Food, Drink & Nutrition
Researchers from Oregon State University have patented a new strain of seaweed that tastes like bacon when cooked. This type of seaweed is said to be a form of red marine algae and resembles a translucent red lettuce. The researchers said it has twice the nutritional value of kale, a cabbage type vegetable, and grows very quickly.
Want the whole truth on how alcohol affects your body? Read this!
Watching your cholesterol? You CAN eat this (even though you probably think you can’t).
Nestlé scientists claim to have chemically restructured the sugar molecule, creating a new sweetener they claim tastes sweeter in smaller amounts as it dissolves and stimulates taste buds more quickly. This “breakthrough” could allow them – and other food companies – to significantly reduce the amount of sugar in their products. However, Nestlé has released hardly any information about their discovery and how it was achieved. Citing patent concerns, Nestlé has dodged specifying the processed sugar undergoes in order to become “sugar lite,” instead offering only absurdly vague explanations.
Eggnog recipe using fresh, homemade almond milk, frozen banana, dates, a touch of vanilla and spices to reproduce a thick, creamy version of this holiday treat.
