Latest news with #MendocinoFoodConsulting
Fox News
09-07-2025
- Health
- Fox News
Viral 'cloud coffee' trend can boost health with unusual ingredient: How to make it
A caffeine-packed drink has gone viral on social media this summer – and it contains an ingredient that could provide a health boost. Videos of "cloud coffee," made by placing coffee foam on top of coconut water, have generated millions of views on TikTok and other social platforms. The drink gets its name from the presentation of the coffee foam over the transparent coconut water, giving it a cloud-like appearance. On TikTok, the drink caught the attention of curious viewers. "I'm skeptical but I kinda want to try," one person wrote. "I have never heard of this and I am very intrigued," another person observed. Fox News Digital spoke with Bryan Quoc Le, Ph.D., a California-based food scientist with Mendocino Food Consulting, to discuss the latest craze. "Cloud coffee is made by whisking, either by hand or with a handheld mixer, equal parts sugar, granulated instant coffee and ice-cold water," he said. After the instant coffee is mixed into a thick foam, the substance is then added to a glass of ice-cold coconut water. "It can take some time to whisk the mixture by hand, so a handheld mixer is recommended," Le added. At that point, coffee lovers are welcome to mix the foam into the water on their own. If not, Le noted, the coffee foam will still dissolve in the water. "The coffee foam slowly dissolves into the coconut water to create a creamy coffee mixture at the interface of the foam and coconut water," he said. Cloud coffee is similar to dalgona coffee, said Le, which was a social media trend during the early days of the COVID-19 pandemic. The coffee resembles dalgona – a Korean sugar candy – but is not related to the treat. "Dalgona is very similar to a cloud coffee, except that milk is used instead of coconut water," he said. "Coconut water can be swapped out with any number of other ingredients, like iced water, dairy milk, almond milk or oat milk." Coconut water also serves a health purpose: Its electrolytes can help you rehydrate faster. It's also been known to help lower cholesterol and blood pressure, according to studies. For those who might be wary about enjoying coconut water with their morning joe, other liquids will work just fine, said Le. "Coconut water can be swapped out with any number of other ingredients, like iced water, dairy milk, almond milk or oat milk," he said. Cloud coffee is one of many caffeine-packed trends that have generated momentum on social media. Last summer, TikTok users tried out a viral "cracking latte" that some people complained was disappointing. More recently, mushroom coffee has gained popularity, with Fox News host Dana Perino noting that she enjoys the beverage.
Yahoo
26-06-2025
- Health
- Yahoo
Is It Safe To Cook With A Scratched Dutch Oven?
For many home cooks, a high-quality enameled Dutch oven represents one of the most valuable and serious cookware investments. Elite brands like Le Creuset and Staub sell Dutch ovens for hundreds of dollars each, and part of what justifies the high price tag is the assumption that these artisanally crafted pieces can last a lifetime (and beyond). So when you spot a scratch (or even a chip) on the enamel of your Le Creuset, it can send you into a not-so-minor tailspin. But how disastrous are enamel scratches really? Is it still safe to use a scuffed Dutch oven, or is your beloved pot now doomed for the dumpster? We asked a group of professional chefs and food safety experts to break down the potential health consequences of using a scratched Dutch oven, when a scratch needs to be taken seriously, and whether it's possible to bring a badly worn Dutch oven back to life. Here's what they had to say. First of all, we asked the experts to explain why exactly a scratch or a chip on an enameled Dutch oven can prove dangerous. 'Enameled cast iron that is chipped can present a physical hazard because the enamel coating is essentially glass that is fused to the iron,' said Bryan Quoc Le, a food scientist and food industry consultant for Mendocino Food Consulting. So if bits of enamel are coming off and landing in your food, you're essentially eating glass, which can lacerate your mouth, throat, esophagus, stomach and/or intestines. Melissa Vaccaro, a food safety expert at the National Environmental Health Association (NEHA), added that 'if the enamel coating is chipped or cracked, exposing the cast iron underneath, food can come into contact with bare metal, leading to rust and metal leaching.' Rust is made of iron oxide, which isn't easily absorbed into the body and is not considered food-safe by the USDA. If your Dutch oven is a vintage version inherited from a parent or grandparent, Vaccaro pointed out another important consideration: 'Some older or low-quality enamel coatings may contain lead or cadmium (modern reputable brands like Le Creuset or Staub do not), [and] if the enamel flakes off, there's a potential risk of ingesting [these] hazardous substances.' Lead and cadmium poisoning can lead to high blood pressure, cardiovascular problems, kidney damage, stomach irritation and pregnancy complications. While serious scratches and enamel chipping are bad news for Dutch oven users, we're happy to report that light scratches and scuffs on the exterior and interior won't negatively impact your health or the quality of your food. 