Amazoniac
Member
People that don't really care why Jordy never made it to the Franc bill;
burtlancast;
A story with a comment:
A landlord that I know used to enjoy eating a commercial dulce de leche, common where I live, available in most places. I suggested that he tried an artisan one, that the quality is much higher, fresher, and doesn't even contain preservatives.
On the same day that the guy tried he ended feeling sick to the point of deciding to skip his daily activities on the following day. He then told me that that happened twice to him, exactly on the two times that he tried the better one. I couldn't figure out at that time and attributed the effect to some allergic reaction to that milk.
Many months later I realized that the reason that this guy had that reaction, was because the preservative in that brand protected the lactose that he normally has severe problems with. That same thing applies when he ingested, because the preservative wasn't just coating, it was emulsified; added right before finishing the process in massive doses (noticed on institutional video).
I was impressed and started to pay more attention to how seasonings (and spices) with antimicrobial properties affect our reaction to foods. If you don't believe me, experiment yourself. You'll realize that when the food tastes good to you, it's the sweet spot where the seasonings are protecting the most: irritating more the microbes than your intestines, making it difficult for them to access your food.
Steaming and boiling affect differently how seasonings are incorporated: just coating or incorporated into the foods.
Salts, fats, acids, plant toxins (even when used just to flavour, and the solid parts discarted after), and so on.
In hospitals, which is supposedly the place where people would benefit the most from meals with combinations like that, is ironically a place that is known for having bland foods.
The preservative was potassium sorbate, by the way.
burtlancast;
A story with a comment:
A landlord that I know used to enjoy eating a commercial dulce de leche, common where I live, available in most places. I suggested that he tried an artisan one, that the quality is much higher, fresher, and doesn't even contain preservatives.
On the same day that the guy tried he ended feeling sick to the point of deciding to skip his daily activities on the following day. He then told me that that happened twice to him, exactly on the two times that he tried the better one. I couldn't figure out at that time and attributed the effect to some allergic reaction to that milk.
Many months later I realized that the reason that this guy had that reaction, was because the preservative in that brand protected the lactose that he normally has severe problems with. That same thing applies when he ingested, because the preservative wasn't just coating, it was emulsified; added right before finishing the process in massive doses (noticed on institutional video).
I was impressed and started to pay more attention to how seasonings (and spices) with antimicrobial properties affect our reaction to foods. If you don't believe me, experiment yourself. You'll realize that when the food tastes good to you, it's the sweet spot where the seasonings are protecting the most: irritating more the microbes than your intestines, making it difficult for them to access your food.
Steaming and boiling affect differently how seasonings are incorporated: just coating or incorporated into the foods.
Salts, fats, acids, plant toxins (even when used just to flavour, and the solid parts discarted after), and so on.
In hospitals, which is supposedly the place where people would benefit the most from meals with combinations like that, is ironically a place that is known for having bland foods.
The preservative was potassium sorbate, by the way.
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