Can we communicate science rigorously and still make an eager audience have a good time? The answer can be found in museums and botanical gardens, the places from where we try to spread the word in a fun and entertaining way.
We have to resort to less comfortable and more tangled phrases such as raw material or unprocessed product, because we run the risk that the next time we tell our patients to eat «natural products», they end up buying broth, refined bread or juice.
It is important not to overeat food items such as legumes and vegetables, fruits such as pears or plums, dairy products such as milk or cheese, and also products like bread or cereals, with whole grains such as wheat or rye.
María Soledad Prats Moya, from the Departament de Química Analítica, Nutrició i Bromatologia of the Universitat d’Alacant, explains.
This article reviews the basics of EU regulations on organic food production and concludes that, for the most part, they mislead the consumer and are not science based.
Algae can be sustainably grown in large quantities in seas and oceans. That is the reason why many believe that in the future they will constitute an important part of food consumption in the world, and that they will alleviate world hunger.
The secret of milk is that it is actually a very complex food, a living thing, which can be measured at micro- and nano- scale.
Manipulating the intestinal microbiota could be beneficial for our health. Yogurt would do so, although evidence on the health effects of consuming these types of microorganisms is very limited.
In addition to producing new flavours, scents and textures, fermentation allows to preserve large quantities of food surplus, since it creates an acidic or alcoholic medium that prevents the growth of microorganisms that spoil food.
From a culinary standpoint, mushrooms have a high level of free amino acids, among which there is glutamic acid, so they become flavour enhancers in many dishes.