Thought for Food Blog

Health Check: can chopping your vegetables boost their nutrients?

Posted by Josh Newport

12-Jun-2017 07:00:00

This post was originally published on The Conversation.

We all know eating vegetables is a good way to improve health. And for many years the focus has been on just eating more vegetables, be it fresh, frozen or tinned. But what if there was a quicker and easier way to get more benefit from our vegetables? Can the way we prepare vegetables boost their nutrition? Does tearing or chopping your lettuce makes any difference? And if we chop, does it matter what type of knife we use?

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Topics: nutrition, nutrients, vegetables, enzymes, vitamins and minerals, food research, health, polyphenols

A Matter of Taste – The Genetics of Flavour Perception

Posted by Chris Cattini

01-Aug-2014 11:15:00

In the sixties, a gloomy prediction was made: in the future, people wouldn’t eat foods, as such, but would rely on pills and nutrient-rich powders to provide them with sustenance. No longer would eating be regarded as entertainment. Future inhabitants of our world would eat to live, nothing else.

Thankfully, this turned out to be science fiction. Fifty years on, pills, powders and gels may be consumed as supplements, but the possibility that these could replace real food is still remote. Gastronomes are prepared to spend large amounts of money on fine dining in order to experience unusual flavour combinations. Chocolates full of sugar and fat are given as presents because we love them. Even the astronauts in the space station are provided with specially formulated foods (probably the closest we have come to the predicted powders) that have to be tasty and enjoyable as well as nutritious.

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Topics: texture, flavour, sensory perception, salt, nutrients, retail and marketing, polyphenols, consumer behaviour, supplements, genetics

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