IF YOUR MOTHER ever warned you not to eat apple cores, it was with good reason. Yeah OK, so apples don’t really havecores, but they do have those rough middle sections full of seeds, and those seeds can harbor concentrations of molecules called cyanogenic glycosides. One of those is amygdalin, and when it gets down into your gut bacteria, it can turn into cyanide, which can do a pretty good job of killing you.
A WISE MAN once said, “Pressure: Pushing down on me,pressing down on you.” The point being, pressure sucks—that is, unless you’re cooking with pressure. Because while pressure cooking might seem terrifying, in the sense that it’s a great way to vaporize food and half your kitchen, if you do it right, it’s also a great way to prepare food with incredible speed. Why? Because physics, that’s why.
Planet Earth is doomed with a fast growing global population and a limited amount of farmland to produce food for everyone. That means that we’re going to need to figure out how to maximize what we’ve got—and researchers just made a major breakthrough in getting the most from our crops.
Xylitol is an artificial sweetener found in everything from toothpaste to peanut butter to sugar-free gum. And, it turns out, it’s poison for dogs.
E. coli, salmonella, and staph are the names Americans fear when it comes to nasty foodborne illnesses. Yet it’s norovirus that is, far and away, the most common cause of food poisoning in the US. So why aren’t Americans more afraid of it?
It’s a well-known fact that some of our favorite seafoods come with an unsavory dose of heavy metals like mercury. But there’s another group of chemicals that sometimes lace our tuna steaks, and the latest findings on them are anything but appetizing.
Americans are used to breaking down their foods into different groups—and to plenty of different opinions about just what that breakdown should look like. But there’s another category of food we haven’t been tracking, one that now makes up more than half of everything we eat.