- http://home.howstuffworks.com/nonstick-cookware.htm
- http://www.eatingwell.com/nutrition_health/nutrition_news_information/still_wondering_about_teflon_safety_are_nonstick_pans_sa
Paper thin Environmental Concerns:
- http://papercutz.planetark.org/paper/impact.cfm
- http://www.madehow.com/Volume-2/Paper.html
- http://www.paperonweb.com/chemical.htm
- http://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+746
Will be updated every new blog post! Also the formatting will be updated in the near future :)
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ReplyDeleteUpon further research I have discovered that yeast is a fungi that produces CO2 bubbles by eating and processing the sugar in flour into carbon dioxide, whereas baking soda produces Carbon dioxide bubbles through more simple chemical reactions (as you explained.) Due to the fact that yeast is a naturally-occurring fungus, rather than a manufactured powder, the former is probably healthier. Yeast leavened bread is said to have a more distinct and better flavor than bitter, or at best, flavorless, baking soda leavened bread. Personally, I cannot taste the difference and am therefore apathetic to the issue, however, as a strong believer in the importance of holistic eating, I would prefer yeast of baking soda. Christa's comment about the rat experiment also made me more inclined to eat yeast because as a runner, who is constantly hungry, I am not concerned with calories so much as the health benefits and nutrients available in particular foods. The chemistry of both is very interesting, Thanks Celeste!
ReplyDeleteUpon further research I have discovered that yeast is a fungi that produces CO2 bubbles by eating and processing the sugar in flour into carbon dioxide, whereas baking soda produces Carbon dioxide bubbles through more simple chemical reactions (as you explained.) Due to the fact that yeast is a naturally-occurring fungus, rather than a manufactured powder, the former is probably healthier. Yeast leavened bread is said to have a more distinct and better flavor than bitter, or at best, flavorless, baking soda leavened bread. Personally, I cannot taste the difference and am therefore apathetic to the issue, however, as a strong believer in the importance of holistic eating, I would prefer yeast of baking soda. Christa's comment about the rat experiment also made me more inclined to eat yeast because as a runner, who is constantly hungry, I am not concerned with calories so much as the health benefits and nutrients available in particular foods. The chemistry of both is very interesting, Thanks Celeste!
ReplyDelete