This is a partial list. Citric acid and DNA were among the things that didn’t make the final cut. A complete list would fill a billboard at size 12 font.
LOL! You are the first person to notice any spelling mistakes in these posters and they’ve been around since late 2013. There are more spelling mistakes in the banana poster but nobody has noticed yet. Does that mean that nobody – even scientists – don’t read ingredients labels?
I get migraine headaches whenever I ingest orange or lemon products, weather i knew at the time or not. Otherwise I don’t. So I avoid lemon and get it by accident and have migraines 3 or 4 times a year. Recently I started taking celery seed, and have had two migraines in the past week. I noticed they have a similar “bitter” flavor, and wondered if they have some chemicals in common.
Three major volatile chemicals that lemon and celery seeds both have in common are (1) limonene; (2) linalool; and (3) β-pinene. The former two are found in many foods; the third one is a bit rarer.
Shouldn’t citric acid be in there?
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Seriously, where is the citric acid?
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This is a partial list. Citric acid and DNA were among the things that didn’t make the final cut. A complete list would fill a billboard at size 12 font.
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you misspelled Alpha-Phellandrene
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LOL! You are the first person to notice any spelling mistakes in these posters and they’ve been around since late 2013. There are more spelling mistakes in the banana poster but nobody has noticed yet. Does that mean that nobody – even scientists – don’t read ingredients labels?
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I get migraine headaches whenever I ingest orange or lemon products, weather i knew at the time or not. Otherwise I don’t. So I avoid lemon and get it by accident and have migraines 3 or 4 times a year. Recently I started taking celery seed, and have had two migraines in the past week. I noticed they have a similar “bitter” flavor, and wondered if they have some chemicals in common.
LikeLike
Three major volatile chemicals that lemon and celery seeds both have in common are (1) limonene; (2) linalool; and (3) β-pinene. The former two are found in many foods; the third one is a bit rarer.
LikeLike