Questions tagged [food]

Any substance consumed to provide nutritional support for the body.

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10 views

What is the bioavailability of plant based calcium?

How does the absorption rate of calcium from plant based foods such as mushrooms or algae compare to other forms of calcium such as calcium carbonate or calcium citrate?
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Do bees from different continents have different “taste”?

This question was already asked by me at Gardening Stack Exchange, but I was advised to ask it here instead. I see there is already a closely related question: Do animals have different taste ...
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2answers
82 views

Why does vacuum sealing of foods prevent spoilage from anaerobic bacteria?

I have noted that many purchased food items in containers only require refrigeration after they have been opened, thus eliminating the vacuum seal. Air contains bacteria and fungus spores that enter ...
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1answer
41 views

Why most small organisms seem not to be interested in any organic matter which has all moisture removed?

On the first glance, it seems that most small organisms do not exhibit any interest in consuming any live or dead organic matter if it is completely dehydrated. Regardless if the food consists of ...
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Why is it (allegedly) dangerous to feed ducks with breadcrumbs and pieces of bread?

I used to go down to the local lake all the time with leftover bread and throw little pieces of it to the hungry duckies, who very eagerly fetched it and ate it while happily quacking away. I thought ...
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39 views

Are earthworms edible?

Just that. It seemed weird for me not to find anything on Google. But I still think that they might be edible.
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A balanced diet with the minimum carbon footprint [closed]

Many studies shows that 1 kg of non-vegetarian food as 3-4 times more carbon footprint than 1 kg of vegetarian food. I think that does not represent the complete picture food from animal sources are ...
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28 views

Why don't our tongue receptors for salt and sugar adapt to them, like the ones for pepper do?

Many (most?) physiological receptors adapt to the substance they bind to, leading to higher dosages required to elicit the same response. In pharmacology, it’s called “drug tolerance”. In physiology, ...
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1answer
63 views

Can aflotoxin presence be inferred from the mild discolorotion at the middle parts of a hazelnut?

Can aflotoxin presence be inferred from the mild discolorotion at the middle parts of a hazelnut? For instance, how likely is it that the hazelnuts pictured below contain Aflotoxin? P.S.: these ...
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Optimal bacterial vegetative cell inactivation method(s) after subtilis spores germinated under pressure

I am writing a PhD research proposal and being a newbie in the field I am lost a little bit in the bacterial vegetative cell inactivation methods in foods. I should propose two main methods to my ...
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1answer
45 views

What's the role of bromelain in pineapple?

Bromelain refers to one of two proteases found in pineapple and its relatives. Like other proteases, many believe it has therapeutic uses and it's the subject of a lot of research. But what role does ...
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1answer
65 views

Can viruses stabilize and increase the shelf life of wine and other foods?

When you make wine, you use the yeast Saccharomyces cerevisiae to ferment sugary juices. After you're done, you want to avoid them doing anything by using some chemicals etc. There are also other ...
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103 views

Are these spinach leaves?

I often buy baby spinach from the store, and sometimes, in a few bags of spinach I also find these leaves: They have a different shape than the spinach leaves, they are a lighter green, and they ...
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1answer
42 views

Does the composition of a meal play a big, or small, role in food's thermogenic effect on the body?

Reading in: "Diet and Health: Implications for Reducing Chronic Disease Risk / Calories: Total Macronutrient Intake, Energy Expenditure, and Net Energy Stores" [NCBI Resources]: "The thermogenic ...
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1answer
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Violation of Conservation of energy In food chain?

Food chains use a unidirectional transfer of energy. Plants absorb energy from the sun, then the energy goes on to next tropic level and so on. But in this system, energy source is the Sun. ...
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1answer
114 views

Why would it be dangerous to consume cooked bats even if they are linked to viruses? [closed]

(Not sure if this is the right SE for this question. I'm asking this here, because I'm looking for a biological answer, if one exists.) This (potentially very naive) question is inspired by this news ...
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1answer
55 views

Additive property of taste

It might be a dumb question to ask, but I find it confusing. Is the perception of taste additive? Or to be more precise, can two tasty food items combine to give a more delicious product? For me, ...
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1answer
29 views

Can storing food in a de-pressurized container result in anaerobic bacteria growth?

