tag:blogger.com,1999:blog-625935450204082912024-03-07T10:21:02.517+11:00The Chemist's KitchenAn idiosyncratic wander through the overlap of chemistry and cooking.Leehttp://www.blogger.com/profile/05379673772197789534noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-62593545020408291.post-9934276786810169352020-12-20T11:13:00.001+11:002020-12-21T12:42:53.048+11:00A Rum Ball Rumble<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE-_XPus8D7fOjY-F-1WQ2FtVdzjuFpFbI2AY1-G3tUWhIR23_GA7bdPhZKASEHI1pp3QCPt3BJE1XihL0u9hM4izNzOwpcPGcuV1_3NZMsymB89E-6rxJ8bBbUGFViFULpHh7hzsA5Y/s1000/Rumballssm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE-_XPus8D7fOjY-F-1WQ2FtVdzjuFpFbI2AY1-G3tUWhIR23_GA7bdPhZKASEHI1pp3QCPt3BJE1XihL0u9hM4izNzOwpcPGcuV1_3NZMsymB89E-6rxJ8bBbUGFViFULpHh7hzsA5Y/s320/Rumballssm.jpg" width="320" /></a></div><br />
<p></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">We made rum
balls on the weekend.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Well, I
didn’t as much as the grandkids did and I provided technical advice here and
there, but it reminded me of a former work colleague who warned me of her
sister’s rum balls: “Be careful, if you have one of them you will not be able
to drive afterwards!”.<span style="mso-spacerun: yes;"> </span></span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">The first time
she told me I took it to be a bit of Christmas myth, but it was a yearly
warning and, prompted by our current activities, I decided to look into it more
closely.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">So, how
much rum is need to take you to 0.05% blood alcohol?</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">According to
the the Australian Government’s <a href="https://www.health.gov.au/health-topics/alcohol/about-alcohol/standard-drinks-guide">Health Department</a> ,
a standard drink of spirits is 30mL.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">From my
days of doing blood alcohol testing, the general guidelines for someone with a
normally frisky liver was that one standard drink raised your blood alcohol by
0.01% and your liver reduced it by 0.01% an hour.<span style="mso-spacerun: yes;"> </span>This will vary all over the paddock with
weight, age and gender but will do for this discussion.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">So, not
allowing for time, you need about 150mL of rum to get to 0.05% blood alcohol.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">So how much
is in a rum ball?</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">The
Australian Women’sd Weekly Classic <a href="https://www.womensweeklyfood.com.au/recipes/classic-rum-balls-1632">Rum Ball Recipe</a>
uses 60mL of rum for 40 rum balls, or 1.5mL per ball.<span style="mso-spacerun: yes;"> </span>A long way short of the 150mL needed.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Of course,
not all rum balls are the same size.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">If the
rumball was 17cm in diameter, yes it would have enough rum to take you to 0.05%
blood alcohol.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">But it
would weigh over two kilograms and have over 32,000kJ (7700 Cal).<span style="mso-spacerun: yes;"> </span></span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Driving
would be the last thing on your mind.</span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p>
<p><style>@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-469750017 -1073732485 9 0 511 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0cm;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Calibri",sans-serif;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:EN-US;}.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-family:"Calibri",sans-serif;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:EN-US;}div.WordSection1
{page:WordSection1;}</style></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-7211171077642982782018-01-28T09:39:00.001+11:002018-01-28T10:13:36.615+11:00A Beef with Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_9Ec3fWol_co230nAr7AA0bodufV3E4pV7ND_bKmz1DXypdTQGfltTLVfwfoWbvdJPXHe6szclCSERVqilox1dp5wy9-19PCtmNe0EE7DUO3sQuKiW76Jzqmh89oJ_LpRlaztmogiXI/s1600/26060343_315981302226218_7969651936325349812_o.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_9Ec3fWol_co230nAr7AA0bodufV3E4pV7ND_bKmz1DXypdTQGfltTLVfwfoWbvdJPXHe6szclCSERVqilox1dp5wy9-19PCtmNe0EE7DUO3sQuKiW76Jzqmh89oJ_LpRlaztmogiXI/s400/26060343_315981302226218_7969651936325349812_o.png" width="400" /></a></div>
<br />
<br />
<span style="color: #0b5394;"><br /></span>
<style><span style="color: rgb(11, 83, 148);">
<!--
/* Font Definitions */
@font-face
{font-family:"MS 明朝";
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-format:other;
mso-font-pitch:fixed;
mso-font-signature:1 134676480 16 0 131072 0;}
@font-face
{font-family:"MS 明朝";
panose-1:0 0 0 0 0 0 0 0 0 0;
mso-font-charset:128;
mso-generic-font-family:roman;
mso-font-format:other;
mso-font-pitch:fixed;
mso-font-signature:1 134676480 16 0 131072 0;}
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:-1610611985 1073741899 0 0 159 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0cm;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS 明朝";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:JA;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-size:10.0pt;
mso-ansi-font-size:10.0pt;
mso-bidi-font-size:10.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"MS 明朝";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:JA;}
@page WordSection1
{size:595.0pt 842.0pt;
margin:72.0pt 90.0pt 72.0pt 90.0pt;
mso-header-margin:35.4pt;
mso-footer-margin:35.4pt;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
</style>
<br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: blue;"><span style="color: #0b5394; font-size: small;">I saw the above graphic on Facebook and decided to reality
check it.</span></span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
By reality check, I am making no observations on the merits
of a particular dietary regime, just looking at the presented data from a
scientific point of view.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am interested in whether it is accurate and whether it is
fair.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My source of data is the US Department of Agriculture’s
on-line database.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>General:<span style="mso-spacerun: yes;"> </span></b></div>
<div class="MsoNormal">
It is not immediately clear to the reader than the data
refers to the raw product, not the as-consumed product.<span style="mso-spacerun: yes;"> </span>I will compare raw with raw but be aware that
cooking raises the meat constituents due to moisture and fat loss and lowers
the bean’s constituents due to water uptake.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Protein.</b></div>
<div class="MsoNormal">
Both claim 22% protein.<span style="mso-spacerun: yes;">
</span>The only beef I could find with 22% protein was trimmed tenderloin with
only ~6% fat.<span style="mso-spacerun: yes;"> </span>All other beef cuts have
less than 20% protein.<span style="mso-spacerun: yes;"> </span>The portrayed cut
of meat looks to be about 20% fat so will only have about 16-17% protein.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Red Kidney Beans have slightly more than 22% protein - most
results in the 22-24% range.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So the graphic has over reported beef and under reported
beans.<span style="mso-spacerun: yes;"> </span>Not sure why but not dramatically
so.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Fibre.</b></div>
<div class="MsoNormal">
Spot on.<span style="mso-spacerun: yes;"> </span>Nil in beef,
about 15g in the raw beans.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Minerals : Iron, Calcium & Magnesium.</b></div>
<div class="MsoNormal">
The results reported for beef are pretty much the average
results expected, the middle of the typical range.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The results reported for the red beans are all pretty much
from the top end of the typical range.<span style="mso-spacerun: yes;"> </span>A
little sneaky with this.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There is a more significant problem though.<span style="mso-spacerun: yes;"> </span>My first thought in reading this was why
don’t dieticians recommend beans to people who are anaemic?<span style="mso-spacerun: yes;"> </span>It is usually ‘red meat and/or green leafy
vegetables’.<span style="mso-spacerun: yes;"> </span>A little reading finds that
the minerals, especially iron, in beans are not bioavailable.<span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Only about 2% is retained by the body.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So the value is accurate.<span style="mso-spacerun: yes;">
</span>But misleading.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Cholesterol.</b></div>
<div class="MsoNormal">
No issues here.<span style="mso-spacerun: yes;"> </span>But
dietary cholesterol is not considered a necessarily bad thing any more.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Water</b></div>
<div class="MsoNormal">
Without a doubt water is a big issue in all areas of agriculture.<span style="mso-spacerun: yes;"> </span>As far as I can tell the 1,480 litre figure
comes from housed cattle, fed on grain.<span style="mso-spacerun: yes;">
</span>It will be high for all farming practices but this may be a top-tier
estimate.<span style="mso-spacerun: yes;"> </span>No-one seems to report the
water needs of cattle in outback Queensland.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
◊◊ </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A few things were omitted that really should be included.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Saturated Fat.</b></div>
<div class="MsoNormal">
Beef has quite high saturated fat levels and this is
considered the chief culprit in blood cholesterol level, not the dietary
cholesterol.<span style="mso-spacerun: yes;"> </span>Beans have none and their
fibre helps lower what is already there.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Vitamin B12</b></div>
<div class="MsoNormal">
Beef provides the essential vitamin, B12.<span style="mso-spacerun: yes;"> </span>Beans do not.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Selenium.</b></div>
<div class="MsoNormal">
Beef is a good source of the mineral Selenium compared to
beans.<span style="mso-spacerun: yes;"> </span>Mind you Brazil Nuts trump
everything on the Selenium front.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Contaminants</b>.</div>
<div class="MsoNormal">
Both beef and beans are open to contamination. Beans from
pesticides, herbicides and beef from hormones and veterinary products.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Land Use.</b></div>
<div class="MsoNormal">
Brazil is the third largest bean producer (after Myanmar and
India) and growing.<span style="mso-spacerun: yes;"> </span>Where is the
farmland coming from? There is also the issue of land exhaustion.<span style="mso-spacerun: yes;"> </span>Do they rotate crops or just keep adding
fertilizers?<span style="mso-spacerun: yes;"> </span>Is the production of fertilizer included
in the water budget, I wonder?
