Adventures in Food Science for the Curious Culinary Mind, kept simple.
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Tidbits: Molecules of Food
Food is Fuel!
We all consume food, and it all breaks down into components.
Two of our senses (Taste and Smell), out of the five, are chemical in nature.
Protein!
Which isn't just meat. We can get protein through various sources such as Beans, Leafy Greens, Bugs. Protein is the building block of our bodies--muscles, hair, and hormones.
Protein breaks down during digestion into amino acids, which are then dissolved in our blood and carried off.
Carbohydrates!
Carbs are found in almost all food sources, but you may recognize Grains, Starches, and Sugar. Carbs are a vital food source for energy that allows and helps the body function.
They are easily (depends) broken down in the body and used first as a source of energy.
Lipids!
Oil. Butter. Lard. Fat. Unsaturated (liquid at room temperature) or Saturated (solid at room temperature), depending on its temperature. Lipids are another energy source that help produce hormones and carry vitamins to cells.
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