My passion for nutrition started when I was a child. As I learned more about nutrition I learned to give advice only when needed. My philosophy towards nutrition consulting is "client is responsible for his/her own health, and the nutritionist is the person who guides and gives advice if they want to listen." My passion for nutrition grew when I was diagnosed with a genetic blood clotting disorder. I had a blood clot in my lungs and left leg back in 2006, and now I'm on blood thinners for life. I could have died from my blood clots, and think of my life as a second chance. This experience made me more conscious of what I'm eating. "You are what you eat" a phrase that hits me. If you eat healthy your whole body is going to be healthy and vice versa. Also, this experience will help me teach the community about nutrition since I can relate to how hard it is to manage eating habits since I deal with it everyday. I'd love to help,and pass my knowledge to people so that they can live a healthy life.
My knowledge includes food science, nutrition,and food service.My education-BS in nutrition and food science and work experience have led to a comprehensive knowledge of the raw materials that become food, how these interact, and how food science & nutrition can have dramatic implications for human health. I have acquired a thorough understanding of food composition, food safety and analysis, and a high level of experience in nutrition. I've worked as a diet clerk,restaurant manager,cook,cheese maker,and quality assurance technician.
My community activities include the food bank, nutrition columnist, and community awareness programs such as power point about liver health and physical awareness at university recreation center.
The above diagram provides a general depiction of bioreactors. There are different applications, which changes the set up. Today, I’ll explore utilization of enzymes in several industries, and less on the functionality of each part in the system. In previous articles, I gave several examples of enzymatic bioreactors in food manufacturing. This includes mycoproteins and precision fermentation.
The first time I tried seaweed, I had a flavor explosion in my mouth. The use of this algae is so versatile. You can find it in many recipes, and mostly utilized in Asian cuisine. It adds umami flavor—meaty or brothy— with different ingredients, such as, miso and tofu, or as simple as a seaweed salad with sesame seeds sprinkled on top. Personally, I like it as a snack. For example, gimMe product has several flavors, and I usually go with the extra virgin olive oil, or wasabi.
You might think what is kelp and seaweed? is there a difference? Let’s talk about this today. My main focus for this blog is how to differentiate each marine algae.
Saffron—the most expensive spice in the world—is priced as gold, between $50-60 per gram for the Australian species, among 80 different varieties. Despite the price, the use in different cuisines is enjoyed, from Persian rice to chicken and potato dishes. In my personal opinion, I love the flavor in rice. I’ve tried it once, and I remember having it in my cupboard for a very long time.
Before we talk about recipes, or anything else. It’s a good start to delve into the origins, and history of this interesting spice. The origins are uncertain, but records show spice trade for centuries, dating back to Assyrian civilization during the 7th century BC. Other uses of saffron include religious rituals, cosmetics, and textiles during the bronze age and ancient Greece. An interesting fact, spice wars occurred due to this spice leading to the fall and rise of many cultures, making it the longest produced commodity till today.
The word saffron comes from the Persian word—Zaafaran—which means yellow flowers, or gold strung. Depending on your description, and eyesight. I’m not surprised with the name because when you dissolve one thread in water, it gives a red-yellowish, or golden color. The production is found all over the world from Asia, Europe, with 80-90% of production coming from Iran. The fascinating thing is that the only part used is the stigma, inside part, which makes up 7% of the flower. Lastly, the agricultural process is labor intensive for one gram.
Fermentation is a technique utilized for thousands of years, using natural microbes like yeast. Think back to ancient times, the method can be traced to Egyptian civilization. Check out my previous blog to learn more about the history. On the other hand, a new technology called precision fermentation has revolutionized things; more about this in a bit. The use of genetically modified microorganisms, I know what you’re thinking, especially if you’re against GMO products. But, think of all the applications that are in the works, while others are in the market. One application is cultivated, or cell-based meat. Other companies, like Impossible Foods, and cheese companies also applied this technology. The process is similar to production of mycoproteins, as I described here. There are several challenges with this type of technology. This includes not meeting sustainability, regulatory, ethical, environmental, economical, and safety guidelines.
