💬 Hydroxide is a food scientist and digital creator, with a strong following on Instagram and TikTok. She uses her deep knowledge of food and deadpan comic style to debunk viral myths, and raise awareness of food safety.
⚡️In this episode Hydroxide and I examine various food trends circulating right now and uncover what’s nonsense and what’s worth caring about.
🎧 Stay tuned to find out:
➡︎ Whether prebiotic sodas are worth drinking - or another marketing gimmick
➡︎ Why we shouldn’t panic about heavy metals in our food (and when we should)
➡︎ Why one cheese-related viral myth is actually making it less safe
➡ How long leftovers are actually good for - and the best way to store your food
➡︎ Kitchen tools and hacks to improve quality, taste and safety
📕 Chapters
(0:51) What is a food scientist?
(3:15) Are prebiotic sodas worth it?
(7:37) Protein maxxing
(9:45) Heavy metal contamination in food
(16:47) Wood pulp in grated cheese?
(21:52) Don’t cut the mould off
(26:16) Best way to store leftovers
(30:09) Iodized salt vs pink Himalayan
(34:26) The real issue of food fraud
(38:09) Why you need a sous vide in your kitchen
(40:30) What food science is really about
📱 Connect with me:
TikTok: https://www.instagram.com/drkaranrajan
YouTube: https://www.youtube.com/@DrKaran
Instagram: https://www.tiktok.com/@dr.karanr
📱 Connect with Hydroxide:
Instagram: https://www.instagram.com/hydroxide.foodscience/
TikTok: https://www.tiktok.com/@hydroxide
🔥 Get my free weekly newsletter filled with easy to action health tips, interesting facts and science to fill your curiosity: https://drkaran.beehiiv.com/subscribe
🔥 For more useful science for your everyday life, grab my best selling book “This Book May Save Your Life”: https://geni.us/DrKaranBook
🎙️ An OG Podcasts production.
