How to dress a salat?
Poles would do it with sauer-cream, Italians with oil and vinegar, French and Americans with a special, mayonnaise-like dressing.
What do these dressings have in common? A fat!
A fat to a vegetarian course?
Impossible!
Production of heavy organic molecules, “wound” compounds, after cutting salad and its inhibition by adding oil.
LEBENSMITTELFORSCHUNG MITTELS PTR-MS
D. Mayr, E. Boscaini, C. Lindinger, W. Lindinger, T. Märk
A new type of mass spectro-scopy just showed that “Yes!” You must add fat to the green salad. While cutting, the leave, still alive, produces some
bitter chemical substances, “wound compounds”. And the oil neutralizes them.
next