/ck/ - Food & Cooking

Is there anything you wish were common knowledge?

>>9448008
What should I have for breakfast tomorrow?

>>9448008
How bad are acrylamides actually

>>9448008
Please clear up one misconception you find bothersome

>>9448008
Why don't cats like bananas?

How do I get rid of hiccups?

>>9448013
I wish people knew how to use the terms "healthy" and "natural" properly with respect to food. Those two terms get tossed around by anyone and everyone without proper context.

>>9448016
How about two fried eggs and beans

Alternatively, I like some bread and coffee

>food """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""science""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""

What would be the final straw for you to finally kill yourself?

>>9448025
Seconded. Also very curious.

Op here. Hold on let me switch to my laptop.

>>9448044
>>9448025
why won't op answer this? what's he hiding??

So that's a degree but what do you do exactly? Or what do you plan to do with that PhD?
Pro food critic?

cats and bananas op

>>9448084
This.
We want the truth!!!

hold up a sec

what are you hiding op?

do you like coffee?

>>9448008
How's the job?

WHAT HAVE YOU DONE TO THE CAT YOU SICKO

>>9448020
Not very. Somehow in the 2000s the word got out that potato chips were high in acrylamide and posed a threat to human health since the pure compound is carcinogenic.

Acrylamide is indeed present in potato chips, as well as coffee, burnt toast, brown/roasted meat bits, bread etc. Pretty much anywhere where there is non-enzymatic browning (i.e. frying, roasting, baking) there is a risk of acrylamide being present as it is one of the hundreds of byproducts of the Maillard reaction (or Maillard browning).

Essentially, for acrylamide to form arginine has to react with a reducing sugar at or beyond a high temperature threshold. Keep in mind there are hundreds of competing reactions in a given cooking process for a given food, many of which occur at temperatures lower than that of the temperature threshold for acrylamide to be favored. Even if it does form, it is subject to additional reactions with other compounds, thereby reducing its potential risk.

Google says the LD50 for acrylamide on rats is 124mg/kg body weight which is outrageous, considering there is likely to be less than 0.1 mg of acrylamide in a bag of burnt potato chips/crisps etc. Manufacturers try avoid any flak so they have certain processes to reduce arginine in raw potatoes prior to cooking. Simple things like soaking in brine or adding inute quantities of salts have been shown to leach/bind arginine and thus mitigate the potential presence of acrylamide in the finished product.

Perhaps a simple/stupid question, but what is exactly a healthy diet? Is there an actual consensus among scientists?

>>9448021
Ah. "Best-by" or "use-by" dates do not necessarily mean that a food item is unsafe, unfit for consumption, dangerous, spoiled, etc after the given date has passed.

THIS DEPENDS ON THE TYPE OF FOOD PRODUCT, AND WHETHER THE FOOD PACKAGING OR APPROPRIATE STORAGE CONDITIONS HAVE BEEN COMPROMISED.

For Twinkies for example, if left unopened, the "Best-by" date refers to date at which the manufacturer guarantees that that product will taste as acceptable as it did on the day of manufacture.

It has to do mainly with the sensory evaluation and acceptance of the product after a given period of time.

Perhaps their sensory panelists or sensory studies detected an off-flavor of off-odor consistently after 21 days from manufacture. Thus, after statistical and sensory test crap they determined that as the "best-by" date.


Now, if the Twinkie, or milk carton or salami were opened, then they are entirely subject to microbial or chemical degradation and will likely be unfit for consumption way before the "best-by" date. Again, it depends on whether the packaging has been compromised and storage conditions, etc.

>>9448008
What is that cat's reaction trying to convey?

what are the best ways of cooking (besides raw) the following vegetables to ensure maximum bioavailability of crucial macro/micronutrients?

broccoli
kale
chard
collard greens
cabbage
spinach

>>9448025
>>9448044
>>9448070
>>9448084
>>9448091
>>9448115
>>9448132

I don't know. Maybe the shape? I've seen gifs of cats being scared/startled by cucumbers.

>>9448034
Don't know. I'm satisfied with my life so far.

>>9448076
>>9448129

I'm currently a postdoc researcher and I plan to apply for teaching positions in a year or two. Eventually I want to claw my way through the academia-dick waving rat race and have my own research lab at a decent university.

I'm not a food critic. I'm not even a picky eater.

>>9448201
>I don't know. Maybe the shape?

Pfft some doctor you are.

>>9448201
Can you list a few "junk foods" that are absolutely awful for you? I want the worst of the worst. Preferably foods that you can't believe are even available for purchase.

>>9448201
>Claim to be food scientist
>Can't answer question about banana

Thanks for wasting my time.

>>9448174
In MY opinion, and based largely on my research, everyone should eat veggies and fruits. Dark and deeply colored fruits, and colorful veggies will generally do wonder with for your health.

Beets, blackberries, onions, kale, broccoli, carrots, tomatoes, garlic, spices, cranberries, etc. If it's colorful (and edible) eat it!

Long story short, colorful compounds are colored due to conjugation of double bonds; a feature that functions to stabilize/quench free radicals from oxidative damage, excessive cellular respiration, etc and keep you healthy.

Everything else in moderation.

>>9448181
>>9448217
>>9448203
I'm sorry, it's beyond my expertise.

>>9448186
This is an interesting question. The best way to answer this is by telling you that:

1) None of these really contain significant amounts of macronutrients (i.e. starch, protein, fat). They are mostly water and insoluble/indigestible fibers. The value in these vegetables is in their incredibly high content of micronutrients (minerals, vitamins, phytochemicals, antioxidants)...and flavor.

2) boiling will generally yield a lower bio availability of nutrients, as most of them will leach into the boiling water (if its a soup though, then they'll be there - if intact)

2) any prolonged or severe heat treatment will destroy heat-labile nutrients. Not all nutrients/ phytochemicals are heat labile but factors such as oxygen, metal ions, and acid can accelerate their degradation.

I'm 100% sure there are papers out there that explore the effects of cooking methods of nutrient availability of these individual vaggies. If you would REALLY like more info on these veggies, I can try to dig some of from databases.


