Any substance consumed to provide nutritional support for the body.

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358 views

What should be evaluated in food decomposition experiment?

Briefing Some days ago I noted that 3 cookies left on my desk since 3 months ago are still "fresh", and by that I mean... not spongy like some cookies that get soft after some time outside. However ...
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1answer
475 views

How many honeybees are there, and how has the number changed across time?

How would you begin to estimate the world population of the European Honeybee (Apis mellifera)? Would recent colony collapse disorder show up as a blip? How about the spread of A. mellifera from ...
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1answer
80 views

Is iodised salt harmful to the lactofermentation process?

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt in the process. My first (and so far, the only successful) batch is one I made with ...
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1answer
271 views

Why does the stomach ache if you take a brisk walk after lunch or dinner

After eating your lunch or dinner, if you take a brisk walk, most of the time your stomach aches. Why does that happen? What happens with respect to the body metabolism?
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2answers
117 views

Lactose Intolerance

What nutrition is given to infants who are lactose intolerant? I understand, in today's day and that age we have non-lactose formula milk, but what happened, before lactose-free milk was created, to ...
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0answers
85 views

What are the physiological effects of wine?

I have read that alcohol in general and wine in particular can have advantageous as well as detrimental effects on human health. Is this true? What are the physiological effects of consuming wine in ...
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1answer
5k views

White eggs can be considered as non-vegetarian?

I am basically a vegetarian and I find it very difficult to get an actual biological answer for this question on search engine. There are couple of links which discuss these argument but can not be ...
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1answer
70 views

Botulinum Toxin

I asked on the cooking site, but was directed here. This is my original question http://cooking.stackexchange.com/questions/35726/botulinum-toxin-in-home-canned-green-beans The reading is quite ...
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1answer
659 views

Why does ostrich meat look and taste more like beef than chicken?

Some time ago I tasted ostrich meat, and what was amazing to me was that the meat very much resembled beef, much more than it resembled chicken, turkey or duck meat. And even more than lamb and pork ...
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2answers
74 views

Why might food spoil faster in Ireland than the US?

An American is staying in my house for the summer and claims that food (specifically, bread and milk) spoils a lot faster here than at home in California. Is there a significant difference in chemical ...
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0answers
81 views

Should pasteurised milk go bitter instead of sour when it is close to its expiration date? [closed]

I bought some milk today on a special offer, its expiration date being tomorrow, and after leaving it outside, in one of the still-sealed boxes, for a few hours, the milk went bitter. But milk ...
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2answers
72 views

What nutritious insects exist to farm that require the least attention?

What nutritious insects exist to farm that require the least attention? I'm looking to automate simply, in a self regulating way. Edit: To add detail, I imagine the insects would live densely in a ...
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1answer
355 views

How Does Green Tea Increase Metabolism?

According to the article "Green Tea Supplementation Affects Body Weight, Lipids, and Lipid Peroxidation in Obese Subjects with Metabolic Syndrome", Green tea increases metabolism and fat loss: ...
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1answer
39 views

What are ways to compare the “costs” and “gains” of food production systems?

I'm looking for methodologies to compare the costs a food production requires with the gains it delivers (not in economic terms). I'm aware of energy returned on investment. Are there other methods ...
3
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1answer
97 views

Would non-human carnivores be able to survive on farmed foods?

Certain creatures that are considered carnivores are non-obligate carnivores and are technically omnivores (such as wolves/dogs). How different is the potential digestive ability of these species ...
3
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1answer
373 views

Meat and mushroom allergies, why are they so rare?

There are a lot of food allergies, but for some reason not to meat (mammalian meat or poultry) or mushrooms. I've googled a bit, and now I know that one can actually have a meat or mushroom allergy, ...
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1answer
43 views

Storing Apples at 30F?

This article about storing apples for the winter says: You do not want the apples' temperature to fall below 30°F (-1.1°C), however, because that will make them freeze and turn to mush when ...
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1answer
122 views

What causes peanut allergies?

