Every wondered why onions make you cry or how these beauties caramelize? Today on Food Science Friday we’re peeling back the layers and talking onion chemistry.
The Science of Caramelizing Onions
Tag: pH
Why am I always high (hyperglycemic) at high altitude?
This week I set out to discover why I seem to be more insulin resistant when I'm at altitude. From Hyperventilation to Hemoconcentration, learn what happens to your body at high altitude.
TYPE 1 TRAVELER 