TL;DR: juicing them will probably be the most optimal but least fun/tasty

>>9448025
>>9448044
>>9448070
>>9448084
>>9448091
>>9448115
OP confirmed as a secret lobbyist for Big Banana?

>>9448008
Are you the shithead that invented the naked egg taco?

>>9448280
what about steaming? could you find me one or two things on that to at least compare them to boiling? and what about sauteeing? i know there's some micronutrients that are fat-soluble and some that are water-soluble, but i don't know whether one type is more present in green leafy vegetables or not.

Are you a food engineer?

>>9448208
Not sure what you want me to say. All food has some nutritional value, be it all starch, sugar, fat etc. The fact that they are either mostly starch/fat, sugar/fat, etc make them poor dietary choices compared to other foods which may be available for consumption.

In moderation and with mindfulness, these are acceptable dietary choices. I eat some cheetos or pork rinds every now and then, absolutely nothing wrong them.

If you want concrete examples of junk foods I believe are outrageous, I would consider the 7-Eleven Iced Honey Buns to be pretty damm ghastly products
http://www.myfitnesspal.com/food/calories/7-11-select-iced-honey-bun-290709609

Look at the %DV for guidance. I'm sure there are more products like these out there, but the iced honey bun always baffled me.

>>9448030

>>9448290
Dole

>>9448294
I wish. That fucker probably got a promotion to head of product development and a sweet $5k bonus.

Seriously though, most of these inventions were ideas provided by the consumers in a stupid focus group or survey. I never liked the Product Development of Sensory Evaluation side of Food Science.

>>9448296
Compared to boiling, steaming will be much better at retaining micronutrients because leaching losses will be minimized. A quick sauteeing or stir fry will probably not cause too much in losses, at least that's my quick assessment.

Looking at a nutrition data of representative dark leafy green (kale; http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2461/2)), looks like its got high amounts of fat-soluble vitamins A and K, as well as good fatty acids. I honestly don't believe a quick sautee will cause significant leaching of these nutrients (or unlisted antioxidants and phytochemicals) into the sauteeing oil.

Boiling will be the worst option, pretty much most of the time, as it can essentially be seen as an extraction method.

>>9448306
No, chemistry emphasis.

I do have several food engineering colleagues, however.

To clarify, food engineers design and research the machinery and parameters used for commercial food manufacturing and preservation. Not to be confused with genetic engineering, etc.

>>9448380
Ok.
Are you a bromatologist, then?

>>9448411
Sure.

My undergrad was in chemistry and Master's and PhD in Food Science. I've never actually heard the term bromatologist.

>>9448423
Very well.
So, does that make you a good cook? Do you know a lot about molecular gastronomy?

>>9448427
Not necessarily, I don't think I'm a stellar cook nor do I think my degree made me a better cook or a foodie. I still suck at baking, probably because I don't have a passion for baking/cooking.

At least in academia, you won't see the terms "molecular gastronomy" very often. I think that was something coined by chefs who wanted to do cool-looking flashy foods/food pieces.

Will eggs kill me?

Are artificial sweeteners bad

If I ate nothing but semen, how fast would I become malnourished?

>>9448008
If you were a real food scientist you would get that banana away from that cat pronto. And you would know why...

>>9448458
Semen is very nutritious. High in riboflavin.

>>9448452
Depends on your individual state of health, but most likely no, eggs will not kill you.

Which artifical sweetners were you concerned with? If you suffer from phenylketonuria, you should avoid aspartame. If not, aspartame and other artifical sweetners are safe.

>>9448458
>>9448505
Depends. How much semen were you/or do you currently consume? It is indeed high in protein and sometimes fructose. I did'nt know about riboflavin though.

>>9448465
I...I really don't know why I would need to separate the two. Can't the cat just walk away?

>>9448452
Aspartame consistently gives me irritable bowl syndrome. One can is OK. 2 or 3 and my a-hole will have a blow out. Before I realized what was causing it, I thought I needed to be hospitalized, it was that uncomfortable. Maybe I'm a genetic misfit of some sort, but I don't think I have phenylketonuria.

>>9448524
That banana has him cornered

>>9448008
What is your favorite Little Debbie?

10/10 thread, OP. Very informative

My question:
I've always heard that diet has a strong effect on one's mood, and that people with less "healthy" diets having generally the worse off disposition. How tf does that work?

>>9448008
heee nort like... du bunanaaaaaa

What was your thesis about, and what sort of equipment did you use (NMR, Spec etc)?

I'm doing a PhD in computational chemistry/chemical physics so I don't really use lab equipment anymore, but when I teach undergrad lab it's fun to fuck around with the instruments. I don't really know what I'm doing more than a 3rd or 4th year undergrad though.

How would you rework the US food pyramid seeing as its heavy grain focused

OP
How do I get sick gains without negatively impacting my health.

Also what are some foods to help me sleep better. I often find myself shitposting late at night

>>9448008
How does sodium citrate emulsify sauces?

>>9448008
Do you think veganism has a high co-incidence of eating disorders? Do you see it as a form or orthorexia? Why or why not?

>>9448671
not OP, but I just think your mind is'nt weighed down in the subconscious by worrying about having a heart attack.

>>9448518
What do you think about the claim that saturated fat isn't actually bad for you and that refined sugar is the real killer of Americans and the cause of the heart disease epidemic?

How do you feel about he claims that artifical sweeteners lead to weight gain and an increased risk of dementia?

Whats the deal with ketosis? is fasting and such dangerous, does your stomach actually eat itself before the fat?

Quick, let's spam the thread with tons of questions while OP is asleep.

>>9448008
What sort of processes do food go through to make sure they stay fresh? For example, commercially produced bread. Either with or without preservatives

What do you think about Kosher certification? Is it another Jewish scheme to scam the goyim?

>>(((9448518)))
>aspartame and other artifical sweetners are safe

>>9448008
Do you play final fantasy xiv?

What's the best oil to pan fry in? Do some oils have different polymerization rates?

>>9449129
I just made a character today, what am I in for

>>9449120
Kosher is a way to protect the tribe from "unsafe food"
Like halal, it also serves to get jobs for those of the respective religion

>>9448149
Thanks OP, this is interesting stuff.

