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Why is cheese so addictive?
The source of cheese’s flavour
Over the months of ripening, smelly parts can interact in new ways to produce more flavour-carrying molecules, such as a hint of nutty, spicy, woody, grassy, or burnt oats. More fat in the cheese generally makes it tastier.
Flavour compounds typically dissolve well in oils, fats, and alcohol, but poorly in water. Fat-rich foods will therefore cover your tongue with a flavour that lingers.
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Plant-based protein sources are not the same as animal protein sources. Proteins are made up of amino acids which are the building blocks of every cell and hormone in our body. Meat protein contains all nine essential amino acids, whereas plant-based protein usually lacks at least one of the nine essential amino acids our body needs.
Unripe jackfruit makes a convincing choice for pulled pork alternatives, curries and burgers. But it is almost valueless if you needed protein since jackfruit consists of carbohydrates. Vegan burgers are made up of beans, but this is not a complete protein source.
Iron content
One study found that 25% of vegans (mainly women) had very low blood iron levels, compared to 0% of omnivores.
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Vinegar, Honey And Oats
- Vinegar, honey, vanilla and many other extracts, along with sugar, salt, corn syrup and molasses will last years after they are showing expired on the package.
- Oats: Rolled and steel-cut oats will last for a year, while par-cooked (instant) ones can last even more than that.
Flour And Nuts
- White Flour lasts quite long but whole-wheat and whole-grain flour start going bad after a few months. Anything refined and ‘white’ lasts longer than anything unpolished and brown. This is due to the presence of fats in anything which is unrefined.
- Tree nuts can go bad in a few months if not stored in a freezer.
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Why foods go bad
Most foods spoil because of the growth of microbes. Preserving food is an attempt to limit microbial growth. Food can be preserved by drying, salting, chilling, or storing in air-tight containers.
- Drying is the most effective because microbial growth is inhibited.
- Salting is effective because it removes moisture, creating an environment where microbes cannot survive.
- Sugar coating can prevent bacterial cells from functioning correctly.
- Storing in air-tight containers is less effective because there are probably a lot of microbes on the food before you put it in the container. Some microbes are anaerobic, meaning they don't need oxygen.
Food preservatives
Preservatives are used in foods to extend their shelf lives. One of McDonald's Big Mac in Iceland is an example of a long-lasting processed food. It has been on display since 2009, in a glass box. Preservatives that has been discontinued by McDonald's are:
- calcium propionate that prevents mold growth on bread.
- sorbic acid that also inhibits mold from cheese
- sodium benzoate, which inhibits the growth of bacteria in the Big Mac special sauce.