'Minor, superficial scratches in the enamel (that don't expose the metal underneath) are typically cosmetic and not a health hazard. Scratches that don't penetrate the enamel layer are safe for cooking and occur naturally over time,' Vaccaro assured us. But while light scrapes and scratches aren't an inherent problem, Vaccaro and other experts recommend keeping a close eye on these marks and tracking their progress. According to Vaccaro, it's time to worry when 'you feel rough edges, see bare metal, [or see that] the enamel is peeling off.' In these cases, 'if the damage is in an area that comes into direct contact with food or liquids,' the Dutch oven can pose the health risks that we detailed earlier. Imagine that the worst-case scenario has come to pass: Your much-loved Dutch oven has a big, deep, metal-exposing scratch or a visible enamel chip. What's the next course of action? Is there a way to repair this pricey piece of cooking equipment, either at home or by a professional artisan? Unfortunately, the answer to this question is generally 'no.' 'Re-glazing at home isn't an option. Those enamels are fired at over 1,400°F in a kiln and need industrial-grade equipment,' pointed out Chris Van Dyne, head chef at Cosmic Pie Pizza in Santa Fe, New Mexico. If you're hoping that you might be able to take your chipped Le Creuset to a ceramic repair shop, you're about to be further disappointed. 'The enamel is a coating applied once at production through a special process, and is intended to be a permanent, continuous layer, so there is no way to rehabilitate it once damage has occurred. Even sanding down the spots to smooth out the scratches and chips won't help, and may even accelerate future breakdown of the enamel, due to the weakened structure,' Le told us. And while a bare cast-iron skillet can be scraped down and re-seasoned, 'you cannot re-season or patch enamel,' Vaccaro said. If your Dutch oven comes from one of the more reputable and high-end brands like Le Creuset and Staub, Van Dyne recommended 'checking their warranty. They often replace chipped units for free or at a discount, even years later.' But if you can't trade in your chipped Dutch oven for a replacement, there are other ways to make use of these colorful pots. Clever DIY-ers on YouTube, TikTok and Pinterest have repurposed their Dutch ovens as planters, storage vessels for home goods, ice buckets, bird baths, humidifiers, and much more. Do some searching on those platforms and see what you can find. Now that we've established the risks associated with chipped and deeply scratched Dutch ovens, you're likely wondering how you can avoid such a grievous fate for your own enameled pot. Luckily, Melissa Araujo, chef/owner of Alma Cafe in New Orleans, offered us some helpful pointers for keeping a Dutch oven in top shape. 'Make sure that [the Dutch oven] is cool before you wash it, and make sure you use non-scratch sponges, [as] anything abrasive will scratch it.' Araujo also warned against 'soaking it in the sink for a long time. [That] will allow water to seep under the coating, and you run the risk of rusting the outer rims.' Speaking of rust, it's important to 'dry the Dutch oven completely so it doesn't rust.' Should you find yourself with a particularly nasty stain from cooking in your Dutch oven, Araujo recommended mixing 'baking soda and water and putting it on [the stain] for about 10 minutes.' You can then rinse the pot and wash with a soft sponge and gentle dish soap, and if the stain still lingers, repeat the baking soda mixture and handwashing process. Whatever you do, don't even think about 'putting the Dutch oven in the dishwasher, even if it says 'dishwasher safe.' Constant water [pressure] and high heat are bad for the coating.' Finally, when it comes to storing the Dutch oven (whether you keep it in a cabinet, on a shelf, or on your stovetop), 'put a towel inside to keep it protected. I also store it with the lid slightly moved so there's air flow that moves in and out,' Araujo said. Reviewers Swear This $9 Oven Cleaner Is A 'Miracle In A Spray Can' What's The Difference Between Cheap And Expensive Dutch Ovens? Is A Gas Stove Really That Bad For You? Safety Experts Reveal Whether You Should Switch.
