Just Eat It: Brain Food 101

I love to write about the science behind food, and I love hearing suggestions from you about topics you want me to cover! Below is a list of topics that either have been addressed or will be soon. You guys are going to keep me busy, that’s for sure!

Since I am not a nutrition expert by any means, I will be talking to a few people who are more knowledgeable than me to help me answer the nutrition questions, or to do a guest post answering them!

Please, let me know if there are any food science questions you would like answered at savvyeat at gmail dot com.

Baking

1. Replacing eggs with flax “eggs.”
2. What are the different types of flour, and when can I substitute one for the other? Parts 1, 2, 3, 4, 5
3. How can I keep my bread fresh?
4. How does yeast work?
5. What is the difference between baking powder and baking soda?
6. What are some good diabetic sugar substitutes?
7. Gluten-free diet series
8. How can I keep my baked goods from getting moldy?
9. What’s up with agave?
10. Why can you change the amount of sugar in a recipe?
11. Why can you substitute oil/butter with applesauce? And why does it make your baked goods more cakelike?
12. Does white bread get moldy faster than wheat bread?

Dairy

1. What is the difference between the different types of butter?
2. What is a good buttermilk substitute?
3. What is the difference between Greek and “regular” yogurts?
4. How does dairy benefit bone strength?
5. Dairy intolerance
6. How do you make hemp, almond, and rice milks?
7. Is “sugar free” yogurt possible?
8. Is it ever NOT okay to make a milk substitution?
9. What is the difference between all the milk alternatives?

Fluids

1. Is it okay to drink coffee?
2. Is it possible to drink too much water?

Grains

1. What is the difference between white and brown rice?
2. What are the health benefits of quinoa?
3. What are the health benefits of cous cous?
4. What is a gluten-intolerance?

Fats/Oils (Lipids)

1. Is coconut good or bad for you?
2. Can flax oil be put in a blender?
3. What are the different types of oil?
4. What is the difference between hydrogenated and partially-hydrogenated oils?
5. How can I replace oil/butter in baking?
6. Is palm oil bad for your health?
7. What is trans fat?
8. No fat substitutes: how do they work?

Produce

1. Do organic fruits and vegetables spoil more quickly?
2. How do I get the onion smell off my hands?
3. What is the nutritional value of frozen produce versus fresh?
4. What is the best way to prevent mold on berries?
5. Why do onions make you cry?
6. Why does some produce change color when refrigerated?
7. Are nutrients lost when you roast or steam produce?
8. What are baking apples v. eating apples?
9. What is the difference between red and green peppers?

Proteins

1. Why are livestock given antibiotics, and how does it affect our food?
2. What is the best non-animal source of protein?
3. How much protein do I need?
4. How can vegetarians make sure they are getting enough iron?
5. Is Quorn okay to eat? What is it?
6. What is the “truth” about soy?
7. What are some good vegan meat alternatives?
8. What is a complete protein?

Other

1. Can you teach yourself to like a food?
2. Why does almond milk have such a short shelf-life once opened?
3. What are tocopherols?
4. What happens when you lose weight? Where does it go?
5. How do you keep foods from spoiling?
6. Are microwaves safe?
7. How accurate are nutrition labels?
8. What are antioxidants, and why should we care about them?
9. What is the best way to get calcium, other than dairy?
10. Can you “grow out” or “grow into” allergies?
11. Do artificial sweeteners deter weight loss?
12. Do omega-3’s make your hair shinier and smoother?
13. Does eating orange foods turn your skin orange?
14. What is “eating for your blood type?”
15. What are emulsifiers?
16. What are ethylene foods?
17. What is “food combining?”
18. What is the difference between fructose and glucose?
19. What are the healthiest already-prepared foods?
20. Can you lose weight by eating more whole foods and less junk food, but the same number of calories?
21. How do scientists figure out how many calories are in a food?
22. How do you keep foods from spoiling?
23. How is caffeine extracted, and what foods is it in?
24. How important are expiration dates?
25. What is the “best” balance of proteins, fats, and carbs?
26. What exactly are marshmallows?
27. What is a “metabolic panel?”
28. Is it safe to make omelettes in a Ziploc bag?
29. Are nutrients are lost during cooking?
30. How do scientists figure out what nutrients are in a food?
31. Is it possible to get too much fiber?
32. A bit about the ratios of your ingredients
33. Is it safe to microwave food in plastic containers?
34. What is Stevia?
35. Why do some people sweat when they eat spicy foods, and others don’t?
36. Does it matter what time of day you eat?
37. How are vitamins absorbed in the body, and what can you do to help it?
38. What is diet soda?
39. Why do carbonated drinks go flat faster if they are not refrigerated?
40. Why do some foods need to be refrigerated only after they are opened?
41. What does caffeine make me more alert?
42. Why do people have different perceptions of bitterness?
43. How do our senses affect how we perceive our food?
44. Why do some people like cilantro, and others don’t?
45. The caffeine in tea