The Road to Wellness

Chemicals in Our Food, Oh, My

Posted by in Lessons Learned

If you’re new here, you may want to subscribe to my RSS feed. Thanks for visiting!Some people distrust science and technology. Nowhere is this more evident than with chemicals in food. They use medications without question. Yet these same people balk when faced with evil chemicals like sodium nitrite or sodium lactate. Chemicals are not bad because of a complex molecular structure. A chemical is not evil if it is “a substance obtained by a chemical process or producing a chemical effect.” News flash: thousands and thousands of chemical processes…read more

Weekly Inspiration–Week 30, 2014

Posted by in Lessons Learned

“Beware of false knowledge; it is more dangerous than ignorance.” ~George Bernard Shaw photo credit: futureatlas.com via photopin cc

Food Chemicals Everywhere

Posted by in health, Lessons Learned

As Hippocrates, the father of western medicine once said, “Let thy food by thy medicine.” Food is a marvelous thing, which makes it such as shame when you read crap like this, “Beaver anal glands enhance the flavor of raspberry candies and sweets.”Food chemicals are inherent. What’s more, there presence does not equate to risk. Getting to the Truth about Food Chemicals Chemicals exist everywhere. Scientists have identified some 60 million chemicals in our world. About 100,000 of these are manmade. Even the most innocent of foods contain chemicals. Take…read more

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Weekly Inspiration–Week 29, 2014

Posted by in Lessons Learned

“Divide each difficulty into as many parts as is feasible and necessary to resolve it.” ~Rene Descartes photo credit: stirwise via photopin cc

Modernist Cuisine Touches at Home

Posted by in Foods and Recipes

Along with the skill set I mentioned in a previous post, another way to up your game concerns plating in more complex sense. It involves techniques of modernist cuisine. I consider Ferran Adrià—like many others—to be an artist among chefs, a Leonardo da Vinci of modernist cuisine, if you will. I’d love to have enjoyed a meal at his restaurant, but honestly, I don’t know if I could have eaten such culinary masterpieces. Bringing It Home In no way do I claim to be such a chef, but I do…read more

Cue the Snark When Reporting About Science

Posted by in Dieting, health

I took offense to a headline that appeared recently in the online version of Popular Science. It read, “How Sketchy Research Got Us All Eating Low Fat.” It wasn’t so much about the low fat part as it was about the snark about research. The story wrote about another piece in the Minneapolis Star Tribune about Ancel Keys. Keys was an American scientist who worked at the Mayo Foundation. He contributed to the development of K-rations during World War II and spearheaded the Seven Countries Study. The latter was the…read more