Definition of a Chemical!!!!

If spinach had a compositional label it would read like this:

Water, chlorophyll, cellulose, oligosaccharides, Alpha Lipoic Acid, Zeaxanthin, Lutein, omega-3, 6,9 fatty acids, beta carotene, calcium, copper, manganese, phosphorous, potassium, selenium, sodium, zinc, magnesium, Glutathione, Co-Enzyme Q10, betaine, oxalic acid, Linoleic acid, Linolenic acid, Myristic acid, Palmitic acid, Stearic acid, Palmitoleic acid, Oleic acid, Tryptophan, Threonine, Leucine, Lysine, Methionine, Phenylalanine, Valine, Arginine, Histidine, Isoleucine, Alanine, Aspartic acid, Cystine, Glutamic acid, Glycine, Proline, Serine, Tyrosine, Tryptophan, Ascorbic acid, vitamin E, vitamin K, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folate, rubiscolins, glucose, fructose.

Not to mention that everything the human body does is from a chemical reaction...........including thinking. I'm thinking some people here are inhaling chemicals with some of the knowledge they actually possess.

way too much time on my hands... but learning a lot.
the more you know, the better it tastes?

If corn had a compositional label it would read like this:

Water, fructose, glucose, cellulose, mixed oligosaccharides, fatty acids (palmitic acid, stearic acid, arachidic acid, oleic acid, omega-6 linoleic acid, omega-3 alpha-linolenic acid), Protein (Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic acid, Glutamic acid, Glycine, Proline, Serine), phyto-nutrients (anthocyanins, beta-carotene, caffeic acid, coumaric acid, ferulic acid, lutein, syringic acid, vanillic acid, protocatechuic acid, zeaxanthin, beta Cryptoxanthin), Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, ascorbic acid, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, vitamin B12, folate, vitamin E, vitamin K.

I love you right now.

I try not to consume chemicals...still haven't been able to find an alternative to breathing though. I can't stand all that carbon dioxide.

I try not to consume chemicals...still haven't been able to find an alternative to breathing though. I can't stand all that carbon dioxide.


that made me smile!

Got beef?
If beef had a compositional label it would read like this:


Water, Protein (Arginine, Histidine, Isoleucine, Leucine, Lysine, Threonine, Phenylalanine, Tryptophan, Tyrosine, Valine, Methionine), Fat (Palmitic acid, Stearic acid, Myristic acid, Oleic acid, Palmitoleic acid, Linoleic acid, Linolenic acid, Arachidonic acid, tetradecanoic acid, hexadecanoic acid, octadecadienoic acid), Cholesterol, Purines, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, fluoride, iodine

This thread is really interesting.
dleithaus, Do you take requests?

When most people talk of "chemicals" in foods in a disparaging way they obviously mean harmful chemicals.

Mind you, the term 'natural' has its problems too.... Quite what does it mean? What in the world is not 'natural'?

I love this thread so much.

Now let's talk about acrylamides!
Look em up if you dare. (beyond the wiki bit below.... )
There is a lot of information out there.

They are in all foods that are browned, toasted, fried, bbq'd (NO! :sad: ) as a result of Maillard reactions.
Relatively simple carbohydrates turn into hundreds and thousands of chemicals... yes, CHEMICALS, some poorly understood, many could be considered carcinogenic... acrylamide is just one of them.

Acrylamide laden foods include crackers, cereals (those that are not boiled), chips, bread, prune juice, coffee... almost anything containing some carbs and subjected to a drying heat will make some nice carcinogenic acrylamides!

I hope that this fact does not keep you from eating the variety of foods that contain these substances because if you try you may be extremely bored!

Next topic.... caramelization reaction. Oh boy, now we are going to have a real problem....

http://en.wikipedia.org/wiki/Acrylamide
Acrylamides:

Acrylamide (or acrylic amide) is a chemical compound with the chemical formula C3H5NO. Its IUPAC name is prop-2-enamide. It is a white odourless crystalline solid, soluble in water, ethanol, ether, and chloroform. Acrylamide is incompatible with acids, bases, oxidizing agents, iron, and iron salts. It decomposes non-thermally to form ammonia, and thermal decomposition produces carbon monoxide, carbon dioxide, and oxides of nitrogen.

Acrylamide is prepared on an industrial scale by the hydrolysis of acrylonitrile by nitrile hydratase.

Most acrylamide is used to synthesize polyacrylamides, which find many uses as water-soluble thickeners. These include use in wastewater treatment, gel electrophoresis (SDS-PAGE), papermaking, ore processing, and the manufacture of permanent press fabrics. Some acrylamide is used in the manufacture of dyes and the manufacture of other monomers.

Acrylamide also occurs in many cooked starchy foods and is of concern as a possible carcinogen.[2] Acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden when they found the chemical in starchy foods, such as potato chips, French fries, and bread that had been heated (production of acrylamide in the heating process was shown to be temperature-dependent).[2] It was not found in food that had been boiled[2][3] or in foods that were not heated.[2]

In February 2009, Health Canada announced that they were assessing whether acrylamide, which occurs naturally during the cooking of French fries, potato chips, and other processed foods, is a hazard to human health and whether any regulatory action needs to be taken. They are currently collecting information on the properties and prevalence of acrylamide in order to make their assessment.[4] In December 2009, after a positive reception from the food industry, Health Canada invited comment from the public on this proposal.[5]

I had some super pesto made from garden fresh basil this evening, with a light amount of olive oil, parmesan, garlic, salt, and pepper. Of course, had to find out what scary organic compounds make basil smell and taste so aromatically awesome.