Is there a chemical/biological basis for why I like chicken wings so much, or am I just an impressionable fag?

>>9449145
An mmo with a great story, good community and loads of catgirls. What server?

>>9449245
Alexander

>>9449249
Ahhh damn cactuar here. Need to come to the best server.

What's the endgame for hfcs?

can you reproduce all secret restaurant sauces of michelin restaurants?

can you reproduce the cooking technique so you create exactly the same food as prepared by a michelin chef?

Is there any significant difference between glucose, corn syrup and invert sugar? Seems like they are interchangeable in recipes.

>>9449255
If that's an rp server, no thanks
Prolly will join the /a/ fc if I buy the game

How much of the alcohol used during cooking actually evaporates?

do you have a fake email that has no relation to your real life? I would like to talk to you if Im allowed, Im studying something similar.

>>9448008
R8 my diet
Cereal (usually Nutrigrain) in the morning
If I'm working, usually I have a museli bar or two, or maybe once a week I'll grab a banana or an apple for morning tea.
For lunch and dinner I often make up a big batch of something that lasts for a couple of days, most often carbonara, an indian curry or something with a mince mix (lasagna, bolognaise, chili, etc). I usually eat ice cream for dessert and often have a savory snack before i go to bed, like chips.
I eat out once or twice a week (ranging from KFC to the local Japanese restaurant.
I drink barely any soft drinks, maybe two cans a month, I drink lots of water.

I'm a bit overweight, 90kg and around 6 foot.

>>9449485
Wow that's a lot of carbs. No wonder you're overweight.
>Wake up carbs
>Once in a while morning tea fruit carbs!
>For lunch I make a big batch of carbs!
>For dessert it's cream + carbs!
>Then a snack of fried carbs!
>Sometimes I eat out and have chicken fried in carbs or fish rolled in carbs!
>WHY IS I FAT????!!!!

>>9448030
You didn't earn it, but I feel feel bad for you

>>9449447
I would like to know this too. So many uncertain bullshit answers out there

>>9449535
Hey, I'm not in denial or anything, you're right, I eat a lot of carbs.

My grandma will make food and then leave it out (covered) all day, and REFUSE to put it in the fridge until she goes to bed. If I put it in the fridge she'll take it back out "so the family knows it's there", or something. We're talking food left out of the fridge for 12 - 14 hours on average.

How bad is this?

>>9449535
>>9449549
The thing is, I don't really know what it means. What are carbs? What do they do? How much of them should I eat? I'm outing my diet because I want to know more, not because I want to shift the reason I'm 10kg overweight to something else.

>>9449287
Cactuar is one of the major NA worlds and where the /a/ fc is avoid balming at all costs if you hate ERP

>>9449561
Im not OP
Generally 8 hrs is the max total, but I've survived far longer. I live with people who like to leave food out like that.

>>9449565
Carbs=sugar

>>9448025
Instincts. The bright color and shape probably set off the same unconscious triggers in the cats brain, in the same way as a venomous snake would.

>>9449581
Wtf is wrong with these people? Don't they know that bacteria can double every 20 min in food left at room temperature? Food safety experts always recommend refrigerating food as soon as possible for a reason

>>9449545
This kind of question is really hard to answer. It depends on the type of alcohol, at what heat, and how long its being cooked for. Generally speaking, there is always at least 20% of the alcohol left in normal cooking processes.

A good test is to pour 100 ml of your desired alcohol into a hot pan at 150 C. And then do the same with water. Both will evaporate very fast. now do the same but combine the two liquids first.

>>9449485
Better than most Americans, not great though. You eat a little too much if you don't work out. I'd cut the snacks/dessert and reduce your lunch.

>>9449603
Actually its more around 40%, but some of the alcohol becomes inactivated.

>>9448030
Based quotation marks poster

>>9449565
>>9449589
This. Even though they don't all taste sweet like dessert your body treats them all the same. Carbohydrates are pure energy for the human body and calorie for calorie are the easiest for your body to use. That being said, this means they tend to run through you fairly easily not providing much in the way of satiation. This means it's very easy to consume much more calories than necessary for your daily energy needs. The human body is also designed to take excess carbohydrate calories and transform them into lipids for efficient storage in case of famine. Eat more vegetable fiber first and foremost retain protein and fat consumption, limit carbs. Or, start working out/doing physical labor like a mad man to make use of all that energy.

Do garlic and other types of allium differ somehow to our palate? I can't stand onions to the point I can't eat them without spitting them out, but garlic is one of my favorite flavors of all time.

>>9449777
God trips is proof

>>9449730
How much have you studied actual chemistry to get your degree? Not trying to be snide, actually curious

t. chemical engineering student

>>9449778
>do garlic and onions taste different?

Get a load of this guy

>>9449790
People always ask me if I can eat garlic if I tell them about onions, they're just very related foods I guess (relative to green onions/red onions/chives/etc)

>>9449660
>inactivated
what

>>9448239
>colorful compounds are colored due to conjugation of double bonds
That's fucking interesting.

I have a food science bachelors and was interested in learning food chem for a masters, kind of annoying that foodchem masters programs actually want chem bachelors, not food science bachelors. I work as a QA grunt now but I'm paid above average for this type of work and its piss easy.

Why don't you take your phd and work in industry? You'd make a lot more money I bet. Unless you're some kinda fuckin' nerd thats -actually- interested in research. Nerd.

>>9450248
>asking for advice
>then shits on them
Where are you on the scale?

>>9450306
>>asking for advice
Your reading comprehension needs a lot of work.

>>9448008
Thanks for killing everyone. You make my family rich by investing in cancer treatment centers!

>>9450306
Was asking a question, not asking advice. And I'm just ribbing the guy obviously.

Tell me about activated almonds

How bad is processed meat for you really? How risky is it to eat it in moderation? I heard it's especially bad when heated and with cheese because it creates Nitrosamines.

Like how much does having one large Pepperoni Pizza increase your chances of getting cancer? Can the risk be compared to something?

>>9450424
>Can the risk be compared to something?
Yeah, getting struck by lightning or winning the lottery.