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Conclusion.</b></div>
<div class="MsoNormal">
There is a confirmation
bias displayed in the data presented in the graphic.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-24137779114010445342015-11-08T19:55:00.001+11:002015-11-08T19:55:21.646+11:00Permeate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDT5B-flLCTFgGniObUt8STx4fFEB-g0qWsmQtCfBDM_Hjeb3hFfcmvf5eiqWt7V8ItNMYjoCRObLv6yK1eog4tP1TMwfWreYHzRMEFClRD7S0ut7Q92KbSuzS-YlrJdu-eOWKvfQH-M/s1600/IMGP5351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDT5B-flLCTFgGniObUt8STx4fFEB-g0qWsmQtCfBDM_Hjeb3hFfcmvf5eiqWt7V8ItNMYjoCRObLv6yK1eog4tP1TMwfWreYHzRMEFClRD7S0ut7Q92KbSuzS-YlrJdu-eOWKvfQH-M/s320/IMGP5351.jpg" width="320" /></a></div>
<br />
<span style="color: blue;">JCN asks: What the story behind permeate in milk?</span><br />
<br />
Well, it is simple enough but the marketers have had a field day with it, as if it is something evil and noxious. Admittedly the name does conjure up images of goo oozing out of leg ulcers.<br />
<br />
Simply put, permeate is milk with the fat and protein removed. It consists of water, lactose, vitamins and minerals. It is to milk what plasma is to blood.<br />
<br />
Most commonly it is a by-product on cheese production.<br />
<br />
It is the whey in Little Miss Muffett's curds and whey.<br />
<br />
So why add it to milk? <br />
<br />
Labelling laws. Milk has a nutrition panel that gives a level of fat and protein present. No-one consults the cows and they produce a wide range of fat and protein levels. Dairies blend full cream milk with cream, permeate and skimmed milk to produce a standardised product that matches their label claims.<br />
<br />
So it is natural, it is part of milk and it serves a purpose.<br />
<br />
When Woolworths say that their milk is 'permeate free', they are lying.<br />
<br />
Where is the ACCC when you need them?<br />
...<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-40875690543324249192015-06-20T18:33:00.001+10:002015-06-20T18:33:41.043+10:00Vinegar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlmTnOzGKyYm26XJtqqHmMr-Z16zlEJBP7Yo9oXDDAd6aN08NL7s68KO-l9Nnkmmf5YhJTl-nSRMesLUQvgOi33T0qIkzh-U9AAL9BDQDXsl8wAhyphenhyphenapVbQWJdzfmLOZ-RJrWoKiEaGGY/s1600/vinegar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlmTnOzGKyYm26XJtqqHmMr-Z16zlEJBP7Yo9oXDDAd6aN08NL7s68KO-l9Nnkmmf5YhJTl-nSRMesLUQvgOi33T0qIkzh-U9AAL9BDQDXsl8wAhyphenhyphenapVbQWJdzfmLOZ-RJrWoKiEaGGY/s320/vinegar.jpg" width="320" /></a></div>
<br />
<span style="color: #0b5394;">KM asks: my friend and I had quite a discussion on white vinegar the other day. She insisted that it's absolutely necessary to buy it from an organic store while I could not be sure if there is a whole lot of difference in taste and suitability for cooking between white vinegar bought from the normal counter and from an organic store. Is organic white vinegar superior to normal vinegar and is there a marked difference in how each tastes?</span><br />
<br />
Interesting question.<br />
<br />
Firstly , white vinegar is pretty much removed from it's feedstock ancestry. It is made by first fermenting a sugar source of some sort, using yeast. The resultant alcohol is distilled from the fermented liquor and then fermented with a separate bacteria (<i>acetobacter</i>) to convert the distilled alcohol to an acetic acid solution. The fermented liquor is filtrered through a filter aid, such as diatomaceous earth, and heated to sterilize. It is then diluted to the desired strength. Vinegar is a weak solution of acetic acid. <br />
<br />
It is not out of the question that the acetic acid is a by-product of industrial processes as well. This could be directly or by comnmercial alcohol being fermented to produce acetic acid. The acetic acid we use in the laboratory is far too strong to have been produced by natural fermentation.<br />
<br />
Which ever pathway it comes through, it must meet the requirements for 'food grade'.<br />
<br />
How 'organic' plays into this is a bit obscure. White vinegar is pretty refined and even if the feedstock was not truly organic, it goes through a serious of steps that far removes if from its origins.<br />
<br />
I would not expect any taste difference in organic and non-organic vinegars of the same strength. Both are just diluted acetic acid. The 'whiteness' points to the lack of other components of note.<br />
<br />
Other vinegars (malt, cider, red wine, white wine, balsamic etc) carry more of their original feed matrix with them and, if organic is a goal, have more of an impact from organic practices. Certainly the flavour is very different.<br />
<br />
...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-29153114185285727652015-04-15T21:04:00.001+10:002015-04-15T21:05:39.157+10:00Masala Chai.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19XndfWGzsif3PRomGsDs9BJgH-sq0Vj0JbqCto2vscFjjbFniOabS7hNYAgF5sFjpU6vT9CUbvQyhXHHsIyzWDnYjTFkORhDjpPe3OMH9L0c0S6ZpTk3s_s1i9H_XS0yoTVvmjfO-Nk/s1600/chai-cutting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19XndfWGzsif3PRomGsDs9BJgH-sq0Vj0JbqCto2vscFjjbFniOabS7hNYAgF5sFjpU6vT9CUbvQyhXHHsIyzWDnYjTFkORhDjpPe3OMH9L0c0S6ZpTk3s_s1i9H_XS0yoTVvmjfO-Nk/s1600/chai-cutting.jpg" height="212" width="320" /></a></div>
<br />
<span style="color: blue;">KM asks: I am used to having (strong) tea that is made by boiling black tea, milk, sugar, and spices all together. I hear that it robs tea of all its benefits. Is that true? I have tried switching to healthier alternatives (like green tea), but nothing wakes me up in the morning better than a cup of Indian Masala Chai. Thanks a lot!</span><br />
<br />
So, what are its benefits? If waking you up in the morning is a benefit, then it clearly is doing its job.<br />
<br />
Obviously Masala Chai has more calories than straight black tea, so over indulgence is not recommended on a straight energy basis but what components (and their effects) in the black tea are removed by adding milk, sugar and spices? <br />
<br />
To start with, tea is perfectly good for you. Adding milk (fat, protein, lactose) is not a minus. Adding sugar is so-so but fine in moderation. Adding spices is not going to be a negative. The antioxidant advocates will say that they are a plus. It's hard to see a downside.<br />
<br />
Without knowing what the implied special benefits of black tea are specifically, it is not possible to know what is open to being robbed from the tea. I suspect nothing.<br />
<br />
In the end, food should not be regarded as a medicine. Eat and drink in moderation. Eat and drink for pleasure. I do not believe that there are any super foods, nor any magic bullets. Just because some foods contain components that are bad for you in excess (eg nutmeg) it does not mean that the contrary, that some foods are exceptionally good for you, is true. The universe doesn't work that way.<br />
<br />
Start your day happy, with a Masala Chai.<br />
...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-45017908754078561352015-01-10T14:45:00.001+11:002015-01-10T14:45:22.687+11:00Pass the Butter<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrwA4jAE53nP3vZiQSvPFn0cq7LOfkxIBnZolIGXnyn6MRRYHIcWZIrE6mSJfbkeJ5ot8FJ_c8aG3C-BkOkBi9GtyjxV5cuR_QmoZpMWB9_Vk4qIncHRDG3Ai5GvHt_KxmN_3XuNyK1Q/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrwA4jAE53nP3vZiQSvPFn0cq7LOfkxIBnZolIGXnyn6MRRYHIcWZIrE6mSJfbkeJ5ot8FJ_c8aG3C-BkOkBi9GtyjxV5cuR_QmoZpMWB9_Vk4qIncHRDG3Ai5GvHt_KxmN_3XuNyK1Q/s1600/butter.jpg" height="208" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: blue;">A friend forwarded me a post on Butter and Margarine, for my comment. My comments, in blue, are interspersed with the original item, in black.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.<br />
<br />
<span style="color: blue;">Not so, Margarine was developed as a butter substitute as a result of a competition by Napoleon III in the med-1800s. It is not fatal to turkeys.</span><br />
<br />
It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings....<br />
<br />
<span style="color: blue;">Yes, it is white and unappealing. </span><br />
<span style="color: blue;"><br /></span>
