According to Buzzfeed, there are 23 food examples of the Mandella effect that will make you think you’re living in a parallel universe. That would be fun. So, let’s put these examples to the test. Did Buzzfeed get it right? Or were they way out in the opposite arm of the universe, as usual? What […]
Are Negative Calorie Foods Real?
The idea that food can have not only zero calories, but contain negative calories, is attractive for not only fat loss, but healthy eating in general. It would be amazing if it were true! Like many such claims, the concept of negative calories contains a kernel of truth. A kernel may be all that is […]
Kraft American Cheese Burns Instead of Melts When Exposed to Direct Flame?
Many have seen videos of people attempting to melt Kraft American cheese or another processed cheese slice by holding a lighter flame to the cheese, only to find that it resists melting and instead burns, or rather browns and chars. They juxtapose this with a lighter flame held to regular cheese and the cheese melts […]
Is Xylitol Bad for Dogs? Beware of Birch Sugar or Wood Sugar
Xylitol, an alternative sweetener found in sugar-free gums, toothpaste, and other products is now being marketed as birch sugar or wood sugar. Beware of letting your dog ingest these products as, yes, xylitol can be very dangerous for canines. Remember, dogs, especially young ones, will often eat almost anything. Toothpaste may not be in your […]
Red Dye No. 40 Kills Celery?
A Facebook scaremongering image and post has been making the rounds since 2017, purportedly showing that if you place a stalk of celery into a vase with red dye no. 40 dissolved in water, it kills the celery. On the other hand, the celery stalks placed in green and blue dye seem quite healthy. These […]
What’s the Difference Between Taste and Flavor?
Did you know that taste is not the same thing as flavor? Food experts and chefs often talk about the flavor of food but they are not talking about simple taste, but a multifactorial experience. The differences between taste and flavor are very complex and our understanding of them is often exaggerated with pseudo-precise descriptors […]