>>9448028
>I wish people knew how to use the terms "healthy" and "natural" properly with respect to food
gimme a quick rundown
the quickest

Where do you stand with msg?

meow

>>9450449
ok

natural != healthy

>>9450435
Sources to back this up?

>>9450499
that does make a lot of sense I guess

>>9450503
I don't have a source I can give you right now, just do your own research on it. It's not hard.

Just google risk factors for cancer and do a little math.

>>9450524
>just do your own research on it. It's not hard

I tried and all I could find was numbers for the risk of eating processed meat daily. Also nothing about how the risk increases when it's heated together with cheese. I am not good at math.

>>9448008
why does chicken taste gamey/strange when I heat it up after being frozen (cooked)?

how would you rate this chemistry?

>>9448149
but you have to admit that small doses of carcinogenic compounds over long periods of time have been correlated with increased risks of disease, so the concern may be valid

>>9448149
I want to believe this but it sounds too good to be true.

>>9448280
>juicing vegetables is the most optimal

Nice PHD. idiot

>>9450631
You however must concede that regular exposure to stress and stressful over-stimulation, like interacting with a frustrating argumentative convinced idiot such as yourself vastly increases the chance to attain a vast plethora of diseases, disorders and ailments, a veritable Pandora's box in comparison which is fortunately somewhat avoidable although highly numerous, unlike ingesting small amounts of carcinogens from all kinds of sources throughout your lifetime which is not realistically or desirably avoidable, see sunlight for comparison.

>>9450658
>tl;dr

>>9450506
also

unnatural != unhealthy

>>9450670
thats a p good corollary

>>9449447
Here.

>>9449566
There's an /a/ fc on cactuar

>>9448580
Not that I doubt you, but are you absolutely positive no other food item might be causing this?

>>9448603
Swiss rolls. Although all their products are subpar. I prefer Hostess

>>9448671
Not sure there's a direct mechanism involved, but I'm sure there is something to it. I believe it, although never experienced it myself. Placebo effect might have a lot to do with it?

>>9448697
>>9448591
I wonder why.

>>9448895
Characterization of lipid oxidation byproducts of polyunsaturated fatty acids during a very specific processing operation

And yea just NMR and GC

What's your compu chem work on?

>>9449031
Nothing wrong with grains. I would probably suggest fruits and veggies take a bigger chunk of the pyramid.

>>9449043
Not sure, what is your routine and diet?

>>9449050
I actually don't know this. I tried tea and that seems to work well. I also tried milk. I'm sure there are many hoe remedies out there with a shred of truth to them, but results will likely from person to person. Try tea and doing breathing exercises.

>>9449055
What exactly are you using, just pure sodium citrate? More importantly what are the major components of said sauces? Because citrate esters are often used as emulsifiers. The mechanism of action of sodium citrate as an emulsifier will depend on what it is actually being emulsified.

>>9449059
I'm not sure, I don't know too many vegans or know much about them. The few vegans I've met, in my opinion, use said diet as a fashion statement more than anything.

It would make sens that people who are not fully comitted to being vegan would likely end up overeating other things, or try it as an extreme weight loss type thing, but I simply do not have or have heard any data on that. It'd be an interesting project for someone in the social sciences.

>>9449069
>saturated fat
Not all that bad, in fact.
In excess and combined with poor eating habits and individual health risks, it could certainly be harmful.
Trans fats are pretty bad though.

>refined sugar
See the thing is, refined sugar (let's just call it sugar because there is no difference; sucrose is sucrose) is very easy to over-consume. It's easy to drink, it's easy to snack on, it's easy to eat. It's ubiquity in food, junk food, beverages, etc makes it easy to consume in excess if one is not mindful. Excess of anything is undoubtedly bad, and if you have a predisposition to illness such as a diabetes and such, excess sugar is not something you need. It's easy for people to blame food and sugar instead of taking responsibility for one's poor dietary choices.

>claims that artifical sweeteners lead to weight gain and an increased risk of dementia
I would like to see long term studies that arrive at this conclusion. Often times, people will cherry pick sentences or conclusions from studies without taking the entire results into context. I personally don't believe artificial sweeteners are a direct cause of weight gain/dementia; there are many factors that must be taken into consideration. These sweetners have been around for a couple decades now and it would indeed be interesting to see some new research into these claims.

TL;DR I dont have data on it, but I personally am not inclined to believe those claims

>>9448008
my bro who died of bowel cancer said he got told too many bananas a day is bad for you please explain.

>>9448025
its actully cucumbers youtube it.

>>9449071
I'm not a nutritionist/dietician, but it doesn't sound like ketosis is a good thing. Not sure how ketone bodies are increasing the acidity of your system, but that's not good over time.

Extreme fasting is probably not that great. Sorry I don't have too much info on this.

>>9449120
This guy >>9449145

>>9449129
No but I used to play Morrowind a lot when I was in high school. Played Oblivion and Skyrim too, but had to stop because no time during grad school

>>9449145
Yes, they have different smoke points and some oils are more likely undergo degradation at higher temperatures, leading to undesirable off-flavors and off-odors (rancidity).

If you fry with olive oil for example, an oil that is highly unsaturated, you're essentially lowering the energy of activation for it to reach with oxygen and form several byproducts (hydroperoxides, short chain fatty acids, other unpleasant volatiles).

Fry with peanut, sunflower, canola oils. These are less unsaturated, have little to no individual flavor, and a high smoke point.

Most oils will need to reach VERY high temperatures in order to polymerize, and unfortunately I do not have too much info on these reactions.

>>9449233
They have fat, tasty compounds from browning, protein, and delicious sauces. All of those bring pleasure and a feeling of satiety.

>>9452395
Know any good books about mass processed foods? I loved Salt Sugar Fat and was meh on Fast Food Nation

>>9449262
High Fructose Corn Syrup (HFCS) is cheap. How its made: Cornstarch (starch) is broken down into a slurry of glucose and other oligosaccharides, and passed through membranes with immobilized enzymes that transform some of that glucose into fructose.

Why? fructose is sweeter than glucose. HFCS, as the name implies, is a syrup with a higher ratio of fructose:glucose.

