Fast Food Fraud Food

The Truth About the Fast Food Industry

Breaking Down: Steroids

Posted on July 9, 2025 by Arav C

Steroids have gained a poor reputation as “drugs” that athletes use to gain an unfair advantage over their opponents. But as most drugs are, they have an important role to play in medicine and human health as well! However, it is a bit complicated, so buckle in!

Steroids are a class of organic compounds characterized by a core structure of four fused carbon rings—three cyclohexane rings and one cyclopentane ring—known collectively as the cyclopentanoperhydrophenanthrene nucleus. Chemically, this rigid backbone is modified by the addition of various functional groups, leading to a wide diversity of steroid molecules. They are lipophilic (fat-soluble), allowing them to easily pass through cell membranes and bind to intracellular receptors, often functioning as signaling molecules that influence gene expression.

In the human body, steroids serve critical physiological functions. The most well-known naturally occurring steroids include cholesterol, cortisol, testosterone, estradiol, and aldosterone. Cholesterol is a foundational steroid that serves as a precursor for all other steroid hormones and is essential in maintaining the structural integrity of cell membranes. Cortisol, produced by the adrenal glands, is involved in stress response and metabolism regulation. Sex hormones like testosterone and estradiol regulate reproductive systems, sexual development, and secondary sex characteristics. Aldosterone, another adrenal steroid, plays a key role in regulating blood pressure and electrolyte balance.

To explain steroids more technically, they operate as ligands for nuclear hormone receptors. Once inside the cell, a steroid hormone binds to its specific receptor, forming a hormone-receptor complex that translocates to the nucleus. There, it acts as a transcription factor, modulating the expression of target genes. This genomic signaling mechanism explains why steroid effects are slower to onset but longer-lasting than those of neurotransmitters or peptide hormones.

Steroids have significant medical applications. Corticosteroids, such as prednisone or dexamethasone, are synthetic analogs of cortisol and are widely used to treat inflammatory conditions like asthma, arthritis, and autoimmune disorders. These drugs suppress the immune system and reduce inflammation, providing relief in both acute and chronic diseases. Anabolic steroids, synthetic derivatives of testosterone, are sometimes prescribed to treat muscle-wasting diseases such as AIDS-related cachexia or to support recovery after severe trauma or surgery.

However, anabolic steroids have also become notorious for their non-medical use by athletes and bodybuilders, who use them to increase muscle mass, strength, and performance. Such usage, often at doses many times higher than therapeutic levels, can lead to serious side effects, including liver damage, cardiovascular disease, hormonal imbalance, and psychiatric symptoms like aggression and depression. This has prompted bans by most sports organizations and close regulation of anabolic steroids in many countries.

Interestingly, steroids also have relevance in food science and agriculture. Steroidal compounds are used to promote growth in livestock, though their use is controversial due to potential health risks and ethical concerns. In plants, natural steroid-like compounds called brassinosteroids regulate growth and resistance to stress. Moreover, food scientists study the interaction of cholesterol and dietary fats to understand how food influences endogenous steroid production and metabolism in humans.

Steroids are a biochemically diverse and functionally critical class of molecules. From regulating essential physiological processes to offering potent therapeutic tools, and even influencing food systems, their impact is both profound and far-reaching. Understanding their nuanced roles is essential for both advancing medicine and evaluating ethical practices in human health and industry.

Sources:
https://my.clevelandclinic.org/health/treatments/corticosteroids-glucocorticoids
https://www.uchealth.org/today/understanding-steroid-use-and-potential-side-effects/
https://www.nhs.uk/medicines/steroids/
https://www.uchealth.org/today/understanding-steroid-use-and-potential-side-effects/

Breaking Down: Vitamins

Posted on March 17, 2025 by Arav C

Vitamins are essential organic compounds required in small amounts for various biochemical processes that sustain life. Unlike macronutrients such as carbohydrates, proteins, and fats, vitamins do not provide energy but play crucial roles in enzymatic reactions, cellular function, and overall metabolic health. Most vitamins cannot be synthesized in sufficient quantities by the human body and must be obtained through diet or supplements. They are classified into two major categories: fat-soluble (A, D, E, and K) and water-soluble (B-complex and C). Each vitamin has specific functions and is found in distinct food sources.

