach makes more iron and calcium available from its leaves, for example.' Cooking veggies can result in the loss of vitamin C and B, but since veggies are so high in vitamin C and B, this loss in vitamins is not as significant!
Selamat Miaan, meneruskan tradisi keluarga IPB dari Tek.Pangan. semenjak Mama dan Papa di FaPet. Gak sia sia berkelana di negeri Jiran . ,.. semoga berkah selalu.. 😘 #IPB #UITM #foodscience
مواد سازنده ی نوشابه شامل آب، شكر، عصاره، مواد نگهدارنـده وگـاز كربنيـك (گـاز
)مي باشد و اين مواد از منابع زير تامين مي گردند :
آب: آب مصرفي بيشتر كارخانه هاي نوشابه سازي از چاه تامين مي گردد كـه آب را
از چاه وارود آب انبار كرده و سپس به واحد تصفيه خانه پمپاژ مي كنند كه در آنجـا پس از تصفيه شدن به واحدهاي ديگر انتقال مي يابد.
شكر: شكر مصرفي اين شركت از نوع شكر معمولي بوده كه البتـه در نوشـابه هـاي
رژيمي به جاي شكر از شيرين كننده هاي مصنوعي به نام آسـپارتام اسـتفاده مـي
شود كه شيرين كنندگي اين مادة مصنوعي 200 برابرشكر مي باشد .
عصاره: انواع عصاره هاي نوشابه هاي پرتقالي ،لمون لايم، كولا، انبه و ورزشي كـه از
شركت هاي عصاره سازي داخلي و خارجي خريداري مي شود كه اين عصاره هـا بـه صورت مايع بسيار غليظ وبا صرفه مي باشد به طوري كه مثلاً مي توان از هـر گـالن
عصارة پرتقالي در حدود ده هزار بطري نوشابة شيشه اي توليد نمود.
مواد نگهدارنده: مادةنگهدارندةمورد استفاده در نوشابه ها بنزوات سديم مـي باشـد
كه اين ماده از رشد كپك ها و مخمر هاي درون نوشابه جلوگيري مي كند و به دليـل
سرطانزا بودن آن ،به مقدار خيلي جزيي وكمي كه اداره استاندارد اجازه داده اسـت در نوشابه ها استفاده مي شود.
کربن دی اکسید: از گازوئيل برای توليد گاز CO2 (گاز كربنيك) استفاده میشود.
براي اين كار گازوئيل را سوزانده و از دود و گرم اي حاصل از آن ،طي يكسري فرآيند
را باخلوص گاز 99/9 درصد CO2 بدست مي آورند .
سپس اين مواد گفته شده پس از آماده سازي در واحدهاي مختلف ، به طور جداگانه و يا به صورت مخلوط با يكديگر وارد خطوط توليد شده و در آنجا كاملا با هم مخلوط
گرديده و مايع اصلي نوشابه را مي سازند كه پـس از بـسته بنـدي در بطـري هـاي نوشابه وارد انبار مي شوند تا بعدا به مصرف عموم برسند.
#food #Food #sida #drinking #drinks #beverage #nonalcholicdrink #indudtry #foodscience #yummy #cool #cold #icy #juicy #thirsty #sciene #style #teanslate #english
EDUCATE THROUGH DOING
Yesterday I taught a 1:1 lesson in a child's home . We spent one and a half hours making pizza.... and chatting. There are a number of directions a lesson like this can take.
Things your child could learn by making a pizza: 🍅Weighing and measuring
🍅Tasting ingredients and making choices
🍅Thinking of others (in this picture she is designing different pizza toppings for other members of her family
🍅Food provenance - where does food come from. We had a lovely discussion about how mushrooms grow (she asked me if they grow on trees), we talked about how there are many types and not all are edible
🍅Fine motor skills - rolling, kneading
🍅Nutrition. Design and make a pizza to match the Eat well guide proportions
🍅Cutting, slicing, dicing, peeling
🍅Safe use of an oven
🍅Washing up - part of the process
🍅Tweaking a dish to improve fibre /reduce fat / salt, suit a dietary need
🍅Food science, learn about raising agents, micro organisms, gelatinisation, coagulation, proving, heat transfer
🍅Learn about the functions of ingredients in a recipe
🍅Creativity. What if I ........ 🍅Many other unpredictable tangents a lesson can take - best to go with the flow and see where it takes you!
Calorie counting ⚖️
We’ve heard it once, we’ve heard it a thousand times that the “best and only way” to lose weight is to count. calories. 🙄🥵
To an extent, yes, we should have an idea of how much food we’re eating each day, so we can adjust based on our goals. However, a lot of the handbooks, websites and databases that people refer to when counting their calories are often inaccurate. In fact, research has shown they can be off by about 25% because of incorrect labeling, laboratory measurement error, and food quality.
Furthermore, counting calories are sometimes, if not, most of the time, a drag 😫! No wonder so many people give up.
Fussing with numbers creates a lot of anxiety and confusion for many clients. Eating healthy will seem “just too complicated” for them, and they’ll eventually give up or wander off in the wrong direction.
