For readers interested in the science behind food and health.
Gluten-free cookies, pasta and bread have now featured prominently on food aisles, but are gluten-free products healthier? ‘Gluten-free’ has served as a selling point for many food brands; meanwhile, some people don’t understand its meaning. Medical research has confirmed the existence of celiac disease and non-celiac gluten sensitivity. Consequently, that some categories of people are…
A puff of smoke, a dramatic chill, and desserts that look like they were forged in a futuristic lab, that’s what cooking with liquid nitrogen looks like. Indeed, liquid nitrogen food preparation is a flagship activity of innovative cooking methods in molecular gastronomy. However, unlike other molecular gastronomy methods, cryogenic food techniques involve temperatures below…
Did you know homemade energy bars could taste better and last longer than store-bought ones? If your response is ‘no,’ this piece is about to unveil healthy snack recipes that will reveal those possibilities. When deciding on energy bars in a store, shoppers are constrained to generic offerings available on the shelves. Meanwhile, it is…
A breakdown of the dopamine-sugar-brain interplay is crucial for a comprehensive understanding of how sugar affects the brain. There are very few food components that stimulate the brain as effectively as sugar does. Metering its consumption may be the key to improving your cognitive ability and self-regulating certain habits. By default, our body is designed…
Intermittent fasting benefits are probably a subject that influences your daily life choices, particularly if one of the following is true about you. One, you are a biohacking apologist and student of someone like Joe Dispenza, or two, you’re someone given to practices of an ancient religion. However, beyond the affirmations of sentiments and out-of-body…
