Gmail tackles drunk emailing ...finally!

Posted Oct 10th 2008 1:00PM by Mike Pomranz
Filed under: Beer, Science

Always on the cutting edge of innovation, Google has done it once again, attempting to make drunken emails a thing of the past.

Equally dangerous for making your friends think you are a bad speller or a lush, drunken emails can be especially devilish since, unlike a drunk dial, a drunken email will forever linger in your sent items folder for you to read and re-read. Even worse, they can be embarrassingly forwarded to other friends or your sponsor.

So here's the deal: You enable Mail Goggles in Gmail, you choose the days and times you are most likely to be intoxicated (sorry, no "select all" button) and you choose a difficulty level. Every time you attempt to send an email during your specified hours, you'll be prompted to answer a series of math questions to verify your sobriety. Cool, huh?

Next up, a program to keep you from throwing your computer across the room when you can't figure out what 37 + 19 equals.

[via the Official Gmail Blog]

New York Times in 60 seconds: Gender roles, Indian Jews and Teflon

Posted Oct 8th 2008 10:30AM by Emily Matchar
Filed under: Wine, East Coast, Science, Farming, Recipes, Newspapers, America, in sixty seconds, Food News

Are restaurants reflexively sexist when seating and serving women? Frank Bruni discusses.

The Curious Cooks test various pans and gives us the lowdown on heat distribution and non-stickness.

Can food and farming save a dying New England town.

Eric Asimov sips dry Alsatian wine.

New labeling laws have some pretty big loopholes.

Recipe: Steamed flounder with ginger and scallion.

A recipe for a pistachio-filled pastry from India's ancient Jewish community.

The power of "green" wine

Posted Oct 7th 2008 3:01PM by Gretchen Roberts
Filed under: Wine, Science, Farming, Trends, America

There's a lot of talk about greening in the wine industry, from sustainability to carbon neutral wine to a Green Wine Summit for industry players this year. Well, it turns out there really is no such thing as waste when it comes to wine: Canadian winemaker Vincor Canada has announced that it will produce clean electric power from leftover grape skins and pulp at its three Niagara wineries. The energy company will convert about 3,500 tons of waste per year into clean power.

Other "green" wine efforts include making bottles lighter for transport, switching to alternative packaging like Tetra-paks, PET bottles, and boxes, using solar panels to generate electricity to run the winery (in sunny California, wineries who invest in this kind of passive energy usually end up with a surplus), and composting old vines to make a healthy soil additive for the vineyard. As the green wine movement gains steam, industry experts wonder: will consumers buy because it's green, or are they still all about taste?

To which I say, why not both? Some of the best wines I've had were sustainably produced. Frog's Leap Zinfandel, Grgich Hills Chardonnay, and Torres Priorat Salmos come to mind. Do you think "green" wine tastes better?

Are garbage disposals green?

Posted Oct 5th 2008 10:00AM by Emily Matchar
Filed under: Science, Food News

Writing in Slate, Jacob Leibenluft answers the question of whether kitchen sink garbage disposals are bad for the environment. For years, cities in Europe and America banned disposals, afraid they'd overtax the water-treatment system. But appliance manufacturers and restaurants have argued that disposals are environmentally friendly because they reduce the amount of trash in landfills.

Leibenluft says water-treatment systems can deal with most residential food waste, but that dumping food into the system can affect local streams and rivers. But decomposing trash in landfills emit greenhouse gases like methane. So what should we do?

First, always compost when you can. If you can't, go ahead your garbage disposal as long as you're not in the middle of a water shortage. But if your local water-treatment plant doesn't use methane-capture technology to produce energy but your local landfill does, you may want to go ahead and toss your food in the trash.

Could Splenda contribute to weight gain?

Posted Sep 25th 2008 8:00PM by Shayna Glick
Filed under: Science, Artificial Sugars

There's a new study out that has some bad news for Splenda users. According to the research, the sugar substitute may "suppress beneficial bacteria in the gut, and cause weight gain." It may also block absorbtion of nutrients.

The study was performed on rats and conducted at Duke University in North Carolina. However, it was co-sponsored by the Sugar Association, and the makers of Splenda were quick to respond. This could be a new, real health concern, or it could be a new battle in the sugar/Splenda war, or both.