Fox News
26-06-2025
- Health
- Fox News
The fiery secret to a longer life might be hiding in your spice rack
Is spicy food healthy for you? Spicy foods can help with weight control, plus reduce the risk of cancer and heart disease, studies have shown — and consuming more spices may also contribute to a longer lifespan. Bryan Quoc Le, Ph.D., a food scientist with Mendocino Food Consulting, spoke to Fox News Digital about the benefits of spice and how to incorporate more heat into your diet. The California-based expert cited studies that uncovered the ability of capsaicin — found in chili peppers — to alter mice's microbiomes by boosting beneficial bacteria while diminishing harmful bacteria. "This, in turn, results in a greater release of an amino acid called tryptophan, which these beneficial bacteria produce," he said. "Tryptophan is an important precursor to neurotransmitters, such as serotonin, which [are] involved in mood, sleep and digestion." Capsaicin, the compound that causes heat in peppers, can also provide "serious benefits" when consumed at a low daily dose of 0.01%, the food scientist said. "A good quality hot sauce should add both flavor and heat and blend well with the flavors of the dish." "That's just enough heat to taste, but not so much to overwhelm your stomach," Le noted. What dishes taste best with spice? Le suggested meat-forward savory dishes, including stews, chilis, roast chicken and tacos. "A good quality hot sauce should add both flavor and heat and blend well with the flavors of the dish," he advised. For those who are completely unaccustomed to spice, Le suggested pickled pepperoncinis as an easy introduction to hotter foods. "They're mild, a bit acidic and pack bold flavor without leaving you with a heavy residue of spice that you need to rinse out with milk," Le said. "From there, you can venture into poblano, serrano or jalapeño peppers. These are great seared to tone down the heat, but still lend delicious flavor to a dish." The peppers that pack a serious punch include scotch bonnets, habaneros, ghost peppers and Carolina reapers, which are "not for the faint of heart," Le said. "Carolina reapers in particular have been bred with heat in mind and are some of the hottest peppers in the world," he warned. Fox News Digital also spoke with Ken Grey, an advanced practitioner (AP) and doctor of Oriental medicine (DOM). Grey of Jupiter, Florida, follows Eastern medicine practices and believes that spicy food has a direct impact on the small intestine and heart. "Foods that are naturally hot or spicy can help increase circulation and metabolism, thereby assisting with removing qi [energy] and blood flow blockages, improving heart health and digestion, while aiding in weight loss," Grey said. "Some helpful foods in this category are chili peppers, cinnamon, nutmeg, cloves, cardamom, garlic and ginger." Grey also advised home cooks to pay attention to the Scoville scale, which measures how hot peppers are. Bell peppers typically clock 0 Scoville heat units (SHU) while jalapeños can be as high as 8000 SHUs, Grey said. Grey did note that "balance is key." "Hotter spices and peppers should be taken in moderation so as not to swing the pendulum too far in one direction." "Hotter spices and peppers should be taken in moderation so as not to swing the pendulum too far in one direction," Grey said. How do you know if you've eaten too much spice? Grey said if you overdo it, you may suffer from dry cough, heartburn and acid reflux, as well as stomach pain and cramping. Gastritis, diarrhea and headaches are also symptoms. Modern studies aren't the only source of wisdom about the health benefits of spice, said Grey. He pointed to "thousands of years of culinary evolution." "In Mexico and Guatemala, it is the magic of the chili pepper that unlocks iron found in their corn-rich diets," the expert said. "Throughout Asia and many cultures, it is the chili peppers and spices that are used for [their] anti-microbial properties, which help to kill parasites."
Buzz Feed
25-06-2025
- General
- Buzz Feed
Expert Weighs In On TikTok's Sushi-Grade Salmon Hack
Of course, after a night of TikTok doomscrolling — like many others before me — I landed squarely on that odd corner of the algorithm where budget hacks and sushi recipes collide (not exactly a combo I ever asked for, or particularly enjoy hearing in the same sentence). That's when I stumbled upon the video. The one claiming you can turn grocery store salmon into something sushi-grade, with nothing more than a freezer session and a little confidence. And no, we're not talking fancy-schmancy salmon from a premium market with a raw dairy fridge and seven varieties of Manuka honey. We're talking about the everyday, frozen fillet you toss in the oven on a tired Tuesday night because you're just trying to hit your protein goal. The one nestled between the Everything But The Bagel seasoning and the Cauliflower Gnocchi at Trader Joe's. The one stacked high in the back of Costco's freezer aisle. That salmon. Enter: @photogami (aka The Sushi Guy), who's built a following around 'making sushi accessible to everyone.' His method goes a little something like this: Another method floating around (shoutout @gwynethyuma) involves defrosting the salmon, curing it in a sugar-salt rub for 40 minutes, rinsing it off, patting it dry, and going full sashimi mode. Delicious? Maybe. Divisive? Absolutely. So, is this actually safe? Or just another chaotic Internet hack best left to trad wives, wellness girlies, and people who unironically own fishbone tweezers? Let's talk science. And by 'let's,' I mean I asked Bryan Quoc Le, Ph.D., food scientist and founder of Mendocino Food Consulting, because I personally don't trust my gut instincts when it comes to raw fish and intestinal worms. Hey, you! Wanna cook 7,500+ recipes in step-by-step mode (with helpful videos) right from your phone? Download the free Tasty app right now. 