Azodicarbonamide, more popularly known as the "yoga mat chemical" was recently removed from Subway's bread after a public outcry. But what was it doing in there to begin with? And was it really as dangerous as it sounds?Read More
It is often said that a loaf of bread only needs four ingredients. One of those ingredients is actually a living organism with a fascinating history and a close relationship with humans. What is it and why is it necessary to make good bread? Find out in today's post!Read More
We are all familiar with the phrase "you are what you eat", but what does this mean? More so, is this is an accurate statement? This post explores the Biochemistry behind the food we eat and why we eat it. It dives into junk food and swims right through organic.
Go ahead, take that quick lunch break and read up on your eats!
Water plays a (very obvious) role in our everyday lives, but how often do we consider its source? This post is a quick and informative overview in deciphering where your water is coming from, where it's going, and how much of it we can continue to "drink up" at the rate we're currently at - with a little Biochemistry mixed in too, of course!Read More
Ever heard of miracle berries? They’re a small, red berry produced by the shrub Richardella (=Synsepalum) dulcifica with the ability to modify your sour-sensing taste buds. After consuming a berry, things that normally taste sour, all of a sudden taste sweet.Read More
Why do we love crunchy and crispy foods so much? What makes it irresistible that we just want to grab another bag of potato chips or a piece of fried chicken? The answer may lie with our ancestors and the experience of eating.
Who says science can't be tasty?Read More