Fat-soluble vitamins are stored in the body’s fatty tissues and liver, allowing them to be utilized as needed. Vitamin A, also known as retinol, is vital for vision, immune function, and cell differentiation. It is found in liver, dairy products, and carotenoid-rich vegetables like carrots and sweet potatoes. Vitamin D, synthesized by the skin upon exposure to sunlight, regulates calcium and phosphorus homeostasis, essential for bone health. Dietary sources include fatty fish, egg yolks, and fortified dairy products. Vitamin E, comprising tocopherols and tocotrienols, functions as an antioxidant, protecting cell membranes from oxidative damage. Nuts, seeds, and vegetable oils are excellent sources. Vitamin K, necessary for blood clotting and bone metabolism, is found in leafy greens, broccoli, and fermented foods.

Water-soluble vitamins, which include the B-complex group and vitamin C, must be regularly consumed as they are not stored in the body. The B-complex vitamins play diverse biochemical roles, primarily as coenzymes in energy metabolism. Thiamine (B1) helps convert carbohydrates into energy and is found in whole grains, pork, and legumes. Riboflavin (B2) is essential for redox reactions and is present in dairy products, eggs, and leafy vegetables. Niacin (B3) participates in the production of NAD and NADP, crucial for cellular respiration, and can be obtained from meat, fish, and whole grains. Pantothenic acid (B5), a component of coenzyme A, is widespread in foods like avocados, chicken, and whole grains.

Pyridoxine (B6) is involved in amino acid metabolism and neurotransmitter synthesis, and is found in bananas, poultry, and potatoes. Biotin (B7), crucial for fatty acid synthesis and gluconeogenesis, is abundant in eggs, nuts, and organ meats. Folate (B9) supports DNA synthesis and is particularly important during pregnancy to prevent neural tube defects; sources include leafy greens, legumes, and citrus fruits. Cobalamin (B12), essential for red blood cell formation and neurological function, is found only in animal products such as meat, eggs, and dairy.

Vitamin C, or ascorbic acid, is a powerful antioxidant and is vital for collagen synthesis, wound healing, and immune support. It enhances iron absorption and is abundant in citrus fruits, bell peppers, and strawberries.

Understanding the biochemical functions and dietary sources of vitamins highlights their indispensable role in maintaining health. A balanced diet rich in diverse, nutrient-dense foods ensures adequate vitamin intake, reducing the risk of deficiencies and promoting overall well-being.

Sources:
https://medlineplus.gov/ency/article/002399.htm
https://www.nhs.uk/conditions/vitamins-and-minerals/
https://www.betterhealth.vic.gov.au/health/healthyliving/Vitamins-and-minerals

Breaking Down: Amino Acids

Posted on February 16, 2025 by Arav C

Amino acids are the building blocks of proteins, vital for various biological processes in the human body. They are categorized into essential and nonessential amino acids. Essential amino acids cannot be synthesized by the body and must be obtained from dietary sources, while nonessential amino acids are synthesized internally. Furthermore, amino acids are classified based on their chemical properties: polar, nonpolar, acidic, or basic. Understanding these amino acids, their roles, and their dietary sources highlights their importance to human health.

The nine essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. These amino acids are indispensable for protein synthesis, tissue repair, and metabolic regulation.

Histidine is a polar amino acid vital for hemoglobin production and tissue repair. It also plays a role in maintaining the pH of blood. Histidine is found in meat, poultry, fish, eggs, and soy-based products. Isoleucine, a branched-chain amino acid (BCAA), is nonpolar and helps with muscle repair, immune function, and energy regulation. Foods rich in isoleucine include chicken, fish, lentils, almonds, and quinoa. Leucine, another BCAA, is nonpolar and promotes muscle growth, tissue repair, and energy production. It is abundant in eggs, milk, peanuts, and beef.

Lysine, a polar amino acid, is critical for collagen formation, immune function, and calcium absorption. It is found in dairy products, meat, fish, and legumes. Methionine is a nonpolar amino acid essential for the synthesis of other amino acids like cysteine and for the production of sulfur-containing molecules. Foods like eggs, sesame seeds, and Brazil nuts are high in methionine. Phenylalanine, a nonpolar amino acid, is a precursor to neurotransmitters like dopamine and norepinephrine. It is found in soy products, fish, meat, eggs, and dairy. Threonine is a polar amino acid necessary for the formation of collagen and elastin. It is present in foods like pork, cottage cheese, and lentils. Tryptophan, a nonpolar amino acid, is famously associated with serotonin and melatonin production, contributing to sleep and mood regulation. Sources of tryptophan include turkey, cheese, nuts, and chocolate. Finally, valine, the third BCAA, is nonpolar and plays a role in muscle metabolism, tissue repair, and maintaining nitrogen balance. It is found in grains, dairy, mushrooms, and peanuts.

The eleven nonessential amino acids are alanine, arginine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, proline, serine, and tyrosine. Although termed “nonessential,” these amino acids are critical for numerous biological processes and are synthesized in the body. Nonessential simply means that the human body can survive without intake of these amino acids.

