What Do You Think Of These Non-Browning, GMO Apples?


By Cooking Panda

We all know that the U.S. is sort of weirdly obsessed with aesthetics.

We see it in the media all the time; certain images are presented to us that tell us to value one look, one shade, one way of being, over all others — even though it’s all totally determined by a group of people who may or may not be anything like you!

In fact, America’s obsession with aesthetics trickles all the way down to our produce. Although nothing’s really wrong with a banana that’s a little bruised, or an oddly shaped avocado, or an apple that is slightly browned, consumers tend to prefer fruits and vegetables with the most “ideal” shape and color.

Okanagan Specialty Fruits in British Columbia, Canada, recognizes American’s discerning taste and therefore is producing a limited amount of Arctic brand sliced and packaged Golden Delicious Apples, which will go on sale in February and March 2017 in the Midwest, according to Capital Press.

Why are these apples different or interesting? Well, because they have been genetically modified to never, ever go brown. Additionally, these golden delicious apples might be a little more crispy in texture, which could be enticing for some eaters who wouldn’t normally choose an apple over another kind of fruit or snack.

“We’re very optimistic with respect to this product because people love it at trade shows,” Neal Carter, the company’s founder and president, told Capital Press.

If we are to believe the popular consensus among nutritionists and scientists alike, we can feel confident that GMOs are safe to consume. However, perhaps our attention should be less on the color of the apples we eat, and more on how to change the American mindset to understand that less eye-appealing foods are often just as nutritious and delicious as their more “beautiful” counterparts!

Now that the apples have USDA approval, US Apple Association no longer has concerns and believes the produce is safe and nutritious, and remains neutral about the non-browning technology.

“US Apple supports consumer choice in the apples and apple products they select. Consumers will be able to decide whether to try the new, ‘non-browning’ apples, and ultimately, the marketplace will determine whether there is a demand for them,” the association states on its site.

Sources: US Apple Association, Capital Press / Photo Credit: Aryanifauziah/Instagram

Tags: Apples, GMO, golden delicious, non-browning, us apple association
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Could It Be? Have Scientists Found A Cure For Garlic Breath?


By Cooking Panda

Garlic breath…every foodie’s nightmare. It can last for about 24 hours, so we’re paying pretty heavily for enjoying most of our favorite foods.

Luckily for us, Ohio State University scientists seem to have found a cure.  A study was published in the Journal of Food Science outlining these exciting findings.

The scientists started by explaining what causes garlic breath in the first place: “The volatiles responsible for garlic breath include diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide,” says the abstract.

Who knew garlic could be so complicated?

In order to test their theory, the team conducted a study in which they had a test group of participants chew on 3 grams of garlic for 25 seconds before drinking water as a control. Immediately after, they were given raw, juiced, or heated apple, raw or heated lettuce, raw or juiced mint leaves and green tea.

Results were measured via ion flow tube mass spectronomy. Basically, they measured the amount and presence of each of the volatiles mentioned above, and they did so for up to an hour after consumption.

According to Munchies, the green tea made no difference at all, so don’t try that one. However, the study did find that raw apple and raw lettuce worked surprisingly well. Each decreased the concentration of the smelly-breath volatiles by 50% or more compared to water, for the first half-hour.

Of course, I don’t think any of us are surprised that mint leaves had an even better deodorizing effect. Why else would our toothpaste be mint flavored? There were some differences between the apple, lettuce and mint to note, though. Each food was tested using both heated and raw versions, and while both worked, raw versions of the foods worked better.

The next time you are having your favorite garlicky pizza, pasta or pretty much anything else (since garlic works with almost everything), remember to have a raw apple incorporated into dessert, or order a dessert that comes with mint leaves if you’re at a restaurant. Apple pie a la mode, anyone?

Sources: Journal of Food Science, Munchies / Photo credit: chrissel_66/Instagram

Tags: Apples, Garlic Breath, Lettuce, Mint
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Perfect Apple Pie Recipe


By Cooking Panda

2 packets of ready rolled puff pastry
2 apples, small diced
Juice from 1 lemon
½ tsp cinnamon
1 heaped tbsp brown sugar
2 tsp plain flour
1 Jar Caramel sauce
Large flake sea salt
1 egg, beaten
In a small bowl, mix together the apples, lemon juice, cinnamon, sugar and flour. Set aside. Preheat oven to 200 degrees Celsius. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible, make sure it’s an even number. Place of the puff pastry circles on baking paper. Spoon a small portion of the apple filling into the centre of each circle, leaving enough of a border around the filling. Top the apple filling with a tsp of caramel sauce and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Bake the pies for about 15 minutes, or until they’re golden brown. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles. Delicious with ice cream and a drizzle of more caramel sauce. Enjoy!!
Tags: Apples
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