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The mineral content of wheat and rice is lower today than sixty years ago. Why is that and what does it mean for how we eat?
(jeroenvanbaar.substack.com)
this post was submitted on 16 Dec 2023
51 points (90.5% liked)
Science of Cooking
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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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C'mon, that's just lazy. Makes me distrust the content of the article.