While I'm not personally a fan of Splenda (just don't like artificial sweeteners), but I know that lots of people depend on it for sweets. I think this may be a wait and see situation, but may also be something to keep in mind next time you open a packet.

Company seeks to replace 100% of eggs in baked goods

Posted Sep 24th 2008 8:00PM by Shayna Glick
Filed under: Science, Eggs, Food News

Food manufacturers are always looking for ways to make their foods appear more healthy, or to appeal to certain demographics. Gum Technology has a new egg replacement blend that they're hoping will catch on with bakeries.

The Coyote Brand Baker's 2 Egg Replacer is made with a blend is made from an "all natural" blend of sugarcane fiber, xanthan gum and guar gum. It is used at 20 percent of the weight of the egg removed, by adding it to water to make up the remaining 80 percent of egg weight. Gum Technology thinks that this product will be a great opportunity for vegan baking, as well as appeal to those with egg allergies.

On a similar note, there's another development in the works that may also have huge implications on the food industry. Seagreens, a Norwegian company, and researchers at Sheffield Hallam University are working on the viability of using seaweed granules to replace salt in processed food. The granules are made from cold water brown seaweed from the coastline of Norway. They're testing what effects the seaweed granules have on the quality and shelf life of products in which the salt has been replaced.

Down in the mouth: Hershey, Nestle, and the quest for fake chocolate

Posted Sep 12th 2008 2:00PM by Bruce Watson
Filed under: Science, Trans Fats, Chocolate, Candy, Food Oddities, Trends, America, Comfort Food, Guilty Pleasures

I might not be the best person to talk about chocolate. Growing up, my favorite candies were generally the tart, fake-fruit flavored ones, like Smarties, Sweet Tarts, Lemonheads, Runts, and certain Jolly Rancher flavors. However, even in the midst of my deepest obsession with the sour side of the candy chain, I still had a special place in my heart for a few chocolate treats. Reese's cups, Caramello, and Chunky bars have always held a strange power over me and I've never been able to walk past a bowl full of M&Ms without grabbing a handful. After I got married, my wife dragged me over to the dark side, and I discovered the wonders of dark chocolate, particularly when paired with red wine. Even now, though, I will sometimes indulge my deep appreciation of plebian chocolate treats, especially when my wife isn't looking.

Recently, though, I came across an article that makes me a little worried about the future of my favorite mass-market chocolate goodies. Some candy companies, including Hershey's and Nestle, are substituting cheap vegetable oils for cocoa butter in their chocolate bars. While this saves a lot of money, it also reduces the creaminess and flavor of the chocolate; some consumers have described the new products as tasting "waxy and artificial."

On the bright side, the FDA has ruled that products which do not contain cocoa butter cannot refer to themselves as chocolate. Consequently, many former "chocolate bars" now boast that they are "made with chocolate," are "chocolate candy," or have "chocolate coating." Most of the major candy companies have unsuccessfully fought this, while smaller manufacturers are desperately supporting the labeling restrictions.

While Nestle and Hershey's try to decide if they're willing to spend a few more pennies to ensure a top-quality chocolate experience, you might want to take a long, hard look at your candy bar. After all, if you're willing to splurge on calories and cash, shouldn't you get the best possible chocolate experience?

Thinking can make you feel hungrier

Posted Sep 11th 2008 6:00PM by Shayna Glick
Filed under: Science, Health & Medical

The obesity epidemic in the US has been well documented, but could it be caused, at least in part, by thinking? There's a new study out that indicates thinking could contribute to an expanding waistline.

Researchers split participants into three groups: one group just rested, one had to read, the last one had to complete mental tests on a computer. Then all the participants were allowed to eat whatever they wanted to. Even though they only used about three more calories, the groups who were using their brains ate 200 (the readers) and 250 (the computer test takers) more calories. Through extensive blood sample-taking (before, during, and after the experiment), the researchers found wide variations in blood glucose levels from different phases of the experiment.

They concluded that "the body reacts to these fluctuations by demanding food to restore glucose, a sugar that is the brain's fuel. Glucose is converted by the body from carbohydrates and is supplied to the brain via the bloodstream. The brain cannot make glucose and so needs a constant supply. Brain cells need twice as much energy as other cells in the body. "

They cautioned that people who have intellectually demanding jobs should keep this in mind when they're choosing what and how much to eat. I think we all need to keep this in mind, as well as get out of the office to go for a walk.

