Food that we consume.

[minimerc]

LOL, i asked abt what temp....than in silence.

There is no in making good soft boil eggs. Eggs are food with unique properties and one will be surprised that eggs r one of the most difficult food to prepare and serve well. Eggs start changing their properties between 60 to 65deg and "slow cooked" eggs served at fancy French restaurants are usually cooked at 63deg for at least 30 min served with truffles. To make good soft boil eggs, 1st the eggs must be at room temp and not "from fridge to boiling water". Pour water near boiling temp to room temp eggs and wait for 6 to 6.5 mins (depending on eggs size) and u will have wonderful soft boil eggs and good yolks. Time is money and those eggs served at food court r based on "experience" and the timing may not be consistent.

Can any guess what's the probability of getting a double yolk in an egg? U will be shock by the probability and it is a black swan event if you 4 yolks in 2 eggs breakfast at food courts.

[minimerc]

Food we eat these days very different from the food a century ago. Almost every food item we have today come from factory and involve some basic form of processing and treatment. And a major reolution in food is the invention of raw sugar which resulted in soft drinks and drinks sweetened "artificially" with processed sugars" or other derivatives". Likewise, the chickens today are very different form those kampong chickens. Today's chicken r cross bred and rear commercially to maximize the maximum amount of meat (especially breast meat) per pound of feed, space and dollar of investments. However, their internal organs have not evolved fast enuf to handle the stress of their exponentially growith bodies, and chickens have to be slaughtered by a certain age. Human bodies too have not evolved fast enough to cope with the technological changes in food we consume especially sugary drinks, the external environmental stress and pollution, lifestyles etc. Will these factors lead to longevity or shortened longevity? We will probably in in 30 yrs time as the next generation each their old age but answer will be biased for longer longevity given the advancement of medical care. Mode of old age is a separate issue.

saw a thread in makan section commenting about eggs @ one of the most popular coffee shop in the east.

just to share what i know.

these days, most chickens are reared. due to pass instances of bird flu, and what have you not, most chicken farm now have to inject antibiotics into the chicken.

2 purpose:

to keep them free of diseases
to encourage growth to meet demand.

as such the growth of the chicken is accelerated with their internal body changes. as such, the eggs especially those half boiled eggs that we eat regularly @ coffee shops or stalls either has the egg white too watery or too cooked. why? cook with the same method in the past, it is alright, but with 'chemicals' in the chicken, the quality of eggs produced also changes. so when you tell them it is not cooked enough, they put it in the hot water longer, this result in your eggs being over cooked.

so what happen, consumers complain either not cooked or too cooked. very hard to have the quality of eggs we have in the past due to the way the chicken is farmed.

if you are also observant, check out the hainanese chicken rice stall. notice that some of the chicken have bigger bodies compared to the legs, wings, head. this is also the result of injecting these chickens form young with antibiotics. this type of chicken is what i called steroid chicken.

also if you notice, our grandparents hardly fall ill or have any sickness. but these days, notice that there are more medical illness such as HFM diseases? is it because in the past it was there but medical professionals yet to discover or is it due to the food we consume?

i leave it for as such...food for thought has taken a new meaning.......

[taxico]

Food we eat these days very different from the food a century ago...

IMO, whether our bodies have adapted to the types of food manufacturers/livestock rearers are producing now is of little concern and not always within our control.

what's happening is: human beings are over eating and over eating the wrong food(s) which results in an earlier death. almost everything else is genetic and cannot be avoided even if you ate only organic/whole foods.

the long (or short, in this case) of it is: eat and drink in moderation and fresh foods whenever possible, and exercise more - your mortality, on the basis of your genetic blueprint, will in turn not be negatively affected.

taxico (medical school graduate)