I was looking for a way to store for longer some products which go bad quickly. I found a stainless steel container made with a hermetic lid that you can remove air through (using a pump) so you ...
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What happens when you cook tree spinach with aluminum?

The Internet is filled with warnings that you shouldn't cook tree spinach(Cnidoscolus aconitifolius) in aluminum, because it will react and create toxins that cause explosive diarrhea when consumed. ...
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1answer
98 views

How are proteins reused in the body? [duplicate]

Part of what we eat are proteins, and our body is in part build of proteins. Are the proteins of the body build based on proteins in food at all? Are proteins in food directly reused in the body, or ...
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Is feeding wild pigeons really “weakening the entire species”?

While reading about what foods are healthy for pigeons, I came across the following paragraph: (Source) Human interaction and improper feeding of domestic and wild pigeons is believed to be one of ...
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1answer
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How much heme is in cooked pork and beef; why is cooked pork (“the other white meat”) not red?

The new video See how Impossible Pork will make you forget about pig meat includes a very short discussion of the addition of heme to the product to make it taste like beef the deep red color of a ...
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Is dyed cotton beeswax food wrap compostable?

I'm thinking of making beeswax food wraps for Christmas as an easy homemade gift. In hope that it will convince my siblings and in-laws to use them, I'd like to use funny and eccentric designs rather ...
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taste and hunger

Is it true than when you are hungry and you start to eat anything the flavour you like is increased? I like eating sweets.I havent eaten for 1 day.I am hungry.Whatever I eat now will seem to be ...
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Which white beans have phosphatidylserine?

Many articles online say that plant foods are poor sources of phosphatidylserine, except for white beans, which have 107 mg per 100 g.¹ ² ⁴ Honestly though, I think they might just be repeating a ...
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1answer
37 views

Do vitamin enriched foods preserve their value when exposed to higher temperatures?

At what temperatures do different kinds of vitamins are destroyed or lose their nutritional value? Imagine you went to the store and bought vitamin enriched cacao powder. Then you made yourself a hot ...
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1answer
130 views

Does body absorb nutrients less efficiently if we ingest the same amount at the same time, opposed to spreading over a larger period?

I would like to understand if ingesting a certain amount of nutrients will result in different absorption from my body, depending on whether I ingest that amount spread over time or everything at once....
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1answer
137 views

What are the differences between mammal and insect digestion of cellulose?

I know that digestion of cellulose is difficult in mammals and requires a lot of steps. But I am fascinated by the idea of one day achieving human digestion of cellulose. Which got me thinking about ...
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1answer
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Why do we need to grow plants to make food?

Why can't we synthesize the nutrients that we need directly from chemical reactions, from energy and simple inorganic molecules found around us? If it's hard, why not try to copy how plants do it? I ...
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3answers
6k views

Why are sugars in whole fruits not digested the same way sugars in juice are?

In this paper of the WHO, it is claimed that we should limit our consumption of free sugars: WHO recommends a reduced intake of free sugars throughout the lifecourse. [...] Free sugars include ...
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What is the percentage of food that goes to a lamb fetus?

Does any one know the percentage of food eaten by a pregnant ewe that goes to the lamb fetus? Specifically how much does the mother take for her body from every one kilo of food and how much does ...
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1answer
7k views

How can a drink contain 1.8 kcal energy while 0 g fat/carbs/protein?

How is it possible that the Red Bull Zero contains 0 gramms of fat, carbs and protein, but it still has 1.8 kcal of "energy". I always thought that the human body can gain energy only from 3 kinds of ...
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142 views

How does the stomach handle continuous eating?

