Questions tagged [food]

Any substance consumed to provide nutritional support for the body.

Filter by
Sorted by
Tagged with
2
votes
1answer
56 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 ...
-1
votes
0answers
78 views

How to avoid the Corona virus on our purchases?

I am concerned with the current epidemic of Corona virus, but I guess my question can apply to other epidemics. There is much information made available on various prophylactic measures to prevent the ...
3
votes
1answer
47 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 ...
2
votes
1answer
35 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 ...
-1
votes
0answers
29 views

How can I apply sirtuin diet in animal (rat) models for its anti-inflammatory effects (if there is any)?

I'm a biologist and currently I'm doing my PhD in department of food biotechnology. I have a scholarship program that limits my study area about food biotechnology and its relationship with metabolism....
-3
votes
1answer
36 views

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. ...
-3
votes
1answer
106 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 ...
3
votes
1answer
52 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, ...
0
votes
1answer
26 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 ...
2
votes
0answers
32 views

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. ...
2
votes
1answer
81 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 ...
0
votes
0answers
26 views

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 ...
2
votes
1answer
55 views

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 ...
0
votes
0answers
6 views

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 ...
0
votes
0answers
21 views

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 ...
1
vote
0answers
82 views

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 ...
0
votes
1answer
36 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 ...
4
votes
1answer
121 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....
1
vote
1answer
93 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 ...
0
votes
1answer
67 views

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 ...
21
votes
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 ...
0
votes
0answers
14 views

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 ...
23
votes
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 ...
8
votes
2answers
125 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 ...
1
vote
0answers
51 views

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 ...
0
votes
0answers
91 views

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 ...
0
votes
0answers
48 views

What type of maggots are these?

After leaving some hot dogs out in the sun at a pool party, we brought them inside and refrigerated them. I took them out today without thinking and microwaved them. When I put them on my plate, I ...
0
votes
3answers
3k 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 ...
-1
votes
1answer
37 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?
0
votes
2answers
604 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?
1
vote
1answer
70 views

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 ...
0
votes
0answers
30 views

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 ...
1
vote
1answer
120 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: ...
0
votes
0answers
94 views

How to grow Bacillus subtilis spores for making natto?

I enjoy making fermented foods, one of them is natto, which is cooked soybeans fermented with B. subtilis. I usually buy the B.s. spores online, but they are somewhat expensive and often hard to find....
1
vote
1answer
55 views

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?
0
votes
1answer
72 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?
4
votes
1answer
74 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 ...
3
votes
3answers
116 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 ...
0
votes
0answers
31 views

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-...
2
votes
0answers
39 views

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 ...
0
votes
0answers
19 views

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 ...
2
votes
2answers
218 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 ...
0
votes
1answer
60 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?
2
votes
1answer
469 views

Is it possible that there are unknown vitamins?

Is it possible that there are vitamins or other essential nutrients about which we still do not know?
1
vote
0answers
39 views

Does freezer burn affect only the cells on the surface of food?

Suppose i submerge a banana halfway through in a tray with water. Part of the banana is submerged in water, part of it is on the outside. The water and banana in the tray is being put in the freezer ...
5
votes
2answers
155 views

Why is Cacao a stimulant?

As I write this I've just eaten a fair amount of cacao (not cocoa) powder and it's given me quite a buzz. I've googled the effects and the Internet seems to think it's somehow psychoactive although it'...
-1
votes
1answer
40 views

Searching a fructose degrading bacteria [closed]

my question is do you know a fructose degrading bacteria? Wich is straitforward to use and cultivate? Wich shouldn't create excrements, that can't be removed simple.
-2
votes
1answer
124 views

Why do ADULTS need protein in their diet, if they are not growing? [duplicate]

Why do ADULTS need protein in their diet, assuming they are not growing? What happens to the amino acids already present in the body? Why don't our bodies conserve them?
4
votes
1answer
473 views

Are turkish hazelnuts edible?

The title of this question is Google suggestion verbatim, when I tried to write it. Yet, I found no answer specifically for Turkish hazelnuts. Turkish hazelnut is a tree and it's fruit looks ...
4
votes
2answers
146 views

Can you eat cancer cells without risk?

Afaik GMO products are not a real risk to health of course if they do not contain toxins. But how about cancer cells? Like say rhabdomyosarcoma which is more or less a muscle cancer found also in ...

1
2 3 4 5
7