Food Science

Those Viral Pink Pineapples Aren’t What You Think — On Trend

Del Monte Fresh Produce has been playing around with a strain of pineapples since 2005 that changed the fruit's color and flavor. Their patented work has manifested in sweeter pineapples that are also pink in color. The genetically engineered pineapple received clearance from the U.S. Food and Drug Administration last December and is now making its presence known on social media.

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Here’s the Healthiest Way to Cook Mushrooms, According to Science — Food News

(Image credit: Emma Christensen)

Ever wonder the best way to prepare mushrooms without sacrificing their nutritional content? A few scientists from the Mushroom Technological Research Center in La Rioja, Spain did and they have the answer for how to best prepare the fungus.

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Here’s Why You Get a Tingly Sensation When Eating Raw Fruits and Veggies — Food Science

It's not quite an allergy to fruits and veggies, but it's also not "not an allergy."

If you've bitten into a fruit or veggie and felt a tingling sensation in your throat or your lips immediately getting ever-so-slightly swollen, know that it's not in your head. It's a seasonal allergic reaction to fruits and vegetables called "oral allergy syndrome."

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Here’s Why Science Says A Crackly Crust Is Essential To The Identity Of A French Baguette — Food Science

There's nothing like getting a baguette straight out of the oven from your local bakery. It's perfect to eat by itself or as the bookends to a wonderful sandwich. Why is it just so delicious? It turns out the secret may be in the crust. According to research published in the American Chemical Society's Journal of Agricultural and Food Chemistry, the crackly crust is a non-negotiable, as it gives the bread its aroma and, in turn, its perceived flavor.

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Sparkling Water Might Be Making You Hungry, but Here’s Why You Don’t Need to Panic — Food News

Sparkling water is often considered to be a healthy (and delicious) alternative to sodas and high-sugar drinks, but a new study has made some troubling findings about how healthy sparkling water really is. Spoiler alert: It might not be as good for you as you may think.

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Your Body Can Handle More Caffeine than You Think, Says Study — Food News

Americans drink a lot of coffee. Like, a lot. Roughly 80 to 85 percent of Americans drink coffee on a regular basis, according to the American Psychological Association, and the average daily intake is somewhere around 300 milligrams. That's about three (eight-ounce) cups of plain coffee, if you're wondering.

But when it comes to how much coffee is recommended per day, the jury has been back and forth for a while. The 2012 recommendation from the Food and Drug Administration warns adults from exceeding 300 milligrams of coffee a day. As does the recommendation from the International Food Information Council.

Now, a new study published in the journal Food and Chemical Toxicology reviewed 15 years of data to find that consumers can actually safely exceed 300 milligrams a day. Specifically, the average healthy adult can go up to 400 milligrams of caffeine without doing any damage, while pregnant women should stay within 300 milligrams.

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