DO YOU KNOW.. The difference between margarine and butter?<br />
<br />
<span style="color: blue;">Yes.</span><br />
<br />
Read on to the end...gets very interesting!<br />
<br />
Both have the same amount of calories.<br />
<br />
<span style="color: blue;">True.</span><br />
<br />
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.<br />
<br />
<span style="color: blue;">True</span>.<br />
<br />
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.<br />
<br />
<span style="color: blue;">No reference given to the study so cannot confirm or deny. Sounds dodgy.</span><br />
<br />
Eating butter increases the absorption of many other nutrients in other foods.<br />
<br />
<span style="color: blue;">Yes, but so does Margarine.</span><br />
<br />
Butter has many nutritional benefits where margarine has a few and only because they are added!<br />
<br />
<span style="color: blue;">Broad statement with no supporting information. Margarine has added vitamins A & D. Butter has only natural levels but they are not necessarily as high as the fortified margarine.</span><br />
<br />
Butter tastes much better than margarine and it can enhance the flavours of other foods.<br />
<br />
<span style="color: blue;">Very true. A lot of the flavour of margarine comes from added skim milk powder.</span><br />
<br />
Butter has been around for centuries where margarine has been around for less than 100 years .<br />
<br />
<span style="color: blue;">False. Centuries or more for butter, 150 years or more for margarine.</span><br />
<br />
And now, for Margarine..<br />
<br />
Very High in Trans fatty acids.<br />
<br />
<span style="color: blue;">This was true for old style margarines. Modern styles have low levels of trans fats.</span><br />
<br />
Triples risk of coronary heart disease ...<br />
<br />
<span style="color: blue;">No evidence supplied.</span><br />
<br />
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)<br />
<br />
<span style="color: blue;">No evidence supplied.</span><br />
<br />
Increases the risk of cancers up to five times..<br />
<br />
<span style="color: blue;">No evidence supplied.</span><br />
<br />
Lowers quality of breast milk<br />
<br />
<span style="color: blue;">No evidence supplied.</span><br />
<br />
Decreases immune response.<br />
<br />
<span style="color: blue;">No evidence supplied.</span><br />
<br />
Decreases insulin response.<br />
<br />
<span style="color: blue;">No evidence supplied.</span><br />
<br />
And here's the most disturbing fact... HERE IS THE PART THAT IS VERY INTERESTING!<br />
<br />
<span style="color: blue;">I have never trusted people who need to type in capitals. </span><br />
<br />
Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT.<br />
<br />
<span style="color: blue;">What does "one molecule away from being plastic" mean? What is the molecule?</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Margarine is as close to plastic as butter is. Neither is particularly close. Pretty much every chemical is only a step or two from a plastic. That means nothing. Protein, as a polymer of amino acids, is a plastic. Who cares? And the paint? If the writer is talking old-style linseed oil based paints, well there may be some common chemicals. But the same could be said for any product containing animal or vegetable fats.</span><br />
<br />
These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).<br />
<br />
<span style="color: blue;">True</span><br />
<br />
Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:<br />
<br />
<br />
* no flies, not even those pesky fruit flies will go near it (that should tell you something)<br />
<br />
<span style="color: blue;">But they don't come to butter either. Why should they? Neither contain much content to appeal to a fly. Or to an ant. </span><br />
<br />
<br />
* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.<br />
<br />
<span style="color: blue;">Both butter and margarine will go rancid. Both will dry out. Both have the same nutritional value. The writer has forgotten that he said early that margarine had the same calories as butter. Margarine will, if anything, tend to go mouldy more readily than butter. Is mould a teeny weeny organism? Yes.</span><br />
<br />
<br />
Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?<br />
<br />
<span style="color: blue;">No, it's not. It is a synthetically hardened vegetable oil that has added, colour, vitamins, milk powder, water and salt. I have taken cream and made butter in my kitchen. But there is no way I could make margarine. Even though I know exactly what to do and I have a degree in plastics. It is beyond even Heston's kitchen.</span><br />
<br />
<span style="color: blue;">For more on the manufacture of margarine, see this <a href="http://chemistkitchen.blogspot.com.au/2009/04/margarine-butter.html">earlier post.</a></span><br />
<br />
<br />
Share This With Your Friends.....(If you want to butter them up')!<br />
<br />
Chinese Proverb:<br />
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.<br />
<br />
Pass the BUTTER PLEASE"<br />
<br />
<span style="color: blue;">You can share this post too, if you wish.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-29243525143630126392014-12-26T21:57:00.000+11:002014-12-26T22:04:06.738+11:00Past its 'Use-By'.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIgnSjjlvVvqMuXfij8FbeKMtR5nvwx_mzFWvD-y17WKWMt49PLoXDpXeEGBZNjpNLyK9cJPmdrLqOu082GvBRXbG-27a4O__Zvj33eYJ6nTAbAjgDbX1dHp6UaxCHTQSgGEW0W8zEFk/s1600/Expired.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIgnSjjlvVvqMuXfij8FbeKMtR5nvwx_mzFWvD-y17WKWMt49PLoXDpXeEGBZNjpNLyK9cJPmdrLqOu082GvBRXbG-27a4O__Zvj33eYJ6nTAbAjgDbX1dHp6UaxCHTQSgGEW0W8zEFk/s1600/Expired.jpg" height="282" width="320" /></a></div>
<br />
<span style="color: blue;">Don asks "How important are the 'sell by' dates on food? Clearly something like milk gets nasty. Bread can easily mold. But what about something like canned beans? Would that be more a textural issue; like they get soft or something? Some people in the U.S. stockpile food thinking something awful might happen. I don't agree but what would you expect of an out-of-date can of beans or even tuna?"</span><br />
<br />
Researching it a bit, it seems there are lots of different date marking legislations.<br />
<br />
In Australia, perishable food must have a USE-BY date. Consumption beyond this date may present a health hazard. But it presupposes that storage conditions have been complied with. Leave your milk in the back of your car for a day and all guarantees are off.<br />
<br />
Food that has a shelf-life of less than two years must have a BEST BEFORE date. Consumption beyond this date may mean that the product is no longer of good marketable quality. It may be stale or aged but does not imply a health hazard. And it doesn't change from OK to dodgy on the BEST BEFORE date. It is best before that date but can be passable for quite some time afterwards. Again it depends on storage conditions.<br />
<br />
Food expected to last beyond two years does not require a BEST BEFORE date but must have some identifiable marking to permit a recall (Batch code, manufactured date etc.). <br />
<br />
So, where doe that get us with Don's question?<br />
<br />
Canned beans will last a long, long time. Canning produces a bacterially sterile product. Enzymes are destroyed too. Generally speaking changes happen at the time of cooking (flavour, texture) and then the product is in a kind of suspended animation.<br />
<br />
With canned beans, assuming they were of good quality when canned, there is nothing much that can happen to them. There is no mechanism for deterioration: free of bacteria and enzymes, protected from physical damage by a thick sauce, they are pretty indestructible. That goes for most canned product.<br />
<br />
The main issue will be the external deterioration of the can over time, resulting in the formation of small holes that permit the entry of bacteria or the possible failure of the lacquer or other coating on the inside of the can. The only protection you really have from that is to buy good product. If you are planning to cater for the end of civilization, don't do it with cheap, plain-wrap stuff.<br />
