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.
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.
In the spring of 1965, Dwayne Douglas, assistant coach of the University of Florida’s football team, posed a question to Robert Cade, kidney specialist at the same university. Why do players lose so much weight during training and matches and urinate so little? To Cade, the answer was obvious: the players were sweating so much they lost weight and did not have enough fluids left to urinate.
Flavour and texture are two criteria currently used to accept or reject food. Texture is a concept with no clear definition when used in gastronomy. However, materials science can help us to develop objective procedures to measure the texture of foods, for the latter is
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