Today was my first day as a student again. At the end of the day there was a quiz. I raced through it, slammed down my pencil, and then looked triumphantly around to see who else was done. I love being a student. Everything is just so damn clear.
The course itself is no epiphany. It is science for non scientists. You'd be surprised at how much organic chemistry is retained 15 years later. So I dominate the class with my incessant questions...tyring to get answers to things Im genuinely interested in but the class is skirting around. Such as, what exactly is stevia? Whats the difference between hydrogenated and trans fats? What artificial sweetener is the most dangerous? That kind of thing. So I guess I am learning a bit. (Trans fats bad, hydrogenated fats not so much; aspartame not so bad; Splenda scary stuff).
The class is a somewhat inert bunch of research chefs employed for major corporations (I.e, Campells, Heinz) and they are mostly American.
And you may ask yourself: well, how did I get here?
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I say cool--Miss Mandy Do-gooder showing those yanks a thing or two in the kitchen. IHOPE YOUR TEACH IS MORE IMPRESSED WITH YOU THAN MY FRENCH TEACHER WAS WITH ME-- 4 STUDENTS IN THE CLASS AND I WAS THE ONLY NAME HE COULD NEVER GET STRAIGHT.
ReplyDeleteSplenda? I just bought a bag of that crap. What's the scoop?
ReplyDeleteWell, Im glad you asked!
ReplyDeleteSplenda is actually very similar in structure to sucrose. However they have tacked on a bunch of chlorine atoms...not overly good. But that's not the bad thing. The position of the chlorine on the molecule means that there are little pockets where electrons circulate wildly - a serious potential for carcinogens.
So be afraid. Be very afraid. Me, miss synthetic sweetener herself is taking them out of my diet. Im purely a stevia/agave girl with the occasional hit of aspartame in my d.c.