<br />
If the people planning for disasters want to be safe they could rotate their stockpile, eating the oldest product and replacing it with fresh product, using it like a well-stocked pantry.<br />
...<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-87343788252609445202014-06-05T21:25:00.002+10:002014-06-05T21:25:42.981+10:00At last, a different onion question!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IXA007Cynm_F3c9vugcmonjBhVttbHSm7tTmgbBXqNlvBBRzSY8BEI6i9TJCD9Gzgy6rs8E22EhgbMH1bStwLTRYBtXKJWGICzYOqeQh0HMsTub8OCoWY0St0106ZpLrrOUHVePCO3I/s1600/onion_16x9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IXA007Cynm_F3c9vugcmonjBhVttbHSm7tTmgbBXqNlvBBRzSY8BEI6i9TJCD9Gzgy6rs8E22EhgbMH1bStwLTRYBtXKJWGICzYOqeQh0HMsTub8OCoWY0St0106ZpLrrOUHVePCO3I/s1600/onion_16x9.jpg" height="181" width="320" /></a></div>
<br />
Anonymous asks:<span style="color: blue;"> "Would like to know if you can get sulphuric acid poisoning from rotting onions? Had a bag of onions in my cupboard for months and they had rotted now all I can smell is onions. Really strong at times. "</span><br />
<br />
A few bits to this:<br />
<br />
Firstly, sulphuric acid is not volatile, so you cannot smell it. Heat it sufficiently and you will get sulphur trioxide fumes which you can definitely smell but I am talking 400degC, somewhat warmer that the average cupboard.<br />
<br />
Secondly, it is corrosive rather than toxic.<br />
<br />
But on to the onions. When things rot, all manner of compounds are formed and released. What compound and what level will be dependent on onion type and the organisms associated with the rotting. Onions contain a lot of sulphur so the breakdown products will be smelly. Unpleasant but not necessarily harmful.<br />
<br />
Chuck them out and air the cupboard. There is not much else you can do. <br />
...<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-82129633237585480562013-12-30T22:13:00.001+11:002013-12-30T22:13:40.165+11:00Nuts to that!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OLvhMNNqOHDocR962lQ41Gcqaa-fpt_DzebU8RJzxNwbJXIfzFtE8WXWuhY_ZudM_nAoGcwPH-bmI2Gv-VOor5Uj6pmxYj-0v9vaUAP2u_BvXDemewKmYCrIN9eXzptfNlt3Gv7WMSg/s1600/Screen+Shot+2013-12-30+at+9.57.33+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OLvhMNNqOHDocR962lQ41Gcqaa-fpt_DzebU8RJzxNwbJXIfzFtE8WXWuhY_ZudM_nAoGcwPH-bmI2Gv-VOor5Uj6pmxYj-0v9vaUAP2u_BvXDemewKmYCrIN9eXzptfNlt3Gv7WMSg/s320/Screen+Shot+2013-12-30+at+9.57.33+PM.png" width="320" /></a></div>
<br />
Reading an article in Food Quality New I was a bit confused about the about photo (above), said to be of pecan shells. Well, there may be pecans there at the back but the foreground is all almond and brazil nuts.<br />
<br />
For the record, pecans look like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9t0BIUBmWbwOe2uXSNczTeBQergD1MFaie99rr_3DqCqBtEaAfzDXROyXPR6P0zWIr-hbmlEL1PyJZczbK05QrR6WHjnk77orpBSZrDGX90-mkSvPRQQ7MyYDwRUPUctaQtBiBcwmeZ0/s1600/Pecans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9t0BIUBmWbwOe2uXSNczTeBQergD1MFaie99rr_3DqCqBtEaAfzDXROyXPR6P0zWIr-hbmlEL1PyJZczbK05QrR6WHjnk77orpBSZrDGX90-mkSvPRQQ7MyYDwRUPUctaQtBiBcwmeZ0/s320/Pecans.jpg" width="320" /></a></div>
<br />
The gist of the <a href="http://www.foodqualitynews.com/Public-Concerns/Natural-antimicrobials-for-Listeria-Yes-we-Pe-can">article</a>, though, was about the use of dried, powdered pecan shells as a natural, organic antibiotic, specifically against <i>Listeria sp</i>.<br />
<br />
I would just like to point out that natural and organic are not the sole criteria for food safety. Strychnine, cyanide, arsenic and aflatoxins are all well encompassed by the 'natural and organic' umbrella. OK, arsenic's not organic. Just testing. Lots (I mean lots of lots) of things contain organic compounds that exhibit antibiotic properties when concentrated and deposited of some unsuspecting bacteria.<br />
<br />
But nothing beats having the bacteria not present in the first place.<br />
<br />
No amount of powdered hoodoo dust will trump good manufacturing practices and plant hygiene.<br />
...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-62593545020408291.post-10122102251921355212012-02-16T21:10:00.000+11:002012-02-16T21:10:38.489+11:00Coffee, Tea...<div style="color: white;">
.
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPLy0-UP-Xsyjkq9KJmv1l80yq2VrHGkZlX4OViIeQiVe7rACYnXMTzWnoD8xzbRAJ0rsiy4cl30BEToL6ZnBn7uVO0bN5kr3zAqZyqInMM8eOx_gcedqkenBpkzd7Z8lO3mtX8ZZOvI/s1600/tea-coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPLy0-UP-Xsyjkq9KJmv1l80yq2VrHGkZlX4OViIeQiVe7rACYnXMTzWnoD8xzbRAJ0rsiy4cl30BEToL6ZnBn7uVO0bN5kr3zAqZyqInMM8eOx_gcedqkenBpkzd7Z8lO3mtX8ZZOvI/s320/tea-coffee.jpg" width="320" /></a></div>
<br />
<div style="color: #134f5c;">
Peter Bryenton asked "I was wondering how much caffeine there is on average in an ordinary cup of instant coffee?"</div>
<br />
Not an easy question as the consumer is in control of how strong they make the coffee and how big a cup they use. Generally instant coffee powder is about 2-3% caffeine and instant coffee is about 330mg/L (about 75mg per cup). But I know my first cup of coffee in the morning is considerably stronger than my last of the day.<br />
<br />
Tea is generally only about 80% of the caffeine levels of coffee but, again, this varies with type, cup size and steeping time. Herbal teas generally have none but be careful of flavoured green teas, they have similar levels to black tea.<br />
<br />
Colas are about 100mg/L; a third that of tea and coffee.<br />
<br />
The much vaunted 'Energy Drinks' are only permitted a maximum of 320 mg/L in Australia and so are on a par with tea and coffee. Not that they would want an image of a little old lady sipping her cuppa to be equated to the macho image of the heroic energy drink urban warrior-rapper-sportsman.<br />
...Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-62593545020408291.post-60622607431811871302012-02-12T11:39:00.001+11:002012-02-12T11:39:40.472+11:00Anticancer Spears.
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDScrwj2b1M-lygwrNiahgwxYv1HeJLAqgJk7EOvjUJI1GvZ7kboXvKg3LfNkszj0T3CYXdCl5y_2J0GiK2-lr9ISwiqfITVAUtBNZcLUNsQJaZWzAmr1pPNCz50unLzC2qRYK-OVd04/s1600/Asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDScrwj2b1M-lygwrNiahgwxYv1HeJLAqgJk7EOvjUJI1GvZ7kboXvKg3LfNkszj0T3CYXdCl5y_2J0GiK2-lr9ISwiqfITVAUtBNZcLUNsQJaZWzAmr1pPNCz50unLzC2qRYK-OVd04/s320/Asparagus.jpg" width="240" /></a></div>
<br />
<div style="color: #0b5394;">
<a href="http://www.blogger.com/profile/05142424724444748442">Kevin Bell </a>asked: "Any info on the email going around that Asparagus is good for curing
cancer? This also seems incredulous, the pharma industry are not stupid
and would be onto it quickly enough if there was any credibility in it."</div>
<br />
Well, yes, I think you nailed it yourself, Kevin. <br />
<br />
If there was any truth in it, it wouldn't be being sold at $4 a bunch at Woolworths.<br />
<br />
As I understand it, cancers are initiated when your body loses the plot with regard to cell regeneration and starts an uncontrolled multiplication. <br />
<br />
I can see no reason why a food, any food, would stop this. I would be more inclined to believe that eating excessive amounts of asparagus would cause problems rather than the reverse.<br />
<br />
Too much of anything is bad.<br />
<br />
But moderate amounts of asparagus with a good home-made hollandaise sauce is not bad for you and, indeed, can improve your emotional well-being no end.<br />
<br />
By the way, I haven't seen the email that you mention, but I am sure that the miracle chemical in asparagus will be Rutin. Love the name. It is a naturally occurring flavonoid found in a number of foods. As well as in asparagus, it is also in buckwheat, citrus peel, mulberries and cranberries. In canned asparagus it appears as white or grey flecks in the spears. Something about the canning process triggers crystallisation. Quite beautiful crystals under the microscope.<br />
...<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-62593545020408291.post-27839943554224111802012-02-12T10:59:00.001+11:002012-02-12T10:59:26.044+11:00A load of old rhubarb.
