The term “roughage” is an umbrella term for the different types of fiber, one of which is cellulose. Fiber is found in plant foods only, and different types of plant foods contain different types of fiber. An adequate fiber intake confers many health benefits, and is also a useful weapon in the weight-loss arsenal. […]
There is some pretty toxic stuff circulating in our food supply. Here are the top 5 to avoid:
1.) Bisphenol-A, aka “BPA.â€
This estrogen-like man made chemical is pervasive in canned foods. BPA is linked to a wide array of health concerns like Reproductive problems, cancer risk, metabolic disorders like obesity, Type 2 diabetes and insulin […]
Is there really wax on fruits and vegetables?
Yes – the apple is one of the fruits that produces its own wax. Many other fruits produce wax such as plums, pears, etc. The natural wax produced by the apple serves several vital roles. This natural wax:
helps the apples resist moisture loss,
enhances the fruit firmness, and
slows […]
A Global Issue
Persistent organic pollutants (POPs) are toxic chemicals that adversely affect human health and the environment around the world. Because they can be transported by wind and water, most POPs generated in one country can and do affect people and wildlife far from where they are used and released. They persist for long […]
Global agriculture finds itself engrossed in a heated debate over genetically modified (GM) crops. This debate, which features science, economics, politics, and even religion, is taking place almost everywhere. It is going on in research labs, corporate boardrooms, legislative chambers, newspaper editorial offices, religious institutions, schools, supermarkets, coffee shops, and even in private homes.
What […]
No, eating over 100% of the Daily Value for a nutrient does not mean that you have to compensate by avoiding that nutrient on the following day. Your question is an excellent one, however, and I’d like to take the time to explain more fully how to interpret these percentages, including %DV.
In order to […]
There are chemicals and additives we allow in our snacks, drinks and packaged foods that other countries consider so unhealthy, they’ve banned them.
1. Artificially colored food made with dyes derived from petroleum and coal tar. Yellow 5, Red 40 and six others dyes – used to enhance products from Froot Loops to Nutri-Grain cereal […]
In analytical chemistry, the detection limit, lower limit of detection, or LOD (limit of detection), is the lowest quantity of a substance that can be distinguished from the absence of that substance (a blank value) within a stated confidence limit.
Instrument detection limit
Most analytical instruments produce a signal even when a blank (matrix without analyte) […]
What is Refractive Index?
Refractive Index n is the speed of light in vacuum relative to the speed of light in the considered medium:
n = speed of light in vacuum / speed of light in medium
Example:
Water has a refractive index of 1.33 which means that the light travels 1.33 faster in vacuum than in water.
Snell’s […]
The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer day?
Even early civilizations such as the Romans recognized that people “eat with their eyes” as well as their palates. Saffron and other spices […]