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Lowering Sodium Too Hard for Industry to Manage
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Archive for the 'Food Chemistry' Category
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Lowering Sodium Too Hard for Industry to Manage
Now that I’m done with school I’m having fun catching up with all the news that I’ve fallen behind on over the past semester. Reading the New York Times is a special pleasure on lazy Sundays (I say this with all the authority of having a single lazy Sunday under my belt). Sam and I [...]
Posted by KeysAmy on May 31st, 2010 under Food Chemistry, Food Politics | Comment now »Why Grass-fed Beef?
I’ve been craving meat lately. Normally my diet includes lots of veggies, quite a few mushrooms, a fair amount of rice and pasta, and a smattering of meats. Once or twice a week Sam and I will have a dinner based around a piece of fish or pork. When I’m feeling really industrious I roast [...]
Posted by KeysAmy on March 14th, 2010 under Food Chemistry, Food Politics, Thoughts on Foods | 4 Comments »No More Alcohol
Two posts ago I mentioned that although I weighed more than I would like I was simply going to exercise more and not worry so much about my diet. Well, it’s been about 6 weeks since I started my exercise regiment. I averaged six gym visits a week. Each time I would spend 30-60 minutes [...]
Posted by KeysAmy on February 5th, 2010 under Food Chemistry | 1 Comment »A Few Words on Yeast
Posted by KeysAmy on January 2nd, 2010 under Food Chemistry | Comment now »How Much Calcium is in That Stuff?
This morning as I poured a generous serving of half and half into my coffee I started wondering how much calcium this daily ritual was providing me. I’m getting close to 30, which is the age when women stop increasing their bone density, and so my goal is to get 1300mg of calcium each day. [...]
Posted by KeysAmy on September 7th, 2009 under Food Chemistry, Incidental, Thoughts on Foods | 3 Comments »
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