Friday, October 30, 2015

Why I'm Carrageenan Girl for Halloween

This year I dressed up as the food additive, carrageenan. This unusual (and extremely food-science-nerd-y) decision is my response to the rampant use of fear in food marketing and reformulations.

Carrageenan Girl
Have you recently been told to be afraid of a certain food additive?
Related Posts:

Fooducate Caught being Anti-chemical AND Anti-chemophobia – A Plea from a Food Scientist

 Excerpt: "I'm tired of being told to be afraid of chemicals...

This week alone, I have been told by a fast-casual burrito company to be afraid of Silicon Dioxide; I’ve been told by a face wash company not to put “chemicals” on my face (unless those “chemicals” are vitamins, natural sugars, and/or plant extracts); and I’ve had to ask my former-favorite juice company in the world to PLEASE use some alternative sweeteners instead of my whole day’s allowance of sugar in one bottle."

Food Additive Deep Dive (pun intended) for Carrageenan 

Excerpt: "

Like rumors in high school, ingredient stigmas make me wonder, how did this claim get started? Is it personal or just a misunderstanding? How did this rumor spread so fast? Is there a grain of truth behind it, and how can the subject of the rumor possibly clarify or dispel the rumor?

Do You Diet out of Fear?
Excerpt:
"When fear is used to motivate diet decisions there are three major outcomes to consider."

Wednesday, October 28, 2015

Do You Diet Out of Fear? Green-Eyed Guide on Health Blog

Have you ever changed your eating habits based on alarming headlines or infographics? In this Green-Eyed Guide guest blog, we examine the three outcomes that may occur when fear is used to shape food choices.

Read Green-Eyed Guide's article featured on Health Blog: Do You Diet Out of Fear?

From: http://www.ahealthblog.com/do-you-diet-out-of-fear.html

Monday, October 26, 2015

Processed Meat and Cancer -- Food Science in the News

Compound Interest has jumped on the big news of the day, that processed meat are as carcinogenic as smoking. This article is a quick, easy read and will answer all your questions, including (but not limited to):
  • If meat is as bad as smoking, HOW MUCH meat? 1 piece of bacon = 1 pack of cigarettes? 
  • How high is the risk of cancer for those who eat meat?
  • Why do people disagree on these findings -- how solid is the WHO's proof?
 (#FactsNotFear)

A snippet from the article at:
http://www.compoundchem.com/2015/10/26/carcinogens/

Wednesday, October 21, 2015

Everything Wrong with the BroBible Article on Energy Drinks

BroBible may be have expert insights on some matters, but their article on energy drinks proves biology and food science isn't in their wheelhouse. Here's the point-counterpoint to all the misleading statements in their article:

Read more -->

Monday, October 19, 2015


That moment when Fooducate flips a coin and decides to join the "all chemicals are bad for you" bandwagon for the day.

Cue the song by Fun., "What do I stand for? Most nights, I don't know."
Fooducate can't decide where they stand... Anti-chemical or Anti-chemophobia
Fooducate can't decide where they stand... Anti-chemical or Anti-chemophobia

I'm tired of being told to be afraid of "chemicals".

--> Read more 

Wednesday, October 14, 2015

5 Tricks I Learned About Food Trade Shows the Hard Way – Day in the Life of a Food Scientist

This is the first time in 4 years I did not attend SupplySide West -- the mother of all food trade shows in my opinion (only because it involves a more diverse-crowd than the IFT Annual Expo). I've been to many different food trade shows, but SupplySide West is one of my favorites. Out of nostalgia I'd like to reflect on some tips and tricks I learned along the way.

This is a series of posts in which I share snippets of what it's like to be a food scientist. As a product developer for dry powder shakes, there are some lessons I never learned in school and some challenges I never saw coming. 

 

1. Business Comfortable


Even my most comfortable heels were no match for the walking and standing involved with even one day of a trade show. I work for a company that sells fitness programs and supplements, so part of me thought I’d be perfectly justified rocking the sneakers-and-yoga-pants look. The other part of me felt self-conscious, and knew the yoga pants would make it hard to take me seriously during some of my more delicate or politically charged meetings. Sometimes a first impression is the only impression you get. Sometimes you need to have tough conversations with current suppliers. In both cases, it helps to look the part.

TIP – Find running shoes that are all black and wear slacks that cover the tops so no one really notices. Stay FAR away from any shape-up or tone-while-you-walk shoes, as these shoes are usually round on the bottom and you’ll be wishing for a flat surface to stand on by the end of the day.



2. The Back-up Carry On


Even if you pack light en route to the trade show, you’ll be astounded by the amount of freebies, samples, and papers you end up with. Sure, you’ll have a couple new reusable bags, but they might all be open.

TIP – Pack a draw-string bag. They’re cheap and don’t take up a lot of space when you’re packing for the trade show. For your return trip, you’ll want a bag you can close and check-in if necessary (how many ounces are those free samples that you’re flying back with you?).



3. Secret Sources of Warmth


We have the technology to visit Pluto, but for some reason a large conference room is always uncomfortably-cold. I understand that having hundreds of bodies in one space raises the temperature a few degrees. I understand that if it’s 100 degrees and humid outside people want a nice cool environment inside. Nonetheless, when your hands get too cold to properly hold a pen, it’s too cold.

