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MOLECULAR GASTRONOMY

The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.  Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena. 

The scientific discipline—which was introduced under the name molecular and physical gastronomy and later shortened to molecular gastronomy—was established in 1988 by Hervé This, a physical chemist, and Nicholas Kurti, a former professor of physics at the University of Oxford, who were interested in the science behind the phenomena that occur during culinary processes. Although food science had existed for some centuries, its focus had historically been on the chemical composition of ingredients and on the industrial production and nutritional properties of food. Molecular gastronomy, on the other hand, focuses on the mechanisms of transformation that occur during culinary processes at the level of domestic and restaurant cooking, an area that had historically tended to rely heavily on tradition and anecdotal information. Molecular gastronomy seeks to generate new knowledge on the basis of the chemistry and physics behind culinary processes—for example, why mayonnaise becomes firm or why a soufflé swells. One side goal is to develop new ways of cooking that are rooted in science. These techniques are called molecular cooking, whereas the new culinary style based on such techniques is called molecular cuisine.

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Olive oil Caviar, Clear Pumpkin Pie, Liquid Parmesan Gnocchi and Mushroom Infusion, Mozzarella Balloon

http://www.molecularrecipes.com/

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MOLECULAR GASTRONOMY CHEFS OF TODAY

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THE PERSON BEHIND MOLECULAR GASTRONOMY

Hervé This is is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which more often than not dictates the rules in the kitchen. With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998. While it is often stated that he has a Ph.D in Molecular Gastronomy, his degree is in "Physico-chimie des matériaux" (Physical Chemistry of Materials), for which he wrote a thesis entitled "La gastronomie moléculaire et physique". He has written several books on the subject which can be understood even by those who have little or no knowledge of chemistry, but so far only two have been translated into English. He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public. He is also a corresponding member of the Académie d'agriculture de France, and, more recently, the scientific director of the foundation "Food Science & Culture", which he created at the French Academy of Science.

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WHAT IS MOLECULAR GASTRONOMY?

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Reflection about Molecular Gastronomy

Molecular Gastronomy is more on science than cooking. I personally like the idea of it because of the innovative creations a chef can invent. As most chefs think, kitchen is their playground. Chefs get to recreate, invent, and innovate dishes that may/may not be beneficial in the future. Molecular Gastronomy opens another world to artistically recreate a simple dish. But many questions have also passed my mind.. Is it sustainable? By using so much machines to create such a simple dish, will it contribute to the destruction of earth? Will it still be able to support farmers and use organic products? 

According to Hervé This, the father of molecular gastronomy “Cooking food from its chemical constituents is a sustainable option.” giving his example “The next time you run out of cherries to bake a pie, why not mix pectin and cellulose with water? Or stir in chemicals such as anthocyanins and beta-carotene to replicate the dark red hue of the stone fruit? The resulting mush looks nothing like fruit, but tastes exactly like cherries.” he stated that it can save us from food shortage.

But who knows? Generations of Chefs has their own creations and idea that can either contribute in making the food system better or worst. In the future, I wanted to be a sustainable chef with a 0 waste food movement. 

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REFERENCES

http://www.molecularrecipes.com/molecular-gastronomy/

https://www.britannica.com/topic/molecular-gastronomy

https://www.ratemds.com/blog/foods-prepared-liquid-nitrogen-safe/

https://www.goodreads.com/author/show/63165.Herv_This

https://splice-bio.com/molecular-gastronomy-the-food-science/

http://www.grubstreet.com/2007/08/the_real_inventor_of_molecular_1.html

https://www.scienceofcooking.com/molecular_gastronomy/

https://youtu.be/vbvQlKzSmkQ

https://www.scmp.com/magazines/style/article/1269223/culinary-trend-sustainable-ingredients

https://guide.michelin.com/us/chicago/people/molecular-gastronomy-food-shortage-herve-this/news

http://www.molecularrecipes.com/spherification-1/caviaroli-olive-oil-caviar-ferran-adria/

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CARBOHYDRATES AND SUGAR

What Are Carbohydrates?

Carbohydrates are the body's most important and readily available source of energy. They're a necessary part of a healthy diet for both kids and adults.

The two main forms of carbs are:

simple carbohydrates (or simple sugars): including fructose, glucose, and lactose, which also are found in nutritious whole fruits

complex carbohydrates (or starches): found in foods such as starchy vegetables, whole grains, rice, and breads and cereals

So how does the body process carbs and sugar? All carbohydrates are broken down into simple sugars, which are absorbed into the bloodstream. As the sugar level rises, the pancreas releases the hormone insulin, which is needed to move sugar from the blood into the cells, where the sugar can be used as energy

The carbs in some foods (mostly those that contain simple sugars and highly refined grains, such as white flour and white rice) are easily broken down and cause blood sugar levels to rise quickly.

Complex carbs (found in whole grains), on the other hand, are broken down more slowly, allowing blood sugar to rise gradually. A diet that's high in foods that cause a rapid rise in blood sugar may increase a person's risk of developing health problems like diabetes.

