Top 10 Answers to the Big Questions We Ask Ourselves About Food | Tobito

Top 10 Answers to the Big Questions We Ask Ourselves About Food | Tobito

Today, I have no doubts to give my opinion on the depressing foods or the best reheated dishes. No, today, I present to you an objective and informative summit to answer the questions you have always asked yourself about food. Food won’t have any secrets anymore, and you’ll be looking at biscuits with brand-new eyes when you have breakfast tomorrow.

1. What is the difference between fruit and vegetables?

Come on, let’s repeat it once and for all: Fruit and vegetables aren’t exactly opposites. Fruit is the edible products of flowering plants (almost). Vegetables do not have a very precise definition, but we can say that they are all parts of vegetable plants that are edible. As a result, among the vegetables we can count leaves, roots, seeds, stems, flowers … but also fruits. This is why tomatoes are a fruit and vegetable. The discussion is closed.

2. Why is what is really good rarely good for your body?

Let’s put the question another way: Why do we like eating fat and sugar so much when it’s not good for our body? Well, the most likely explanation is that our bodies like to store to survive when the going gets tough. As a result, he likes to eat foods that will be stored as fat. The fat he could burn if he was deprived of food for a long time afterwards. So the next time you’re craving a big burger or a good raclette, know that your body is very far-sighted. Back in the days when we didn’t have supermarkets on every street corner, that idiot still thinks he’s back.

3. Which is worse between fat and sugar?

As long as we talk about the bad stuff for the body, we’ll wonder what’s worse. Well, it’s hard to say. Fat contains more calories than sugar, but a carbohydrate-free diet will be more effective than a fat-free diet for weight loss and the prevention of cardiovascular disease. If we also consider that some fats are good for the body, then I am inclined to tell you not to write sweets less often than appetizers in restaurants.

4. Should food expiration dates be respected?

Come on, I’ll give you a list within the list so you have a satisfactory overview:

Meat, fish and charcuterie must be consumed until the expiration date. Unless you want to end up with a tourist from hell (no, you don’t).

Eggs can be eaten after the expiration date, but a water test must be done. Put your egg in a bowl containing water: if it stays on the bottom, it’s still edible (but cook it well anyway). If it floats, throw it mercilessly.

Yogurt, cheese, pasteurized milk and fresh cream can be eaten for up to two weeks after the expiration date. But before you hit them, feel for them to see if they turn around. Well, cheese will always smell bad, so trust your intuition when it comes to that.

Dry foods such as rice, flour, pasta, sugar, pulses, etc. It can be eaten long after its expiration date. The same for honey and canned foods. At worst, they will taste less, but that won’t change much.

5. What is the difference between ice cream and sorbet?

There, it’s much simpler: a sorbet is a mixture of fruit, sugar, and water. Ice cream is a mixture of fruit (or flavorings), sugar and fat (milk or eggs). So, if you care about what you eat, choose the sorbet. Or choose a good salad. But the power sucks.

6. How can, natural carbonated water?

Among the carbonated waters on the market, there are carbonated water, which is water to which gas is still added in the factory (Bouh), and natural carbonated water. These come from aquifers that have trapped water and carbon dioxide. Over time, the gas and water mix together, which simply results in the production of carbonated water. It’s all nonsense in the end.

7. How do we no longer confuse nectarines with nectarines?

The difference is so slight that in many countries, the two fruits are called nectarines (well not “nectarine”, because in other languages, but the translation of “nectarine” what). But we, in France, differentiate them as follows: nectarines have a more solid flesh, and their stone is easily separated from the flesh, while nectarines have less hard meat and cling to the stone more. But hey, we’re not going to take a risk: It still looks pretty much the same.

8. Is breakfast really the most important meal of the day?

not at all. The Lobby It campaign will go back to the beginning of the last century. In fact, there is no evidence that breakfast is more important than other meals. It’s fine to be healthy and balanced (like no artificial fruit juices and super-sweet cereals), but you can skip it well if you’re not feeling hungry in the morning. In short, don’t force yourself to put in the toast at 8am if you don’t feel like it.

9. What is umami really?

We’ve always been told that our taste buds can detect 4 flavors: salty, sweet, bitter and sour. However, we were told for a while that there was a fifth flavor. It’s umami, which in Japanese means “tasty,” and is supposed to be quite basic and neutral, like the taste of unsalted beef broth. Well, then, I can also bring you the scientific explanation found on Wikipedia: “Umami represents the taste provided by the amino acid L-glutamate and 5-ribonucleotides such as GMP and IMP” Personally, I didn’t understand anything, but maybe this speaks to you.

10. How does salt enhance the taste?

I won’t hide it from you, the question is complicated, so we’ll simplify it all: In salt (sodium chloride), sodium ions stimulate the taste buds—which feel more things, or feel differently—while chloride ions give a salty taste sensation. That is why, adding salt to the dish, we change the taste of food, and at the same time add a salty taste. Until then, I thought it was magic, but in fact it wasn’t at all.

#Top #Answers #Big #Questions #Food #Tobito

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