Alanine is a nonpolar amino acid involved in glucose metabolism and energy production. It is abundant in meat, fish, and poultry. Arginine, a polar amino acid, supports wound healing, immune function, and the production of nitric oxide, a molecule that aids blood flow. Arginine-rich foods include turkey, peanuts, and pumpkin seeds. Asparagine, a polar amino acid, is key for protein synthesis and nervous system function. It can be found in dairy, eggs, and asparagus. Aspartate, an acidic amino acid, is important for energy production and nitrogen metabolism. It is present in oysters, fish, and soy. Cysteine, a polar amino acid containing sulfur, helps form keratin and acts as an antioxidant. Sources include eggs, garlic, and broccoli. Glutamate, another acidic amino acid, is crucial for brain function as it serves as a neurotransmitter. It is naturally found in tomatoes, cheese, and soy sauce.

Glutamine, a polar amino acid, is essential for gut health, immune support, and nitrogen transport. It is found in beef, chicken, and cabbage. Glycine, the simplest amino acid, is nonpolar and supports collagen production and central nervous system function. It is abundant in gelatin, meat, and fish. Proline, a nonpolar amino acid, aids in collagen synthesis and skin repair. Sources of proline include bone broth, eggs, and dairy. Serine is a polar amino acid important for metabolism and the synthesis of DNA and RNA. It can be found in soy, eggs, and peanuts. Lastly, tyrosine, a nonpolar amino acid, is a precursor for dopamine, epinephrine, and thyroid hormones. Tyrosine is present in dairy products, fish, and avocados.

Each of the 20 amino acids plays a unique role in maintaining human health, from building proteins to regulating neurotransmitters. A diet rich in diverse protein sources—such as meat, dairy, eggs, nuts, seeds, and legumes—ensures adequate intake of both essential and nonessential amino acids. Balancing these dietary sources is vital for optimal growth, repair, and overall well-being. By understanding the roles and sources of these amino acids, we can better appreciate the intricate biochemistry that supports life.

Sources:
https://www.ncbi.nlm.nih.gov/books/NBK557845/
https://www.cryst.bbk.ac.uk/education/AminoAcid/the_twenty.html
https://www.sigmaaldrich.com/US/en/technical-documents/technical-article/protein-biology/protein-structural-analysis/amino-acid-reference-chart?srsltid=AfmBOopNpbP6lVY9xe_dH4ROK7_ybBzYUYof8dS6kCTSFGaS-d6ObW9m
https://www.technologynetworks.com/applied-sciences/articles/essential-amino-acids-chart-abbreviations-and-structure-324357

Breaking Down: Diabetes

Posted on October 13, 2024 by Arav C

Glucose is a fundamental sugar essential for the survival and functioning of all living organisms, particularly in humans. It acts as the primary source of energy for cellular processes and is critical for maintaining metabolic functions. However, glucose must be regulated properly to avoid harmful effects on the body. Diabetes, a condition that affects millions worldwide, occurs when the body’s ability to regulate glucose becomes impaired. Understanding how healthy bodies use glucose, the role of glucose transporters, and how diabetes develops can shed light on current treatments and emerging research aimed at combating this complex condition.

Glucose is a simple sugar, chemically classified as a monosaccharide, which is absorbed into the bloodstream after the digestion of carbohydrates. It serves as the primary source of energy for cells and is critical for functions such as muscle contraction, brain activity, and metabolism. Once glucose enters the bloodstream, it is transported to cells throughout the body, where it undergoes glycolysis and oxidative phosphorylation to produce adenosine triphosphate (ATP), the cell’s energy currency. In healthy individuals, this process is tightly regulated to ensure that glucose levels remain within a narrow, optimal range.

In a healthy body, glucose is absorbed from the bloodstream into cells via specific transporters. Once inside the cell, glucose can be stored as glycogen or used immediately for energy production. Insulin, a hormone produced by the pancreas, plays a pivotal role in regulating glucose uptake by signaling cells to absorb glucose from the bloodstream. When blood glucose levels rise, such as after eating, insulin helps transport glucose into cells, preventing hyperglycemia. Excess glucose is stored in the liver and muscles as glycogen, which can be broken down and released back into the bloodstream when needed, ensuring a constant supply of energy even between meals.