Recall that regular sugar is sucrose, or a disaccharide composed of glucose and fructose.

In the end, it's the same thing. Just cheaper because you have to use less HFCS to sweeten something compared to sugar.

>>9449268
No. I can't.
Reproducing recipes to the tee is actually VERY difficult. There are many flavor companies that specialize in this type of business.

>>9449276
glucose (aka dextrose)= 1 glucose unit
corn syrup = a mixture of glucose and fructose
invert sugar = sucrose broken down into its individual monomers, glucose and fructose

>>9449447
Hard to say, depends on the cooking temperature. The longer it is exposed to heat, the more alcohol will evaporate.

>>9449449
You can ask me here, I do not have any burner emails at the moment.

>>9449485
Doesn't sound bad. I would probably throw in more varied fruits/vegetables in your diet. Exercise will help with managing the weight or losing weight. Colorful fruits, vegetable and spices are good for your health.

>>9449561
Pretty damm bad. As hot food cools, it obviously runs through a range of temperatures. Any bacteria that survived the cooking process or was transferred there by her hands, your hands, air, contact with dirty glassware, etc. will LOVE this. It will be hot warm and then room temperature. These are ideal conditions for rapid bacterial growth. If pathogenic, then the conditions are ripe for food borne illnesses

Leftovers should be cooled as quickly as possible .

>>9449565
Carbohydrates are sugars and sugar polymers. These include starch (a long chain of glucose), fibers + pectins (chains of sugars linked in different ways), simple sugars (glucose, fructose, galactose), and sugars (lactose, sucrose).

When people talk about "carbs" they are usually referring to starch from various sources - corn, wheat, potato, rice etc. The only difference among these is the morphology of the starch granule (small, big, etc). Again, starch (amylose) is a long chain of glucose subunits that serves as energy storage for plants.

Starch is ubiquitous and very easy to overconsume. However, more often than not, starch is totally cool to eat. Not sure what fitness people have against it.

If you're trying to gain muscle and/or lose weight, then you should definitely be mindful of what your'e eating.

>>9449598
>>9449589
>>9449777
Exactly this.

>>9449603
>>9449660
This is good too

>>9449778
Absolutely. Do you only dislike raw onion?

Members of the allium family are known for their characteristic organosulfur compounds which give them their characteristic flavor notes. Many of these compounds are shared across different members of the alliums, but others are only in certain members.

>>9449789
All of undergrad was chem. Organic, inorganic, general, p chem, biochem, analytical. My favorite was organic chem. Food chem courses are biochem-organic like in the sense that you learn about reactions and mechanisms of large structures (not necessarily bullshit enzyme kinase crap). I never liked enzymology.

>>9450248
I actually enjoy research and academia. Go figure. My passion is chemistry. I'd rather be here than doing 8 hrs of QA or RD on a new muffin frosting. I like more in-depth science. I never liked product development or sensory eval.

>>9450365
Actually true. Soaking them in water hydrolyzes phytic acid, which is cheeky molecule that binds minerals and other ions. Think of phytic acid as a spider web for nutrients. Soaking almonds will destroy the spider web and release the nutrients that are otherwise tightly bound to the web.

>Are you missing out on a ton of nutrition by not activating your almonds?
Eh not necessarily.

>Will activating your almonds increase the bio availability of certain nutrients?
Yes but not to a huge extent

>>9449606
>>9452540
Thanks for the advice guys. I have two jobs (support worker and tip worker), that are both active (as in, on my feet pushing a wheelchair or flinging recycling off a conveyor belt 60-70% of the time) but nothing really strenuous. Most of my curries I just add meat, potatoes and onion (plus spices) would more stuff like bell peppers and broccoli be what you'd recommend adding

>>9452488
>No but I used to play Morrowind a lot when I was in high school
my n'wah

>>9450776
Why doesn't it show temperatures, initial alcohol proof, proof of the diluted alcohol mixture, and what the alcohol is mixed with? And why does stirring the alcohol into the mixture result in 10% less alcohol remaining with 5 more minutes cooking, but it takes another 30 minutes to reduce the alcohol content another 10%?

>>9450424
It really depends on the type of meat and what exactly you're referring to when you say "processed."

Cooking, mixing, packaging are processing steps. You might be referring to curing meats by adding preservatives?

Nitrates and nitrites are converted by your gut bacteria into nitrosamines, which are indeed carcinogenic. Never heard about the cheese and heat combo.

Sometimes you'll see a new cured meat product that says "no nitrates" or something, but will contain something like celery seed extract or celery seed salt on the ingredients as a preservative. These are actually natural sources of nitrates, meaning the celery seed extract is being added because it contains nitrates by virtue of being celery seed extract. It's funny to read label claims and then read ingredients on products.

>Like how much does having one large Pepperoni Pizza increase your chances of getting cancer? Can the risk be compared to something?
Very difficult to quantify as it will be highly variable to ALL people. Anyone who quantifies this is probably trying to sell you something.

My guess? I would say eating 4 slices of extra PizzaHut pepperoni pizza every 2nd Tuesday of the month will likely increase your risk of colon cancer by 0.0000000000001%. Compared to what? I don't know. Sniffing glue.

What I am trying to say is that there an infinite number of factors that contribute to your risk of developing a particular type of cancer. I would question numbers pumped out by people on the internet.

>>9450449
When people say something is "healthy," they should really say "healthy compared to x"

There is no absolute "healthy."

Food is a complex mixture of macro and microutrients (aka chemicals), and ought to be evaluated as such.

>>9450455
Absolutely harmless.

Monosodium glutamate (MSG), as the name implies, is the sodium salt of glutamic acid (a pretty common amino acid).

A Japanese scientiest boiled down seaweed and tasted the concentrate only to find out that it was extremely tasty. Later on he found that among the many amino acid salts left behind, MSG was the principal salt for eliciting the pleasant flavor response.

Glutamate (ionized glutamic acid) is a neurotransmitter and glutamaic acid is present in many foods such as tomatoes, zucchinis, and others as listed in my textbook which I'm too lazy to open and list (sorry, the texbook is Fenemma's Food Chemistry 4th ed).

