ETNOBOTÀNICA | All you need is Biology
Tot i que poden formar part de la nostra dieta, les flors són les parts de les plantes més poc considerades en gastronomia. A part d’aportar un toc de color i estètica als nostres àpats, les flors poden enriquir la nostra alimentació amb nutrients i textures diferents. En aquest article parlem sobre les flors més usades en la cuina de diferents cultures i quins beneficis ens poden portar. Potser no t’has plantejat mai quina part de la planta estàs ingerint quan menges una patata, un enciam, un tomàquet o una pipa però tots els vegetals citats són òrgans diferents de les plantes amb propietats i funcions ben diferenciades. Les patates, pastanagues, moniatos, mandioques i remolatxes són arrels o tubercles i aporten a la nostra dieta molts nutrients. Una de les funcions de les arrels és acumular reserves per al desenvolupament de les fulles i flors, així aquests òrgans constitueixen una gran aport de glúcids amb gran valor energètic i també vitamines. I les flors? Graziano, X. 2010.
What Is Lab Milk? Benefits and Drawbacks
People have relied on cows, buffalo, and other animals to produce milk for thousands of years (1). However, thanks to technological advancements, certain companies have begun making dairy milk in laboratories. You may wonder how this is possible, and whether lab milk comes close to the flavor and nutrition of dairy milk from animals. This article explains everything you need to know about lab milk, including its benefits and drawbacks. Lab milk is a type of cow’s milk that doesn’t require any animals, feedlots, or farmland. Instead, it’s concocted inside laboratories. Unlike plant-based milks, which have a different flavor and nutritional composition, lab milk is said to be identical to cow’s milk in both nutrients and taste. It’s based on the same premise as lab-grown meat, which utilizes tissue grown from harvested animal cells without slaughtering living animals. However, lab milk isn’t made from animal cells. How is it made? Lactose-free option Environmentally friendly and vegan
Microplastics found in 90 percent of table salt: potential health impacts?
In partnership with the National Geographic Society. Microplastics were found in sea salt several years ago. But how extensively plastic bits are spread throughout the most commonly used seasoning remained unclear. Now, new research shows microplastics in 90 percent of the table salt brands sampled worldwide. Of 39 salt brands tested, 36 had microplastics in them, according to a new analysis by researchers in South Korea and Greenpeace East Asia. “The findings suggest that human ingestion of microplastics via marine products is strongly related to emissions in a given region,” said Seung-Kyu Kim, a marine science professor at Incheon National University in South Korea. National Geographic has also teamed up with Wattpad to raise awareness of the global plastic issue through a creative storytelling challenge. Salt samples from 21 countries in Europe, North and South America, Africa, and Asia were analyzed. The new study is the fifth on salt published in recent years.
Whole Wheat Sourdough English Muffins
JMonkey My daughter basically lives on these for breakfast. I save up old starter over the week in the fridge and make these both during the week and over the weekend. Ingredients Sourdough starter: 1/2 cup (stiff or wet, makes no difference)Milk: 1 cup if you use wet starter; 1.25 cups if you use stiffWhole wheat flour: 2 cupsHoney: 1 TbsSalt: ¾ tspBaking soda: 1 tsp Semolina flour or cornmeal, for dusting Dissolve the starter into the milk and then add the flour. The next morning, add the honey, salt and baking soda and mix well. Spray griddle or skillet lightly with spray oil or add a little butter. Split with a fork and toast if you like.
These Are the Best Room-Temperature Foods for Summer
It is not properly hot out yet, but once that happens, three things will become true: I will start to hate using my oven. I will want to invite people to my yard to enjoy a meal al fresco. I will grow increasingly lazy. None of these three things is in direct conflict with the other two, but their co-existence does present some challenges. Cooking outside keeps things cool, but grilling usually means I end up all smoky and sweaty come suppertime. I also do not always love putting fresh-off-the-grill food into my mouth if I myself have spent a good amount of time sweating over hot coals. Eating food that was cooked the day before, a couple of hours ago, or even just half an hour ago and then allowed to cool does two things: It introduces you to new flavors and textures, and it frees up your hosting timeline considerably. While a nice hot steak is definitely enjoyable, a grilled flank that’s been sitting in a board sauce overnight (in the fridge) can be transcendent. A word on food safety