In biology class, we learned this familiar story: Food enters the stomach, the stomach churns it with acid and enzymes, and then, somehow, the stomach senses when the stew is ready and releases it ...
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Are olfactive indicators always the result of inadequacy in sanitation?

Question If you can smell the scent of food in a thoroughly cleaned container, does that imply trace amounts of food particles remain? Scope It goes without saying that our sense of smell is ...
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How to tell the difference between mould and condensed milk and sugar

I have had sweetened condensed milk in the refrigerator for some weeks (or months perhaps?). The can was covered with aluminium foil. I noticed some disk-like artefacts on its surface, which are ...
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3answers
6k views

What are the bare minimum nutrients required to survive as a human?

I am trying to determine the bare minimum nutritional requirements to survive as a human, ignoring energy (caloric) requirements. Another way to ask this question is: What elements can humans not live ...
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1answer
39 views

Do violet potatoes contain more or less solanine than normal potatoes?

What is the solanine content of the violet potatoes? Is it more or less than in the normal potatoes?
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2answers
1k views

Is sugar absorbed into the bloodstream through the walls of the mouth?

If you let a piece of candy melt in your mouth, but did not swallow it, would the sugar be absorbed through the walls of your mouth?
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1answer
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If overcooked hard boiled eggs show these green sulfide rings, why do scrambled/fried eggs not show this?

In the image above, the dark green rings are ferrous sulfide rings, caused when the sulfur from the egg white reacts with the iron in the egg yolk when the egg is overcooked. I was wondering, given ...
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How to prevent mold from building on food and how to kill it along with neurotoxins?

I have some food/fruits chopped in very small parts, whatever it is that needs to be conserved during long time, when it is given to me it can be somewhat wet or humid, after some time of keeping it ...
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1answer
161 views

Is cannibalism part of mainstream food-chain?

There are some species who sometimes eat their own kinds. Is this cannibalism considered their regular food? Do the link in food-chain for those animals make a loop on themselves? Can this statement: ...
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1answer
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How do astronauts eat in space?

If there is no gravity in space how does the food enter the stomach? My guess is that it is due to the movement of the esophagus.Am I correct?
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86 views

What does the number after Vitamin B signify?

Does the number after Vitamin B signify anything? For example what is the significance of 12 in Vitamin B12?
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1answer
75 views

Can someone help me to identify what kind of pear is this?

I went to my local groceries supermarket (in Lima, Peru) and found this cheerful looking pear named locally as "pera canela". But I found it weird as the only variety which I'm aware of is Packham's ...
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3answers
210 views

Air bubble in addled egg

I'm a complete novice in biology. This is just a question that arose during Saturday night warmup and there is no better place to get answers :) So, as probably most of you know, if you want to ...
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Why do some foods do not taste good when eaten together that eaten separately would taste great

The way I understand it, 'good tasting food' is evolutionary concept e.g to be able to distinguish between high nutritional value foods and ones that have no nutritional value whatsoever. So if well-...
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What do chimpz/bonobos/orangutangs/gorillas feed their babies with?

I just read this question and it made me curious about what a more original baby diet would look like. So, at what age do our closest relatives in the animal kingdom start giving their offspring more ...
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What is the consensus, if it exists, on the (absence of) biological effects of artificial sweeteners?

I tried to Google (and PubMed) the question, but it seems to be fairly polarized debate and there does not seem to be a consensus as to whether sweeteners like asparatme, acesulfame etc. have ...
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2answers
243 views

Is identifying the genus of a fungus (mushroom specifically) enough?

Does the genus of a mushroom have enough information about it, without the species? Let's say I wanted to identify a mushroom (when picking) to see if I can safely pick and later eat it. Let's say I ...
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1answer
61 views

How do people measure how many calories or proteins/fats/сarbohydrates are in some food?

How is the composition (in fats, proteins or carbohydrates) of a certain food estimated and how is the amount of calories provided by the food calculated?

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