Chemistry

Entry level - Indoor cooking!

They say we get dumber and dumber with each generation

Thomas Salter's Flagship Chemistry 7

When I was 8 years old, I had my first chemistry set.

Many of the experiments in the manual included a lot of chemicals available in the kitchen. That was also where I conducted my experiments because of the kitchen table and the sink.

It included Kosher salt (NaCl), sugar (C₁₂H₂₂O₁₁), baking soda (NaHCO3), vinegar, caustic soda (NaOH), Epsom salt (MgSO₄ 7H₂O), citric acid (E330), coffee filters, etc.

Hexagonal Honeycomb Periodic Table

The first periodic table to become generally accepted was that of the Russian chemist Dmitri Mendeleev in 1869; he formulated the periodic law as a dependence of chemical properties on atomic mass.

I am going to focus on: Na, Mg, K, Ca, Cu, Fe, F, Al, Zn, Au, Hg, N, P, Si, Br, S, Cl, Se, I, etc. Some for nutrition, some for metals commonly used in kitchenware and their physical properties.

Biochemistry

Pickling vs. Fermentation

Pickling vs. fermentation – what's the difference and what can you ferment?

Fermented foods have become popular for their potential health benefits, while pickling has long been used as an easy way to preserve food. But what exactly is the difference between the two methods – and why is fermentation often touted as the healthier choice?

Both pickling and fermentation extend the shelf life of foods, but they work in very different ways. Pickling often involves vinegar and sugar, while fermentation is a natural fermentation process where beneficial bacteria convert carbohydrates into lactic acid. Here the differences between pickling and fermentation are explained.

Pickling: A Quick Preservation Method

Pickling is a process in which vegetables (or fruit) are stored in an acidic liquid – typically vinegar, often with added sugar, salt and spices. The acid creates an environment that inhibits bacterial growth and extends the shelf life of the food.

Advantages of pickling

Quick process – vegetables are ready in a few hours or days
Extends shelf life for months
The taste becomes sour and fresh due to the vinegar

Disadvantages of pickling

Contains no live bacteria as vinegar kills microorganisms, and is therefore not beneficial for digestion
Can be high in sugar and salt, especially in ready-made products

Examples of pickled foods

Pickled cucumbers, pickled red onions, pickled beets, pickles, chutney.

Fermentation: A Natural Fermentation Process

Fermentation is a biological process in which naturally occurring bacteria and yeast convert carbohydrates into lactic acid, alcohol, or acetic acid.

Unlike pickling, fermentation does not use vinegar but allows lactic acid bacteria to grow naturally. This process creates a sour taste and adds beneficial probiotic bacteria that can support the intestinal flora.

Benefits of fermentation

Contains live probiotic bacteria that can benefit the colon flora
Provides a deeper and more complex flavor than pickling
May increase the bioavailability of nutrients
Long-lasting, but requires refrigerated storage

Disadvantages of fermentation

Can take several days or weeks to complete
Improper fermentation can result in mold or unwanted flavors

Examples of Fermented Foods

Sauerkraut (fermented cabbage), Kimchi (spicy fermented Chinese cabbage), lactic acid fermented cucumbers, Kombucha (fermented tea), Kefir (fermented milk), Miso and tempeh (fermented soy products).

What vegetables can be fermented?

Almost all vegetables can be fermented, but some are better suited than others.

1. Cabbage and leafy greens

White cabbage: Used for sauerkraut
Chinese cabbage: The main ingredient in kimchi
Kale and spinach: Can be fermented, but requires a good brine

2. Root Vegetables

Carrots: Retain their crispness and gain a slightly sour taste
Beets: Often used in fermented beetroot juice or sliced in brine
Parsnips and parsley roots: Gain a mildly sour taste

3. Red Onion and Garlic

Red Onion: Fermented for a softer and sweeter flavor
Garlic: Can be fermented alone or in combination with other vegetables

4. Cucumbers and other fruit-bearing vegetables

Gherkins: Can be fermented and become lactic acid-fermented pickles
Tomatoes: Small tomatoes can be fermented whole in a light brine
Peppers and chilies: Used in fermented hot sauce

5. Legumes and Sprouts

Soybeans: Used for miso and natto
Chickpeas and lentils: Can be fermented and used in spreads or soups

6. Mushrooms and exotic vegetables

Mushrooms and Shiitake: Can be fermented in brine, but rarely used
Lotus root: Used in certain Asian fermentation methods

Which vegetables are less suitable?

Vegetables with a high-water content, such as lettuce and cucumber, can become too soft if fermented without the support of other vegetables.
Potatoes and other starchy root vegetables tend to become slimy and are rarely recommended for fermentation.

