Why Does Bacon Taste So Good? It’s All About the Maillard Reaction


Atkins dieters may be disappointed to discover that a high-protein diet may not be as healthy as once believed. A recent study conducted on rats suggests that a diet high in protein combined with a lot of fat increases the risk of diabetes.

Meanwhile, British scientists have pinpointed the exact chemical reaction that makes bacon so tasty. The Maillard reaction, which occurs between an amino acid and a reducing sugar when heated, releases the smells and flavors that make people salivate.

Is 2009 the year of the banh mi? So far, yes. The New York Times has a banh mi map to help you navigate the city’s Franco-Vietnamese sandwich route.
[NY Times]

Oops! Filipino fishermen accidentally caught and ate a rare megamouth shark, according to the World Wildlife Fund. The 1,100-pound, 13-foot shark, one of only 40 ever seen, died while struggling in the fishermen’s net, so they took it home and cooked it.

Marie Claire goes mythbusting, further evidencing the beginning of the backlash against organic food. Its “6 Myths About Organic Food” points out that organic farming is half as productive as high-yield farming and that if everyone went organic, we’d have to cut down 10 million square miles of forest.
[Marie Claire]


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