'It depends on the source of the salmon,' says Le. 'Wild salmon cannot safely be eaten raw, since there is a risk of parasitic infection. Farmed salmon can be safe if they are fed formulated feed that does not contain any parasites.' Translation: That wild-caught, line-and-reel, Pacific Northwest salmon that lived its best life out at sea? Amazing in theory. Absolutely not for your DIY sushi night. Farmed salmon, on the other hand, is bred in controlled environments, often with pelletized diets that dramatically reduce the risk of parasites. But — and this is a big but — you still need to freeze it properly, even if it's farmed and looks like it's ready for its Nobu debut. The FDA's guidelines for parasite destruction (yes, that's the actual term) include freezing your fish at one of the following: So yes, you can technically turn grocery store salmon into something you can eat raw, as long as you follow the freezer protocol like your life depends on it. Because, well, it kind of does. Now, let's address the sea bass in the room: What the hell does 'sushi-grade' even mean? Turns out…nothing. Not legally, anyway. ''Sushi grade' doesn't mean anything,' says Le. 'It is simply a marketing label that can be used by anyone who wants their fish to appear as high quality. Even if the term is used with good intentions, it is still subjective.' Yes, you read that correctly. The $28 'sushi-grade' salmon from your local boutique seafood market? The one with the raw dairy and honey altar? It could be just as safe — or not — as that $5 filet from Costco. The term has zero regulatory backing. No government standards. No fishy police force checking whether your salmon went to private school or not. So if sushi-grade means nothing, and raw fish carries risk, is it actually ever safe to eat homemade sushi? Short answer: yes, if (and only if) you're working with either farmed salmon or tuna, and you're certain it's been properly handled and frozen. 'If it's tuna or farmed salmon, then it should be safe to eat, assuming that it was kept cold and handled in clean environments to prevent bacterial growth,' says Le. Basically, no swordfish, no snapper, no maverick wild salmon. Stick to the tried-and-tested budget-friendly classics like frozen farmed salmon or ahi tuna. You'll be fine. As for whether this whole viral trend is a clever culinary life hack or a sketchy shortcut? 'Although it does seem risky, it should be safe if the above conditions are met,' says Le. 'So I suppose it could be considered a creative budget solution.' A ringing endorsement if I've ever heard one. So, go forth and freeze (properly). Read labels. Research your salmon source. Maybe consult a spreadsheet. But with a little caution and a lot of freezer burn, you can join the home sushi club. Just don't skip the science. Whether you prefer your salmon raw or cooked, download the Tasty app to browse and save our favorite recipes, from poke bowls to teriyaki — no subscription required.
Gulf Insider
31-05-2025
- Health
- Gulf Insider
Overlooked Chemicals In Food May Threaten Your Health
Scientists are sounding the alarm on what they call an overlooked threat to public health: synthetic chemicals from packaging and processing equipment contaminating the food supply—particularly ultra-processed items—and potentially fueling a rise in chronic health conditions. A comprehensive review article recently published in Nature Medicine highlights some of the most prevalent types and sources of synthetic chemical contaminants in food: chemicals known as food contact chemicals (FCCs), which may contribute to chronic health conditions, including endocrine disruption, reproductive issues, and increased cancer risks. The widespread nature of FCC contamination may have escaped public attention because these chemicals migrate invisibly into food through routine processes we usually consider safe. Unlike visible food safety concerns such as bacterial contamination or spoilage, FCCs transfer silently from materials that come into contact with food through four key routes, as identified by the researchers: transportation, processing, packaging, and preparation. Transportation introduces FCCs through storage containers and tubing systems used to move food products. During this stage, chemicals from container coatings and transport equipment can leach into foods—especially when exposed to temperature changes or extended contact periods. Food processing—the industrial transformation of raw ingredients into finished products—exposes foods to machinery, conveyor systems, and processing equipment that contain various synthetic materials. The high temperatures and mechanical processes involved in manufacturing can accelerate chemical migration from these surfaces. Plastic food packaging represents a significant source of contamination, as it involves prolonged direct contact between synthetic materials and food products. Food preparation, which differs from processing because it involves the final steps before consumption, often includes heating. Higher temperatures lead to increased migration, the researchers noted. All FCCs that migrate into food or drinks are important because people will likely ingest them, the authors wrote. The study identified how specific harmful substances migrate through these pathways. Bisphenol A diglycidyl ether—a known endocrine disruptor and potential carcinogen—transfers from coatings of metal food storage containers during transportation and storage. Phthalates migrate from polyvinyl chloride tubing into milk during processing and transport. Even cleaning agents used to disinfect