science
Your digital Food Lab; Feast explores the science of food, food production technology, the origin and future of the foods we eat.
AVOIDING FOOD WASTE IN TIMES OF NEED
The Food Freshness Card The Food Freshness Card™ is the newest US Patented Award-Winning Technology in the food world. Independently laboratory tested to keep your food fresher up to 50% longer for many fruits, vegetables, and breads. Simple to use, place the Food Freshness Card in your refrigerator, under your fruit bowl, in your bread box, or anywhere food is stored. Guaranteed to last 1 year.VISION 2020: Mission Statement! We are going to save tons of food. Reduce waste, reduce hunger and save the planet. This is our secret key and solution to climate change.
By Joshua Jogo6 years ago in Feast
Monocultures – the single greatest threat to our food culture (and lives).
There is almost an unimaginable number of foods in the world and of that unimaginable number, an unfathomable amount of variety exists. We not be able to eat them all, in fact some estimates put the number as low as 20,000, but about 20 species of plant (0.1%) make up 90% of our diet. These twenty plants could be described as a monoculture and they could very well spell our doom.
By Danny Kane6 years ago in Feast
Avoiding deficiencies on a Plant-Based diet
Veganism is on the rise like never before, and this leaves the door wide open for every man and his dog to promote not just their idea of the optimum diet, but medical opinions as well. Please take everything you read in blogs or social media with a grain of salt, yes - my material included, although I do maintain that I share only personal experiences or peer-reviewed/medical research, and I do so to spark discussion or further research by the reader.
By Jackie Green6 years ago in Feast
Food & Mental Health
Disclaimer: Diet is not a fix all for feeling sad, and sadness or depression can be an appropriate response to things that do happen in our daily lives. This piece is aimed towards the ongoing chemical imbalance which results in depression and how diet may help.
By Jackie Green6 years ago in Feast
The Controversy of Soy
The controversy of soy is an interesting mixture of misunderstanding and confirmation bias. I would like to start off by saying there has never been any scientific connection between soy and testosterone levels. Many people like to make the claim that soy has an affect on testosterone levels and will make men more feminine. There is no scientific evidence to back these claims up whatsoever. The majority of these claims come from a misunderstanding of biochemistry and people then latching onto that misunderstanding and spreading it as fact. Media sources who do not cite nor check sources then spread the misinformation to the public.
By The Coffee Ghost6 years ago in Feast
A Yummy Mix
Ever wonder how your tasty treats are created? Many would say a baker. However, the answer is far more complex: It's merely a chemist. A chemist has the capability to make a series of chemical reactions into something beautiful. This is seen through chemical reactions that are displayed in the variety of reaction rates.
By Karen Gosal7 years ago in Feast
Is That Blood in My Steak?. Top Story - January 2018.
The short answer to this question is no. The reason why is as follows. Beefsteak is a type of steak commonly eaten, that can be served in a variety of different ways, including the way it can be cooked which are: raw, blue rare, medium rare, medium well-done, well-done.
By Matthew Harrison8 years ago in Feast
Are Ramen Noodles Bad for You?
We've all done it. College looming over our heads and food costs going up the budget and then getting rid of healthier options for the lovable snack called Ramen Noodles. But are these wonderful, vegan, cheap foods bad for you? I've been a fan of them my whole life but for the past 5 years I haven't consumed a single pack of these pre-processed noodles. But here's a look into what evidence is available and what the science says. Myth and fact will be debunked here and this will be my approach to the article. I will give you 5 major reasons why I left, and I think you should think over it too.
By Abdullah Masood8 years ago in Feast
You Are What You Eat
We have all heard that said to us as children, "You are what you eat." For most of us, when we hear this we pass it off as something our parents said to us simply to be annoying or perhaps even to induce feelings of guilt. Why else would we have the emergence of "guilt free foods"? However, what if the statement hold some truth? Surely an axiom as old as this, as with many others that have withstood the test of time, must have some truth to it and if it did what would be the implications today with regard to the meat industry and their products which we consume? May I suggest how frightening that potential could be?
By Carl Hamby8 years ago in Feast
The Color of a Flavor
If you went to your favorite restaurant and ordered your favorite meal, and it came out a different color, would you still eat it? What if it was a blue steak and green fries? According to Morgen Jahnke in “The Influence of Color on Taste Perception,” some participants in a 1970s study became ill when they found out they ate blue steak and green fries (2). Even though food coloring does not impact the taste of the food, many people will become physically ill at the thought of eating a food that has been artificially colored. Most people will also associate the food's color with a taste and claim the food has a different taste than it actually contains. The artificial colors of food prove to change taste perception without changing the actual taste. Artificial food coloring has impacted the human body for centuries.
By Taylar Mila-Marie8 years ago in Feast