The difference between a simple and complex carb is in how quickly it is digested and absorbed - as well as it's chemical structure.

Most carbohydrates can be broken down by digestion into glucose and these are the carbohydrates we shall look at in this article.

2 NEGATIVE EFFECTS FROM EATING TOO MUCH SUGAR

Increases Your Risk of Diabetes

The worldwide prevalence of diabetes has more than doubled over the past 30 years. Though there are many reasons for this, there is a clear link between excessive sugar consumption and diabetes risk. Obesity, which is often caused by consuming too much sugar, is considered the strongest risk factor for diabetes. (Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/21705069)

What’s more, prolonged high-sugar consumption drives resistance to insulin, a hormone produced by the pancreas that regulates blood sugar levels Insulin resistance causes blood sugar levels to rise and strongly increases your risk of diabetes. A population study comprising over 175 countries found that the risk of developing diabetes grew by 1.1% for every 150 calories of sugar, or about one can of soda, consumed per day Other studies have also shown that people who drink sugar-sweetened beverages, including fruit juice, are more likely to develop diabetes (Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3969361/)

Increases the risk of dying with heart disease

Over the course of the 15-year study on added sugar and heart disease, participants who took in 25% or more of their daily calories as sugar were more than twice as likely to die from heart disease as those whose diets included less than 10% added sugar. Overall, the odds of dying from heart disease rose in tandem with the percentage of sugar in the diet—and that was true regardless of a person’s age, sex, physical activity level, and body-mass index 

Sugar-sweetened beverages such as sodas, energy drinks, and sports drinks are by far the biggest sources of added sugar in the average American’s diet. They account for more than one-third of the added sugar we consume as a nation. Other important sources include cookies, cakes, pastries, and similar treats; fruit drinks; ice cream, frozen yogurt and the like; candy; and ready-to-eat cereals. 

(Retrieved from https://www.health.harvard.edu/blog/eating-too-much-added-sugar-increases-the-risk-of-dying-with-heart-disease-201402067021)

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WHAT IS WHOLE GRAIN?

A grain is considered to be a whole grain as long as all three original parts — the bran, germ, and endosperm — are still present in the same proportions as when the grain was growing in the fields. 

Whole grain kernels have three parts: 

Bran: This is the hard, outer shell. It contains fiber, minerals and antioxidants.

Endosperm: The middle layer of the grain is mostly made up of carbs.

Germ: This inner layer has vitamins, minerals, protein and plant compounds.

2 HEALTH BENEFITS OF INCORPORATING WHOLE GRAINS IN YOU DIET

1. They're High in Nutrients and Fiber

Whole grains deliver many important nutrients. Here are some of the key nutrients found in whole grains:

Fiber: The bran provides most of the fiber in whole grains.

Vitamins: Whole grains are particularly high in B vitamins, including niacin, thiamin and folate 

Minerals: They also contain a good amount of minerals, such as zinc, iron, magnesium and manganese.

Protein: Whole grains provide several grams of protein per serving.

Antioxidants: Several compounds in whole grains act as antioxidants. These include phytic acid, lignin and sulfur compounds 

Plant compounds: Whole grains deliver many types of plant compounds that play a role in preventing disease. These include lignans, stanols and sterols 

The exact amounts of these nutrients differ depending on the type of grain.

Nevertheless, to give you a sense of their nutritional profile, here are the key nutrients in one ounce (28 grams) of dry oats:

Fiber: 3 grams

Manganese: 69% of the RDI

Phosphorous: 15% of the RDI

Thiamin: 14% of the RDI

Magnesium: 12% of the RDI

Copper: 9% of the RDI

Zinc and iron: 7% of the RDI

2. They Lower Your Risk of Heart Disease

One of the biggest health benefits of whole grains is that they lower your risk of heart disease, which is the leading cause of death worldwide.

A 2016 review analyzed the results of 10 studies and found that three one-ounce servings of whole grains daily may lower the risk of heart disease by 22%.

Another recent Spanish study looked at the types and amounts of grains and other carbs eaten by 17,424 adults and followed them for over 10 years.

Those who ate the highest proportion of whole grains in relation to their total carb intake had a 47% lower risk of heart disease.

The researchers concluded that heart-healthy diets should include more whole grains and fewer refined grains.

While most studies lump together all types of whole grains and make it hard to tease apart the benefits of individual foods, whole grain breads and cereals, as well as added bran, have been specifically linked to a lower risk of heart disease.

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I. One packaged food with added sugar and identify the added sugar in the chosen food: 

Oreo O’s Cereals: Sugars found are glucose syrup & glucose-fructose syrup

II.Two examples of whole grains

Quinoa & Cheerios Cereals

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HEALTHY WHOLE GRAIN OATMEAL RAISIN COOKIES

INGREDIENTS

DRY

3/4 cups quick cooking oats

1/2 cup white whole wheat flour

1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

pinch salt

1/4 cup raisins

WET

1/4 cup non-salted butter

1/2 cup organic brown sugar, packed

1 egg, large

1 teaspoon vanilla extract

PROCEDURES

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

Add oats and the rest of the dry ingredients into a medium size bowl and mix well. Set aside.

