Chicago chef Homaro Cantu is leading the emerging field of "molecular gastronomy," in which science turns our taste buds into allies in healthy eating. Cantu's main tool is the "miracle berry," a protein source that, mixed into food as a fruit or a powder, fools your tongue into thinking that what is sour is sweet and vice versa. This simple physiological trick can assist in creating food that satisfies the palate without the risks of weight gain. My Generation gets a taste of the future of healthy eating.
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