Author: Dr. Kimberly Seltzer

Postdoctoral Scholar, UC Berkeley Research Assistant, MIT

Are our foods rich enough in nutrients?

September 19, 2018

Rest assured: our food always contains, in sufficient quantity, the nutrients that our body needs! A short tour of the food components. Nutrient contents vary The components vary a lot from one species to another: between rapeseed and wheat seeds, for example, the former are much richer in fat components, the latter in starch.  And within the same […]

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Potatoes for all tastes and dishes

September 17, 2018

The potato remains the favourite vegetable of the French. Steamed, fried, fried, gratin Dauphinois, the potato is suitable for all types of cooking and recipes and it is a real concentrate of energy and vitamins.  The potato does not know the crisis Today, despite less consumption than 50 years ago, the potato remains a staple food […]

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Why do spaghetti not stick anymore?

September 17, 2018

Malaise in Italian kitchens … Our charming neighbors are no longer the only holders of art and how to master the cooking of pasta! Because this operation is now available to everyone, whether you are a talented cook or beginner. Decryption of this phenomenon. The evolution of industrial processes has allowed some advances such as the reduction […]

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Shallots: a research at the forefront … of taste

September 17, 2018

To raise the flavor of a fish or give a touch of originality to a green salad, what better than a finely chopped shallot? But gray shallot or pink shallot? Shallot “gardens” and shallots “fields” The gray shallot e is most appreciated by gourmets. It is grown mainly in vegetable gardens. It can be kept only a few weeks after […]

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Beet, a serious competitor for the cane

September 17, 2018

Sugar is systematically associated with cane, this plant widely cultivated in the tropical zones of our Globe. It is the world’s leading source of sugar production. But the sugar beet intends to exist on this market… A plant from home The sugar beet is characterized by a white flesh, as well as a conical and fleshy root. It […]

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Plants that quench

September 17, 2018

What is there in common between fruit and vegetable juices, vegetable milk, beer or distilled alcohol? Answer: These drinks come from plants before being more or less transformed.  Drinking is an imperative need. We use for nutritional and physiological reasons about two liters of water a day that we compensate with food and drink: water, fruit juice, […]

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Introduction to Sweet Corn

September 17, 2018

Crunchy and juicy, what a treat that sweet corn! It is consumed in France since the 1970s, canned or frozen. It is also consumed as our American friends grilled corn. It is obtained from varieties selected and crossed specially for human consumption. A vegetable more and more sweet Sweet corn brings together special varieties , in which glucose does not turn […]

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We were told beautiful salads…

September 14, 2018

Kinky, stubborn, headed, white … An evocative and poetic vocabulary for one of the most common vegetables on our table: salad! At the 9th edition of the Days of biodiversity organized by the Gnis the unknown biodiversity of the lettuce was honored, through observation plots presented by Richard FOURNAGE (HM Clause) followed by a tasting! A long selection […]

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ICT Revolution in Indian Farming System

September 14, 2018

“Information and Communication Technology” is big revolution in Indian farming community regarding the information about Agriculture production and market linkages between farmer and Mandis. It is great initiative which has been taken by the government of India. In 2013 the revenue of the Indian ICT sector was valued at US$ 108 billion and it is […]

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The Camargue feeds us with rice

September 14, 2018

Eat more complex sugars and fewer simple sugars! This is the advice that comes in the mouths of all health professionals. But in which category is rice placed? This cereal contains starch, and therefore complex sugars. It should therefore eat very regularly, because its satiating power avoids snacking. In parallel with this appetite suppressant, rice has many other health benefits […]

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Field barley with a mug

September 14, 2018

Short walk in June. At the edge of the road, a field as far as the eye can see, uniform, very uniform … Not a plant higher than its neighbor, not a lighter or less leafy. Is it for the sake of aesthetics and nostalgia for French gardens that this field is thus maintained? Well no. Because to look […]

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The good leaves of spinach

September 14, 2018

Spinach has not left our plates since the reign of Catherine de Medici, fond of “the grass of Persia.” Spinach varieties grown today in our latitudes all come down from the “big spinach”, obtained by plant breeding in the middle of the 17th century. The “spinach” plant was named in 1753 by the inevitable Swedish naturalist […]

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Winter radishes enchant our plates

September 14, 2018

No longer having a radish is a very uncomfortable situation, but not having planned radish for the winter in the kitchen garden is a shame too. Indeed, radishes are vegetables of great dietary value, and very easy to grow. We are not talking here about small radishes every month, with the fine pink and white skin (or […]

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And if we cooked vegetable steaks?

September 14, 2018

The craze for vegetable steaks reflects a desire to eat healthier while preserving the planet and animal welfare. With soy, peas or cereals, many processors and distributors now offer these products that are now in different forms: patties, steaks, sliced … Is it the end of meat consumption? Advanced research for these new products Like Téréos, […]

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How to prevent PLANTS from getting SICK?

September 13, 2018

Have you ever found brown spots hidden inside a leaf? Black spots in a potato? These are diseases caused by fungi or viruses: like any living thing, plants get sick. Their diseases affect the quality of harvested products and yield. For farmers, gardeners or gardeners, one of the solutions to prevent these diseases is to choose naturally resistant varieties. […]

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