It is often added to dishes to add more flavor, and in fact, is sold almost in pure form as chicken/beef bouillon. In Japan it is supposedly even added to infant formula.

>>9452752
so is it safe to say my supposed headache reaction to it is fucking psychosomatic bullshit and if I suck it up a couple of times I can finally stop giving a shit

>>9452752
Do you know anything about free vs bound glutamate? Supposedly free is more harmful.

>>9452669
>Why doesn't it show temperatures
simmering implies ~200 degrees. same with baking a wet mixture as it caps out around 200 due to the water content.
>initial alcohol proof, proof of the diluted alcohol mixture
unnecessary information.
>and what the alcohol is mixed with
This doesn't have a significant impact
>And why does stirring the alcohol into the mixture result in 10% less alcohol remaining with 5 more minutes cooking, but it takes another 30 minutes to reduce the alcohol content another 10%?
You're comparing 2 variable changes (time and stirring) vs 1 variable change (time)

>>9452761
Your body probably synthesizes more glutamic acid in a day than you probably eat in a week.

Is chicken sashimi bad for you?

How bad are energy drinks and are sippers retarded?

>>9452434

He must have been shoving them up his ass. It's only safe to do that twice a day.

What did we do to deserve you

Can I get an explanation on monosodium glutamate? Is it good or bad for long term consumption?

>>9453221
See
>>9450455
>>9452752
you baka

>>9448008
Calories displayed in the nutrition info are obtained from bomb calorimeters right? How come artificial sweeteners can just advertise 0 kcal in their packaging? I get how they're not really metabolized by the body so we don't actually obtained energy from artificial sweeteners, but surely oligopeptides and sugar derivatives would heat up a bomb calorimeter?

>>9448008
So how do you become a PhD is in Food Science? I'd like to be one.

I'm in the middle of a Bachelor majoring in Chemistry, and need to choose a second major but we dont have anything called "Food Science". Do you just major in Chem, and then maybe second major in Nutrition and focus your PhD to identify yourself as a Food Chemist?

>>9448008
If I want to marinade chicken or beef, should I make my marinade hypertonic or hypotonic to avoid osmotic diffusion of the meat juice?

>>9453225
thank

>>9448008
What's your opinion on Long cook sous vide? Like things like 72 hr short ribs would that method be preferred over a simple braise?

>>9448008
not gonna read your shitty thread, and im sure plenty of people made this joke already.

why did you waste your money on such a useless degree?

>>9452434
Doctors do say that too many bananas per day is bad for you, because of the potassium content.

The thing is, doctors generally don't know much about nutrition (because we don't really know all that much about medicine in general, despite what we're capable of).

I've heard doctors saying eating 10 bananas a day is very dangerous. A banana has something like 400mg of potassium (obviously depends on the size). The supposed daily recommended allowance of potassium is actually like 4800mg, so these doctors were wrong, going by nutritional guidelines.

It's also worth noting that prior to living in modern society, we ate like 4x the amount of potassium, and shit was fine.

Not really a food question but why are chemistry teachers assholes? Every chemistry teacher/ professor I had basically wouldn't help me understand the subject. I tried really hard to pass chemistry , ended up with a B for the year.

>>9453263
They all tried. VERY hard. You're just an idiot.
They can't be held responsible if a jar of mayonnaise can't learn basic chemistry.

>>9453268
Nah I usually don't ever blame my teachers for me understanding a subject. I also know I'm not the most intelligent person but I was forced to take chem for my major (computer science) .These guys were a little different. They basically said to study the book and follow along in class .

Is bread (and flour) really THAT bad?

>>9453280
...that's how class works.
I'm tired of your bs, and I've only seen two of your posts. Your teachers are saints for not murdering you.

>>9453268
My chemistry teacher showed up to class high and stinking of weed everyday. He ended up showing up how energy transferred by sitting on the floor and burning a piece of paper with a lighter.
The next class he had a nervous breakdown and started crying in front of all of us.

He than stopped teaching to take a voluntary leave of absence

whats the healthiest cooking liquid that can be heated???

>>9453286
Sigh I guess it's off to commit suicide

>>9453288
based

>>9453231
>, but surely oligopeptides and sugar derivatives would heat up a bomb calorimeter?
Not OP, but of course it would heat it up, but by only a small amount, like 0.05 of a calorie. Which so negligible, it's written as 0kcal because who the hell cares if something is even 5kcal?

>>9453263
Probably autism, or are such disorganised or depressed people that they project their shortcomings onto others and become asshats.

Most I've met have been like this, bar the one or two chem teachers under the age of 30, who turned out to be the best. Maybe because they still remember how it is to be a student.

>>9453292
Water

>>9448008
So you're here because you were kicked out from /sci/ for being a living meme

>>9448239
>Everything else in moderation
One 40oz glass of whiskey a day is moderation, correct?

>>9453231
Similarly, how are calories determined for fibrous vegetables? Even if there's relatively few calories available to humans in leafy greens, celery, mushrooms, or other similar foods--due to our lacking the appropriate enzymes to metabolize them properly--the cellulose and chitin still store energy. How is the energy that we derive from these foods measured, in comparison to ruminants or fish--which have the appropriate enzymes--or when carbonized?

>>9453334
Oh, cool. I just remembered calories are reported per serving size and artificial sweeteners have a much smaller serving size than table sugar.

>>9453387
Hahah yeah that is right. Plus even volume for volume, artificial sweeteners have a bit less calories anyway, which is kinda neat.

>tfw the students from the last lab prac blew up the bomb calorimeter so you never get to use it when it's your turn

OP didn't even provide proof.

>>9453454
Jesus. Too much oxygen? I've only used a bomb calorimeter once, we usually use the constant-pressure ones

>>9452322
>Not that I doubt you, but are you absolutely positive no other food item might be causing this?

From what I remember, it happened 3-4 times before I considered that the aspartame might be causing it. I don't think it's connected to anything else I was eating at the time. It was similar to the discomfort I, and I assume others, get when diarrhea reaches the large intestine, but significantly worse. And it never happened before I started drinking diet drinks or has happened since I stopped.

