Health authorities urge us to reduce our salt intake and mostly we have accepted that we should. However, the science behind this recommendation has been shaky (sorry) from the start. Even the authorities are unsure how dangerous it is. In the US, the American Heart Association (AHA) sets the recommended daily intake (RDI) of sodium
Yoghurt (a word of Turkish origin meaning ‘thick’) originated in W. and C. Asia. It was something of a breakthrough for the times because it enabled milk to be kept longer, it had a refreshing tartness and it could be consumed by lactose intolerant individuals (i.e. most of W. and C. Asia). The list of yoghurt
Lard, tallow, suet, dripping – animal fats that were ubiquitous before the modern era (mid-twentieth century) without obvious health issues. Then, as we became more sedentary and convenience foods became, well, more convenient, we gained weight and looked for a culprit (other than ourselves). It was easy to blame fat for making us fat, and
Scrambled eggs are physically a gel, as are other cooked eggs. Raw egg proteins are very large molecules but they are normally folded in on themselves to form smaller lumpy balls that are separate and float in the egg’s water (eggs are 90% water). Agitation by heat unfolds these proteins. When unfolded, the proteins are large
A calorie is a superceded unit of heat energy, defined as the amount of heat required to increase the temperature of 1g of water 1 degree (from 15.5C to 16.5C). A Calorie (capitalised) is the conventional unit of dietary energy; however, it is not the same as a calorie – it is equivalent to 1,000 calories.