The brain has a reward system that must guarantee our survival. That is why we have a great need to eat and after a meal we are rewarded with a wonderfully satisfied feeling. Fat in chips stimulates the reward system If the reward system gets out of balance, we start to enjoy the reward in such a way that we want more and more.
We eat too much meat. And if we direct our agricultural land and food production more towards the vegetable sector, this will considerably reduce our combined CO2 emissions. We are not hearing this for the first time. But this time the message is part of a report from the UN climate panel, written by 107 climate experts from 52 countries.
Honey remains forever good If you store honey in a jar with a tight-fitting lid, so that no moisture is added, it can stay good forever. The long shelf life of honey is due to a high sugar content, low moisture content and certain enzymes. When bees suck up nectar from plants, they immediately add enzymes that convert the sugars therein.
A dry plant from 1888 shows that GMO genes do not escape. 'New genes go nature' GMO corn is grown in places where no wild corn grows. Genes in GMO crops can spread to wild plants, but the precautions taken make this unlikely. The crops are planted in places where they cannot pollinate wild relatives.
Aphids in the spinach and larvae in frozen berries. Every year we eat half a kilo of insects that had nestled in our food. That is Scientific American's estimate. Small animals will inevitably end up in food today, but this is not harmful to health.
Teflon pans are basically non-toxic. Nevertheless, caution is required. The danger lies mainly in old Teflon pans, because the non-stick coating can be damaged to such an extent that it will flake and the material will end up in the food. Teflon can be broken down into a harmful substance. The non-stick coating of a pan will break if it is scratched or if it wears away.
The foaming agent in toothpaste influences the taste, and tests show that acidic products such as orange juice still have a dirty taste one hour after brushing. The foaming agent suppresses the papillae for sweet and stimulates the papillae for bitter. In this way the sweetness is dampened in the juice and the bitter is emphasized. And most people don't like bitter.
Research shows that energy drinks are good for your concentration and endurance because of the substantial content of caffeine. A cup of strong coffee with a few scoops of sugar has the same effect. 1. Your brain gets energy quickly Photo: Shutterstock. Sugar enters the bloodstream quickly and energizes muscles and brains.
1. Play with the chemistry of the meat Do you want to be overloaded with compliments for the crispy caramelized crust of your steak? Then immerse yourself in the Maillard reaction. At temperatures above 140 ° C, amino acids from proteins react with carbohydrates in the meat, creating all kinds of fine taste nuances.
Red meat © Shutterstock Digesting food costs energy Calories on packaging: 250 / You get: 210 Your jaws, stomach and intestines need a lot to digest proteins. About 30 percent of the calories in proteins go to their digestion, so in reality you save a lot less energy than stated on the packaging.
You unscrew the cap and turn the ketchup bottle ... but nothing comes out. Reluctant ketchup bottles that do not want to let go of the red sauce are a known problem. But that has now ended. Researchers at Colorado State University in the US have developed a coating of harmless, edible wax - a mixture of bees and palm wax - that will make the ketchup bead over the surface of the bottle and run on your plate.
Is it true that you can only heat a meal with spinach or parsley once? It is harmless to eat a meal with spinach or parsley that has been reheated if the vegetables have been thoroughly rinsed before cooking, baking or stewing and the leftovers have cooled well after the meal.
Food colorants are produced synthetically or extracted from plants and animals. Both artificial and natural colorants are designated within the EU with an E number between 100 and 199. For example, vegetable colorants include the magenta-colored, almost tasteless E-162, which is used in sauces and sweets, among other things.
We eat 156 million tonnes of sugar a year worldwide. With that amount, everyone on earth would sweeten life with almost a pound of sugar a week. But we consume more in the west than in the rest of the world. An average American gets around 20 percent of his daily requirement of calories from sugar in soft drinks, sweets, and cakes - which equates to 445 kilocalories.
Until recently, the Indian bhut jolokia was considered the sharpest pepper in the world. However, researchers at New Mexico State University have now found a chili pepper that surpasses him: the Trinidad Moruga Scorpion scores two million Scoville heat units, making it twice as sharp as the former record holder.
1. The origin Sushi is not from Japan at all, but from southeast Asia. Here raw fish was packaged in a layer of fermented rice, which kept the fish longer. When the time came to eat the fish, the rice was thrown away. Later, the lactic acid in which the rice was fermented was replaced by vinegar and the rice was also eaten.
We measure the energy value of food in a 'bomb calorie meter'. This consists of a sealed, insulated container that is immersed in water. In it we put food of which we want to measure the value, after which we close the container and fill it with pure oxygen. We light the food with a spark system.
By boiling pig skin and veal bones, gelatin is extracted, a yellowish binder without odor or taste. It is processed into winegums to make the sweets malleable. Gelatin is a breakdown product of collagen: a protein from tendons, skin and bones. You can replace it with pectin or agar agar.
No, swallowing chewing gum is not a danger, as long as it does not happen too often. Chewing gum is made from gum with flavors, colors and sweeteners. Some additives, such as sweeteners, are broken down in the stomach and intestinal tract. Despite the extremely acidic stomach contents and efficient digestive enzymes, the body does not break down the gum.
Some plants can produce fruit without being pollinated or fertilized. This is called parthenogenesis. To propagate these plants, a grower expands cuttings of strong specimens. Clones ensure seedless grapes Large horticulture grows complete cell cultures from a plant with a good yield.
Cream must contain at least 30 percent fat to make whipped cream. The fat in cream is in the form of small globules, which have a membrane on the outside which keeps them floating in an aqueous solution. This is how whipped cream is created. Whipping is about these fat globules. The fat is knocked out, after which the released fat lumps together into a new structure.