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The Splendid Table with Lynne Rossetto Kasper

The Splendid Table with Lynne Rossetto Kasper

The Girl Who Ate Everything | Quick and Easy Family Recipes The Miracle Berry Diet Cookbook: Homaro Cantu: 9781451625585: Amazon.com Eating Rules - Three simple rules for healthy eating. smitten kitchen Synsepalum dulcificum The berry itself has a low sugar content[7] and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin.[8][9] When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. At neutral pH, miraculin binds and blocks the receptors, but at low pH (resulting from ingestion of sour foods) miraculin binds protons and becomes able to activate the sweet receptors, resulting in the perception of sweet taste.[10] This effect lasts until the protein is washed away by saliva (up to about 60 minutes).[11] The names miracle fruit and miracle berry are shared by Gymnema sylvestre and Thaumatococcus daniellii,[2] which are two other species of plant used to alter the perceived sweetness of foods. History[edit] For a time in the 1970s, US dieters could purchase a pill form of miraculin.[15] The idea of the "miraculin party"[15] was conceived then. Characteristics[edit] Uses[edit]

Defining “Unprocessed” With just a few days to go before we start our month of no processed foods whatsoever, I’ve been getting a lot of questions about the definition of “unprocessed” — and whether specific foods are or are not okay during this challenge. Before I go any further, let me reiterate that you need to do what’s right for you. No one is watching over your shoulder, and just as all food is intensely personal, so too is this challenge. Likewise, if you feel you need to make any exceptions, by all means feel free to do so. My definition may not match your definition — and that’s okay. I also recognize that my definition isn’t perfect. Having said all that, here’s my working definition of unprocessed. Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients. It doesn’t mean that you have to be able to make the food — but that the food could be made in a home kitchen by someone who knows what they’re doing. Coffee.

Farmgirl Fare Miracle Berry's Sour-Sweet Mystery Cracked | Wired Science By Mark Brown, Wired UK Popping a squishy red miracle berry into your mouth is almost like hacking your taste buds. For up to an hour, the juices coat your tongue and previously sour foods like lemon and vinegar magically taste deliciously sweet. [partner id="wireduk" align="right"]The berry and its plant (Richardella dulcifica) grows in West Africa. However, the exact mechanism that miraculin uses on your taste receptors, allowing it to magically turn sour into sweet, has been a mystery to science for almost four decades. The researchers used a system of cultured cells that let them test human taste receptors at various levels of acidity and alkalinity. When the sour, acidic food is swallowed, the miraculin returns to its old inactive shape and remains firmly bound to the sweet receptor for about an hour or so, lying in wait for another acidic treat. The miraculin also toys with sweet, sugary food in interesting ways. Indeed, in Japan the berry is popular among dieters. See Also:

Silken Tofu Silken tofu, unlike regular tofu, does not entail pressing the whey out during the tofu making process. Rather, the soy milk is solidified in its final container. The curds and whey never separate, resulting in the velvety soft texture of silken tofu, called kinugoshi-dofu (silk-strained tofu) in Japanese. This tofu’s rich and fatty flavor derives from the fact that it is made from soy milk that’s thicker than that used for block tofu. Think of the difference between ice creams made from milk versus those made from cream. The trick to making silken tofu is to prevent curds and whey from forming, which happens if the soy milk gets too hot. I tried the slow and gentle steaming technique with my favorite coagulants and found that nigari, both liquid and refined crystals, and Epsom salts produce slightly weepy tofu that’s cloudy at the bottom when the soy milk is cooked in large quantities. Feel free to steam as little soy milk as 1 cup at a time. Ingredients Instructions 1. 2. 3. 4. 5.

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