Surveys show that 0.6 percent of the US population has an allergic reaction to peanuts. This prevalent allergy has even prompted some to ban peanuts from schools altogether. I am completely ...
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2answers
130 views

Why do some people find vegetables so repellent when evolutionarily they should find them an attractive and thus tasty food?

Why do certain people (especially kids) find vegetables so "repellent" when evolutionarily they should find them an attractive and thus tasty food? I ask this question because if Darwin's theory of ...
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2answers
612 views

How do animals decide what to eat and what not?

I want to know this in particular about animals that no longer eat what they used to eat. The best example in my opinion are chickens. Chickens are often held to eat all kinds of food we would ...
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0answers
152 views

How much food can an average person eat, and which animal is that equivalent to?

When the average person overeats, how much food can he eat in a day? Which animal's average meal would that be equivalent to? When documentaries are talking about animals feed, they usually say ...
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0answers
72 views

What are the mechanisms that cause bananas to ripen? How is or isn't it related to the banana peel ripening? [closed]

So recently our commercial kitchen got some bunches of bananas with a curious feature. On the inside they were firm and delicious (no jokes, please), on the outside they looked incredibly sickly. ...
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1answer
404 views

If re-boiling does not curdle the milk, can that be taken as an indicator that the milk hasn't developed the bacteria (and their toxins)?

Usually when left in hot temperature, the milk curdles (which I know when I boil it and it starts separating). If the re boiling does not curdle the milk, can that be taken as an indicator that the ...
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0answers
30 views

Glutamine analysis

I use to run a method to analyse all the aminoacids in a food sample. For that I have to hydrololyse the sample and in the last stage of the method I read the amino acids with a ion exchange ...
6
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1answer
109 views

Cooking with sawdust

In a book about post-war Japan (Embracing Defeat, Dower) the author mentions a process for making sawdust at least partially edible, so it could be used in recipes in a 1:4 ratio with flour for ...
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2answers
5k views

Why can't you taste food when you have a cold?

It is a common observation that food is tasteless when we have a cold. Why is that so? What is the cause of inability to taste when we have a cold? Are the nose and ability to taste connected?
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2answers
256 views

Do foods with preservatives become less toxic in the gut?

Do foods with preservatives stay digestible for longer in the gut by not rotting as much (producing less toxins)?
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2answers
2k views

Why does milk contained in cartons of milk expand?

In the morning, I went to the fridge to drink some chocolate milk. At night, when I took out the same carton of milk, the packaging seems expanded, like some kind of air is inside. Explain please !
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1answer
3k views

How does sodium in one's diet affect blood pressure?

Due to high blood pressure, my doctor has recommended I go on a low-sodium diet. So, that got me wondering what it is about sodium that drives this recommendation? What does sodium do to a body ...
6
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2answers
157 views

Do omnivore mammals vary food preferences based on dietary needs?

I'm wandering if mammals that can eat many different kinds of food (omnivores) vary their preference for food not only based on the availability, but also based on dietary needs? I'm looking at this ...
8
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1answer
218 views

What are the biochemical processes occurring when food spoils?

Let's assume for a minute that microbes themselves and their direct toxic products (i.e. endotoxins) aren't toxic to humans. Let's also discount any innate immune responses the body mounts against the ...
9
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1answer
1k views

Why are some berries poisonous?

In my understanding, the evolutional function of berries is to be eaten and pood out somewhere else, so that the seeds of the plant spread. Is this so? Then why are some berries poisonous?
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3answers
170 views

What Defines a Food as Edible?

With many foods today containing chemicals, agents and preservatives etc... What biological criteria must a new food and its constituent components satisfy biologically, to be defined as edible? ...
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1answer
103 views

What impacts on metabolism are likely from the 6x increase in water consumption by Americans at restaurants since the 1950s?

CDC data show that American water consumption in restaurant meals is 600% of what it was in the 1950s while meal calorie density has decreased (kcal/oz). What impacts is this likely to have on the ...