Glucose transporters facilitate glucose’s entry into cells through specialized mechanisms. One primary transporter, GLUT1, allows glucose to enter cells via facilitated diffusion, a process in which glucose moves down its concentration gradient without requiring energy. GLUT1 is present in many tissues, including the brain, where a constant supply of glucose is essential for function. Another transporter, SGLT (sodium-glucose cotransporter), uses cotransport mechanisms to move glucose into cells against its concentration gradient, powered by sodium ions. SGLT is essential in the kidneys, allowing glucose reabsorption. GLUT4, located in muscle and fat cells, is insulin-dependent. Upon insulin stimulation, a signal cascade triggers GLUT4’s conformational change, allowing glucose to enter the cell. This transporter is especially important during exercise, when muscle cells need increased glucose for energy.

Type 1 diabetes is an autoimmune condition in which the body’s immune system mistakenly destroys the insulin-producing beta cells in the pancreas. Without insulin, glucose cannot enter cells, leading to dangerously high blood glucose levels. Symptoms include excessive thirst, frequent urination, and fatigue. Treatment involves daily insulin injections or the use of an insulin pump to supplement the body’s lack of insulin. Individuals must closely monitor their blood glucose levels and adjust insulin doses accordingly to maintain proper glucose balance and prevent complications.

Type 2 diabetes develops when the body becomes resistant to insulin, leading to inadequate glucose absorption. Although the pancreas still produces insulin, the cells fail to respond effectively. Over time, insulin production can decrease as well. This form of diabetes is often linked to lifestyle factors such as obesity, inactivity, and poor diet. Treatment for type 2 diabetes often involves lifestyle changes like diet and exercise, which can improve insulin sensitivity. Medications, such as metformin, help regulate glucose production and enhance insulin effectiveness. In some cases, insulin therapy may become necessary if the condition progresses.

Recent research is opening new avenues for diabetes treatment. One promising area involves beta-cell regeneration, which could help restore the body’s ability to produce insulin. Advances in stem cell therapy are also showing potential for regenerating insulin-producing cells. Another area of focus is on improving the sensitivity of insulin receptors, which may provide better outcomes for individuals with type 2 diabetes. Research on continuous glucose monitors (CGMs) and artificial pancreas systems is also advancing, offering more precise, real-time control of glucose levels for people with diabetes. These technologies could significantly improve the quality of life for individuals with diabetes and reduce the risk of complications.

Glucose is vital for energy production in the body, and proper regulation is essential for maintaining health. Diabetes, whether through a lack of insulin (type 1) or insulin resistance (type 2), disrupts this balance and can have serious consequences if left untreated. Current treatments, such as insulin therapy and medications, have helped manage diabetes, but research into regenerative medicine, advanced glucose monitoring, and beta-cell regeneration holds promise for the future. As our understanding of the disease continues to evolve, so too does the hope for better, more effective treatments.

Sources:
https://www.sciencedirect.com/science/article/abs/pii/B9780128498866000033
https://www.cdc.gov/diabetes/about/about-type-1-diabetes.html
https://link.springer.com/article/10.1007/s00125-021-05415-5
https://www.news-medical.net/health/Trailblazing-Discoveries-The-Top-5-Diabetes-Research-Breakthroughs-of-2023.aspx

Breaking Down: Caffeine

Posted on January 1, 2024 by Arav C

On average, approximately 90% of adults worldwide consume caffeine in various forms, making it one of the most widely consumed psychoactive substances. The average daily caffeine intake for an adult in the United States is estimated to be around 200 milligrams, equivalent to about two cups of coffee. But how many truly understand what it is, or more importantly: what it does?

Caffeine has found its way into various products, including energy drinks that can pose potential health risks. Sarah Katz was a 21-year-old, diagnosed with long QT syndrome (LQTS), who experienced cardiac arrest after consuming Panera Bread’s “Charged Lemonade,” which contained caffeine, coffee extract, and guarana extract. The lawsuit alleges that Panera misled consumers by not adequately labeling the beverage as an energy drink and emphasized the lack of clear size comparisons with their Dark Roast coffee, potentially contributing to Katz’s unintentional consumption of a dangerous amount of caffeine. The incident underscores the importance of transparent labeling and the potential risks associated with the unregulated caffeine content in some energy drinks. Katz was withheld from being able to make an accurate decision, which tragically led to her death.

Caffeine, a natural stimulant found in coffee, tea, and various plants, is commonly consumed worldwide for its alertness-inducing effects. In the case of energy drinks, high caffeine content can be problematic, especially for individuals with underlying health conditions. With a daily safe limit set by the US FDA at around 400 milligrams for healthy adults, it is crucial for consumers to be aware of their caffeine intake and for companies to provide clear information on product labels to prevent unintended consequences. Caffeine is a substance that has been used since the beginning of cultivation. From the day tea leaves were discovered and properly used, the effects of caffiene have affected society. But in the modern age of unhealthiness, it has become an obstacle.

