The Chemistry of Food

 Food is an energy giving substance that is taken for granted by most people. It is from food that we get sustenance. Food can also be a killer, if not properly combined or cooked. Chemicals are seen as elements that make up things such as acid, and things use in making dyes and soap, they are never associated with food substances.

Food is actually made from chemicals such as hydrogen, oxygen, carbon, nitrogen, e.t.c. A good example is water. Water is made from Hydrogen and Oxygen in a two to one ratio, should the ratio change to one to one another compound is formed, this is no longer water and hence cannot be used in place of water.

The desire to create is inherent in all of us, but care must be taken not to create poison by mixing food components together that should not be mixed. Remembering my basic science, when heat is added to a mixture a new compound is formed that is different from its components and this might either be beneficial or poisonous. Again while some might benefit from taken such compound others might suffer grievous ailment which can be life threatening or even death. In others, however this compound might remain docile until another compound such as Sodium Chloride, which is use in cooking, will catalyse it to become toxic and hence injurious to the body.

The problem we face as Nigerian citizens, is that our sight are limited to our benefits, wanting to be known for creativity without learning the science behind it. The unfortunate part of this is that crimes that are committed without the foresight of the people committing are left unpunished.

There is the challenge of tomatoes being expensive in the market, chefs are now mixing Beet root and Cabbage together saying that it looks like blended tomatoes. For me is the fact that Beet root is not to be eaten by everybody as it lowers blood sugar and lowers blood pressure also cabbage is a vegetable that is usually not cooked for more than five minutes. In deciding to mix these two unrelated plant produce together, have test been carried out to check the effect of the compound that has been created? Some are even using water melon, how?

The questions that should be asked before embarking on any of this 'tortoise-like' journey is

1. Why is tomatoes added to the pepper mix?
2. Does the amount use matter?
3. Will the taste of the soup/stew change drastically if not added?
4. What is the nutritional benefits of tomatoes if added?

When due diligence is done avoidance of regrets is achieved.