The 10 best answers to the big questions we ask ourselves about food |  mole

The 10 best answers to the big questions we ask ourselves about food | mole

Today, it’s not about giving my opinion on depressing foods or the best reheated foods. No, today I offer you a purely objective and informative top to answer the questions you have always asked yourself about food. Food will no longer hold any secrets from you, and you’ll see your cookies with whole new eyes when you have breakfast tomorrow.

1. What is the difference between a fruit and a vegetable?

Come on, let’s repeat it once and for all: fruit and vegetables are not exactly opposites. Fruits are the edible products of flowering plants (approximately). Vegetables do not have a very precise definition, but we can say that they are all the edible parts of vegetable plants. Consequently, among vegetables we can count leaves, roots, seeds, stems, flowers… but also fruits. This is why the tomato is BOTH a fruit and a vegetable. The discussion is closed.

2. Why is what’s really good rarely good for your body?

Let’s put the question another way: why do we like to eat fat and sugar so much when it’s not super good for our body? Well, the most likely explanation is that our bodies like to store to survive when the going gets tough. As a result, you love to eat foods that will be stored as fat. Fats that you can burn if you are deprived of food for too long afterwards. So the next time you’re craving a great burger or raclette, know that it’s just that your body is too myopic. He still thinks he’s back in the days when we didn’t have supermarkets on every corner, that idiot.

3. Which is worse between fat and sugar?

As long as we talk about things that are bad for the body, we will wonder which is the worst. Well, it’s hard to say. Fat is more caloric than sugar, but a carbohydrate-free diet would be more effective than a fat-free diet for weight loss and prevention of cardiovascular disease. If we also take into account that certain fats are good for the body, I would tell you to write less on desserts than on restaurant appetizers.

4. Do we have to respect the expiry dates of food?

Come on, I’ll give you a list within the list so that you have a satisfactory overview:

– Meat, fish and sausages should be consumed until the expiration date. Unless you want to end up with a tourist from hell (no, you don’t).

– Eggs can be eaten after the expiration date, but the water must be tested. Put your egg in a container containing water – if it stays at the bottom, it’s still edible (but cook it well anyway). If it floats, throw it away mercilessly.

– Yogurts, cheeses, pasteurized milk and fresh cream can be consumed up to 2 weeks after the expiration date. But before hitting them, feel them to see if they have been turned. Well, cheese will always smell bad, so trust your gut when it comes to that.

– Dry foods such as rice, flour, pasta, sugar, legumes, etc. they can be eaten long after their expiration date. The same goes for honey and canned foods. At worst, they’ll be less tasty, but that won’t change much.

5. What is the difference between ice cream and sorbet?

There it is much simpler: sorbet is a mixture of fruit, sugar and water. Ice cream is a mixture of fruit (or flavorings), sugar, and fat (milk or eggs). So if you pay attention to what you eat, choose the sorbet. Or opt for a good salad. But the salads suck.

6. How is it possible, water with natural gas?

Among the carbonated waters that can be found on the market, there are carbonated waters, which are still waters to which gas has been added at the factory (bouuuh), and natural carbonated waters. These come from underground aquifers that have trapped both water and carbon dioxide. Over time, the gas and water mix, which simply produces carbonated water. Everything sucks in the end.

7. How to stop confusing nectarine with nectarine?

The difference is so slight that, in many countries, the two fruits are called nectarine (well not “nectarine”, because it is in other languages, but it is the translation of “nectarine” what). But we, in France, differentiate them as follows: the nectarine has a firmer pulp and its stone is easily detached from the pulp, while the nectarine has a less firm pulp that adheres more to the stone. But hey, we’re not going to argue: it still looks a lot like it.

8. Is breakfast really the most important meal of the day?

No not at all. It would be a campaign of cereal commercial lobbies from the beginning of the last century. Actually, there is no evidence that breakfast is a more important meal than any other. It’s fine if it’s healthy and balanced (not industrial fruit juices and super sweet cereals), but you can skip it if you’re not hungry in the morning. In short, do not force yourself to put toast at 8 in the morning if you do not feel like it.

9. What is really umami?

We have always been told that our taste buds can detect 4 tastes: salty, sweet, bitter and acid. However, for a while now, we have been told that there is a fifth taste. It’s umami, which is Japanese for “delicious taste,” and it’s supposed to be basic and fairly neutral, like the taste of beef broth without salt. Well, later, I can also get you the scientific explanation found on Wikipedia: “Umami represents the flavor that gives the amino acid L-glutamate and 5′-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP)” I personally didn’t understand anything, but maybe that speaks to you.

10. How does salt improve flavor?

I’m not going to hide it from you, the question is complicated, so let’s simplify everything: in salt (sodium chloride), the sodium ions stimulate the taste buds, which therefore feel more things, or feel them. differently, while chloride ions give the sensation of salty taste. So by adding salt to a dish, we change the flavor of the food and at the same time add a salty flavor to it. Until then, I thought it was magic, but it really wasn’t.


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