Maybe it hurt so much because of the volume of it because it seemed to take everything from my digestive track and flush it out. Imagine the scene from Dumb and Dumber when he drinks
a bottle of laxative.

In total it happened 4-5 times. If you google aspartame and irritable bowel, other people seem to experience this. Like I said, for me 2-3 cans of diet soda w/ aspartame in a couple hours triggers it. One can of it I could tolerate usually, but I long since stopped drinking aspartame and anything that appears chemically similar like sucralose. I imagine stevia would be fine; I think they're putting it in drinks now, but haven't tried it.

>>9448008
Is there a way to mitigate flatulence from oligosaccharides in broccoli and beans? I googled it thoroughly and it looks like soaking might be useful although I tried that with beans and it doesn't seem to work very well. Also, can't really soak broccoli and other crucifers.

OP, is there anything else that causes weight gain besises eating too many calories? I eat like, 1200 a day and then still gain weight or stay at it at best. shit's frustrating. back in the days I ate 3000 a day and was auschwitz tier

>>9453231
I think if you know your ingredients you can just multiply the protein, carbs and fat by 4, 4 and 9. You can include non digestible carbohydrates at 2 calories a gram, but it's optional.
(I'm not a food lawyer, just reading through § 101.9(c)(1) US regulations)

>>9453339
i meant for frying

>>9453641
Interesting. Do you multiply the constant to grams?
Btw I think I've seen more actual chem discussion in this thread than in /sci/

>>9448452
>Are artificial sweeteners bad
They taste like ass, so yes.

>>9453701
Ah yeah, meant to say that's per gram. There's a ton more background information on how it was developed here https://naldc.nal.usda.gov/download/CAT40000007/
It's interesting to add up the 4/4/9 rule of thumb on nutrition labels and see which ones have just done that to get their calorie counts. Alcohol is treated as 7, though there's a bit in that booklet about how that's hard to make accurate.

>>9448030
This.

>>9448008
is aspartame as horridly bad as people say

>>9453874
is this still the accepted standard? just opened the pdf and saw that this file is from 1973, has anything changed?

>>9454378
Why are always people talking about aspertame only? At least here sugarfree sodas always have at least 2 artificial sweetners. Like Acesulfame potassium (E950).

>>9452704
You kinda remind me of Oppenheimer from /k/. Oppenheimer is a confirmed expert in his field so when people see his trip they don't really bother arguing with him. You should tripfag up homie.

>>9453529
Beano you stupid fuck.

>>9453641
Can you tell me more about non digestible carbohydrates?

>>9448008
How do you feel about nutrition labels? Most of the time they seem leave off a lot of minerals and vitamins but perhaps this is due to processing or storage conditions. I understand that soil depletion and crop varieties contribute quite a bit especially with regard to potassium and Mg levels. What's the deal with foods supposedly high in certain micronutrients not listing them at all on the package? I don't mean junkfood but say canned vegetables which are supposedly packed at peak ripeness (so they should be most nutritious) and they might list potassium (for kidney disease people?) but nutritiondata or USDA says this particular food has %30 RDA Mg or 300% RDA Zn but the label indicates nothing. Did the canning process make them not bioavailable, did they leach out into the water or oil that will supposedly be drained, or did the preservatives bind them in some way? A good book or some papers would be nice if you don't have the time or even if you do.
Also is vitamin K2 a meme?

>>9454381
It seems to be, I guess once they're happy with the numbers they leave it along. The specific line in § 101.9(c)(1) says
>Caloric content may be calculated by the following methods[...]
>(A) Using specific Atwater factors (i.e., the Atwater method) given in table 13, USDA Handbook No. 74 (slightly revised, 1973),
>(B) Using the general factors of 4, 4, and 9 calories per gram for protein, total carbohydrate, and total fat, respectively, as described in USDA Handbook No. 74 (slightly revised, 1973) pp. 9-11;
Not sure if this link will work: https://www.ecfr.gov/cgi-bin/text-idx?mc=true&node=se21.2.101_19&rgn=div8

Like I say, I'm just googling stuff though, so ask an actual lawyer if you're about to start an industrial food company.

>>9448149
No one is worried about the LD50 of a carcinogen, how can you miss the point so badly

>>9448179
Holy shit I'm learning this in my toxicology class

>>9448008
What is the most retarded food scare/fad according to you? (gluten-free, msg etc.)

>>9448008
Hope you're still around to answer some questions:

Why am I so averse to eating most fruits? Am I just autistic? I feel like fruit is too excessively sweet or something because I like bananas and I love the taste of grapefruits and apricot/plum relatives (though I can't stand their textures) but apples and other things just taste gross. Something between tasting too flowery and too sickly sweet, with weird mushy mouth feel. If said fruit is sour or bitter enough to offset the sweet I don't really have a problem.

I don't think it's all a texture thing because I can like a lot of veggies.

Why do I find black licorice so abhorrent?
Licorice root is tolerable but again has a weird sweet taste, but black licorice makes me want to spit it out almost immediately.

Why do artificial sweeteners have such bad aftertastes?

If I'm craving sour and salty things does that mean my electrolytes are imbalanced and I have a vitamin C deficiency, or do I just like salty and sour things?

How much protein is safe to eat without harming my kidneys?

Do you know of any foods that will increase my appetite?

How much spicy food is safe? Will continuously eating high levels of capsicum harm my gut? I've already burned off most of the heat sensation in my mouth.

>>9448008
how much r&d do you think went into the conception of the McChicken?

>>9453379
Please respond

>>9448025
because they resemble snakes

>>9448179
>worthless slob that eats smelly outdated food detected

>>9455186
>all that neurotic autism
lol, good fucking luck OP

>>9453280
Depends on the prof really, I think you just got unlucky.

I've had profs that were brilliant researchers but really poor teachers, if that makes sense, and then profs that were the exact opposite.

