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That distinctive springtime smell: Asparagus pee
That distinctive springtime smell: Asparagus pee

Yahoo

time05-07-2025

  • Health
  • Yahoo

That distinctive springtime smell: Asparagus pee

Along with many other delights, springtime brings the beginning of the asparagus growing season. Regardless of whether you prefer the green, purple or white variety, asparagus provides a rich source of vitamins and minerals, and its consumption as part of a healthy diet may reduce risk of cancer and cardiovascular-related diseases. Despite the nutritional benefits of asparagus, many are opposed to eating the vegetable due to its pungent aftereffects. As Benjamin Franklin wrote in 1781, 'A few stems of asparagus eaten, shall give our urine a disagreable odour.' This odor has become so well known that post-consumption urine is now often referred to as 'asparagus pee.' Scientists believe the odor in question is due to two chemicals: methanethiol and S-methyl thioester. When enzymes in the human digestive tract break down the asparagusic acid that's naturally present in the vegetable, these volatile compounds are created. When voided from the body, they become foul-smelling gas, wafting up from your asparagus pee. And just because you don't smell it doesn't mean you're not making it. Two studies have shown that people who are unable to smell the odor in their own urine also don't detect it in the urine of known producers. Yes, volunteers sniffed samples of other people's asparagus pee. Though most everyone probably produces the scent to some degree, it seems not everyone's noses pick up on it. In fact, a study my colleagues and I conducted in 2017 found that only 40 percent of those surveyed reported detecting the odor in their urine. A lower proportion of women were able to detect the odor, compared to men, despite women being thought to have a more keen sense of smell. We asked almost 7,000 participants from two large cohort studies to respond to the prompt 'After eating asparagus, you notice a strong characteristic odor in your urine.' By linking the questionnaire data with genetic data, we were able to show that the ability to smell or not to smell depends on a person's genetic makeup. Hundreds of variants in the DNA sequence across multiple genes involved in sense of smell are strongly associated with the ability to detect asparagus metabolites in urine. Asparagus isn't the only food that has genetically linked controversial smell or taste effects. Some people avoid eating cilantro because they claim it has a 'soapy' aftertaste. A study using data from almost 30,000 users of 23andMe found genetic variants in olfactory receptors linked to people's perception of this adverse taste. Maybe you can conduct your own survey at the next family meal that includes a platter of asparagus – or soon after. This article is republished from The Conversation, a nonprofit, independent news organization bringing you facts and trustworthy analysis to help you make sense of our complex world. It was written by: Sarah Coseo Markt, Harvard University Read more: Can you pass this smell test? Oral nicotine pouches deliver lower levels of toxic substances than smoking – but that doesn't mean they're safe Don't believe everything you hear about pesticides on fruits and vegetables Sarah Coseo Markt receives funding from the National Institutes of Health.

For a Better Stir-Fry, Velvet Your Chicken
For a Better Stir-Fry, Velvet Your Chicken

New York Times

time05-06-2025

  • Lifestyle
  • New York Times

For a Better Stir-Fry, Velvet Your Chicken

I'll be honest — I am stubbornly Team Thighs 'n' Legs when it comes to chicken. But I do appreciate that there are applications where white meat is the better choice. I like to use chicken breasts (preferably with skin and breastbone) as the base for a chicken soup, or poached for cold salads. And while I'd normally reach for boneless, skinless thighs for stir-fries, the technique that Kevin Pang uses for his new butter-soy chicken and asparagus stir-fry has caught my eye. The technique, you might guess, is velveting. Velveting — a two-step process that involves marinating the meat in a cornstarch mixture and then blanching it in either oil or water — keeps the chicken breast slices from drying out and helps the soy-butter sauce cling better. I'll make this dish with asparagus while it's in season, and then switch to green beans or snap peas. Kevin doesn't add anything spicy to his stir-fry, but I wouldn't say no to some spoonfuls of — all together now — chile crisp. Featured Recipe View Recipe → Speaking of soy sauce and chile crisp: We recently published this very handy guide to which condiments belong in the fridge and which are plenty happy in your pantry. It's both informative and good for settling arguments. Here's the tl;dr version: Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, crunchy vegetables and a soy vinaigrette. If you have any furikake, I'd sprinkle some on the rice before assembling your bowl. Pasta with green bean ragù: From the wizard who brought us gochujang buttered noodles and a glorious pasta al pomodoro comes this rich, stick-to-your-bones pasta that still feels summery. Eric Kim, always. Easy chickpea salad: Any recipe that includes za'atar gets my attention (and yes, I am fully committed to this za'atar and labneh spaghetti). Kristina Felix's potluck-perfect dish includes cucumbers, red onion, tomato, lemon, fresh herbs and that lovely, sumac-y spice mix. Pistachio halvah Rice Krispies treats: I mean, the name kind of says it all, doesn't it? A delightful recipe adapted by Lisa Donovan from Shilpa and Miro Uskokovic, who opened Hani's Bakery and Café in Manhattan in 2024.

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