I hope that knowing this information does not keep you from enjoying the wonderful blessings of summer!

If basil had a compositional label....

Water, chlorophyll, oligosaccharides, eugenol, citral, limonene, camphor, camphene, anethole, citronellol , linalool, myrcene, pinene, ocimene, terpineol, linalyl acetate, fenchyl acetate, trans-ocimene, 1,8-cineole, camphor octanane, methyl eugenol. beta-caryophyllene, methyl chavicol , methyl cinnamate, 1,8-cineole, Bergamotene, trans-β-Ocimene, Beta Carotene, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, folate, choline, ascorbic acid, vitamin e, vitamin K, calcium, iron, magnesium, manganese, phosphorous, potassium, sodium, zinc

Another chapter in the compositional nature of food.... this one a bit more descriptive...
(all those big words are kinda scary?!)

What’s Inside: Red Wine

By Patrick Di Justo
August 30, 2011 |
12:30 pm |
Wired September 2011



Ethanol
Most cultures see something magical, even holy, about the way this toxin confuses our brain into thinking we are gods. It’s formed by microorganisms that eat sugar (C6H12O6) and excrete the waste as CH3CH2OH.
Glycerol
Some insist that this syrupy sugar alcohol, a byproduct of ethanol fermentation, is as important to a wine’s mouthfeel (texture) as ethanol itself. But while connoisseurs may credit it for determining “body” and “silkiness,” chemists haven’t found a clear connection.
Tannins
These astringent molecules found in grapes (and in the oak barrels used in winemaking) do a real number on your tongue. Their multiple phenol groups bind to salivary proteins, making your mouth feel drier than it should when it’s full of liquid. This odd effect is what oenophiles call a “gripping” mouthfeel.
Malvidin 3-Glucoside
One of a family of natural pigments called anthocyanins. Also known as oenin, it puts the red in red wine.
Catechin and Caffeic Acid
Catechin is a phenol antioxidant found in grape seeds. Caffeic acid is another phenolic compound found in grapes. Together they have the serendipitous benefit of preventing DNA damage from ionizing radiation and reactive oxygen molecules. Send a magnum to your local nuclear plant workers.
3-Isobutyl-2-Methoxy-Pyrazine
This chemical gives Cabernet Sauvignon its herbaceous green pepper aroma, detectable at as little as six parts per trillion. Connoisseurs note: If the smell is overpowering, it could mean the grapes were not allowed sufficient time to ripen—IBMP breaks down as grapes mature. Or leaves may have gotten into the ferment (the green parts of the vine are chock-full of IBMP).
Tyramine
Wine-and-cheese parties give you a migraine? It might not be the pretentious banter. You could be overdosing on this amino acid, which is found in both foods. It constricts cerebral blood vessels, and when they reopen, you get a throbbing headache. So skip the cheese, but be sure to nosh on something; you’ll absorb less tyramine if you have food in your stomach.
Malic and Lactic Acids
Malic acid occurs naturally in grapes. But too much of it gives vino a harsh “green” taste that clashes with other flavors. Most vintners let the wine age a bit so bacteria can turn malic acid into the “softer,” “rounder” lactic acid.
Resveratrol
The antioxidant that’s been touted for the past decade as a miracle cure-all: It fights cancer! Tames diabetes! Keeps winos alive forever! But in some mice, resveratrol inhibits the absorption of dietary iron, causing anemia.

If an orange had a real composition label, it would say this...

Water, glucose, fructose, galactose, phenolic glycosides, 6-deoxyaldohexoses (fuctose and rhamnose), saccharose, galacturonans, (1-4) linked D-galactopiranuronic acid, pectin, pectinic acids, polygalacturonic acids, pectinestarase, Citric Acid, L-Malic Acid, D-Isocitric Acid, Oxalic Acid, Succinic Acid, Malonic Acid, Quinic Acid, Tartaric Acid, Adipic Acid, 2-ketogluratic Acid, praline, asparagines, aspartic acid, serine, glutamic acid and arginine. oxidoreductases, transferases, hydrolases and lyases, isomerases and ligases, glucosilglucerides, Carotenoids, tetraterpenes, limonin, aslimonoic acid A-ring lactone, neohesperidosides, flavones (3-hydroxyflavanones, 3-dydroxyflavones, O-glycosyl, aglycones C-glycosylflavones, Anthocyanins, (hesperidin, naringin, poncirin, neoheriocitrin, neohesperidin, rhoifolin, rutin, diosmin, sinensetin, auranetin, tangeritin, hydroxyethylrutinosideres, nobiletin cyanidin-3-glucoside, cyanidina-3.5-diglucoside, peonidin-5-glucoside, delphinidin-3-glucoside, petunidin-3-glucoside, Vitamin C (Ascorbic Acid), Pholacine, Vitamin B6, Thiamine, Riboflavin, Biotin, Pantotenic acid, Vitamin A.

EVERYTHING IS COMPOSED OF CHEMICALS.

Brilliant!