Chewing gum may help you concentrate

Posted Sep 8th 2008 9:01AM by Shayna Glick
Filed under: Science, Australia

(Click the photo for 5 Foods That Make You Smarter)

It's Monday morning, and if you have a lot of work to catch up on or a deadline to meet, consider popping a piece of gum.

There's a new study from Australia that found chewing gum not only raises alertness, it also reduces stress and anxiety. Study participants were subjected to a test called DISS (Defined Intensity Stressor Simulation). The gum chewers also had "significant improvement in overall performance on multi-tasking activities."

The study was done in conjunction with Wrigley, and their Wrigley Science Institute. I'm not discounting the study results, but I also think that's something to keep in mind. What do you think about this study?

5 Foods That Make You Smarter

Does MSG cause weight gain?

Posted Aug 28th 2008 5:59PM by Shayna Glick
Filed under: Science, MSG, Health & Medical

MSG has long been a contentious ingredient. It is often vilified, as a lot of people believe that they are allergic to the stuff. Recently, though, MSG has had its reputation partially restored as it is thought to be a source of Umami, the much-heralded fifth taste.

A new study has raised the possibility that MSG might once again losing its good standing. A group of scientists have recently finished a study linking MSG to higher body weight. They found that "high MSG consumption was associated with a 110 per cent increase in the risk" of having a high body mass index (BMI).

Industry groups immediately responded, essentially saying "no way Jose." The Glutamate Association said that on top of flaws in the study, areas of the world that already consume large amounts of MSG do not have high BMI numbers (which would indicate they were overweight). What do you think about the new findings?

Are you getting the fish you're paying for?

Posted Aug 26th 2008 10:00AM by Shayna Glick
Filed under: Science, Fish, Newspapers

Lots of people love a good piece of sashimi and nigiri sushi, and most of us are willing to pay more for a higher quality fish. The only question is whether or not you're getting what you paid for.

Last week there was an article in the New York Times about two teenage girls and their fish-y experiment. The students got 60 different samples of fish from 4 sushi restaurants and 10 supermarkets and sent them off to a lab in Canada. About 60% of the fish were mislabeled, and in general cheaper fish were masquerading as more expensive fish. Apparently no one knows what red snapper is.

There's a lot more science in the New York Times article, but what's really important is that so many people who should know what fish is what have been selling it under the wrong name. I'm sure that there are some unscrupulous vendors out there willing to make a quick buck, but I prefer to think that it's mainly just people making mistakes. What do you think about possibly paying more for cheaper fish?

Hospital food a la carte

Posted Aug 20th 2008 3:00PM by Bruce Watson
Filed under: Science, Health & Medical

I imagine that hospital food administration is one of the toughest, most thankless jobs in the world. While most chefs have to deal with poorly-trained waiters and difficult customers, hospital kitchens have to deal with untrained orderlies and patients who are, probably, at their worst. Chefs may have to work with ingredients that are less than ideal, but hospital kitchens have to try to make palatable, mainstream food out of relatively healthy ingredients, often in the absence of oil, salt, and other staples. If a chef gets a complaint, it might mean a poor review or a torn up check; if a hospital kitchen gets a complaint, it might mean a malpractice suit.

The best hospital kitchens provide tasty, comforting food to hundreds of patients and their families. When they're thoughtful and caring, it can really show through, as in the case of the Geisinger Clinic of Danville, Pennsylvania. Their restaurants, are consistently clean, well-staffed, and cheery, with delicious, reasonably-priced offerings. Since the same kitchens supply both the patients and the hospital restaurants, the options for both are pretty impressive. On the other hand, some hospitals (I'm looking at you, Montgomery County Regional!), simply phone it in. When my friend Maggie was hospitalized and needed a high-fat diet, the kitchen sent her a bowl of stock with a quarter stick of butter floating in it. Trying hard to avoid losing her appetite, Maggie called down to the kitchen and discovered that her other option had been a bacon cheeseburger. The chef had assumed that she'd prefer oily, salty broth with a scrim of butter!