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzxCODuta6x1oN-QsOlFA6PDOaYtpPPDYSr_CLp0G_EtFts7WkTvfDz99r2BdqumoUjFqWRO5v-2Keo6CHHubcR-M2h-lOnu2i2DMHBlcL-i0U5l3_ymWZ_MN45Jl9bZydqvqpQD6FBY/s1600/Rhubarb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzxCODuta6x1oN-QsOlFA6PDOaYtpPPDYSr_CLp0G_EtFts7WkTvfDz99r2BdqumoUjFqWRO5v-2Keo6CHHubcR-M2h-lOnu2i2DMHBlcL-i0U5l3_ymWZ_MN45Jl9bZydqvqpQD6FBY/s320/Rhubarb.jpg" width="320" /></a></div>
<br />
I made mention on my home blog that my rhubarb was green and that I was adding elderberries to it to make it look more 'normal'. I have seen recipes that added strawberries to give colour. A few people asked if green rhubarb was safe.<br />
<br />
Yes, it is.<br />
<br />
The green stemmed rhubarb is a fast growing, thick stemmed hybrid. Quite safe. <br />
<br />
The poisonous element in rhubarb is a chemical called Oxalic Acid and it is found at high levels (0.5%) in the leaves, regardless of the stem colour. <br />
<br />
Oxalic Acid is also found in many other plants but not at the levels found in rhubarb leaves. Excessive Oxalic Acid consumption results in kidney stones (Calcium Oxalate). A lethal dose of rhubarb leaves is about 5kg.<br />
...<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-62593545020408291.post-1810051972352496772012-01-14T12:10:00.000+11:002012-01-15T22:05:04.096+11:00Potomatatoes & Acidity<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUT_IZ-MKvFI8CyJMMYHDvWxvivOzKZzomZ76I2ONE_wdTO-MAnX6uLDf0SSZYqyUrUeEToyfNMHEfhIL806Qhk_GVjeT4CKg3XnAwMm1E3CNuoPqtyYaJDBXQDlo1uglNgphqkKPV2Nk/s1600/ph-scale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUT_IZ-MKvFI8CyJMMYHDvWxvivOzKZzomZ76I2ONE_wdTO-MAnX6uLDf0SSZYqyUrUeEToyfNMHEfhIL806Qhk_GVjeT4CKg3XnAwMm1E3CNuoPqtyYaJDBXQDlo1uglNgphqkKPV2Nk/s320/ph-scale.jpg" width="320" /></a></div>
<div style="color: #0b5394;">
Anonymous asked "Do totatoes can acidity in the body?"</div>
<br />
Well, that is not an easy question to answer, as such.<br />
<br />
Are we talking potatoes or tomatoes?<br />
Are we talking cancel or cause? <br />
<br />
Never mind - I'm guessing that it relates to the much discredited acid-alkaline diet that lingers in the fringe diet circles. In essence, it proposes that foods are good or bad depending on the pH of a solution of the ash of the food. The notion that the acidity or alkalinity of the ash of a food will influence the impact that the food has on your body is just plain weird.<br />
<br />
There is no scientific data to support the theory. There is not even a coherent theory.<br />
<br />
Your stomach is already 100-1000 times more acidic than a tomato or a potato, so any native acidity will have a negligible impact. No foods are natively alkaline.<br />
<br />
As you body never reduces food to its ash, the properties of the ash are immaterial to human nutrition.<br />
<br />
Eat a varied, balanced diet.<br />
...Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-62593545020408291.post-2829402429025985282011-12-14T20:12:00.000+11:002011-12-14T20:12:21.478+11:00Cancer and spices..
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYQoExK4lGYx-is0yvRoPeB9dQwNagiy1O1QtQEp1-iLT-eIbASjYtSOSKTtfqHCQ98nKRp5ehX_eH_F5r5rOqqa7AGiGNZT9eUtG8QNXmKTaTc3qMeJlVkCKgPEFMulc-K9Vq6sM_Cw/s1600/curry-powder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYQoExK4lGYx-is0yvRoPeB9dQwNagiy1O1QtQEp1-iLT-eIbASjYtSOSKTtfqHCQ98nKRp5ehX_eH_F5r5rOqqa7AGiGNZT9eUtG8QNXmKTaTc3qMeJlVkCKgPEFMulc-K9Vq6sM_Cw/s320/curry-powder.jpg" width="320" /></a></div>
<br />
<div style="color: #073763;">
Anonymous asked: "Do ginger, curry powder and cumin powder help reduce risk of any cancers? "</div>
<br />
<span style="color: #274e13;">Disclaimer: I am a food chemist and any medical comments are those of a food chemist.</span><br style="color: #274e13;" /><span style="color: #274e13;"> </span><br />Will anything prevent cancer?<br /><br />No, probably not. Cancer is not one disease but a diverse group of illnesses, all characterised by uncontrolled cell growth. Cancerous cells are being produced all the time and the body deals with them. The problems arise when the body can no longer deal with them. This will be partly why cancers are more prevalent in the elderly; the body’s defences get weak, lazy or ineffective.<br /><br />I believe that pretty much anything will cause cancer – if the body gets swamped with any chemical, systems can go awry. <br /><br />But will anything prevent cancer? I don’t believe so. At least not any one thing.<br /><br />Good diet and good health seem to be part of the cancer preventative thing : be healthy, give your body a chance. Let your body function as it should, defences work properly, cell reproduction work reliably.<br /><br />I have little doubt that the individual components of ginger, cumin and curry powder will trigger cancers if taken in excess. Anything taken at a level that distresses the body increases the likelihood of the body malfunctioning and cancers being the result.<br />
<br />
But I really have no knowledge on compounds, natural or synthetic, that may directly work to prevent cancers. And I think it unwise to pin your hopes on a 'silver bullet'.<br />
...Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-62593545020408291.post-19953718986054657262011-10-30T20:31:00.004+11:002011-10-30T20:49:38.085+11:00Take it with a pinch, no, a bag of salt!<span style="color: rgb(255, 255, 255);">.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45AjxHUYbY-GtP-qiLCbnf-ud99iXknFZlylxNC4Rek86vkcVp3Hqn6E_HYyilRj9Be06lgxmouY4I_MXiisTFUD4sIb953fMer5-CrN8RP4p9H4B2vAZzilprfHFjWuCp96_uFF8-oI/s1600/go_green_bag.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 337px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45AjxHUYbY-GtP-qiLCbnf-ud99iXknFZlylxNC4Rek86vkcVp3Hqn6E_HYyilRj9Be06lgxmouY4I_MXiisTFUD4sIb953fMer5-CrN8RP4p9H4B2vAZzilprfHFjWuCp96_uFF8-oI/s400/go_green_bag.jpg" alt="" id="BLOGGER_PHOTO_ID_5669215753530839170" border="0" /></a><br />Food Australia, who should know better, published an article earlier this year titled "Contaminated reusable grocery bags pose health risks" (63 (5) - May 2011). It was based on an article by Gerba & Sinclair entitled "Assessment of the Potential for Cross Contamination of Food Products by reusable Shopping Bags". You can download the full article <a href="http://uanews.org/pdfs/GerbaWilliamsSinclair_BagContamination.pdf">here</a>.<br /><br />The article suggests bacteria, including <span style="font-style: italic;">E. coli</span>, flourish in the green bags.<br /><br />And the are probably right. The same way bacteria can flourish in pretty much any environment. Because bacteria is IN the environment. If they had done their survey by swabbing the jeans of the shoppers rather than the bags, they would have got similar results.<br /><br />And as for soaking the shopping bags in meat juices and leaving them in a car boot (trunk) for two hours - well, duh!, of course bacteria levels will increase.<br /><br />It was all a bit odd and I had a niggling suspicion, which is why I chased down the original article rather than relying on the summary in Food Australia. My suspicion was confirmed in the following line:<br /><br />"The authors would like to acknowledge and thank the American Chemistry Council for providing funding to support this study."<br /><br />So, the American Chemistry Council, a body that includes all the plastic (bag) manufacturers of America in its ranks funded the research. <br /><br />Doesn't mean it's wrong but there are flashing lights all over it!<br />...Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-62593545020408291.post-41315791554011687302011-08-29T20:24:00.004+10:002011-08-30T12:17:54.507+10:00Not ducking the question.<span style="color: rgb(255, 255, 255);">.</span>
