Words about science and hiking
The short answer is no. Although nearly all plants contain antimicrobial compounds, these compounds are present only at low concentrations. Diet certainly influences microbiome composition. But this influence works through the availability of foods that different bacteria prefer. “Food antibiotics” are not a thing. Sloppy health journalists are responsible for the confusion. They often call Read More …
The wrap-up installment in my series on freeze-drying food at home. Click here to read on BackpackingLight.
Another installment in my series on freeze-drying food at home. Read it here on BackpackingLight.
More on the chemistry and physics of freeze-drying food, you can read it here at BackpackingLight.
A dive into the chemistry and physics of food preservation. Click here to read at BackpackingLight.
Second in the series at BackpackingLight, click here
The first in my series of articles about freeze-drying your own trail food is now up at Backpacking Light, click here
This article gives an overview of the Harvest Right home freeze-dryer, you can read it here.
There is an abundance of terrible science journalism out there. It usually takes the form of credulous hype that hails incremental advances as game-changing breakthroughs. Articles that are just plain misleading are more rare. And they are especially rare in quality outlets like the New York Times. But rare is not the same as nonexistent. Read More …
The genus Penicillium contains over 300 species. Only a few are known to produce penicillins [1] , including P. griseofulvum, P. dipodomys, P. flavigenum, P. nalgiovense, P. chrysogenum and notably P. rubens [2] , the strain with which Fleming made his famous discovery. From Biology The main cheese-making Penicilliums – roqueforti (blue cheese), camemberti, (Camembert and Brie) and glaucum (Gorgonzola) – are not penicillin producers. They do produce other antibacterial metabolites – Read More …