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Chemical Literacy & Hot Cocoa

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In an age where our food supply system grows increasingly complex, chemical literacy is the key to knowing the difference between foods that contain riboflavin versus vitamin B2. With that in mind, let’s take a look at cocoa powder, which is bitter-tasting and impossible to dissolve. To create a sweet, frothy hot cocoa mix from cocoa powder requires some sweeteners, emulsifiers, and…sodium alluminosilicate?
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Chemophobia & The Myth of MSG

MythOfMSG

Chemistry professor Michelle Francl challenges our culture of chemophobia, while Harold McGee addresses some common misconceptions about “Chinese restaurant syndrome” and MSG. Read more