5 surprising food facts

Dec 12, 2017  : Researchers working with food are continuously discovering new facts, many of which surprise us. Here are a few food facts which may you may not have been aware of.

Sugar in kiwifruit is fructose which has no effect on blood sugar

Kiwifruit, which is high in Vitamin C, hardly has any impact on blood sugar. It is a common belief that sweet sugary fruits increase blood glucose, hence they should be avoided by people who suffer from diabetes, or those who want to reduce weight.

About 80% of a kiwifruit is water. A 100g kiwifruit contains just 10g of sugar, half of which is fructose, which has little effect on blood-glucose levels.

The cell walls of the kiwifruit which are not digested easily hang around in our intestine and reduce glucose absorption. It has been scientifically proved that kiwifruit contributes to normal bowel function.

Usually, we think that dairy products are good for the bones, but besides dairy products that are source for bone-building calcium, vegetables are also good for the bones.

We need adequate amounts of calcium, vitamin D and vitamin K to make our bones strong and healthy. These three nutrients work together to build and repair bones. In fact, vitamins D and K help the body absorb calcium.

Certain vegetables provide calcium as well as vitamin K. Both vegetables and fruits enhance bone health by neutralising blood, which helps to reduce the loss of calcium from our body, particularly, our bones. Green vegetables are the primary source of vitamin K and also provide calcium.

Dark green leafy vegetables such as kale, collard greens, spinach, mustard greens, turnip greens and brussel sproutsare rich in Vitamin K.

Taste is the sensation created when a substance in the mouth responds artificially with taste receptor cells spotted on our tastebuds. The hotness sensation in bean stew peppers is brought on by capsaicin, a boring, unscented, slick compound found in peppers.

Capsaicin ties with tactile neurons which trap your body into imagining that it is encountering over the top measures of hotness in the range that the capsaicin comes into contact with, despite the fact that no real physical smoldering is occurring.

On the other hand the compound in mint, menthol, makes us think the territory of skin touching the menthol is icy, by tying with chilly touchy receptors, and traps your mind into supposing you are feeling a cool sensation when indeed everything is pretty much the same temperature as in the recent past

Have you ever noticed that every banana appears similar to each other and also taste the same? The most common banana is the Cavendish, and every single Cavendish banana is genetically the same. They are all clones, descendants of one single banana. In fact, they?re all sterile, and each new banana plant has to be manually planted from a cutting of the existing banana roots, hece they look alike and taste alike.

Eat your potatoes cold

Potatoes are usually considered unhealthy as they have high glycaemic index (or GI), which is not healthy. They are also avoided by people who areon diet as they consider it to be too starchy and fatty. But consider this. According to Dietary Guidelines for Americans, potatoes are one of the most nutritious of all foods. It says that potatoes are one of the best sources of vitamin C and potassium, and a rich source of fiber. Yet potatoes are avoided as they are high on glycemic. But new and some white potatoes have the lowest glycemic.

A recent study reported in Nutrition Research said that if you eat cold potato, it results in a significantly lower postprandial blood glucose and area under the glucose curve. Another study in the European Journal of Clinical Nutrition showed that the potato?s high in GI can be reduced by adding vinegar dressing on cold potato products.

 

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