Now that fat is overcoming its bad reputation, it’s becoming trendy to add it to food and drinks for health reasons—whether that’s putting butter in your coffee for dubious benefits, or swapping “Lite” salad dressing for a drizzle of bacon grease. But when does adding fat make sense, and when is it a bad idea?
It’s very easy to test, if you know someone who is lactose intolerant… 😉
The cream inside your Twinkie is not the same thing as the cream inside that eclair at the fancy French bakery—we know that, because real cream goes bad after a while, and can’t sit on shelves for months. So what’s really inside that Twinkie? (And are you sure you really want to know the answer?)
People in China discovered the cure for leprosy in the 1300s, and yet for six hundred years, the cure didn’t actually work. We’ll tell you why a known cure wasn’t good enough, and how to make it good enough.
Produced by the sebaceous and cerumenous glands in the ear canal, ear wax contains a range of organic compounds, including saturated and unsaturated long-chain fatty acids, alcohols, squalene, and cholesterol. Its precise composition varies between people and will depend on diet, ethnicity, their age, and the environment.