In seeking alternative methods for maintaining energy levels, one avenue lies in choosing foods that promote sustained vitality. A well-balanced diet rich in complex carbohydrates, lean proteins, and healthy fats can provide a steady release of energy throughout the day. Incorporating whole grains, fruits, vegetables, and nuts into one’s diet offers essential nutrients and minimizes energy crashes, offering a more sustainable source of vitality than relying solely on caffeine-laden beverages.

Beyond dietary considerations, adopting alternative lifestyle choices can significantly impact one’s energy levels. Regular physical activity, including exercises such as walking, jogging, or yoga, promotes cardiovascular health and enhances overall endurance. Prioritizing adequate sleep, managing stress through mindfulness practices, and staying properly hydrated are essential lifestyle factors that contribute to sustained energy. By integrating these alternatives into daily routines, individuals can foster a comprehensive approach to maintaining vitality without relying solely on stimulants like caffeine. If you have caffeine or stimulus sensitivity, make sure you know what is right for you. In situations like Katz’s, there was nothing she could have done.

Staying informed about food choices, particularly those containing caffeine, is vital for making health-conscious decisions. Awareness of the potential risks associated with energy drinks and their ingredients empowers individuals to choose beverages that align with their health needs. Reading product labels, understanding the recommended daily limits, and staying updated on nutritional information contribute to a more informed consumer base. It is essential for companies to uphold transparency in their marketing and labeling practices, ensuring that consumers can make informed decisions about the products they choose to consume, preventing tragic incidents like the one involving Sarah Katz.

PS: Happy New Year!

Sources:
https://www.cnn.com/2023/10/23/business/panera-lawsuit-charged-lemonade-death/index.html
https://www.betterhealth.vic.gov.au/health/healthyliving/caffeine

Breaking Down: Water Consumption

Posted on May 7, 2023 by Arav C

Water is the most important ingredient in the recipe for life. Not just for creating it, but more importantly, sustaining it. However, consuming water is not as simple as we make it out to be. Simply drinking an ample amount of water every day is a great start, but there are methods to further the amount of nutrition you are getting from drinking water. Read on to learn more about drinking habits, bottles, and what water actually does for your body!

The first time you should be drinking water is right after you wake up. Before you brush your teeth, before you eat your breakfast, before you do work out. While you sleep, your mouth is home to many active bacteria that release a sulfuric gas as they digest proteins in your mouth. Instead of spitting all of this out and wasting it, it is better to drink water and wash it all down. Forming this habit also makes your breath smell less throughout the day. To top it off, your mouth produces less saliva while you’re sleeping than the rest of the day, so drinking water right after you wake up reduces any discomfort you may be having due to dehydration.

You should also be drinking water during and after your meals. In many cultures, it is looked down upon to consume water while eating food. This is completely illogical, as drinking water while eating food is a great way to balance out the dehydrating compounds entering your body. Drinking water throughout the meal also prevents the urge to chug down an entire bottle at once after the meal. Drinking large quantities of water after a period of dehydration is not optimal, as it can cause queasiness and regurgitation. After finishing your meal, unless you have the intent to immediately brush your teeth, swish the water around your mouth and swallow to clean out any leftover food sediments on your teeth. This also helps with your breath.

Finally, you should be drinking a lot of water during periods of exhaustion. This can occur at many times throughout your day. If you are feeling like taking a nap after a long day, but you need to stay awake, drink water! Although it does not actually give you energy, it will make you feel good. If you feel exhausted while you are on a run, at the gym, or simply due to a prolonged headache, water may soothe your discomfort.

Whether you are drinking your water out of a bottle, pitcher, or a cup, they all have their own benefits and qualities you should seek. An interesting tradition from Ayurvedic medicine from Ancient India is drinking water out of copper pitchers. Before the world knew what bacteria was, Indian civilizations were storing water in a natural purifier; one that erased microorganisms, algae, fungi, and bacteria from the water. Drinking from pitchers to a glass is also sustainable, as they are both reusable. Plastic bottles provide no further nutrional value to the water and they cause the most environmental problems when disposed.

The only issue with metal water containers is that they may rust over time. This is why a safe choice is glass. Glass cups do not rust, but they also do not provide any extraordinary benefits. They are reusable and provide a great taste to the water. Personally, I have a metal water bottle that I take when I leave my house, but at home, I drink out of a glass pitcher into a glass cup.