Recently, Ashland Community Hospital in Oregon completely changed the way it delivers food to its patients. To begin with, it stopped the standard mealtime deliveries, opting instead for a system that allows patients to order food when they are hungry. Moreover, it ensured that they would actually get hungry by offering a wider array of foods. There isn't any data yet on the overall cost effectiveness of the new program, but patients are already raving about the choice. Moreover, as other hospital kitchens have determined that food waste is one of their largest costs, this program should probably save Ashland a lot of money.

Michael Phelps' diet: Eat like a champion!

Posted Aug 14th 2008 3:00PM by Bruce Watson
Filed under: Science, Health & Medical, Celebrities, Food News

One of my favorite early Saturday Night Live skits was featured John Belushi as an Olympic athlete. The scene opens with clips of Belushi doing a high jump and running around a track, then cuts to a shot of him at the breakfast table. Clutching a cigarette, Belushi looks into the camera with complete gravitas and tells about his secret to staying fit: "I downed a lot of donuts. Little chocolate donuts. They taste good and they've got the sugar I need to get me going in the morning."

The commercial played off the classic "Wheaties" ads, which featured Bruce Jenner. The prevailing wisdom in those days stated that top-class athletes had to eat extremely healthy foods, like whole grain cereal and skinless, boneless chicken. However, as I recently read about Michael Phelps' daily eating regimen, I was surprised to see that his diet is much closer to John Belushi's than to Richard Simmons. To begin with, the Olympian consumes approximately 12,000 calories a day, roughly six times the RDA for a man his age. Second, it is heavily skewed towards carbohydrates and fats, which most diets eschew. Given Phelps' amazing energy expenditure (in the average week, the guy swims five hours a day, six days a week!

At any rate, Phelps' average daily menu is after the jump...

Continue reading Michael Phelps' diet: Eat like a champion!

Alton Brown finds the science in cooking and the magic in science

Posted Aug 7th 2008 11:00AM by Bruce Watson
Filed under: Science, Television/Film, Health & Medical, Celebrities

When I was in high school, I had a love-hate relationship with science classes. Geology was fine, biology was okay, and chemistry...well, chemistry was hell. Mrs. Olech, the troll who taught the class, regularly flunked half her students and had a teaching manner that made Alan Greenspan seem bouncy and exciting.

Ironically, while I flunked chem, I aced my cooking classes. Even at the time, I thought that this was a little weird; after all, what is cooking if not a chemical process? The subtle adjustment of flavors, the cultivation of certain bacteria, the measured combination of leavening chemicals are all, basically, a mix of applied chemistry and biology. However, cooking class captured my imagination and attention in a way that chemistry didn't.

Reading a recent profile of Alton Brown, I realize that the problem lay with Mrs. Olech and her ilk. The simple fact is that science can be a lot of fun, if it is applied in a way that is relevant and exciting. I was surprised to learn that, like me, Brown found his science classes "boring beyond words." Even now, as he has built his own store of scientific knowledge, he admits to having discarded academic journals and scholarly papers because of their inability to engage his interest.

Continue reading Alton Brown finds the science in cooking and the magic in science

Hebrew University study shows that red wine can increase your longevity!

Posted Aug 6th 2008 10:00AM by Bruce Watson
Filed under: Wine, Science, Beef, Poultry, Did you know?, France, Health & Medical, Food News

Over the past few years, as wine has undergone repeated studies, it has started to seem like the modern-day fountain of youth. According to its various supporters, it can fight off streptococcus bacteria, reduce the risk of Alzheimer's disease, and flush one's system with antioxidants. Still, all of these pale beside wine's greatest claim to fame: the so-called French paradox.

For years, scientists have wondered how the French, who have one of the most saturated-fat rich diets in the world, manage to have such a low incidence of heart disease. While they haven't been able to scientifically determine the mechanism at work, anecdotal evidence has suggested that France's impressive wine consumption might have something to do with the paradox. Recently, scientists at Hebrew University in Jerusalem have confirmed the link and have even determined part of its mechanism.

According to the researchers, when the body digests meat, particularly turkey and red meat, it produces two toxic chemicals, malondialdehyde and hydroperoxide. These compounds can cause cancer, inflammation, and heart disease. However, red wine contains polyphenols, a particular kind of antioxidant, that neutralizes the toxins and prevents their absorbtion into the bloodstream.

Continue reading Hebrew University study shows that red wine can increase your longevity!

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