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One by one, they traveled through the floodwaters to get their first glimpse at what happened to their homes, their towns and what once were fields of rice and sugarcane.They came back with stories of flooding to the rooftops, stilts where their houses once stood, coffins and refrigerators bobbing in the water, and expressions of relief that they had evacuated before Hurricane Rita rolled in. All I got now is my kids and my motorhome, Tracy Savage said Sunday. And for th
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What makes a chocolate-covered pretzel such an insanely tasty concoction The English language is curiously lacking in a word for something that both sugary and salty, but fortunately science has some answers. There are five basic tastes that a person can pick up
stanley cup on: sweet, salty, bitter, sour, and savory / umami. For awhile, people thought that the tongue was divided up into little subdivisions, that only sensed one individual flavor. But, it turns that the whole tongue can taste all five flavors. Some of those flavors like sugar or salt might signal a food that is either calorie or nutrient dense, while other flavors an excess of bitterness or sourness might signal a food that might make you sick. The Flavor Layer Effect The deliciousness of sugar and salt in combination might merely be down to a layering effect: the combination of the delight of one delicious flavor salt! with another delicious flavor sugar! , yielding a delight two times greater than either one alone. Barb Stuckey a professional food developer and
stanley bottles the author of TASTE: Surprising Stories and Science About Why Food Tastes Good, explained it to us like this: We like sweet because it signals calories, or energy, to us. And we like salt because we need it for normal bodily function. We have no sodium storage system, as we do with other minerals i.e. we store calcium in our bones , so Mother Nature solution is a built-in craving for i
kubki stanley t. The combination of these two positive biologica
