marvinguelph

[marvinguelph @marvinguelph]

@UofGFoodProf Epilepsy is a neuro disease that causes seizures. This has been treated with the use of ketogenic diet, which results in the body using ketones instead of glucose as energy, as well as producing decanoic acid. These chemicals help reduce seizures. #Neal #FOOD2150

[marvinguelph @marvinguelph]

@UofGFoodProf The most common function of proteins in food is to provide structure. This is important as the structure of food can determine how it is perceived, processed, and digested by the body. #Foegeding #Food2150 #Assignment

[marvinguelph @marvinguelph]

@UofGFoodProf Chocolate bloom is the whitish layer found on the surface of chocolate. While this is safe to eat and doesn’t affect flavour, it still takes away from the smooth texture and can be avoided by being stored in a cool, dry environment! #Lonchampt #FOOD2150

[marvinguelph @marvinguelph]

@UofGFoodProf Humans are most sensitive to bitter taste and least sensitive to sweet taste. This is a likely contributor as to why we have such high concentration of sugar in our foods. #Clemens #Food2150 #Assignment

[marvinguelph @marvinguelph]

@UofGFoodProf Early hominids would forage more foods with higher energy content, typically higher calorie food. This is why humans have evolved to crave sugary and fatty foods. If they would’ve foraged healthier food, would we, as a population, be healthier? #Breslin #Food2150

[manjeet @ManjeetK96]

@UofGFoodProf Ever made your own ice cream to have it turn out icy? It's because of the slow crystallization! Hydrocolloid stabilizers are what give ice cream that smooth and uniform mouthfeel due to their ability to hinder crystal growth as temperatures fluctuate @UofGfoodProf #Goff #Food2150

[marvinguelph @marvinguelph]

@UofGFoodProf The nutritional quality of a meat depends primarily on the chemical composition of the muscle tissue at slaughter. This is why there is a specific careful approach to butchery. #Listrat #Food2150 #Assignment

[marvinguelph @marvinguelph]

@UofGFoodProf Dysphagia is the difficulty of swallowing. It is most prevalent in elderly people, and leads to various complications, such as weight loss, dehydration, and aspiration pneumonia.
#Sura #Food2150

[marvinguelph @marvinguelph]

@UofGFoodProf Dysphagia is the difficulty of swallowing. It is most prevalent in elderly people, and leads to various complications, such as weight loss, dehydration, and aspiration pneumonia.
#Sura #Food2150

[marvinguelph @marvinguelph]

@UofGFoodProf Exposing our produce to radiation has been seen as a way to make it safer. The exposure often results in decreased pathogens. However, it is also seen that irradiated food is often high in nutrient losses. Is this trade-off worth it? #Warriner #food2150

[Aleana Chao @AleanaChao]

@leah_horlings @UofGFoodProf Research shows that full-fat Greek yogurts have higher sensory qualities in flavour and viscosity compared to low-fat yogurts. However, a variety of low-fat high protein yogurts are produced to meet the needs of the health conscious consumer! @UofGFoodProf #Jorgensen #FOOD2150

[marvinguelph @marvinguelph]

@UofGFoodProf Exposing our produce to radiation has been seen as a way to make it safer. The exposure often results in decreased pathogens. However, it is also seen that irradiated food is often high in nutrient losses. Is this trade-off worth it? #Warriner #food2150

[marvinguelph @marvinguelph]

@UofGFoodProf The constant change of food production over the last couple of years is still not enough to protect against food-born pathogens. As methods change, pathogens evolve to survive, as well as create new public health challenges! #Thomas #FOOD2150 #Assignment

[marvinguelph @marvinguelph]

@UofGFoodProf The constant change of food production over the last couple of years is still not enough to protect against food-born pathogens. As methods change, pathogens evolve to survive, as well as create new public health challenges! #Thomas #FOOD2150 #Assignment

[marvinguelph @marvinguelph]

@UofGFoodProf Anytime you feel like you’re not special, just remember that your gut microbiota is different from everyone else’s due to various factors in your infancy! #Penders #Food2150 #Assignment

[Aleana Chao @AleanaChao]

@IanStPierre5 @UofGFoodProf Artificial sweeteners are low calorie, but at a price! Studies reveal that the metabolism of cyclamate, a popular sweetener, by GI microbiota was shown to have carcinogenic effects, leading to its bitter sweet end in existence in the UK and US. @UofGFoodProf #FOOD2150 #Claus

[Helen Xu @helen_xu25]

@cookinwithkiana @UofGFoodProf Most amine containing azo dyes are carcinogenic to humans! Intestinal microbiota play a key role in the metabolism of azo dyes and elimination of these toxins. With so many artificially coloured foods on the market, can gut flora reduce the risks? @UofGFoodProf #Food2150 #Feng

[marvinguelph @marvinguelph]

@UofGFoodProf Anytime you feel like you’re not special, just remember that your gut microbiota is different from everyone else’s due to various factors in your infancy! #Penders #Food2150 #Assignment

[Aleana Chao @AleanaChao]

Grow your bones with the hunger hormone! Ghrelin has been shown to increase bone formation by promoting the production of human osteoblasts in an age-dependent manner. Ghrelin therapy for patients with osteoporosis is therefore recommended! @UofGFoodProf #FOOD2150 #Pradhan