Blog

My IFT 2015

Similar to food, people are diverse. The people I met at the Institute of Food Technologists were from all around the globe including the United States, the beautiful coast of Jamaica, and “Africa’s Most Beautiful City” in Eritrea. However, as I shook hands and looked into others eyes, I did not see physical similarities although we all had different skin complexions, hair textures, verbal accents, and cultural backgrounds. Yet, there was a definite similarity we did have in common–our passion for food.

IFT Briana Sharp

Continue reading…

Tags:

Nutritional Panel – Fats

I am very curious about the nutrition panel. Can you tell me more about how to read the nutrition panel, for example of a serving of peanuts? Especially on the fats.

Very good question! The truth is, it is very important for every consumer to understand how the nutrition label works, and how to interpret apparent and not-so-apparent bits of information.

nutrition facts coalescence llc

Continue reading…

Tags: , , , , ,

TNF in Bananas?

I recently received a question about bananas.

 

Hi Ben,

Is it true that a full ripe banana with dark patches on the skin produces TNF (tumor necrosis factor) which has the ability to combat abnormal cells? Therefore the riper the banana the better the anti-cancer quality. Please enlighten us.

 

Very interesting question,

I actually did some research online and found this Japanese journal article, and what I can say is that I am actually quite skeptical. There are a few reasons for my skepticism.

Continue reading…

Tags: , ,

Colors in Plants: Chlorophylls

color-plantsThe colors that we observe in fruits and vegetables are attributed by 4 primary pigments: chlorophylls, carotenoids, anthocyanins, and betalains. Today we will be focusing on chlorophylls. Chlorophylls are green and blue pigments found naturally in the chloroplasts of plants and algae, as well as in photosynthetic cyanobacteria such as spirulina and chlorella. One molecule of chlorophyll contains one molecule of the mineral magnesium, which makes green fruits and vegetables decent sources of magnesium. Notice the long hydrocarbon tail (Fig. 1) of chlorophyll. This chemical feature gives chlorophylls a high solubility in oils and poor solubility in aqueous solutions like water.

One molecule of chlorophyll contains one molecule of the mineral magnesium, which makes green fruits and vegetables decent sources of magnesium. Notice the long hydrocarbon tail (Fig. 1) of chlorophyll. This chemical feature gives chlorophylls a high solubility in oils and poor solubility in aqueous solutions like water.

Continue reading…

Tags: ,

Mango: The New Diabetes Buster?

I received an email about a month ago asking me to verify the claim of whether mango is a diabetes buster. Well, I can’t really verify claims, but what I can do is to offer my two cents worth as a trained food science professional.

 

According to the journal article published in the British Journal of Nutrition, researchers from both Oklahoma State University and North Carolina State University suggested that the inclusion of freeze-dried (FD) mangoes in the diet of experimental mice were able to show improvements in terms of glucose tolerance and overall lipid profile.

Continue reading…