Monosodium glutamate, or MSG for short, has long been the villain of the food supplement world. In the UK, Chinese takeaways proudly display ‘No MSG’ signs beside their counters, and many websites will purport to tell you ‘the truth about MSG’. Numerous studies have been carried out examining the effects of MSG, but with all […]
If you’ve been keeping an eye on the site’s Twitter feed, you’ll have heard that I’ve been lucky enough to secure a book deal with Orion Publishing. The book will be based on the food chemistry graphics on the site, which I’ll be reworking, along with a lot more new entries. Whilst it’s a project […]
The latest food chemistry graphic looks at garlic and a couple of its well known effects. Garlic is frequently used in cooking, but its use comes with the unwanted accompaniment of ‘garlic breath’. On the more beneficial side of things, it can also have antibacterial properties. This post examines the chemical compounds behind these two […]
Good news! It’s been a while, due the wait on Etsy approving the printers for this second batch, but the chemical compound herb & spice labels are now back on sale right here. Yours for £6.99, plus postage & packaging!
The latest in the series of food chemistry graphics looks at the chemistry of onions – specifically, what causes their odour, and why chopping onions will make your eyes water. Interestingly, none of the compounds that cause these effects are present in the intact onion; rather, when the cell walls of the onion are damaged […]
The idea for this graphic came to me whilst saving the chilli peppers from a forlorn looking, aphid-infested chilli plant that’s probably on its metaphorical last legs. I thought it would be quite interesting to look at the origin of the heat in chilli peppers, and how this can be quantified.