There are several ingredients that you can add to your water to make it more nutritional and flavorful. One popular option is lemon, which not only adds a refreshing taste but also contains vitamin C and antioxidants that boost your immune system and fight inflammation. Another option is mint leaves, which give your water a cool and refreshing taste while aiding in digestion and providing anti-inflammatory benefits. Cucumber slices can also be added to water, providing hydration and promoting healthy skin due to their high water content and vitamin K. Finally, adding a pinch of Himalayan salt can provide essential minerals like magnesium and potassium, which aid in hydration and maintaining electrolyte balance. These simple additions can transform plain water into a nutritious and tasty beverage.

Following some of these habits can truly help you with some of the annoying problems in your life; tiredness, headaches, and poor mouth odor. Remember to sway away from plastic water bottles and stay healthy!

Sources:
https://www.wagnerdentist.com/what-happens-in-your-mouth-while-you-sleep/
https://premiumwaters.com/blog/top-5-best-times-to-drink-water-in-a-day/
https://urbannatureculture.com/blogs/news/the-mangal-jug
https://drinkoptimum.com/benefits-of-drinking-water-from-a-copper-bottle/

Breaking Down: Pickles

Posted on January 22, 2023 by Arav C

Pickling is an ancient method of preserving food that has been used for centuries. The earliest known records of pickling date back to ancient Mesopotamia and Egypt, where fruits and vegetables were preserved in vinegar or salt water. Pickling was a necessary practice in the days before refrigeration, as it allowed people to store food for long periods of time and avoid spoilage. As people began to explore new parts of the world, they brought pickling techniques with them, and the practice spread to Europe, Asia, and the Americas. Pickling became a popular way to preserve food in all cultures, with each region developing its own unique variations and flavors.

In Europe, pickling was a common method of preserving food during the Middle Ages. Pickled vegetables, fruits, and fish were a staple in the diet of many people, as they could be stored for long periods of time without spoiling. Pickling was also used as a way to preserve food during the winter months, when fresh produce was scarce. In the Americas, pickling was also a common practice among Native American tribes, who used it to preserve food for the winter months. Pickling was also used by early settlers in the Americas, who brought European pickling methods with them.

The popularity of pickling reached its peak in the 18th and 19th centuries, with the rise of commercial pickling operations. The mass production of pickles allowed them to become more widely available and affordable for the general population. Today, pickling is still a popular method of preserving food, and many traditional pickled foods, such as dill pickles, sauerkraut, and kimchi, continue to be enjoyed around the world.

The science behind pickling is relatively simple. Pickling works by creating an environment that is inhospitable to bacteria, which is the main cause of spoilage in food. The acidity of the vinegar or fermentation of the brine creates a low pH environment that prevents the growth of harmful bacteria. Salt is also added to the pickling solution, which further helps to inhibit the growth of bacteria.

One of the most popular pickled foods around the world is the cucumber. Pickled cucumbers, also known as dill pickles, are made by soaking cucumbers in a vinegar and salt brine, along with spices like dill and garlic. Pickled cucumbers are a staple in many cuisines, from the classic American hamburger accompaniment to the traditional Polish dill pickle. Another popular pickled food is the Korean dish known as kimchi. This traditional fermented food is made from Napa cabbage, radishes, and other vegetables, and is flavored with a spicy chili paste, garlic, and ginger. Kimchi is a staple in Korean cuisine and is known for its strong, pungent flavor and numerous health benefits. In addition to cucumbers and kimchi, other popular pickled foods include sauerkraut, pickled beets, pickled ginger, and pickled onions. The popularity of pickling has also led to the creation of new and innovative pickled foods, such as pickled watermelon, pickled blueberries, and even pickled eggs.

In conclusion, pickling is an ancient method of preserving food that has been used for centuries. Today, pickling is still popular and widely used, with cucumbers, kimchi, sauerkraut, beets and many other foods being pickled. The science behind pickling is simple, it creates an environment that prevents the growth of harmful bacteria, allowing for food to be stored for long periods of time. Pickling not only preserves food but also creates unique flavors and is a staple in many traditional cuisines around the world.

Sources:
https://www.history.com/news/pickles-history-timeline
https://www.webstaurantstore.com/blog/4066/types-of-pickles.html

Breaking Down: Fiber

Posted on October 5, 2022 by Arav C

I’m sure you’ve heard of fiber before. The general information, how it helps with your digestive health, how it is essential to consume, and it is one of the things listed on the nutrition label of foods. Unlike proteins or sugars, the term “fiber” isn’t explained very well, almost as if you are just supposed to take a surface-level answer and deal with it. You need to be in charge of your own nutritional health, and because of that, it is important to be educated on what fiber is.