More importantly, most clients don’t need this level of detail. The simpler and clearer the recommendations, the more likely clients are to follow them 👍🏼
The good news is that calorie counting is RARELY NECESSARY❕
There is a much easier, and more sustainable way to go about knowing how much you are eating with the infamous Hand-Sized Portion Control Guide 👏🏼🙌🏼
Swipe left to see the recommended Hand-Sized portions for Males and Females ✨
This guide works well for many reasons:
Hands are portable ✋🏼✊🏼👍🏼
Hands are scaled very closely to the individual - therefore, the bigger the individual, the bigger the hand, the more food they need 😋
Hands provide reasonable amounts of nutrient dense foods and their specific macronutrients, helping you meet your protein, vegetables, carb, fat and calorie needs without having to go through the trouble of weighing food or counting calories.
Himpunan Mahasiswa TeknologI Hasil Pertanian Universitas Widyagama Malang
"The Wonderland of Red Bean"
Halo segera daftarkan tim dance cover kalian di event kita dan dapatkan hadiah menarik, eits untuk yang mau liat aja bisa banget masuknya gratis 📍Hall Widyagraha Kampus 2 Universitas Widyagama Malang
⏰ Sabtu, 23 Februari 2019 14.00 - Till Drop
Tunjukan aksi tim kalian dan seru seruan bareng di fanart festival 2019
#fanartfest #kpopdancecover #foodscience
, oppa認為係風采依然呀!😌 當年開幕後幾個月, 還是大排長龍。 現在追潮流的人龍去了其他甜品舖/珍奶舖排隊, 但這裡的水準還是令人超滿意的😁
點了Oreo冰沙和草莓waffle🍓 熱騰騰的waffle真係冇得輸😍 厚身, 而且外脆內軟。 Oreo奶昔就有一粒粒餅碎🤤 完美呀!
was the big shot during its time a few years back. People would spend hours lining up for their fix of Taiwanese café goodness🇹🇼
A few years passed and here we are. The lines have migrated to dessert shops and other boba joints, but the food at Coffee Alley is still amazing😍
Milkshake and Strawberry Waffle🍓 Nothing beats a piping hot #waffle
that is spongey on the inside, yet crunchy on the outside❤ Slather your bite with butter, ice cream and #strawberry
sauce for the ultimate enjoyment. Oreo Milkshake needs no description: chunky Oreo bits make everything impeccable😌 You can even spoon the thick milkshake onto a piece waffle like Cookies & Cream ice cream😈
The global food system is at risk of crossing the ‘environmental limits’, according to the World Economic Forum. As a major driver for climate change and consumption of scarce resources, the food industry has to do more to reduce waste and enhance resource productivity 🌍 #uvtglobal #zerowaste #foodscience
A gel is formed when you have a solid network filled with liquid. Jello is the obvious example, but jam, tofu, yogurt, lemon curd, and cheese are all gels too. There are two main kinds of gel that we see in food systems—polymer gels and particle gels. Polymer gels are made long chains of carbohydrates (or sometimes protein) that tangle together, trapping the liquid. Particle gels are denatured globular proteins that aggregate to form a network around the liquid. These two tarts are both filed with gels. One has a grapefruit curd in it, and the other a lemon mascarpone. The grapefruit curd tart is thickened using corn starch and is an example of a network gel, and the fresh berry tart has a creamy mascarpone cheese (a particle gel) thickening it. .
On a more personal note, the fresh berry lemon mascarpone tart was a Valentine’s Day gift for my husband, but he didn’t get it until today because we weren’t together on the 14th... I was in the Netherlands learning about these gelling mechanisms for a food ingredient functionality lab class, and he was in UT, working to support it. Love really is helping each other become the best person they can be, even if it means missing some holidays together. 💟 AND, on the bright side, I’m in the final stretch of classes (4 to go!) and I decided on my thesis topic this week. Things are falling in to place!
Valentine's Day may have passed, but chocolate is forever.
Well, until I eat it of course.
But not Coco, poor thing.
Many animals can't eat chocolate due to theobromine, or 3,7-dimethyl-1H-purine-2,6-dione.
Quite the mouthful.
Cocoa beans contain about 1.2% theobromine by weight.
Theobromine is a type of xanthine compound.
Xanthine compounds have that purine core you will see if you swipe right.
Purines are a six-member and 5-member carbon ring that share a side. There are 4 nitrogens found at positions 1, 3, 7, and 9.
Swipe again to see the numbering, it is a little odd in my opinion.
Xanthine derivatives inlcude commonly used stimulants like caffeine!
Humans can easily digest these chemicals, dogs and other animals can't.
This gives the chemical time to target the cardiovascular system and respiratory system.
Sorry Coco, no chocolate for you.
Don't worry. I gave her pumpkin seeds for posing so nicely.
#everydayscience #chemistry #science #scicomm #foodchem #foodscience #chocolate #theobromine #dogs #dogsofinstagram #cocoandfriends
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