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A 100% Natural, GMO, MSG, and BS-free Article

In # 10: Communicating food science by LeoLeave a Comment

I want to start off by saying I absolutely hate the website that I sourced this article from. They have lots of “click-bait” articles, with titles such as Ten reasons why you shouldn’t vaccinate your children, and 12 easy ways to remove acid build-up from your body, alkalize your pH and beat disease. But I’ll focus primarily on their article STUPID: Corn syrup for the apocalypse? Essentially, this article is exposing the fact that many companies that produce food made for long-term storage are using “corn solids to fatten you up.” Right off the bat, I want to explain why complaining about foods made for the apocalypse being fattening is totally idiotic. If you do find yourself in an apocalyptic or survival scenario, you WANT fatty foods. You need as many calories as possible, because eventually, you will run out of stored food. The article then goes on to explain that many of these storable food brands not only use corn syrup, which, in their opinion is horrible, but they use GMO corn syrup- a double whammy in the natural food …

LeoA 100% Natural, GMO, MSG, and BS-free Article
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I’m a Little Bit Salty

In # 9: Molecular Gastronomy by LeoLeave a Comment

Molecular Gastronomy is basically mixing the fun parts of science with food. The “fun parts” being bright colors and interesting textures, and the food part being, well, food. The result is food that is prepared and served differently from the way we are used to it. Imagine spaghetti, but instead of being made of flour, it’s made of spinach, or steak. Imagine inhaling a glass of wine instead of drinking it. Imagine eating tofu that doesn’t taste bad. This is what molecular gastronomy does. There are many unusual and weird recipes out there that make use of molecular gastronomy. However, I want to talk about a recipe that, in my opinion, is downright ridiculous. It’s called “Salted Prisms.” Essentially, it’s salty jello. There are only three ingredients, and only three steps. To make it, you need 1.5 cups water, 1-tablespoon salt, and one packet of agar-agar.   Step 1. Mix and bring water, salt, and agar-agar to a boil. Step 2. Pour into bowl/mold and set in refrigerator for ~15 minutes. Step 3. Remove from mold, cut, and serve.   …

LeoI’m a Little Bit Salty
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Can Breweries be Sustainable? Of Coors they Can.

In # 6: Sustainability by Leo2 Comments

This past fall break, I had the opportunity to tour the Coors brewery in Golden, Colorado. There, I learned of their exceptional sustainability program. Currently, Coors is partnered with Miller, and the MillerCoors Headquarters are located in Chicago Illinois. Between them, they have eight major breweries that are landfill free, meaning, they do not ship any waste to landfills. This is just one way that MillerCoors is working towards sustainability. MillerCoors has set several goals for itself. A common theme for many of these goals is water. They are continuously trying to cut down on water usage, striving for a 3:1 water to beer ratio. As of 2015, they are at a 3.29:1.0 ratio, so while they still have a way to go, they’re getting close to their goal. They are also trying to restore water in their operating locations. They plan on doing this through agricultural improvements, forest management to reduce soil erosion, and by planting vegetation native to their environment. I will admit that when I think of sustainability, I only think of nature and the environment. However, …

LeoCan Breweries be Sustainable? Of Coors they Can.
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Right to Know what’s Right

In # 5: Labeling GMOs by LeoLeave a Comment

Openness and transparency has long been important in the food industry. The novel The Jungle by Upton Sinclair in 1906 was one of the first insights into the food industry from an outside point of view. People read this novel and were disgusted by the practices going on. Since then, people have been adamant about knowing what exactly is in their food. And people should be allowed to know what is in their food. If there are certain ingredients in a product that people deem to be unsafe for them, people have a right to not buy that product. In a way, this industry can be self-regulating. While the FDA is an important entity that makes sure companies are following set rules, the industry itself will go wherever the money is. This means that if the people demand that a certain ingredient be absent in products, the industry will remove that product in order to keep customers. An example of this is when Subway had to remove a certain ingredient from its bread because people decided that since this ingredient …

LeoRight to Know what’s Right
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Junk Food Should Change

In # 2: Junk Food Dissuasion by Leo3 Comments

It seems as though most ideas discussed in class on curbing the obesity epidemic revolves around government interference and taxing “junk food.” And these ideas are pretty good. The people have a right to be informed of what they are eating and to have easy access to its nutritional value. Obesity causes health problems, and when people can’t afford treatment, the bill for their medical expenses is passed down to the taxpayer. So, it makes sense, logically, for foods associated with obesity to be taxed at a higher rate in order to recoup these losses. However, there is another way. Instead of working on stopping people from eating these “junk foods,” what if there was a way to make them healthier. In 1998, Lay’s introduced “WOW CHIPS” which were essentially fat free chips. The chips did cause some digestive problems when people ate too many at one sitting, however, this was more likely the consumer’s fault. If junk food companies would put forth the research to modify their products to make them less unhealthy, we could see a decrease in …

LeoJunk Food Should Change
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Food for Thought

In # 1: You are what you eat by Leo1 Comment

Food has always been of interest to me. When I was little, my mom would sit me up on the counter as she made Kraft Mac & Cheese, or brownies, cookies, and other things, and have me watch and “help.” So this was probably my first introduction to food. When I was in first grade, I wanted to be a farmer so I could grow fresh food. When I was in second grade, I wanted to be a “taste-tester” so that I could taste food all the time and determine if it was good or bad. Later, and even somewhat now, I wanted to be a chef and own my own restaurant. But one thing that stayed constant throughout those years was my interest and desire to participate in the preparing of the food I eat. As a result of this, I find great pleasure in cooking and baking. I love bringing out my cast-iron skillet and frying some wings or chicken or corn-dogs, or pretty much anything. But this pleasure I get is not solely derived from the fun …

LeoFood for Thought