Food Scientist Reacts to Viral Food Myths (And What’s Actually True) ft. Hydroxide

💬 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/drkaranrajanYouTube: 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.

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