In a separate large bowl, cream butter and brown sugar together with a hand mixer.

Add egg and continue mixing. Scrape the sides of the bowl, add vanilla, and mix until light and fluffy.

Slowly add dry ingredients (everything but the raisins) to wet ingredients, 1/4 cup at a time, mixing on low. Last, fold in mini chocolate chips.

Using a tablespoon cookie scoop, roll dough into ball and slightly flatten between your palms. Place on cookie sheet and bake for 10-12 minutes.

Remove cookies from oven, let cool, and enjoy!

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REFERENCES

https://diabetesmealplans.com/13831/carbs-vs-sugar/

https://fitfoodiefinds.com/100-whole-grain-chewy-oatmeal-cookies/

https://kidshealth.org/en/parents/sugar.html

https://www.diabetes.co.uk/nutrition/simple-carbs-vs-complex-carbs.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3969361/

https://www.ncbi.nlm.nih.gov/pubmed/21705069

https://www.health.harvard.edu/blog/eating-too-much-added-sugar-increases-the-risk-of-dying-with-heart-disease-201402067021

https://www.cookinglight.com/nutrition-101/essential-whole-grain-foods-you-need-your-diet

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What is Keto Diet?

The keto diet changes the way your body converts food into energy. Eating a lot of fat and very few carbs puts you in ketosis, a metabolic state where your body burns fat instead of carbs for fuel. When your body is unable to get glucose from carbs, your liver converts fatty acids from your diet into ketones, an alternative source of energy. Burning ketones in place of glucose reduces inflammation and spurs weight loss. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4124736/#S4title)

The keto diet isn’t new, and it’s been around for nearly a century. It was originally developed to treat people with epilepsy. In the 1920s, researchers found that raised levels of ketones in the blood led to fewer epileptic seizures in patients. The keto diet is still used today to treat children with epilepsy who don’t respond well to anti-epileptic drugs. (https://www.epilepsysociety.org.uk/ketogenic-diet)

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Health Benefits of Keto

Burns fat: You can drop a lot of weight — and quickly — on the keto diet. Ketones suppress ghrelin — your hunger hormone — and increase cholecystokinin (CCK), which makes you feel full. Reduced appetite means it’s easier to go for longer periods without eating, which encourages your body to dip into its fat stores for energy. 

Reduces inflammation: The keto diet is anti-inflammatory, and could protect you against major degenerative diseases such as Alzheimer’s and cancer.

Fuels and feeds your brain: Ketones provide an immediate hit of energy for your brain, and up to 70% of your brain’s energy needs when you limit carbs. Fat also feeds your brain and keeps it strong. Your brain is at least 60% fat, so it needs loads of good fats to keep it running. Essential fatty acids such as omega-3s help grow and develop the brain, while saturated fat keeps myelin — the layer of insulation around the brain — strong so your neurons can communicate with each other.

Increases energy: Ketosis helps the brain create more mitochondria, the power generators within your cells. More energy in your cells means more energy for you to get stuff done.

Lowers blood sugar: The keto diet may reverse and even cure diabetes. Keto stabilizes insulin levels and lowers blood sugar, to the point that many diabetics can come off their medication when switching to the diet. Learn more here about how keto affects blood sugar.

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Keto Diet Menu

The keto diet is made up of mostly fats (75 percent of your daily calories), some protein (20 percent) and a small amount of carbs (5 percent). Choose low-carb foods such as meat, fish, eggs, vegetables, and good fats.

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Low Carb Keto Breakfast Burrito Bowl Recipe

Ingredients

1/2 pound lean ground beef

1 tbsp keto taco seasoning

3/4 cup water

1/3 head cauliflower riced

2 tbsp cilantro chopped

1 tsp ghee

3 eggs beaten

sea salt & pepper to taste

Procedures:

In a large skillet, brown ground beef and remove any fat that renders as it cooks. Add in your go-to keto taco seasoning and water. Bring it to a boil, reduce the heat and let it simmer for a few minutes.

Push the taco meat over to the side of the skillet and add the riced cauliflower, cilantro, and salt in the open space. Cook the cauliflower for 3 to 4 minutes, then push it to the side to make room for the scrambled egg. If you don't have a large enough skillet, grab a separate pan to scramble the eggs.

Melt ghee and pour in the beaten egg. Whisk the egg and shake the skillet as it cooks to break up the curd. Once the egg scrambles to your liking, mix it in with the rest of the dish. Season with salt and pepper to taste.

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References:

https://www.ncbi.nlm.nih.gov/pubmed/23651522

https://www.ncbi.nlm.nih.gov/pubmed/25402637

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4124736/#S4title

https://blog.bulletproof.com/keto-diet-beginners-guide/#ref-2

https://ketogasm.com/low-carb-keto-breakfast-burrito-bowl-recipe-paleo/

https://blog.bulletproof.com/keto-bacon-chocolate-chip-cookies-recipe-2g3c/