Posted on

Gifts of the Spices and Seasonings

WIN!

Daily Science (blog)

Image

Sadly, this is not a post about bacon, or bacon-flavored ice cream, for that matter. However bacon is a good segue into the science I AM going to toss your way and that is antimicrobials. Why do you think such a salty, blood-pressure destroying thing was invented (without knowing how delicious it would be)? Salt-cured meats are HIGHLY resistant to spoilage via microbes and fungi. The salty environment sucks moisture from microbial and fungal cells, making them so hypertonic (thirsty and shriveled) they die.

Yet salt is not the only antimicrobial seasoning out there. In hot, tropical climates, a lot of salty food is a very bad idea unless you enjoy severe dehydration. Instead, hot, tropical cooks employ various spices containing compounds that naturally reduce spoilage by inhibiting the growth of bacteria, yeasts and mold. Now for some anthropology/microbiology crossover action: a study examining the use of 43 different spices…

View original post 207 more words

Advertisements

About gothikandis

Just your every day artist trying to make a living selling my soul and art on gear... AND LOVING IT!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s