YumSugar

Calcium = The Sixth Taste?

partysugar — Mon, 25 Aug 2008 09:00:46 -0700

Scientists in Philadelphia have discovered that mice can taste calcium. Since humans and rodents share many of the same genes, the human tongue should taste calcium as well. For centuries the four basic tastes were sweet, sour, bitter, and salty. However when umami, the fifth "savory" taste, was recognized 100 years ago, the door opened to research other tastes. According to Michael Tordoff, a geneticist who participated in the mice study, a human's palate can detect the mineral. It tastes:

Calcium tastes calcium-y, there isn't a better word for it. It is bitter, perhaps even a little sour. But it's much more because there are actual receptors for calcium, not just bitter or sour compounds.

Tordoff claims that the bitterness of certain vegetables, like bok choy or dark greens, is due to high levels of calcium. Although milk is full of calcium, the fats prevent us from tasting it.

Since I've always thought it was crazy that only four basic tastes exist, the discovery is incredibly interesting, and I think that maybe I've tasted calcium. What do you make of the findings? Have you ever tasted calcium?

Source

Burning Question: Why Are Ice Cubes Cloudy in the Center?

YumSugar — Thu, 16 Jul 2009 14:00:09 -0700

When I pulled out the ice tray to make a whiskey lemonade over the weekend, I couldn't help but notice that the ice had a cloudy white spot in the middle of it. This prompted me to ask: why is it that some ice I buy at the store is crystal-clear, but the frozen cubes at home in my freezer appear murky and white in the center?

Ice cubes develop cloudiness when water is frozen quickly. As ice begins developing on the surface of water, certain gases can no longer remain dissolved and begin to surface as microscopic bubbles. An already-developed outer layer of ice traps all the bubbles inside the frozen cube. Another reason for the white color may be traces of calcium carbonate or impurities, which are small and flaky in appearance but are completely harmless.

Ice makers are able to achieve a clear, see-through effect by distilling water, then freezing it in stages, and by using a mechanism that allows bubbles to be washed away as ice cubes develop.

Got a burning question? Contact us.

Today's Produce May Be Nutritionally Deficient

YumSugar — Wed, 18 Feb 2009 10:15:48 -0800

As it turns out, modern-day fruits and vegetables may not be so good for you after all. In this month's issue of HortScience, Donald R. Davis, a former research associate at the Biochemical Institute at the University of Texas, argues that the average vegetable found in today's US and UK supermarket could be anywhere from 5 to 40 percent lower in minerals, such as magnesium, iron, calcium, and zinc, than produce that was harvested 50 years ago.
Although vegetables may be larger, this doesn't mean they contain more (or even as many) nutrients. This is caused by what's called the genetic dilution effect, in which farmers' efforts to increase crop yields have actually led to lower levels of protein, amino acids, and minerals. Although the "dry matter," or the bulk of the commercial vegetable's size, is increasing, there is "no assurance that dozens of other nutrients and thousands of phytochemicals will all increase in proportion to yield."

Davis argues that efforts to increase the production of food has actually led to food that is less nourishing. Crops are now being harvested quicker than ever before, and therefore produce has less time to absorb nutrients. These farming practices have also led to soil mineral depletion, which adversely affects the nutrition level of crops.

What do you think of this news? Is there some validity to Davis's argument? Does it make you more inclined to buy organic vegetables?

Twinkies, Deconstructed

YumSugar — Thu, 27 Sep 2007 09:01:38 -0700

If you're the kind of person who likes to snack on a Twinkie every now and again, I'm sorry to say you may want to rethink that snack. Steve Ettlinger, the author of Twinkie, Deconstructed states that there are 39 ingredients in a Twinkie, and all but one are processed. The list, which includes cellulose gum, calcium sulfate and polysorbate 60 are used in sheetrock, shampoo, laundry detergent and even rocket fuel.

It took Ettlinger over five years to track down the source of every ingredient found in a Twinkie. Along the way he discovered that the vitamins, artificial flavors and colorings come from petroleum and sorbic acid is made from natural gas.

When asked about the findings, the folks at Hostess said:

"Deconstructing the Twinkie is like trying to deconstruct the universe. We think the millions of people would agree that Twinkies just taste great."

Oh and one other thing that blew my mind - although really I should've realized this - the creamy middle? According to Ettlinger, that's mostly Crisco shortening.

And while all of this sounds terrible, I'd like to add that these ingredients aren't just found in Twinkies. Many other processed foods contain the same ingredients. Makes you think twice about what you eat, no?

Thanks to GiggleSugar for sending this info on to me!

What Kind of Water Do You Drink?

YumSugar — Thu, 22 Mar 2007 14:31:02 -0700

Today is World Water Day (in fact, it's the 15th World Water Day to be observed). And unlike other random days, I can actually tell you a little bit about this one. World Water Day was started by the UN (they adopted the resolution in 1992 and it's been observed since 1993) in order to promote the public awareness about the issue that not everyone has clean, safe drinking water available to them.

Thinking about water led me to the (obvious) observation that our society definitely takes water for granted. We have sparkling water, filtered water, tap water, flavored water, calcium water and so on. With all these types of water available (and I know we're lucky to have all the choices), what kind of water do you drink?

What's In Season: Oysters

YumSugar — Wed, 03 Jan 2007 08:03:52 -0800

Oysters are best consumed in months containing the letter R (DecembeR, JanuaRy, FebRuaRy). This is because they spawn during the summer months and become soft and fatty as they grow. The cold water makes the oysters plump and luscious for harvesting in the winter. Reject those that do not have tightly closed shells or that don't snap shut when tapped.

The smaller the oyster is, the younger and more tender it will be. Fresh, shucked oysters are available at grocery stores and should be chubby, uniform in size, have good color, smell fresh and be packaged in clear - not cloudy - liquid.

Oysters are high in calcium, niacin and iron, as well as a good source of protein. Read more about the various types of oysters or make oysters with spinach and tarragon butter.