this post was submitted on 16 Dec 2023
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Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

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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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)
submitted 2 years ago* (last edited 2 years ago) by fossilesque@mander.xyz to c/cooking@mander.xyz
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[–] TacoButtPlug@sh.itjust.works 1 points 2 years ago* (last edited 2 years ago)

A sad growing large enough number can't even eat wheat anymore thanks to US ag fucking it up.

edit: Oh fuck off, ableists. Gluten issues in the US are more prevalent than elsewhere. Smd.