>>9452818
I didn't even know chicken sashimi existed. I would stay away from ANY raw chicken. Too many pathogens possible (Campylobacter, Salmonella, Staph)

I dont know what sippers are. Energy drinks are just sodas with caffeine and B vitamins, which honestly don't really do much in terms of giving you "energy"

The "B Vitamins = energy" claim is in my opinion due to the fact that B-vitamins are cofactors for digestive enzymes. Meaning, some B-Vitamins are needed for some of your enzymes to work. Unless you have a severe deficiency, which is highly unlikely, you don't really need supplements and the energy boost felt from energy drink is mostly due to caffeine in addition to the placebo effect.

>>9453165
?

>>9453231
This guy got it right >>9453334

>>9453234
Stay away from Nutrition degrees. Those guy can't tell a Carbon atom from a Honda Civic. Look into Food Science graduate programs. There is always faculty working on food chem, food micro, food safety, food engineering and stuff. A chem degree is a great foundation. Just apply to grad programs you'd like to be a part of.

>>9453245
I actually didn't pay a dime, and got fully funded by a very reputable school. I'm sorry you feel the way you do, food science is extremely ubiquitous and you would live better by understanding what you eat.

>>9453236
Interesting question, but I think most marinades would be hypertonic by default because the concentration of whatever solute is in the marinade will likely exceed that of the meat tissue.

>>9453247
Ye I think bananas are totally cool to eat. I doubt anyone eats that many bananas though, and there are plenty more sources of dietary potassium.

>>9453263
A lot of them are jaded because many students don't give a shit about chemistry/just wanna pass/don't even put the effort in the class. In my experience, all my professors have been pretty fucking awesome people.

>>9453285
Not at all

>>9453288
Probably just a crappy person, don't blame the subject for it.

>>9453376
I frequent and contribute to the chemistry threads. Every other thread there is about evolution, the phenotype, race and IQ, IQ in general, and the occasional excellent math thread. I never took anything higher than differential equations and multivariable calc but I enjoyed math very much.

>>9453377
It's all up to you.

>>9454616
Its a regulatory requirement to only list what the FDA has considered the four most important vitamins/minerals. A manufacturer can list as many as they'd like, but usually they run into packaging display problems, running out of room in the principal display panel (space which can be used for other information) etc. Theres regulations for required information for food products/nutrition supplements and strict definitions for each category.

The micronutrients not listed are definitely there. The cooking process might have destroyed those micronutrients that are heat labile, but that's another story. There are a number of different factors that may affect the bio availability of nutrients of different foods

>>9453484
Interesting. There's probably something to it then. Stay away from aspartame I guess. Stay safe.

>>9453529
I don't unfortunately. Blame your gut bacteria. Let me look up some papers. Google only results in questionable "healthyliving/eating/simplelife" blog and websites.

>>9453540
It's generally just that, eating a caloric excess. Maybe you have some metabolism problem? Consult a doctor, I'm not expert in that. Sorry man.

What do you eat by the way?

>>9453641
Yes, that's basically what the nutriotion label software does. You just input the quantites of ingredients and it spits out a number (which can be verified by calorimetry, although it is an expensive service)

>>9453671
Thy canola and/or sunflower seed oil.

>>9454381
Yes. The 1973 paper is probably the only thing available out on the web. I'm sure there are current and updated journal articles on it - but you need access to an academic database or the journal itself.

>>9454477
>aspartame

It's the poster child for "fake sugars" and ailments for blogs on the internet.(See: FoodBabe )

>>9454599
Non-digestible carbohydrates include fibers, celluloses, pectins, etc. Pretty much all the structural components of plants. You don't have the enzymes to digest fully, if it at all.

>>9454679
The dose makes the poison.

>>9455032
Drinking raw milk, gluten-free ketchup and other foods that never had gluten, Non-GMO, Organic foods, soy phytoestrogens.

Pea protein is the food industry's current meme protein. Brace yourselves.

It's actually great, aside from its bean-y taste.

>>9455186
>fruits
I don't know. Fruits are great for you - go ahead and eat them and don't think too much about it.
>licorice
Your personal preference
>I don't know, the reason why things taste they way they do is actually very interesting and beyond the scope of meaning explaining it here or even begin to try to explain. Personal preference I guess. I prefer Diet Coke to regular Coke for example.

>sour/salty
No not necessarily. Personal preference.

>protein
Hard to quantify. Maybe 50 kg of protein per day. Maybe 400 kg or 2 kg. You're fine, don't worry.

>appetite
I do not know. Exercise?

>capsicum
Totally safe. The burning sensation is actually a chemical comformational change elicited by the capsaicin molecule that simulates physical/heat associated pain.

>>9455216
Hard to say. How long has that product been on the menu? The breading and mayo probably took some time to R&D. Why? Who knows, a picky R&D director or panelists

>>9456694
You do not have a PhD in food chemistry.

S N I F F E D
O U T
T H E
F R A U D

>>9448008
why do my cats fear me?

>>9456741
What is your opinion on the keto diet?

@9457258
>says a thing with no evidence
>s n I f f e d o u t t h e b a i t

>>9456741
Although I do think that organic food doesn't provide any health benefit, isn't it better for the environment? Isn't it its only benefit?

Saturated fats -- good, bad, or neutral?

And why can't nutritionists every agree on anything except that sugar = bad?

>>9457639
Well non-organic produce has pesticides that could become part of the skin or the rest of the plant. For example, apples, potatoes and strawberries I've heard are bad for that. Cabbage and onion on the other hand are apparently just fine non-organic.

Did a google search and there are some sources saying non-organic potatoes are unhealthy, and a few saying it's not a big deal. Fuck. I think I'll stick with organic potatoes just to be safe. They aren't that expensive anyway.

>>9457696
see
>>9449069
>>9452395

>>9448008
>>9448025
He abstain from banane

>>9448008
Why do cat hate banan?

>>9457765
He disdain the banane

>>9458018
Bain?

>>9448025
I heard it's because they look like snakes or something but my cat just doesn't care, don't think he's ever seen a snake either.

>>9456696
weight gain problem person here
i will consult a doctor then.
mostly salads with self made italian dressing, a sandwich a day with multigrain bread, maybe a hard boiled egg or 2. that's it.

I drank a lot of alcohol in the past, does that fuck up metabolism permanently? maybe you know what alcohol does to it? i once heard it slows down fatburn.