Chemistry of food Topic 1: IntroductionTopic 1 – Lesson 1: A Sampling of Food TopicsQuestion on midterm: wine. A wine lover is known as oenophile. Which country has thehighest per capita wine consumption in the world? Vatican (61.1 L) Wine contains Niacin B3, Pantothenic Acid and PyridoxineWhat causes hangover? Overload of Acetaldehyde They are 10 million bubbles in a single glass of Champagne We are what we eat.oThat isn't just an old adage: it is a statement of scientific factsoFood is the only raw material that ever goes into our body oSo, of course, our flesh, our bones, our brains must be built of whatever we put into ourmouth.oWe 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 youdon't like it, you can eat as much as you want.POM oPomegranate: anticancer properties contains compounds called aromataseinhibitors Dried apricots: miracle fruit contain beta-carotene = antioxidantCalcium 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 thepoison 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 thehen that laid the eggs. Frozen vegetables can be more nutritious than fresh vegetables (picked and processed at theirpeak ripeness when they are most nutrient packed, compared to fresh vegetables that are oftenpicked 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 otherfoods, 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 alsocontain lignans(they have oestrogen-like properties = phyto-estrogens). These effects shouldbe positive. They also contain soluble and insoluble fibers. Fiber cannot be digested by thehuman body, only a little bit by the bacterial in our intestines. Soluble fibers can reducecholesterol and insoluble fibers speed the gut transition.
Chemistry of food Anything estrogen-like is controversial. A study shows that flax seeds reduce cancer in pre-menopause overweight women because of the lignansthat seem to block the estrogenreceptors that are there in too great number. Omega-3 eggs: eggs have been associated with heart disease because the yolk containscholesterol 300mg. Fish sales have increased because people want to improve their omega-3consumption. How to make the eggs better? Feed the chickens with flax seeds (not asbiologically active as the one in fish, but still).