The Scientific Formula for Perfect Eggnog

Have you ever felt like making boozy eggnog is a total crapshoot? Half the time you get a smooth and delicious cocktail, and half the time it’s a lumpy, curdled mess. What gives?

Turns out there’s a formula you ought to be following. Here’s the scientific secret that will get you a silky nog every time.

Source: The Scientific Formula for Perfect Eggnog

The Surprisingly Complicated Physics of Condensed Milk

Condensed milk made its inventors a fortune — because it represented a scientific breakthrough. Most food science progress is made through chemistry or biology — but this one owes a lot to physics. Learn why in space, no one can hear you make condensed milk.

Source: The Surprisingly Complicated Physics of Condensed Milk

Archaeologists find condensed/evaporated milk cans to be extremely useful diagnostic artifacts. These are commonly found in the West, left by pioneers and cowboys, among others, along with tobacco tins and other sanitary (food-related) cans.

Why Buttermilk Was a Life-Saving Innovation

Every day, we eat scientific innovations, and not just when we’re eating powdered cheese flavor. Our food is the result of remarkable discoveries by long-forgotten scientists. Here’s a look at the weird, and innovative, chemistry of buttermilk.

…buttermilk makes an important source of nutrition available to a whole new section of the population. Lactose isn’t easily digestible. Most animals, including certain humans, lose the ability to digest it as they age. Premature infants often don’t have the ability to digest lactose. When bacteria break lactose down to smaller components, they are pre-digesting it for people. People with mild lactose intolerance can take in buttermilk, and pre-formula medical guides recommend feeding premature babies buttermilk to keep them healthy.

Source: Kitchen Chemistry: Why Buttermilk Was a Life-Saving Innovation

Milk May Do a Body More Harm Than Good

Contrary to popular belief, drinking large amounts of milk each day does not lower a person’s risk of bone fractures and instead may be associated with a higher rate of death, according to a new study. This is counter-intuitive to what has long been championed by some doctors and nutritionists: A diet rich in milk products can build strong bones and reduce the likelihood of fractures for those at risk for age-related bone loss.

Source:

The article stresses at the end that this is correlation, not causation.  But they did say that eating yogurt or inferior curdled milk-based products such as cottage cheese did give the “positive benefits associated with milk,” without any of the excruciating bone fractures and premature death.

You do not need to eat dairy foods to get the calcium you need in your meal plan. Calcium is provided by a wide variety of foods, and in order to get 1,000 milligrams per day (the Dietary Reference Intake, or DRI for women and men 19-50 years of age), you could eat sardines, scallops or sesame seeds.  There’s plant sources but being spinach and such, the vitamin K content is a concern.  Lots of processed foods are calcium fortified because the food sources aren’t part of the typical diet, but the value is debatable.  For more information on calcium see this page.

For more information on vitamin D and how it functions, see this post.

Low Fat Dairy: Won’t Make You Thin or Happy

Low-fat dairy—by which I mean lower-fat versions of typically higher-fat dairy and not any of the naturally low-fat dairy products like ricotta—is a fairly recent phenomenon. The roots of the trend lie with Ancel Keys, a scientist who specialized in the study of dietary fats and their effect on the human body. He conducted a study now known as the Seven Countries Study, in which he compared the diets and lifestyles of the residents of seven countries in North America, Europe, and Asia to find their effects on coronary health. His findings had a profound effect on the understanding of health in the United States; the study was one of the first to point out the correlation between obesity and heart disease, between exercise and health, and between blood pressure and heart attacks.

…OK, now let’s talk about how he was totally wrong about dairy.

…Fat and salt aren’t only for flavor; they’re preservatives, stabilizers, chemical agents that help the living cultures in cheese and yogurt especially to survive and stay fresh.

Source: Low-Fat Dairy Will Not Make You Thin or Happy

Remember that Low Carb is better than a Low Fat diet