Fiber is a carbohydrate. This is probably a term you have heard before, as it is commonly used interchangeably with sugars. Though fiber is a carbohydrate, it is not a sugar. For something to be sugar, it has to be able to be broken down into simple sugars, if it isn’t already one. Examples of simple sugars are glucose, fructose, and galactose. There are others, but those are the most relevant, in order from most to least. Fiber can not be broken down into these sugars, instead, it passes through your digestive tract without being disassembled whatsoever.

If fiber cannot be broken down into energy, then why is it an important carbohydrate? Well, its rare quality of not being able to be broken down by your stomach acids is the reason why it is able to facilitate and check your sugar levels throughout your body. If you had food that has a lot of sugar, let’s say an apple, for example, the sugar can be quickly broken down and passed through. But because the apple also has fiber, all the nutrients are able to be digested at a normal speed, where your organs are not under excess pressure, it does not. Fiber is an important aspect of your body maintaining its homeostasis, which is when your body is able to stay at equilibrium.

Some fibers are able to be broken down by the waters in your body, while others are not. They each serve their own purpose, so it is important to consume both of them. Soluble fibers (the ones that can be broken down) are found in oatmeal, nuts, beans, apples, and blueberries. Insoluble fibers (the ones that cannot be broken down) are found in whole wheat, brown rice, green vegetables, and again, apples. Because they have been mentioned three times already, it is smart to assume that apples have a lot of fiber. They do! Whenever you are experiencing digestive problems, have an apple or two! Along with providing both types of fiber, it also provides sugars for energy and other nutrients for general health.

Now that you know what fiber is, what it does, and where it is found, you can safely say that you have more than a surface-level understanding of fiber. And even though this post is called “Breaking Down: Fiber”, remember that what makes fiber special is that it does not get broken down! Stay healthy and eat fiber!

Sources:
https://www.hsph.harvard.edu/nutritionsource/carbohydrates/fiber/
https://www.benefiber.com/fiber-in-your-life/daily-fiber-intake/top-10-high-fiber-foods/

Breaking Down: Seasonal Foods

Posted on July 6, 2022 by Arav C

As the Northern Hemisphere enters the hottest months of summer, the change in seasonal produce has become quite obvious. The fruits that had a prominent impact in the Spring are long gone, and the fruits that will be important in the Autumn have just started growing, not yet ready for harvest. Why are fruits and vegetables seasonal? What produce is in season now? What are some tips to remember when I go grocery shopping? Read on.

Famous fruits that grow in your area fluctuate from time to time. In one or two seasons, they might be heavily advertised and held by many vendors. In the other seasons, they are barely mentioned. As plants experience their lifestyles, some are genetically built to sprout and grow fruit at different times of the year. Since most plants take time to grow, August and September have the largest and most diverse set of produce. The two months exist at the crossover from summer to autumn, meaning that the crops that grew in the spring, the summer, and what will start being harvested, what grew in the autumn.These fluctuations in product influence how big companies organize their menus.

Even though preservatives are starting to make the idea of “seasonal produce” a myth, companies still have to pay attention to the fame and cravings that go behind each fruit and vegetable. One example is the Pumpkin Spice Latte. It can be found at many different branches of large companies, and even in small cafes or someone’s own home. The flavor has become extremely famous. According to many influencers, it is among the “best-tasting drinks” of all time. Why am I bringing this up? Well, PSLs are normally only available in autumn and a part of winter. It is a seasonal flavor. This adds to the craze behind it. The knowledge that you won’t be able to buy this drink for more than half the year promotes you to go buy it more often than you would any other drink. Modern day companies are able to make advertisements out of anything, including seasons!

At the beginning of the year, it is peak winter. Throughout the late winter months, citrus fruits are the freshest and most commonly grown locally. This includes grapefruit, lemons, and oranges, and tangerines. Turnips, radishes, and rutabagas are also prominent in the winter seasons. Farmers have learned that some root vegetables do extremely well during the late winter, while some are at their extreme worst. As the months go by and we enter the spring. Spring is known for many beans and ferns. Any plant that falls into either category does exceptionally well in the spring. Some flower plants start to do well, but these come into play later in the summer. Speaking of summer, some of the most common and loved fruits are at their healthiest during the summer. Blackberries, blueberries, nectarines, peaches, plums, raspberries, and watermelon are at their peak. During autumn, a brand new set of fruits are in season. Apples, cranberries, figs, pears, and squash are notable examples of these fruits. What isn’t surprising, is that these fruits are the most common during American Thanksgiving, which is a famous holiday in autumn. It makes sense that the traditional foods that are eaten on that day are foods that were originally harvested on the first Thanksgiving over 400 years ago.

