Jesse VandenBerg Jordan Elshof @UofGFoodProf Many years ago taste played a roll in deciding which foods had the best nutrient composition, as it still does today. But our taste has caused many diseases/ conditions, coming from foods saturated in sugars, salt and much more. @UofGFoodProf #Assignment #Food2150 #Breslin

Curtis Ruta Jesse VandenBerg Jordan Elshof @UofGFoodProf @UofGFoodProf did you know sugar is considered more addictive than cocaine? This has caused a negative impact on our diet, we tend to eat foods that are saturated in sugars, salts and fats. Training your taste buds to less sweet foods is beneficial. #assignment #food2150 #Breslin

Jordan Elshof @UofGFoodProf We all need to stop being jealous of monkeys and apes, they may be able to swiftly move within forests but they cannot even synthesize vitamin C. Check out the article by #Breslin to learn more about the evolution of enzyme functions. #Food2150

@UofGFoodProf #Mattson Do you know what makes lard unique? Besides the fact that it makes a delicious Lardon salad, according to Mattson et al., almost all saturated fatty acids presented in lard are located in the 2nd position of triglycerides

Kyle Rutherford @UofGFoodProf Forget about your subway diet, and join the barley diet movement. Its full of many great dietary components like protein, carbohydrates, minerals and vitamins. It also comes in handy liquid form. Whats not to love about this great grain. Cheers #Gupta #Food2150 #GBE #assignment

@amazingkuskus @UofGFoodProf These polyunsaturated fatty acids are beneficial due to their help in prevention against plasma-cholesterol increases. It has been found that PUFA in salmon increase as the temperature that they live in decreases. Ice-fishing and beers anyone? #Food2150 #Bang @UofGFoodProf

Eric van Nes Tom Bowman Jordan Elshof @UofGFoodProf The structure of fat molecules plays a role in their functionality, flavor perception, and much more. The structure of these fat molecules begins with triglycerides, which is the first step in the physical process. @UofGFoodProf #Assignment #Food2150 #Marangoni

Curtis Ruta Eric van Nes Tom Bowman Jordan Elshof @UofGFoodProf Fat-structured foods have physical properties that determine flavour perception when we eat. These physical properties are governed by the complex structural levels of a fat. The structural levels are based on a sequence of triglycerides. @UofGFoodProf #Marangoni #Food2150

Farmer Fletcher Kyle Rutherford @UofGFoodProf Being a part of mankind's oldest and most complex type of enzymology has been a rewarding experience. Did you know that yeast is a key factor in the fermentation process of beer making as it breaks down the sugars and adds alcohol as a byproduct. @UofGFoodProf #Food2150 #Gupta

Regan Sissons Joshua Paolin @UofGFoodProf The impact of consuming saturated fats (SF) is a hot topic! Evidence shows that by reducing SF content in our diets, the risk of combined cardiovascular events is decreased. By replacing SF with PUFAs, the likeliness of these events reduced by 27%. @UofGFoodProf #liu #food2150

Farmer Fletcher Mack Shields I am also a hot yoga enthusiast

Kyle Rutherford @UofGFoodProf When making dietary changes many consumers drop their intake of fats/lipids. However it should be taken into consideration that fats compared to carbohydrates and proteins have almost double the energy value per gram. #assignment #Food2150 #Marangoni @UofGFoodProf

First spray of the season! Celebrating #OAC150 OAC Alumni Assoc OAC2020Buffalo