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Quick Bite: Ultra-processed foods give you lung cancer? Maybe not
In the past I’ve been critical of both observational studies and the reporting of these studies in the media and yesterday the Independent published an article called “Food that makes up more than half of western diets linked to lung cancer” which really pushed my buttons. The title is clearly link-bait and it had me Continue reading
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A requiem for bacon
On October 26, 2015 the International Agency for Research on Cancer (IARC) broke my heart. I know this sounds dramatic and maybe even a little silly. International research agencies don’t go around breaking peoples’ hearts. How can I justify this outrageous statement? Well it was on this day that the IARC issued a press release Continue reading
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Everything you think you know about nutrition is probably wrong
Are you confused about what we should be eating? Bewildered by contradictory dietary advice? Overwhelmed by dietary fads and loud-mouthed influencers? Well you are not alone. Over the past five decades endless cycles of contradictory nutrition advice and dietary fads have left most people in a state of utter confusion about what constitutes a healthy Continue reading
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Pasteurisation, food safety and raw milk
I like milk but, lets face it, the rear end of a cow is a pretty grotty place. You’ve got the business end of the alimentary system, a tail swishing around spreading manure all round the place and the udder, the source of our milk, is right there in the middle. Cows aren’t great at Continue reading
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Coffee I: The science behind the buzz
If you’ve ever been in a coffee shop in the 21st century you’re familiar with the scene; people on laptops, headphones on interacting online while sipping their latte, cappuccino or piccolo. I’m certainly not condemning this behaviour, and have done the same many times, but what strikes me is a weird sense of continuity, a Continue reading
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Are eggs bad for science?
The primary aim of this blog is to become a better home cook by learning some of the science of cooking. But I do have a secondary aim and that is to occasionally talk about how science works in the context of food science. This week is the first week I’ve really focused on how Continue reading
The Science of Food 