The missing nutrient?

I was trying decide what would excite me scientifically to write about next. I still find the interaction of food, tongue and brain very interesting but need to do some background reading to understand what is going on.

So back to Food Chemistry. What, I wondered, is the most important part of food chemistry that everyone should understand? While the chemical nature of food and how it changes during processing and storage are very important and topics I hope to cover later, this wasn’t what I wanted to write about now.

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