TIP – Dress coats and jackets usually get in the way of the bags you’ll be carrying. Instead, try those thermo-care heat wraps for your lower back, or better yet, one of those “magic” weight-loss tummy wraps from a sporting goods store. These wraps double as back support, which is important becasuse, without even trying, your complimentary reusable bag will be jam-packed with paperwork and other items by day’s end. (So. Many. Freebies.)


4. Hand sanitizer Lotion Combo


There is quite a bit of handshaking to be done, and you have no idea where those hands were before you got there. At food trade shows especially, hands are constantly traveling hand to mouth, making the spread of germs even more precarious.

TIP – Keep both hand sanitizer and lotion in your bag, and keep them readily accessible (i.e. not buried in the bottom under the other goodies and papers you’ll accumulate throughout the day). Hand sanitizer isn’t a perfect solution, but who has time to wash your hands after every meeting or booth visit? Lotion is a good follow-up to the sanitizer to make sure your hands don’t get too dried out. Did I mention it’s usually freezing cold?




5. Essentials Kit Extras


Aside from the hand-sanitizer and lotion, the following items are extremely helpful:
  • BLANK, UNMARKED pen – There are always free-pens galore but you DO NOT want to have a meeting with one of your customers or suppliers and get caught taking notes with a pen bearing their competitor’s name.
  •  Chap stick – because you’ll be talking , smiling, sampling, and/or fake-laughing all day long.
  •  Mints or mouthwash – because some of the free samples (or the complimentary coffee) are not that yummy, or can linger; Shout-out to Swish4Energy, a caffeinated mouthwash, which comes in handy in these situations.
  •  Portable, Discrete Caffeine – if you’re doing it right, you should have breakfast, lunch, and dinner meetings with potential or current customers/suppliers. Factor in the miles of walking and a tiny bit of caffeine goes a long way, but you can’t just rely on coffee or energy drinks. Convention center prices are always too high, and the coffee lines are always too long. Energy shots might work but most are very concentrated and some people will get offended if you have to break out an energy shot during your meeting with them. Shout out to Elite Ops energy strips, which are the most discrete form of caffeine I’ve come across (think of those Listerine strips, but with a tiny bit of caffeine – no one has to know you’re actually exhausted).
  • Bouncy Ball – this is not to play with, it’s actually akin to a mini-foam roller for your feet. In your hotel room at the end of the day, rolling your foot over a bouncy ball is the best massage ever. Marbles are usually too hard or too small, plus you don’t want to lose them.





BOTTOM LINE
Trade shows like IFT, SupplySide and others can be very fun, and very productive, especially if you come prepared. What are some of your hard-learned lessons or Trade Show Essentials?

 


Saturday, October 10, 2015

What is "Evidence"? From Food Babe to Dr. Oz to Peer-Reviewed Journals and more

What do you consider a trustworthy source? This is such a FASCINATING dialog! A discussion on what constitutes "evidence", and the answers and ideas are not theoretical. This discussion encompasses Food Babe-isms, whether or not you can trust Dr Oz, what's wrong with trusting a peer-reviewed study, what constitutes "proof", the proliferation of bad science through social media, and so much more.

I HIGHLY recommend this webcast, whether you're a scientist or a consumer who's confused about who you can trust or fed up with the science flip-flops in the media (e.g. butter is bad, butter is healthy; coffee is bad, coffee is good etc.)

http://www.bodyofevidence.ca/blog/trottier-symposium-roundtable
Published on Oct 6, 2015
In this roundtable discussion, academics, members of the media, and other experts in the field discuss imparting evidence-based science, specifically with respect to vaccines, genetic modification, and wifi/radiation, to the public. The conversation is moderated by Dr. Joe Schwarcz, Director of McGill University's Office for Science and Society.

Participants include:
- Bill Brownstein, City and Cultural Life Columnist, The Montreal Gazette
- Dr. Ariel Fenster PhD, Office for Science and Society, McGill University
- Dr. Kevin Folta, Professor and Chairman of the Horticultural Sciences Department at the University of Florida
- Dr. Kenneth Foster PhD, Professor, Bioengineering, University of Pennsylvania
- Dr. Geoffrey Kabat PhD, Professor of Epidemiology, Albert Einstein College of Medicine, Yeshiva University
- Dr. Christopher Labos MD, McGill University
- Dr. Bruce Lennox PhD, Dean of Science, McGill University
- Dr. Paul Offit MD, Chief of Infectious Diseases, Children’s Hospital of Philadelphia
- Julie Payette, Engineer and Astronaut, COO, Montreal Science Centre
- André Picard, Public Health reporter, The Globe and Mail
- Dr. Terry Polevoy MD, Founder of Canadian Quackery Watch
- Dr. Aaron Rosen MD, McGill University
- Joe Schwarcz PhD, Director, Office for Science and Society, McGill University
- Lorne Trottier, co-founder Matrox and founder of McGill University’s Trottier Public Science Symposium
- Dr. Brian Ward MD, Professor, Medicine and Microbiology, McGill University

Monday, October 5, 2015

Peanuts, Prison, and POV of a Food Scientist – Food Science in the News

You can’t use “3 outta 5” for pathogen testing. You also shouldn’t test a teaspoon from one box to represent a whole truck’s worth of supply. That’s like flying into LAX and assuming all the cars in the parking lot are black because of the 3 you saw parked on the roof.

Quick Green-Eyed Insight on the food safety aspect of the executives from the PCA going to jail. Read more --->