Although the choice of fruit and vegetable is the more important factor on deciding what to eat, what shouldn’t be forgotten is the preparation style. During the winter, what is the better choice, a cold citrus salad or a hearty potato stew? On most occasions, the warm potato stew will be a better choice. During the summer, would you rather have a peach pie or yogurt and granola with figs? The dairy from the yogurt is important to have if you are going to be out and about on a nice, warm day. Keep in mind that refreshing and rehydrating dishes are extremely important during the summer, especially in areas that get extremely hot.

Your food choices always play a big role in your life. But what should be remembered is that your food plan should be composite. You should know what you need to eat to be healthy for the different seasons, and sometimes even different weather might play a role in what you feel comfortable eating. Stay healthy!

Sources:
https://www.goodto.com/food/seasonal-food-calendar-71128
https://extension.psu.edu/fruit-and-vegetable-marketing-for-small-scale-and-part-time-growers
http://www.jandjfoods.com/list-of-peak-seasons-for-fruits-and-veggie

Breaking Down: Calories

Posted on May 8, 2022 by Arav C

Calories are simply a unit of measurement for energy. Just as meters and feet are for length, pounds and grams are for weight, and liters and fluid ounces are for volume. But the word has come a long way from it’s humble origins. Many misconceptions have been formed about calories, and not many people have a full explanation given to them before they form their opinions regarding them. Since being properly informed is the point of this blog, read on for the full explanation and mythbusting of calories!

The first myth about calories is that they are bad. People see high calorie foods, such as avocados, fish, and dairy items, and immediately assume them to be unhealthy. This is an extremely flawed process of thinking, because fish is one of the best meats, avocados one of the best vegetables, and dairy items are some of the best ways to get Vitamin D and Calcium into your body. As I mentioned before, a calorie itself is not bad. It cannot be bad. As mentioned before, calories are the unit of measurement for energy. But this is not the entire story. Calories are used to measure the energy that can be gained from a fuel source. Even fuels that seem extremely different from a cheeseburger, such as uranium, can be measured in calories. Surprisingly, uranium has about 18,000,000 kilocalories, but it is deemed unhealthy for other reasons which do not need to be explained. At least I hope they don’t have to. All food is fuel, so if you try to maintain a low-calorie diet, you might have to drive to the gas station a few more times.

The second myth is usually “discovered” after a basic understanding of the previous myth. People start to think that they need a lot of fuel. Many athletes have to maintain high calorie diets, but these diets never contain unhealthy foods. This is because of a concept known as an “empty calorie”. To understand what an empty calorie is, you need to understand what gives a food fuel to be high on calories. A few notable mentions, carbohydrates, proteins, fibers, and fats. If a food has fibers and proteins, it can deliver a healthy and full high-calorie meal. But if the calories depend on fats and carbohydrates, then it can result in giving a short burst of energy, but cannot be maintained. When a food’s calories come from fats and carbohydrates, it most likely contains empty calories. When people have to bulk up their meals, they stay away from these foods, and you should too.

The third myth is based off of the format of Nutrition Labels. We’ve all seen thousands of them in our lives. What is the first item on the list? Calories. In bolded and large font, right at the top? Calories. We have been reprogrammed to focus on the amount of calories in a food instead of the other factors. An amount of calories does not make up how healthy a food is. Rather, the important information lies underneath. Keep an eye out for proteins (recommended 50 grams), carbohydrates (recommended 275 grams), sodium (recommended 2300 milligrams), fats (recommended 78 grams), sugars (recommended 50 grams), cholesterol (recommended 300 milligrams), and fibers (recommended 28 grams).

The last myth is more of a fun fact. This is not really a misconception, it just goes unnoticed by a lot of people. When I brought up the caloric information of uranium, my unit of measurement was not calories, but kilocalories. In most places you see the unit of calories, what is actually meant is kilocalories. If you search up how many calories are in a food, your result will most likely be in calories. This is because the two terms have been used interchangeably. In some scientific journals, the unit of measurement is more carefully regarded, but the general rule of thumb: people use calories as the unit instead of kilocalories. So if you ever see someone say 18,000,000 kilocalories, they do not mean 18,000,000,000 calories. They just mean 18,000,000 calories.

Now that these myths about calories have been cleared up, I hope that you will take a more logical approach when it comes to nutrition labelling and food choices. Stay healthy!

Sources:
For Empty Calories: https://www.houstonmethodist.org/blog/articles/2021/jan/empty-calories-what-are-they-and-which-foods-are-they-hiding-in/
For Daily Values: https://www.fda.gov/food/new-nutrition-facts-label/daily-value-new-nutrition-and-supplement-facts-labels
For Kilocalories vs. Calories: https://www.nal.usda.gov/legacy/fnic/what-difference-between-calories-and-kilocalories