<br /><span style="color: rgb(255, 255, 255);">.</span>
<br /><span style="color: rgb(255, 255, 255);">.</span>
<br /><span style="color: rgb(255, 255, 255);">.</span>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(255, 255, 255);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqNA57S3kjc2AwI9Scg5xtSf-HPeeagSNNBkz1VIT6LRuZ1fDD0g1cYhvIY8NzR8Y3yu8p6IP_nD4qsFq8ntYJvcy5Q6AyJLLZedWU7fJVRFk_9qyOEyB-wv9NYBEyElQwQ7kh2VLxCk/s1600/medium_769px-Duck_head.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqNA57S3kjc2AwI9Scg5xtSf-HPeeagSNNBkz1VIT6LRuZ1fDD0g1cYhvIY8NzR8Y3yu8p6IP_nD4qsFq8ntYJvcy5Q6AyJLLZedWU7fJVRFk_9qyOEyB-wv9NYBEyElQwQ7kh2VLxCk/s400/medium_769px-Duck_head.jpg" alt="" id="BLOGGER_PHOTO_ID_5646222281695147458" border="0" /></a>
<br />
<br /><span style="color: rgb(0, 0, 153);">Celia of </span><a style="color: rgb(0, 0, 153);" href="http://figjamandlimecordial.com/">Fig Jam & Lime Cordial</a><span style="color: rgb(0, 0, 153);">, asks</span>
<br />
<br /><span style="color: rgb(0, 0, 153);">"I've been making confit duck, and keep it for a short time in the fridge.</span>
<br />
<br /><span style="color: rgb(0, 0, 153);">1. As instructed, I've been reheating the used duck fat to clarify it and then storing it in the freezer to be reused next time - is this a safe practice, and how many times can the fat be reheated and reused like this, please?</span>
<br />
<br /><span style="color: rgb(0, 0, 153);">2. Secondly, confit duck (a traditional food) has been stored for generations by the French on the pantry shelf, with some instructions going so far as to say "don't worry if the bones not covered in fat go a bit green". I don't do that, I keep it in the fridge, but wondered whether it was actually safe to store meat like this unrefrigerated?</span>
<br />
<br />Question 1. It is a matter of taste. Over time there is a likelihood that the fat will start breaking down but that in itself is not harmful. The issue is whether the taste is affected. My Granny had a 'dripping pan' that used to hold fat that was returned time and time again to the weekend roast, with no ill-effect. Animal fats are generally too saturated to have oxidative rancidity and hydrolytic rancidity (the splitting of the fatty acids from the glycerol backbone of the fat) often cannot be tasted. A text book I read once famously said that a fat was rancid if it tasted rancid and that all other tests were, at best, just corroborating evidence.
<br />
<br />The splitting of the triglyceride happens during digestion so it is no a health hazard as such.
<br />
<br />So, in short: as long as the fat still tastes ok, it is fine.
<br />
<br />Question 2. The fat layer is supposed to keep the meat protected. Despite what advertisers of disinfectants and such like would have you believe, bacteria do not spontaneously appear for no good reason. This is a habit solely retained for the start of a new Universe. If your duck is cooked, it will be sterile and the thick layer of fat will keep it sterile.
<br />
<br />Has done so safely for many many years.
<br />
<br />Green is more problematic but not necessarily harmful. The pigments in blood - haemoglobin and myoglobin, will oxidise and go funny colours, mostly green, grey and brown, with exposure to the air. Unsightly but not harmful. The surface of the chicken paté I make discolours quite quickly but is not harmful.
<br />
<br />More important is to make sure that the exposed bones and such like are not handled as they do not have the layer of protective fat and will possibly give bacteria a toe-hold.
<br />....
<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-62593545020408291.post-74398363015614730142011-08-21T14:53:00.006+10:002011-08-24T13:07:54.039+10:00Stamps. And the perils of licking them.<span style="color: rgb(255, 255, 255);">.</span>
<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA1vs1AHtgzEH1bxvghGwZCpJEUiw1MRy7Nqns1sUjCV0UWQEIhd_ruy2ziVji-IMbeVBDR4sPp9Ou7F9G63POmwOIDYBN7Dj0PA3I0f6p1tZMzoDFukFAZNv-bpyV_3FgV2Lm8_cass/s1600/Stamp_Iraq.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA1vs1AHtgzEH1bxvghGwZCpJEUiw1MRy7Nqns1sUjCV0UWQEIhd_ruy2ziVji-IMbeVBDR4sPp9Ou7F9G63POmwOIDYBN7Dj0PA3I0f6p1tZMzoDFukFAZNv-bpyV_3FgV2Lm8_cass/s400/Stamp_Iraq.jpg" alt="" id="BLOGGER_PHOTO_ID_5643168708358558466" border="0" /></a><span style="font-size:85%;">Stamp commemorating all that was left standing after the US 'liberated' Iraq?</span>
<br />
<br /></div> <a style="color: rgb(0, 0, 153);" href="http://everlastingnostalgia.blogspot.com/">Xink</a><span style="color: rgb(0, 0, 153);"> asks: Is it possible to die from licking stamps? As in the Seinfeld episode when George Costanza's fiance dies after licking cheap stamps for a wedding invitation mail out.</span>
<br />
<br />Good grief - we get further and further away from food chemistry!
<br />
<br />Partly my own fault: My profile has a question on it: "<span style="font-weight:normal">What's the best time you've ever had licking stamps?" My response was "Ah, Stamps! Such a lovely girl. So many memories; how can I choose?" So I guess I have no-one to blame but myself.
<br />
<br />The short answer is that I do not know of anyone dying from licking stamps but the mucilage that was put on stamps to act as the adhesive is a protein based material and, as allergenic reactions are generally a response to proteins, it is not impossible that someone may have a reaction.
<br />
<br />◊◊◊
<br />
<br />As for the Stamps of my profile. Yes, if her boyfriend found out, that could kill you.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-0Tq79JHnygwDS_PDfiAv8rmnEByplyUV1xXiGppbysz0etb0n-5FzkeK_8VabgqQyqeDVF_mjxFn1xYbK-U_spBQCRTIAEZ_RnoT7CKCWUUKrYkFs0jXVGXlm7o7Yv1Fzxm6gdb8jQ/s1600/2007-09-25+Lick-you-all-over.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 321px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-0Tq79JHnygwDS_PDfiAv8rmnEByplyUV1xXiGppbysz0etb0n-5FzkeK_8VabgqQyqeDVF_mjxFn1xYbK-U_spBQCRTIAEZ_RnoT7CKCWUUKrYkFs0jXVGXlm7o7Yv1Fzxm6gdb8jQ/s400/2007-09-25+Lick-you-all-over.gif" alt="" id="BLOGGER_PHOTO_ID_5643171744113538066" border="0" /></a>...
