One of the greatest characters Josh regularly interviews is Gary Kennedy, the iconoclastic food scientist who oversees international food safety protocols and can answer every weird, wonderful, arcane food question that has ever popped into your noggin.
Eggs are routinely served with a runny yolk on breakfast menus (poached eggs on toast etc). Official advice used to be that eggs should be cooked through. In the Australian context, are commercially available eggs from a supermarket safe enough to serve and eat with a runny yolk?
I'm a scientist by training with a PhD in Agricultural science (though I left academia a decade ago). During my studies I learned many common conceptions around food safety and nutrition (including those I believed) are based on pseudoscience or poor / biased interpretation of the evidence. Fast forward to today and I have a 1 year old daughter and my partner is reading a lot about nutrition for our children. She's read a book that has convinced her soy based products like Tofu are harmful for our daughter, specifically due to trypsin / other enzyme inhibitors, exposure to glyphosate from roundup ready GMO varieties of Soybean, and phyric acid levels that impact mineral absorption. I'm working through the citations and other articles in her book to evaluate the evidence but what is your opinion? My biggest concern (though I plead ignorance on this particular point) is around plant estrogens in Soybean impacting endocrine systems as I have heard it can cause infertility later in life. Any advice on how to talk this through with my lovely partner?
In my experience, the expiry date on milk in Australia is slightly conservative, in the UK is very short and very conservative and the milk seems fine for a long time afterwards, and in USA the date is a disturbingly long way in the future. To what extent is this a difference in the product and to what extent is this a difference in the framework for deciding what date to publish?
Should you ever eat food that's microwaved in anything plastic? Despite claims of the container being 'microwave safe' how do we know that chemicals don't leech into our food? My question also applies to cooking with any utensil or container that's silicone based like silicone egg rings and silicone muffin trays. How 'food-safe' are they really? Thanks.
Is Joe Rogan as harmful as seed oils suggest?
Are seed oils as harmful as Joe Rogan suggests?
Eggs are routinely served with a runny yolk on breakfast menus (poached eggs on toast etc). Official advice used to be that eggs should be cooked through. In the Australian context, are commercially available eggs from a supermarket safe enough to serve and eat with a runny yolk?
Should we be concerned about frying with non-stick pans?
I'm a scientist by training with a PhD in Agricultural science (though I left academia a decade ago). During my studies I learned many common conceptions around food safety and nutrition (including those I believed) are based on pseudoscience or poor / biased interpretation of the evidence. Fast forward to today and I have a 1 year old daughter and my partner is reading a lot about nutrition for our children. She's read a book that has convinced her soy based products like Tofu are harmful for our daughter, specifically due to trypsin / other enzyme inhibitors, exposure to glyphosate from roundup ready GMO varieties of Soybean, and phyric acid levels that impact mineral absorption. I'm working through the citations and other articles in her book to evaluate the evidence but what is your opinion? My biggest concern (though I plead ignorance on this particular point) is around plant estrogens in Soybean impacting endocrine systems as I have heard it can cause infertility later in life. Any advice on how to talk this through with my lovely partner?
In my experience, the expiry date on milk in Australia is slightly conservative, in the UK is very short and very conservative and the milk seems fine for a long time afterwards, and in USA the date is a disturbingly long way in the future. To what extent is this a difference in the product and to what extent is this a difference in the framework for deciding what date to publish?
If I buy seafood including oysters on Xmas eve morning can I cook it on Boxing Day if it has been well refrigerated ? Many thanks !!
Necia
Should you ever eat food that's microwaved in anything plastic? Despite claims of the container being 'microwave safe' how do we know that chemicals don't leech into our food? My question also applies to cooking with any utensil or container that's silicone based like silicone egg rings and silicone muffin trays. How 'food-safe' are they really? Thanks.
Can you ferment persimmons? With electrolytes? Anything else?