Our red radishes
Nov 16, 2018
Enjoy red radishes: we look for some seeds among friends and make room for them in out garden so we can have them almost at any time of the year.
Etiqueta: food
Science shake
Jun 27, 2018
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.
The kidnapping of words in nutrition
Dec 28, 2017
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.
Why do stomachs growl?
Dec 27, 2017
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.
Why does bread harden and biscuits soften over time?
Dec 19, 2017
María Soledad Prats Moya, from the Departament de Química Analítica, Nutrició i Bromatologia of the Universitat d’Alacant, explains.
The appeal-to-nature fallacy
Dec 19, 2017
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: Vegetables of the sea
Jun 26, 2017
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 dairy way
Feb 22, 2016
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.
Cooking with yogurt
Jul 22, 2015
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.
A day’s worth of bread
May 21, 2015
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.
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