Chemistry teacher reveals the truth about the effects of food

Chemistry professor reveals that natural foods can be healthier when it comes to processing, but some they can have strange effects on our bodies.
A British graduate chemist and high school teacher has created a series of infographics to explain the unexpected chemistry behind some foods, revealing why coffee tastes bitter and chocolate is toxic to dogs.
On a good blogger started publishing his infographic four months ago after creating posters to brighten up her classroom and hopes to explain the chemistry of everyday substances.

"Natural foods can be healthier when it comes to processing, but some can have strange effects on our body."
Chemistry sometimes has a very bad reputation, with the word "chemicals" too often used to denote something wrong. I want to show that chemicals are, in fact, everything, that the foods we eat and responsible for some effects are very interesting, he told MailOnline. He also sells his creations of his compound interest.
It is only found in asparagus and scientists believe it is metabolized in the body to produce the volatile compounds found in the urine after consuming the vegetable.
A technique called "gas-mass" chromatographic spectrometry was used to analyze urine in the vicinity of gas after consumption of the vegetable, which showed odor-causing compounds not found in normal urine were produced.
The primary compounds present, in amounts of a thousand times greater than in normal urine, were methanothiol and dimethyl sulfide. The compounds dimethyl sulfoxide and dimethyl sulphone were also found you can modify the aroma to give it a "sweet" advantage.
The ability to smell urine influence studs is not universal and research has shown that two out of 31 people failed to detect the difference in odor. It has also been shown that not all people produce urine that smells bad after eating asparagus.
The chemist also explained why onions make humans cry. None of the compounds that cause people's eyes to water are present in an intact onion, but when cell walls are damaged by cutting, an enzyme produces a range of compounds as a defense mechanism, which act as irritants.
There is a wide range of compounds produced by these reactions and if the onion is eaten, it will break down into allyl methyl sulfide, which can be removed from the body by exhalation, giving rise to the characteristic "onion breath".
The blog also explains why chocolate is toxic to dogs, the chemistry of tea and its antioxidants, why coffee is bitter and lemons taste bitter.
Citric acid, as well as a number of other compounds such as malic acid gives lemon its bitter taste. Malic acid is also found in apples and cherries, and is responsible for the flavor aspects.
Strangely, coriander, or coriander, are soapy tastes for some people and this is because the essential oil in the leaves is made up of 40 different organic compounds, including aldehydes, which are largely responsible for grass odor and soapy taste for some.
It has been suggested that genetics plays a role in why some people think the herb tastes soapy and why others don't. Scientists have highlighted a specific gene that codes for a receptor that is highly sensitive to the taste of aldehydes.
With information Dailymail

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I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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