Should you choose pickling or fermentation?

If you simply want to extend the shelf life of your vegetables, pickling is a quick and easy solution. If, on the other hand, you want to add more probiotic bacteria to your diet, fermentation may be a good choice. Both methods have their advantages – and the best part is that you don’t have to choose.

Remember, you can also combine them in your cooking and enjoy both the fresh pickled taste and the gut-friendly bacteria from fermented foods.

For more information on autolysis and fermentation of dough

see the pizza section.

C64 music - Floyd in der Kueche

Lifestyles

Chemistry

5 A Day

Aim for at least five portions of a variety of fruits and vegetables each day, with one adult portion being about 80g.

This "5 A Day" campaign is based on World Health Organization (WHO) advice to reduce the risk of serious health problems like heart disease, stroke, and certain cancers. Benefits also include maintaining a healthy weight, supporting eye health, and reducing inflammation.

What counts as a portion?

Fresh, frozen, or canned: 80g of fruit or vegetables is one portion.
Dried fruit: 30g is one portion (limit intake due to high sugar content).
100% fruit/vegetable juice and smoothies: A maximum of 150ml counts as one portion per day. This is because it's higher in sugar than whole fruit and can cause tooth decay.
For children: A portion is roughly the amount they can fit in their palm, and a variety of colors is recommended.

Examples of portion sizes

A medium-sized apple, banana, or orange
A handful of berries or grapes
A large slice of melon
One cup of leafy greens (raw) or half a cup (cooked)
Five to eight broccoli florets
A medium carrot
Half a large bell pepper

Prediabetes

Prediabetes is a condition where your blood sugar is elevated, but not high enough to be diagnosed with type 2 diabetes, and it can often be reversed through lifestyle changes such as diet, exercise, and weight loss. Without changes, prediabetes increases your risk of developing type 2 diabetes, heart disease, and stroke. It is important to get your blood sugar checked, as there are typically no obvious symptoms of prediabetes.

Vegetarian vs. Vegan

Vegetarianism excludes meat, fish, and seafood, but may include dairy products and eggs, while veganism is a stricter form that excludes all animal products and by-products from the diet, including dairy, eggs, and sometimes honey, and can also extend to avoid animal-derived materials like leather. Both can be healthy with proper planning, but vegans must pay closer attention to ensure they get enough vitamin B12, calcium, and vitamin D.

Pescetarian

Pescetarianism is a diet that excludes land animals and poultry but includes fish, seafood, and other animal products like eggs and dairy. The term is a portmanteau of the Italian word pesce (fish) and vegetarian. Reasons for choosing this diet include potential health benefits, such as increased omega-3 fatty acids from fish, and environmental concerns about the impact of meat production.

Keto

Keto refers to the ketogenic diet, a low-carbohydrate, high-fat eating plan that shifts the body's primary fuel source from carbs to fat, inducing a metabolic state called ketosis. In ketosis, the liver produces ketones.

Ketones are acids the body produces when it converts fat into energy instead of glucose from carbohydrates. This typically happens during fasting, a low-carb diet, or when there is too little insulin. While normal levels of ketones are harmless, too many can lead to a life-threatening condition called ketoacidosis, especially in people with diabetes.

Ketones become the main energy source for the body and brain when glucose is scarce. This diet significantly reduces carbs, often to 20-50 grams per day and replaces them with fats and moderate protein, leading to potential benefits like rapid weight loss, improved blood sugar control, and a boost in energy.

How it works

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Carbohydrate restriction

The core of the keto diet is a drastic reduction in carbohydrate intake, limiting foods like grains, fruits, and starchy vegetables.

Ketosis

With very few carbs to burn, the body enters ketosis, a state where it turns fat into ketones for energy.

Fat for fuel

Instead of glucose, the body and brain primarily use these fat-derived ketones as their main fuel source.

Key characteristics

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High fat

The majority of daily calories (around 70-80%) come from fat.

Moderate protein

Protein intake is kept moderate to avoid conversion to glucose, which would hinder ketosis.

Low carbohydrate

Typically, carbohydrate intake is kept below 50 grams per day.

Potential benefits

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Weight loss

The diet can lead to significant short-term weight loss.

Blood sugar control

It can cause massive reductions in blood sugar and insulin levels.

Mental clarity and energy

Some people report enhanced mental focus and increased energy levels.

Considerations

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Initial side effects

You may experience initial symptoms like fatigue, headaches, and brain fog as the body adapts.

Nutrient deficiencies

A varied diet is essential to avoid deficiencies in fiber and other nutrients.

Medical supervision

It is advisable to consult a doctor or registered dietitian before starting, especially for those with underlying health conditions.