Q: Why is it recommended to put in salt to the water when cooking pasta?
A:Tradition is the reason for it, above all. It is typically deemed that pasta will cook faster as salt boosts the temperature at which water boils. When you look at it from a chemistry viewpoint, this is true. But if you add 1 tablespoon of salt (beyond recommended) to 5 quarts of water, you just boost the water’s boiling point by 7/100th of 1 degree. This is not enough to shorten the cooking time.
Parsley is an efficient digestive aid. It aids in purifying the blood and stimulating the bowels. It’s also a known anticarcinogen. It’s packed with three times as much vitamin C as oranges, and twice as much iron as spinach. Parsley is also a good source of vitamin A as well as of copper and manganese. Have a sprig of parsley to naturally freshen your breath! Where do you use parsley?
Q: Why does powdered sugar clump when added into coffee?
A: Majority of powdered sugar have cornstarch in them. And when you add them to coffee, you will see a gooey clump. Granulated sugar doesn’t contain starch. That said, it doesn’t clump.
Q: Why does soaking beans make them more digestible?
A: When you soak beans, an enzyme is released that, together with the water, helps break down the oligosaccharides. That makes them more digestible. That said, fewer oligosaccharides reach the intestine, and less gas is produced.
“Soft Drink” used to refer to all beverages that don’t have alcohol in them (hard drinks). Such term is now almost exclusively used for flavored carbonated drinks, and the media is the culprit. Flavored carbonated drink manufacturers were dilly-dallying about making their ads because there are varied terms for the product from one region to another (soda, coke, and pop, among many others). So as to get around with this issue, for all advertising campaigns, they just agreed to use “soft drink.”
Pizza is defined as an oven-baked, flat, round bread usually topped with a tomato sauce, cheese and many other toppings. The modern pizza is said to be invented in Naples, Italy.
Here are some fun facts about this worldwide favorite!
Peanuts have beneficial protein, however a lot of people are allergic to them and have a hard time to digest. They also happen to have aflatoxin, which is a known carcinogenic, which may be the reason why peanut farmers tend to have disproportionately high rates of cancer. Peanuts don’t have omega-3, and eating them could lead to distorting your omega-6:omega-3 ratio. They are actually a legume, explaining why they are usually roasted. Peanuts also have as much protein as soy and are low in starchy carbohydrates.
Aside from munching on them, what recipes do you like incorporating peanuts in? Share them with us!
When you go hunting down the best peanut butter, only opt fororganic varieties. Non-organic peanut butters tend to be drowning in pesticides and fungus and contain aflatoxin, known for being a potent carcinogenic mold. Peanuts are just as packed with protein as soy. You can mix in Brewer’s yeast to boost the protein content of your favorite peanut butter. Vegetarians, you’re welcome.
Pumpkin seeds are packed with zinc, which is known to be beneficial for the prostate and boost the immune system. They are also rich in fatty acids that could kill parasites. Raw pumpkin seeds have essential fatty acids as well as proteins. Eating pumpkin seeds is the way to get the maximum nutritional benefits. On the other hand, roasted seeds have damaged fat that can cause plaque in the arteries.
Have you ever wondered how they managed to preserve food back in the day? Actually, the problems of preservation have been solved a long time ago. They’re just forgotten now since we tend to choose the quick and easy way.
Foodie Fox 