Tag Archives: Food

Food chemistry or food culture

As the last remnants of holiday dinners, lunches, high-teas, suppers and celebratory breakfasts are collated and one last binge with myriad mixed flavors indulged, thoughts turn to taste. Specifically flavor and the combinations thereof. We all know that celebrity chefs are gluttons for an odd mix: sweet and sour is nothing to the TV cook who garnishes peppered okra with crème Anglaise washed down with a curried champagne spritzer with a hint of flint. And there are those who wouldn't think of leaving the supermarket without a good selection of cheese and wine.
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Strawberries boost red blood cells

A group of volunteers ate half a kilo of strawberries every day for two weeks to demonstrate that eating strawberries improves the antioxidant capacity of blood. The study, carried out by Italian and Spanish researchers, showed that strawberries boost red blood cells' response to oxidative stress, an imbalance that is associated with various diseases.
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A chemical Christmas

The Christmas meal in Britain usually centers on turkey, in Denmark roast pork. The French penchant is for goose, while Germans may opt for suckling pig. Regardless of the fleshy focus, a feast of culinary chemistry is at play when you prepare and cook the big meal. However, if you don't get the chemistry right there's more to worry about than dry meat and vegetables when the microbiology is dished up.
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Biotechs speak up on GM crops

Despite a largely negative response from EU agriculture ministers to proposals to allow individual countries make their own decisions on the cultivation of GM crops, it seems certain that the battle over GM will be won or lost in the hearts and minds of EU citizens. It is their opinions on GM which influence local and national policy, which in turn, feeds into the European debate.
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