Most people get squeamish when they hear about insect protein, but for centuries, many countries have used it as part of their diet. In the past few years, innovations in this area have skyrocketed due to a growing global population, which will increase by 2050. Not only this, but the use of this source of nutrition will provide a sustainable food supply, with an improvement in resource applications, and reduce food insecurities. Insect protein is a new type of alternative food, and only a few are authorized for human consumption by EU regulations—mealworms, grasshoppers, beetles, and crickets.
Insect protein nutrition is the first topic I will talk about in this article, as most people are looking at different sources of protein, and nourishment for their bodies. There is new research coming out that insect protein has similar benefits, to say, meat, and plant-based protein. There is more nutrient availability in this new source. For example, FAO requires a minimum of 15 grams, and as it shows in the table, the essential amino acid in insects is higher than the minimum requirement. It looks like the amount of amino acid level is the same, higher, or lower compared to egg whites and soybean. Therefore, insect protein would be a great addition to provide the nutritional benefits in our diet. Other vitamins and minerals are also found, Such as, high level of iron. Overall, this source of alternative food has everything from carbohydrates, protein, vitamins, minerals that would provide maintenance for our body. Another interesting fact is the consumption of silkworms—there are hydrolysates—which are produced during the breakdown of large protein structure into smaller units for the body to easily absorb. These provide health benefits, including antihypertension, antioxidant, antidiabetic, and antimicrobial.
Plant-based, and cultivated meat versus meat texture
I recommend reading about flavor in my previous article, as it adds to what I will discuss today.
My main focus for this blog is comparing textures. Each product has a unique characteristic that can be measured with sensory instruments. The measurements provide hardness, elasticity, and cohesiveness results. In turn, the tests help find the maximum texture needed to provide customer satisfaction with plant-based products, and cultivated meat. Also, this helps differentiate meat from other alternatives.
Some examples of plant-based products include soy ingredients, such as tempeh, tofu, and vegetable meat analogs—like soy proteins, mycoprotein and soy leghemoglobin. As we all know, these are protein substitutes to replace traditional meats in vegan and vegetarian diets. Other ingredients are added to provide similar texture as meat. They include soy protein texturizers—soy protein isolate—and agar gels, derived from algae.
Cultivated meat, on the other hand, is a new area in the food manufacturing industry that needs further research. Let’s start by looking at traditional meat to see how it compares to other alternative proteins.
Over the past few years, there is new mycoprotein research coming out. For example, the article talks about how it’s a protein sustainable food source discovered in the 1960s. There are severalfungal protein benefitsto this new superfood. First, there might be an association with lower total cholesterol, among people with hyperlipidemia. Second, there is not enough evidence on effects of mycoprotein role on blood glucose and insulin level. Lastly, fungal protein nutritionprovides the essential amino acids and fiber, especially mycoproteins—more on the difference between fungus and mycoprotein—in a later section of this blog. There is evidence that the mycoprotein provides muscle protein synthesis, and therefore I would think it would be a good source for athletes, vegetarians, vegans, and other plant-based diets.
Think global, act local – a slogan that comes to mind when we encourage conversation about how each SDG can be implemented at the local level. Also, initiatives, community led projects, and partnerships that address local challenges while aligning with SDG global goals. Is a great way to approach each goal.
its importance in everyday society, and how it shapes us
This blog is a continuation of fish and chips article. Food heritage and identity are close to my heart. History, culture, and food link human beings. Also, food shapes our sense of self and belonging. For example, sitting down and enjoying a warm, home-cooked meal brings us closer together. My Jasmine brown rice verde recipe blog is another example of how sumac—an old Middle Eastern spice—can bridge cultures. Not only that, but food can be a cultural marker. As food choices define cultural identity.
Consumers and governments are shifting policies, ideas, and innovations to save the environment with sustainable practices. One of the practices is the concept of sustainable packaging, and its importance in reducing waste and greenhouse gas emissions.
Sustainable packaging is made of eco-friendly materials such as bamboo, recycled cardboard, seaweed, and organic textiles. The article provides different options in daily life, which are great, like using packaging for christmas presents.
To add here, my previous blog talks about sustainable packaging and different innovations. Other sustainable trends to watch out for this year; design for recyclability, replacing plastic with innovation materials, and compostable, or biodegradable packaging. The article talks about the importance of changing ink, and combining premium quality with sustainability. I find this interesting, as well as important to help the planet.