storage and transport containers can leave residues that end up in food. Fast food products face particularly high contamination levels because they encounter multiple packaging types throughout the production and service chain, including disposable containers, wrappers, and serving material, said Bryan Quoc Le, a food scientist and principal food consultant at Mendocino Food Consulting, in an interview with The Epoch Times. The health implications of FCC exposure extend far beyond minor concerns, with research linking these chemicals to severe chronic conditions that affect millions of people, according to the study. Phthalates in food packaging pose significant reproductive health risks, with certain types linked to preterm birth. This early delivery increases the risk of developing chronic conditions later in life, including kidney disease and diabetes. Di(2-ethylhexyl)phthalate (DEHP)—a man-made chemical used as a plasticizer—demonstrates particularly concerning effects in adults, with studies associating exposure with obesity and diabetes. Some evidence shows a 40 to 69 percent probability that DEHP exposure directly causes these conditions. Perfluorooctanoic acid—another common food contact chemical—carries even more severe risks. The International Agency for Research on Cancer has classified it as carcinogenic to humans, meaning it definitively causes cancer in people exposed to sufficient levels. Bisphenols, including the well-known bisphenol A (BPA), function as endocrine disruptors, interfering with the body's hormone systems. This disruption can affect reproductive health, metabolism, and development, particularly in children and pregnant women. Alternatives like bio-based coatings, perfluoroalkyl and polyfluoroalkyl substances (PFAS)-free barriers, and safer plasticizers are currently available, but they come with trade-offs in cost, performance, and shelf life, said Vineet Dubey, a Los Angeles environmental attorney who focuses on consumer safety issues, in an interview with The Epoch Times. 'As always, change will take time and requires the buy-in of food companies, which have already invested in technology, factories, and industrial farm-to-table systems that package food the 'old' way,' he noted. Ultra-processed foods face the greatest contamination risk due to their complex manufacturing processes and extensive packaging requirements, according to the recent study. These products include breakfast cereals and bars, ready-made frozen meals, processed meats like chicken nuggets, energy drinks with significant added sugar, packaged bread, sodas, snacks like cookies and chips, candy, and condiments like ketchup and mayonnaise, Dr. Mia Kazanjian, the co-director of Stamford Health's Breast Center, who was not involved in the study, told The Epoch Times. 'These are the foods that are exposed to these chemicals most during the packaging, processing, and storage,' she said. Despite the widespread nature of FCC contamination, people can take practical steps to reduce their exposure and protect their health. Health experts recommend reducing the consumption of ultra-processed foods when possible. Instead, prioritize fresh, whole foods that require minimal processing and packaging. When purchasing packaged foods, choose products with minimal packaging or packaging made from safer materials. Glass and stainless steel containers pose significantly lower risks than plastic alternatives because they are less likely to leach harmful chemicals into food. Replace plastic food storage containers with glass or stainless steel alternatives. These materials resist chemical migration better. Avoid heating food in plastic containers, as elevated temperatures accelerate chemical migration from plastic into food. Transfer food to glass or ceramic containers before microwaving or heating. Use wooden, glass, or stainless steel utensils and cutting boards instead of plastic alternatives when possible. Plastic cutting boards can contain hundreds of chemicals. Choose fresh ingredients over packaged alternatives when possible, and prepare meals at home rather than relying on heavily packaged convenience foods. Kazanjian expressed hope that in the foreseeable future, our food system can be redesigned to minimize the use of potentially hazardous synthetic chemicals. 'It starts with more widespread awareness,' she said, adding that the more people know about this, the more advocacy there will be, and the more movement we will have toward a safer food supply—but it will take time. 'But certain things can be done in short order,' Kazanjian added. 'For example, we need more advanced testing to pick up on all the chemicals in these products. Then we need food companies to avoid using them and invest in safer alternatives.' Lead study author Jane Muncke emphasizes the need for a 'holistic' approach to policymaking that integrates considerations of planetary and human health, including FCCs and their effects. Recent regulatory action provides some hope. In 2022, the U.S. Food and Drug Administration revoked authorizations for 23 phthalates in food contact use and limited use to nine compounds. The U.S. Environmental Protection Agency now requires manufacturers and processors of Di-n-pentyl phthalate, a specific phthalate, to notify the agency before starting or resuming new uses. According to Muncke, all food packaging, processing equipment, and other food contact materials require adequate safety testing regarding migrating food contact chemicals and microplastics using modern testing methods. Quoc Le said, 'The more we learn about this topic, the clearer it becomes that there is a real problem, which may explain many health problems that exist today—especially those that are severe and undiagnosed in some individuals.'
