What are Lectins, and Are they really that Bad?
Lectins are a type of protein that can be found in foods of both plant and animal origin. Although not all foods contain these, only a surprising 30% of foods¹ offer significant amounts of these proteins. Some foods that [...]
Leaves and Tubers: What We should be Eating
As agricultural practices and research develop, our knowledge of the vegetables available and the ways we can consume them grows. Nonetheless, it can sometimes be confusing to know which parts of a vegetable are edible or not. As both [...]
What is Polyphenol Rich Olive Oil?
Polyphenols are compounds that occur naturally in plants like fruits and vegetables. Over 8,000 types of polyphenols exist. They are classified into four main groups¹: Flavonoids (60% of all polyphenols) Phenolic acids (30% of all polyphenols) Polyphenolic amides Other [...]
What are Nightshade Vegetables?
Nightshade refers to foods and spices in the Solanaceae plant family. These foods possess naturally occurring chemical compounds known as alkaloids, which contain nitrogen and can be found in the stems and leaves of nightshades. Some common vegetables in [...]
A team of researchers have developed a colorimetric, portable molecular sensor that quickly detects the presence of compounds released by spoiled foods.
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Big question - is your chocolate egg milk or dark? One gives longer lasting enjoyment. Why? Our Store Cupboard Science ideas reveal the answer and share more fun egg-speriments. ...#FoodScience #EasterEggs #teaching #Easter2023 https://bit.ly/3K6Lxyl
It's another busy month of Cereal & Grains educational events taking place around the world. Check out what's happening in April:
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