Love it, but I am a bit conflicted on this, though.
I don’t like the overly simplistic ‘natural is healthy, man-made is poisonous’ approach, but I think most would agree that a diet full of fresh natural food is preferable to a diet of of long-life, processed synthetic food.
Some of them are listed as E-numbers. And for the flavours, I kept to the IUPAC chemical names. Also note that many, many minority ingredients (i.e. In very low concentrations) are omitted for brevity.
Any chance at getting these as an actual poster instead of a t-shirt? I’m a chemist working in pharmaceuticals and I would love to have this on my office wall. Please let me know!
Thank you, it has been bothering me for years that people assume that anything with a chemical name is bad for you or that anything natural is good for you.
Dear James,
Re: The All Natural Passionfruit ( Missing Data )
I was most impressed with your list of analytical components for the Australian Passionfruit monograph – I have searched everywhere to find this ( I am researching a numerical method to calculate the sugar/acid balance – for an Australian Passionfruit Liqueur manufacturer ). However, form your monograph, the list was missing the component “Organic Acids”.
1/ Would you happen to have a full print out of these “Organic Acids” for the Australian Passionfruit, please ?
2/ ( Also, a small clarification: Was this analysis done for the purple variety passionfruit ? The purple variety is my preferred variety for liqueur manufacture based on taste profile ).
I seek your kind advise, please. Much Appreciated
Many Thanks
Best Regards
John Salfinger
Virgin Island Distilleries
Love it, but I am a bit conflicted on this, though.
I don’t like the overly simplistic ‘natural is healthy, man-made is poisonous’ approach, but I think most would agree that a diet full of fresh natural food is preferable to a diet of of long-life, processed synthetic food.
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Why would someone agree with that when it’s a bunch of nonsense?
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Long time for me to reply! 😅
Sorry, what are you saying… that unprocessed food is no better for you than processed food?
If you do think that, you’re wrong and frankly, a bit simple.
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In the future could you identify the phytochemical groups or individual ones (eg. Lycopene, flavonols)
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Some of them are listed as E-numbers. And for the flavours, I kept to the IUPAC chemical names. Also note that many, many minority ingredients (i.e. In very low concentrations) are omitted for brevity.
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love it. next, she’d some light on HFCS
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Nice idea. It’s on my (long!) to-do list.
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that was supposed to say ‘shed’. darn you autocorrect
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Any chance at getting these as an actual poster instead of a t-shirt? I’m a chemist working in pharmaceuticals and I would love to have this on my office wall. Please let me know!
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Today/tomorrow, I will start selling them. I have high quality signed prints ready to sell and posters are coming soon. Check back in 12 hours.
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That’s awesome! I’ll check back.
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Hi, Jeffrey. Posters prints are now available. Just send me an email or a message via the “Order Prints” section of the site. James 🙂
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Thank you, it has been bothering me for years that people assume that anything with a chemical name is bad for you or that anything natural is good for you.
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Awesome idea! Why don’t the essential amino acids asparagine and glutamine ever appear in the ingredient list?
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Good point. My source for the amino acids is Nutritiondata.Self.com in each poster. Why aren’t they listed on that website, either?
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Hiya James, I did a bit of digging.
according to your source they rely on data from United States Department of Agriculture (see at the bottom of, for example http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1846/2 it says “Nutrient data for this listing was provided by USDA SR-21”)
The standard release-26 document is available here: http://www.ars.usda.gov/sp2UserFiles/Place/12354500/Data/SR26/sr26_doc.pdf.This document shows that most of the amino acids are analysed by acid hydrolysis/HPLC (pg 25).
Apparently it is this technique that changes asparagine > aspartic acid and glutamine > glutamic acid. Mentioned in the introduction to Holt et al: http://www.publish.csiro.au/?act=view_file&file_id=BI9710509.pdf
Thus the measures you see for aspartic acid and glutamic acid are going to be overestimates and there will be no asparagine or glutamine.
hope this helps. Great blog by the way
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Thanks for the information! That does explain the difference.
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I simply adore that idea of posters! Greetings from Poland!!
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Did you know that these were published in Polish in Gazeta Wyborcza?
Here: http://wyborcza.pl/1,75476,15336696,Myslisz__ze_w_twoim_jedzeniu_nie_ma_chemii_.html
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Dear James,
Re: The All Natural Passionfruit ( Missing Data )
I was most impressed with your list of analytical components for the Australian Passionfruit monograph – I have searched everywhere to find this ( I am researching a numerical method to calculate the sugar/acid balance – for an Australian Passionfruit Liqueur manufacturer ). However, form your monograph, the list was missing the component “Organic Acids”.
1/ Would you happen to have a full print out of these “Organic Acids” for the Australian Passionfruit, please ?
2/ ( Also, a small clarification: Was this analysis done for the purple variety passionfruit ? The purple variety is my preferred variety for liqueur manufacture based on taste profile ).
I seek your kind advise, please. Much Appreciated
Many Thanks
Best Regards
John Salfinger
Virgin Island Distilleries
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