<br />
<br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-62593545020408291.post-71807143497652420972011-08-04T21:00:00.004+10:002011-08-04T21:27:35.424+10:00The Hormonal Cow<span style="color: rgb(255, 255, 255);">.</span><br /><span style="color: rgb(255, 255, 255);">.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWKeXeMGvE90VF7LdecyabvRx8iN5MIdMhw7fDo-s9KA794LhsNVCJ_aIFnvZWLEksKDhkmPDbWDeOWuahXcFbsFq9_pOgJugGzuiJNWiCnFaJbbWD5sBO6Eu0kfH1dSJrrHH378dv50/s1600/cow-cropped2-md.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWKeXeMGvE90VF7LdecyabvRx8iN5MIdMhw7fDo-s9KA794LhsNVCJ_aIFnvZWLEksKDhkmPDbWDeOWuahXcFbsFq9_pOgJugGzuiJNWiCnFaJbbWD5sBO6Eu0kfH1dSJrrHH378dv50/s400/cow-cropped2-md.jpg" alt="" id="BLOGGER_PHOTO_ID_5636954758309957106" border="0" /></a><br /><span style="color: rgb(0, 0, 153);"><a href="http://figjamandlimecordial.com/">Celia</a> asked: Lee, do you have any thoughts about growth hormones in Australian beef and what they're doing to us?</span><br /><br />Well, yes, I have thoughts. Mixed thoughts. <br /><br />I don't have too many facts, though, as it is a bit outside my experience.<br /><br />Thoughts, in no particular order:<br /><br />1. I have a general preference for no additives in food (don't you dare call them 'chemicals' unless you can name one thing on this planet (and beyond) that is not composed of chemicals) however I accept that sometimes additives to food are unavoidable.<br /><br />2. The <a href="http://safemeat.com.au/FAQRetrieve.aspx?ID=44592">Safemeat site</a> suggests that hormones are not harmful but that, while they increase meat yields, they decrease meat tenderness. This site is a joint venture between the meat industry and the Government.<br /><br />3. Talking to another laboratory that tests HGP (Hormone Growth Promoters), they can only reliably find them in the area surrounding the injection point in the cow's ear. In other parts of the body they are too low to quantify.<br /><br />4. Like it or not, we must increase our food production to meet the population growth; farmland is decreasing, so per-acre yields must increase. But we eat too much meat per meal, as a rule.<br /><br />5. There is little evidence available to show that the nature-identical hormones are harmful. I am probably more comfortable with them than I am with the fully synthetic ones.<br /><br />6. I would favour mandatory labelling.<br /><br />So, in summary, I don't think they are harmful but would prefer they not be used.<br /><br />But I am no expert.<br />...Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-62593545020408291.post-20945164774995060462011-07-20T20:10:00.003+10:002011-07-20T20:31:50.500+10:00Steak Tartare<span style="color: rgb(255, 255, 255);">.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwb0imLPXLQI9U3wIZr77xbCcLYMBkwGWrQEdoWv49H33SuDL8Hb0JocON5aYq_NkgUkjzphM4XaF_jZGE2U3iUSsHDSqYvy0KUuM27oklz2UOlK5YmJj3McX1Hh8K2mKivHposuQ_uk/s1600/Steak-Tartare.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwb0imLPXLQI9U3wIZr77xbCcLYMBkwGWrQEdoWv49H33SuDL8Hb0JocON5aYq_NkgUkjzphM4XaF_jZGE2U3iUSsHDSqYvy0KUuM27oklz2UOlK5YmJj3McX1Hh8K2mKivHposuQ_uk/s400/Steak-Tartare.jpg" alt="" id="BLOGGER_PHOTO_ID_5631375634185384946" border="0" /></a><br />Celia, of <a href="http://figjamandlimecordial.com/">Fig Jam & Lime Cordial</a>, asked "Does the traditional food rule apply to dishes like steak tartare?"<br /><br />Yes, is the short answer.<br /><br />Steak Tartare is a traditional food.<br /><br />Despite the rantings of Professor A. C. Grayling, philosopher and vegetarian irrationalist, meat is not full of bacteria. (<a href="http://coddledegg.blogspot.com/2011/03/pushing-barrows.html">See here</a>) Once you cut it, though, bacteria is introduced and the life of the meat starts being reduced.<br /><br />A number of things need to be remembered:<br /><br /><ol><li>The amount of bacteria that you introduce in chopping the meat is quite small. Especially if you take care to use clean knife.</li><li>Bacteria, at room temperature, will double in numbers every 20min, so what starts out as a low level can rise very quickly.</li><li>Most spoilage bacteria is just that, spoilage bacteria. Pathogens, such as E-coli or Salmonella, are less prevalent and less likely to be introduced in the chopping of the meat.</li><li>The concept of an 'infectious dose'. Everyday we are ingesting low levels of bacteria, including pathogens, with no ill effect. There is a certain level that is necessary to induce illness. </li></ol><br />The long and short of it is that Steak Tartare must be made fresh and eaten fresh.<br /><br />That is the traditional way to do it. <br /><br />And it is quite safe.<br />...Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-62593545020408291.post-25732766887139543842011-07-17T18:59:00.006+10:002011-07-17T19:10:36.521+10:00Sunscreens, SPF 50<span style="color: rgb(255, 255, 255);">.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfy_-0iTfwon0v0gvaaKoS-hRzNxhYkn7JQ8XKFrZHxnxp0RlB3soKhnj4IxtnpYqqEaKeVDNQ3y36zkUvTriUAGWErsmESs9EEoLg2qZZNBl-oDBq1x0jiISjA9nzBSgl7Oh48urN1o/s1600/Blog_Pic___350x465px1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 372px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfy_-0iTfwon0v0gvaaKoS-hRzNxhYkn7JQ8XKFrZHxnxp0RlB3soKhnj4IxtnpYqqEaKeVDNQ3y36zkUvTriUAGWErsmESs9EEoLg2qZZNBl-oDBq1x0jiISjA9nzBSgl7Oh48urN1o/s400/Blog_Pic___350x465px1.jpg" alt="" id="BLOGGER_PHOTO_ID_5630243785449367650" border="0" /></a><br />Much excitement in Australia this week with the granting of permission to sell SPF 50 sunscreens.<br /><br />Got to be 66% better than all those SPF 30 ones, mustn't they?<br /><br />Well, hold you horses. Could it just be marketing hype?<br /><br />To get the SPF factor, you divide 100 by 100 minus the percent of the UV radiation blocked.<br /><br />So if a sunscreen blocks 90% of the UV light, its SPF is 100/(100-90) = SPF 10.<br /><br />95% = SPF 20<br /><br />97% = SPF 30+<br /><br />98% = SPF 50.<br /><br />So paying the extra money for an SPF 50 sunscreen will increase your protection by just 1%.<br /><br />If (IF!) it is re-applied regularly and applied at the same thickness as is used in the test (0.1mm).<br /><br />T-shirts and a hat have a higher SPF factor.<br />...Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-62593545020408291.post-31822459576224305472011-03-22T19:47:00.005+11:002011-03-22T19:57:24.906+11:00Smells dead, must be dead.<span style="color: rgb(255, 255, 255);">.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_ULkOXV6XAqCBw6vTgm8dTms-yg-KBf8Fs_kdyuJsGGEWpUFwD2NAAl7OrHIBNe4DMtPMpzMFyGKY_e9H49UxWg_cZ7f3NlhCjn4JHiii5cwjP757rs53ceOCP_ch2UEIQJhB_3WLf0/s1600/belacan+blocks_thumb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_ULkOXV6XAqCBw6vTgm8dTms-yg-KBf8Fs_kdyuJsGGEWpUFwD2NAAl7OrHIBNe4DMtPMpzMFyGKY_e9H49UxWg_cZ7f3NlhCjn4JHiii5cwjP757rs53ceOCP_ch2UEIQJhB_3WLf0/s400/belacan+blocks_thumb.jpg" alt="" id="BLOGGER_PHOTO_ID_5586823372167048978" border="0" /></a><br /><a style="color: rgb(0, 0, 153);" href="http://ttocb.blogspot.com/">Chairman Bill</a><span style="color: rgb(0, 0, 153);"> asked: "How about trassi? I've heard some hideous stories about it, although I've eaten plenty of it in my time (both as a Dutchman and when in Indonesia/Malaysia)"</span><br /><br />This is an amazing fermented dried shrimp paste that smells awful but tastes wonderful.<br /><br />The big thing is that this is a traditional food; a pretty reliable sign of a good track record for safety.<br /><br />And the traditional way of cooking it is to stir-fry in a very hot wok. This will kill any bacteria that may be in it. Deviate from traditional cooking processes at your peril.<br /><br />It must also be remembered that it is usually a dried product and so lacks the available water needed for bacterial growth.<br />...Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-62593545020408291.post-67930380867455995322011-03-21T20:02:00.004+11:002011-03-21T20:17:20.110+11:00Of meat and fridges...<span style="color: rgb(255, 255, 255);">.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2iGYEXq-3f-ep88IAg-G6PPYbUUOQehfPCo2YbDEOHjG92CI9M04BV7hHsHqB3TFbQqp9GS80Ws28sZ3Alx1Es8CJzzsa4TR0JLOcUzgzrXifp2XxDwCoZpAjHMt2t_GxTUvobpAN0w/s1600/7663%257ERed-Meat-Posters.