Sometimes, we all have trouble getting a good night’s sleep. Stress, noise disturbances and too much stimulation before bedtime can all contribute to us having difficulty drifting off. Sleep is essential for maintaining mood, memory and cognitive functions, and as well as having a negative impact on these factors, a lack of sleep can also have serious consequences for our health. Not only is it crucial for normal functioning of the endocrine and immune systems, a lack of sleep has also been linked with obesity, diabetes, hypertension and depression. Some dietary components have long been known to have a disruptive effect on sleep, but evidence is emerging of other interesting foods that may help us on the way to the land of nod.
Thought for Food Blog
Topics: sleep, caffeine, coffee, alcohol, magnesium, amino acids, immune system, obesity, diabetes, mental health, cognitive function, hormones, tryptophan, protein, meat, fish, eggs, dairy, carbohydrates, vitamins and minerals, zinc, milk and milk substitutes, fruit, vegetables, cereals, enzymes
1869: Margarine – French chemist Hippolyte Mège-Mouriès invented and patented a substance he called oleomargarine, the name of which became shortened to the trade name ‘margarine’.
1886: Coca-Cola – The prototype Coca-Cola recipe was formulated at the Eagle Drug and Chemical Company, a drugstore in Columbus, Georgia, by John Pemberton, originally as a coca wine called Pemberton's French Wine Coca. The drink we know today is basically a non-alcoholic version.
Acrylamide – otherwise known as acrylic amide – is a chemical compound with the chemical formula C3H5NO. Its International Union of Pure and Applied Chemistry (IUPAC) name is prop-2-enamide. Soluble in chloroform, ether, ethanol and water, it is a white odourless crystalline solid.
In 2002, Professor Margareta Törnqvist et al published their ‘Analysis of acrylamide, a carcinogen formed in heated foodstuffs’ in the Journal of Agricultural and Food Chemistry. They discovered that acrylamide occurs in numerous starchy, carbohydrate-rich foods, such as crisps (potato chips), chips (French fries) and bread, when cooked at high temperatures.