💬 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.

Pauline, elle a l'oreille absolue