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2iGYEXq-3f-ep88IAg-G6PPYbUUOQehfPCo2YbDEOHjG92CI9M04BV7hHsHqB3TFbQqp9GS80Ws28sZ3Alx1Es8CJzzsa4TR0JLOcUzgzrXifp2XxDwCoZpAjHMt2t_GxTUvobpAN0w/s400/7663%257ERed-Meat-Posters.jpg" alt="" id="BLOGGER_PHOTO_ID_5586456097032534498" border="0" /></a><br /><a style="color: rgb(0, 0, 153);" href="http://intolerantchef.blogspot.com/">The Intolerant Chef</a><span style="color: rgb(0, 0, 153);"> asks: "How long can raw meat be kept in the fridge before being harmful? I remember my mother washing slightly bluish looking chops in vinegar and water to remove the stickiness and smell before cooking them. They were then fed to my father, never us children or her."</span><br /><br />I assume your father was well insured.<br /><br />Generally, fresh meat can only be kept for a few days at refrigeration temperatures. It is hard to butcher meat without getting bacteria on its cut surface and bacteria love a warm, protein rich surface. <br /><br />Note: these are bacteria introduced during the butchering process and not endemic to the meat as such. When the meat is 'hung' after slaughter, the surface of the carcass is dry and intact and no bacterial degradation takes place. Once the meat is sliced or minced, bacteria is introduced and all bets are off.<br /><br />Chilling meat slows bacterial growth but doesn't stop it. Freezing it stops the growth. As does drying.<br /><br />Bacterial growth results in the breakdown of proteins which in turn produce the unpleasant smells that we associate with 'off' meat. Rubbing the meat with vinegar may reduce the bacterial load and reduce the smell. Traditionally curry was also used to hide off meat.<br /><br />It would be the thorough cooking afterwards that killed the bacteria and made it safe for your father to eat. <br /><br />Probably with lots of sauce.<br />...Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-62593545020408291.post-34365758243044775102011-01-21T20:22:00.005+11:002011-01-21T20:51:23.874+11:00The Mayo Clinic.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz_f-r2BMFBy_Ey0JjtO9-SIm7wgfdYcP1gP2QUhvCKhmZEnXrt8WUlF2Kl90XlikDr5M247ATy0N8BSSa6UdViFPDj0S80LRmw03QTFVZFFDSj4YRFXT_OqXdBIt1sDjZ3vhdkpU7QI/s1600/Mayonnaise.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz_f-r2BMFBy_Ey0JjtO9-SIm7wgfdYcP1gP2QUhvCKhmZEnXrt8WUlF2Kl90XlikDr5M247ATy0N8BSSa6UdViFPDj0S80LRmw03QTFVZFFDSj4YRFXT_OqXdBIt1sDjZ3vhdkpU7QI/s400/Mayonnaise.jpg" alt="" id="BLOGGER_PHOTO_ID_5564567175954799074" border="0" /></a><br /><a style="color: rgb(0, 0, 153);" href="http://tampabaystuff.blogspot.com/">Don</a> says:<br /><br /><blockquote style="color: rgb(153, 51, 0);">"I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise.. "(Mayonnaise) doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He (the food chemist) explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment.<br /><br />(The food chemist) says that when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors. It's probably the onions, and if not the onions, it's the POTATOES.<br /><br />He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator. "</blockquote><br /><br />Ye gods! Where do I start?<br /><br />The easy bit first: see a <a href="http://chemistkitchen.blogspot.com/2009/04/onions-as-bacteria-magnets.html">previous post</a> on the myth of onions being bacteria magnets. Make sure you read the comments, as the saga went on for a while.<br /><br />Secondly, there is a popular myth (only in the US for some reason) that mayonnaise is a chief culprit in food poisonings. It isn't. Or at least commercial mayonnaise isn't, as it is made in strictly controlled conditions. <br /><br /><ol><li>The pH of mayonnaise is kept low, at a level that bacteria cannot survive. </li><li>The water activity of mayonnaise is low, meaning that the moisture present in the mayonnaise is not available to the bacteria (or mould) to use and </li><li>the product is made in sterile conditions.</li></ol><br />The consequences of that last item eludes many people. They think that bacteria just happen. That is as sensible as watching a field, hoping for corn to grow. If you don't plant it, it wont grow.<br /><br />And "if not the onions, then the potatoes"?<br /><br />Anything that grows in dirt can have bacteria on it. It will be in an environment where there is E-coli, Salmonella, Clostridium, lots of bugs with long and threatening names. Wherever birds poop and animals roam will have bacteria. You meet up with them every day of your life. And survive.<br /><br />But if you take some potatoes and cook them there will be no bacteria alive on them.<br /><br />Put them in a potato salad with mayonnaise and they will still have no bacteria on them.<br /><br />The biggest problem is when you add bacteria to the salad yourself and then leave the salad sitting unrefrigerated for hours on end. At room temperature bacteria multiply tenfold an hour.<br /><br />So where do these bacteria come from? Spices, raw unwashed vegetables and, most commonly, poor personal hygiene when preparing the food.<br /><br />But from the mayonnaise? No.<br /><br />From onions? No.<br /><br />From cooked potatoes? No.<br />...Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-62593545020408291.post-8356743478407213432010-12-13T20:22:00.007+11:002010-12-13T20:46:02.825+11:00Of camels and straws and chocolate.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8edxovfA-7_402X1bPNDb9M3fkSlGhnVsK6DL9m404qG114UKajA_uCKAjDLOuHNpV9NnlhwdMPpoR31-ESSl7BEo16tKmvkqp4YiuDyysywgatWdWLushz2PUYzuezjAkVgTU4t-Yw/s1600/Straws.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8edxovfA-7_402X1bPNDb9M3fkSlGhnVsK6DL9m404qG114UKajA_uCKAjDLOuHNpV9NnlhwdMPpoR31-ESSl7BEo16tKmvkqp4YiuDyysywgatWdWLushz2PUYzuezjAkVgTU4t-Yw/s400/Straws.jpg" alt="" id="BLOGGER_PHOTO_ID_5550100389218183922" border="0" /></a><br />Really, the picture is just there because it is pretty.<br /><br />This post has nothing to do about camels, a little to do about straws of the sort that worry camels but nothing to do with drinking straws but a little to do with chocolate.<br /><br />But most to do with dieting and perspective.<br /><br />Many moons ago we had a receptionist who seemed, like most women, to be on a permanent diet. To reward herself for her calorific restraint she treated herself to a 50g (2oz) chocolate bar every day as part of her lunch.<br /><br />50g of chocolate. Every day.<br /><br />Doesn't seem much until you multiply by 365.<br /><br />That's over 18 kilograms of chocolate a year. Nearly 40 pounds of fat and sugar a year.<br /><br />Surely her diet would do better if she didn't eat the chocolate.<br />...Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-62593545020408291.post-66285313323669482562010-12-12T20:03:00.002+11:002010-12-12T20:10:09.742+11:00Eating eggs in summer..<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0T4iyBjFR387W1HspTlqe70PSaNUYkraOtztQDeHX4xsoirfPR4IFESkTcv2gCmSigH5o5xfrBPTN-mjz8LlsGaOxN70gr2x4yi7sl1SBnt7dN359k-kxVz8TWL6rJ-Ke4WM_3UEjYdo/s1600/eggs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0T4iyBjFR387W1HspTlqe70PSaNUYkraOtztQDeHX4xsoirfPR4IFESkTcv2gCmSigH5o5xfrBPTN-mjz8LlsGaOxN70gr2x4yi7sl1SBnt7dN359k-kxVz8TWL6rJ-Ke4WM_3UEjYdo/s400/eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5549718821618803154" border="0" /></a>I've been AWOL from this blog for a while. So much so that <span style="color: rgb(0, 0, 153);">Joy Vazapully</span>, who posted the following question, has disappeared from the blogland. I hope the eggs didn't get her.<br /><br /><span style="color: rgb(0, 0, 153);">Joy's question</span> was: "There is a belief that one should not eat eggs in summer, do you think there is any reason?"<br /><br />The short answer is no.<br /><br />The longer answer is that, if they affect you in any way, don't eat them but apart from that no.<br /><br />I know of no reason to be wary of eggs in summer. Obviously normal handling rules apply and you should be aware of the issue of temperature abuse and bacterial growth but that is a normal food hygiene issue and not specific to summer as such.<br />...Unknownnoreply@blogger.com3