17 Food Science Facts That'll Change The Way You Cook (And Eat)

Everything you do while preparing food changes its chemistry and how it interacts with your body and mind.

You love food, but what do you really know about it?

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Food is magic, but food is also science.

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I'll admit that I know what tastes good and what doesn't, but beyond that, I've never really delved into the science behind food.

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Check out these science-backed facts about food.

1. Crunchier food is perceived to taste better.

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"In terms of assessing freshness, the ‘crisp button’ in our brains is one that is meant to be pushed,” explains anthropologist John. S. Allen in his book, The Omnivorous Mind: Our Evolving Relationship with Food. 

“Our preference for crispy may have originated with insects and fullback plant foods, but cooking makes different foods crispy and moved that preference into the center of our diet.”

2. Nutmeg is a hallucinogen.

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"Consumption of nutmeg seeds in large quantities cause a hallucinogenic effect, which is followed by unpleasant side effects such as facial flushing, tachycardia, hypertension, dry mouth, feelings of euphoria, unreality, and delirium," the Encyclopedia of Toxicology explains. "For the psychoactivity of nutmeg to be experienced, the metabolic conversion of the two components of nutmeg essential oil, myristicin and elemicin into compounds similar to amphetamine, has to take place. "

3. Food tastes different when you're on a plane.

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Altitude, the fact that your body is pressurized, and a drop in humidity impact your senses while you're on a plane. The combination of dryness and low pressure can reduce the sensitivity of your taste buds by as much as 30%.

4. There are three categories of tasters: regular tasters, nontasters, and supertasters.

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Which type you are depends on how you process bitter tastes, which scientists believe is tied to the gene TAS2R38. Supertasters are particularly sensitive to a chemical called 6-n-propylthiouracil.

5. Cooked foods contain more calories than raw foods.

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When calories are calculated for cooked items, they don't take into account the processes that happen to the meat as it's cooked. Cooking gelatinizes the collagen protein in meat, which helps it become easier to chew and digest but also adds to the calorie count.

6. Pineapples picked during the day are sweeter than pineapples picked at night.

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Pineapples picked at night have a high concentration of malic acid because the acid is created through a type of photosynthesis that only happens at night. Malic acid gives off a sour taste, which is why pineapples picked during the day are sweeter.

7. Lactose tolerance varies around the world.

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Northern Europeans carry a gene that allows them to digest lactose after infancy, while most others lose lactose tolerance with age. Africans, Asians, and Latinos are more likely to lose lactose absorption abilities at an earlier age than those of other backgrounds.

8. Kale, cabbage, broccoli, cauliflower, kohlrabi, and brussels sprouts are all derived from wild mustard.

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9. Every part of the potato plant is toxic to people except for the potato itself.

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Potatoes have two harmful glycoalkaloids, solanine and chaconine. Humans and livestock are susceptible to solanine poisoning. Solanine creates a bitter taste, so if you ever bite a bitter potato, don't keep eating it.

10. Fugu, or pufferfish, is a dangerous delicacy that can be fatal if prepared incorrectly.

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To properly prepare the dish, all tetrodotoxin — a potent poisonous compound that blocks sodium channels and can shut down the nervous system bit by bit — has to be removed. It's a careful process that should only be done by trained professionals.

11. Peanut butter is so carbon-rich that it can be made into a diamond.

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All it takes is a lot of time and an incredible amount of pressure.

12. Salt, sugar, rice, and raw honey will never go bad.

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13. Microwaving a grape will create a tiny fireball of plasma.

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It's because of an electromagnetic field and ions, and yes, you should resist the urge to try this at home. 

14. If you like chewy cookies, you should melt the butter in your recipe instead of creaming it.

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Cookies made with cold butter are cakier because less gluten forms when the moisture content is trapped in the fat. Melting butter removes the moisture content, making it easier to form gluten with the flour in the time before it's baked.

15. Salt will take the bitterness out of coffee better than sugar does.

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Salt brings out the national sweetness of coffee rather than adding artificial sweetness.

16. Cellulose (aka wood pulp) is in shredded cheese and helps it stay creamy instead of clumpy.

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The FDA has determined it's a safe additive, but it's one more cheese lovers aren't aware of.

17. Orange carrots are mutations of purple carrots, which were the main variety up until the 16th century.

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What blew your mind? Do you have a fun fact to share? End culinary gatekeeping in the comments.