Unit 1.docx - Chemistry of food Topic 1 Introduction Topic 1 \u2013 Lesson 1 A Sampling of Food Topics Question on midterm wine A wine lover is known as

Unit 1.docx - Chemistry of food Topic 1 Introduction Topic...

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Chemistry of food Topic 1: Introduction Topic 1 – Lesson 1: A Sampling of Food Topics Question on midterm: wine. A wine lover is known as oenophile. Which country has the highest per capita wine consumption in the world? Vatican (61.1 L) Wine contains Niacin B3, Pantothenic Acid and Pyridoxine What causes hangover? Overload of Acetaldehyde They are 10 million bubbles in a single glass of Champagne We are what we eat. o That isn't just an old adage: it is a statement of scientific facts o Food is the only raw material that ever goes into our body o So, of course, our flesh, our bones, our brains must be built of whatever we put into our mouth. o We are nothing but a large bag of chemicals. Rule of thumb: If something really tastes good, you don't want to have too much of it. If you don't like it, you can eat as much as you want. POM o Pomegranate: anticancer properties contains compounds called aromatase inhibitors Dried apricots: miracle fruit contain beta-carotene = antioxidant Calcium propionate: prevents the growth of mold, but not of yeast. The presence of a chemical does not equal the presence of risk. The dose determines the poison and the benefits. Brown eggs are not more nutritious than white eggs (assuming they are not labeled omega-3). The difference in appearance is an indicator of the color of the feathers and ear lobes of the hen that laid the eggs. Frozen vegetables can be more nutritious than fresh vegetables (picked and processed at their peak ripeness when they are most nutrient packed, compared to fresh vegetables that are often picked under the ripe for shipping – the exception would be locally grown vegetables). Coffee is the number one source of antioxidants in the North American diet (while other foods, such as cranberries and grapes, contain more antioxidants on a weight per weight basis, North Americans consume significantly more coffee) Hippocrates: let thy food be thy medicine and flax is great for the intestines . Flax seeds contain omega-3 fats (not as good as those in fish, but second best). They also contain lignans (they have oestrogen-like properties = phyto-estrogens). These effects should be positive. They also contain soluble and insoluble fibers . Fiber cannot be digested by the human body, only a little bit by the bacterial in our intestines. Soluble fibers can reduce cholesterol and insoluble fibers speed the gut transition.
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Chemistry of food Anything estrogen-like is controversial. A study shows that flax seeds reduce cancer in pre- menopause overweight women because of the lignans that seem to block the estrogen receptors that are there in too great number. Omega-3 eggs: eggs have been associated with heart disease because the yolk contains cholesterol 300mg. Fish sales have increased because people want to improve their omega-3 consumption. How to make the eggs better? Feed the chickens with flax seeds (not as biologically active as the one in fish, but still).
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