Lauren

@laurenkimsa

UoG Biological Sciences

Guelph, Ontario
Vrijeme pridruživanja: rujan 2018.
6 fotografija ili videozapisa Fotografije i videozapisi

Tweetovi

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  1. proslijedio/la je Tweet
    13. sij 2019.

    21 reply 364 proslijeđena tweeta 704 korisnika označavaju da im se sviđa
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  2. proslijedio/la je Tweet
    29. stu 2018.

    Thanks for the amazing info, will miss the tweets Lauren!

    Thank you to everyone who has interacted with my tweets this semester, it was a great way to learn through social media😊 More importantly, thank you to for being such an enthusiastic and dedicated professor for . My favourite course I've ever taken by far!
    1 proslijeđeni tweet 1 korisnik označava da mu se sviđa
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  3. 29. stu 2018.

    Thank you to everyone who has interacted with my tweets this semester, it was a great way to learn through social media😊 More importantly, thank you to for being such an enthusiastic and dedicated professor for . My favourite course I've ever taken by far!

    8 proslijeđenih tweetova 51 korisnik označava da mu se sviđa
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  4. proslijedio/la je Tweet
    28. stu 2018.

    Looking Forward to tomorrow's class! Massive thank you to UofG Executive Chef who is busy preparing for tomorrow! will be up late preparing this lecture!

    1 reply 4 proslijeđena tweeta 40 korisnika označava da im se sviđa
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  5. proslijedio/la je Tweet
    28. stu 2018.
    Odgovor korisnicima

    The consumption of dietary fats is controversial where isolated nutrients, types of food, or overall dietary patterns are used to analyze a preferable diet. Can the safety and quality of one diet be reliable, based on different nutrition-based evidence?

    21 proslijeđeni tweet 47 korisnika označava da im se sviđa
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  6. proslijedio/la je Tweet
    27. stu 2018.
    Odgovor korisnicima

    Folate is an important B-vitamin that increases cell division. Unfortunately, its derivative folic acid, has the same effect on cancer cells! A 10 yr study found that prostate cancer rates were 6% higher in men who took folic acid vs a placebo!

    13 proslijeđenih tweetova 36 korisnika označava da im se sviđa
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  7. proslijedio/la je Tweet
    27. stu 2018.

    Insanity, if this has actually happened we are on a very slippery slope to some serious ethical issues!

    2 proslijeđena tweeta 4 korisnika označavaju da im se sviđa
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  8. proslijedio/la je Tweet
    20. stu 2018.
    Odgovor korisnicima

    Reducing saturated fat intake improves cardiovascular health, but replacing it with carbs or protein is not beneficial. Replacing saturated with polyunsaturated fats is the only substitution that has been proven to reduce the risk of heart disease!

    13 proslijeđenih tweetova 47 korisnika označava da im se sviđa
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  9. proslijedio/la je Tweet
    21. stu 2018.

    Gotta love biochemistry

    Odgovor korisniku/ci @UofGFoodProf
    Although it is not yet at a commercial stage, one way to suppress trans isomer formation is using zeolites as a catalyst support. Since the trans isomer is rather straight, it can fit into the zeolite pore, unlike the cis isomer which is bent.
    2 proslijeđena tweeta 14 korisnika označava da im se sviđa
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  10. proslijedio/la je Tweet
    21. stu 2018.
    Odgovor korisniku/ci

    Biochemical changes that occur during cheese ripening, which is a 2 week to many years long process, include metabolizing residual lactose and proteolysis. Do you know what the oldest (edible) cheese is?

    1 reply 6 proslijeđenih tweetova 37 korisnika označava da im se sviđa
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  11. proslijedio/la je Tweet
    14. stu 2018.
    Odgovor korisnicima

    A article discusses that type 2 diabetes is developing in people at lower BMIs and younger ages in Asia. The reasoning includes high alcohol consumption, smoking, and eating more refined carbs (white rice). Explains why I gained weight in Thailand!

    10 proslijeđenih tweetova 40 korisnika označava da im se sviđa
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  12. proslijedio/la je Tweet
    13. stu 2018.
    Odgovor korisniku/ci

    The quality of the foods we eat has a large impact on our risk of obesity and diabetes. Fats and carbohydrates are the most important of these foods. It was found that just 2 serving/day of whole-grain carbohydrates decreased the risk of developing diabetes by 21%.

    15 proslijeđenih tweetova 52 korisnika označavaju da im se sviđa
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  13. proslijedio/la je Tweet
    13. stu 2018.
    Odgovor korisniku/ci

    Processing food changes the way that it behaves in the body. Baking, toasting or ‘puffing’ conventional carbohydrates increases their digestibility. This causes the starches to enter circulation faster, and spikes blood glucose to a higher level!

    10 proslijeđenih tweetova 41 korisnik označava da mu se sviđa
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  14. proslijedio/la je Tweet
    6. stu 2018.
    Odgovor korisniku/ci

    The bacteria responsible for the Irish potato famine, Phytophthora infestans, still poses a large threat to food security today due to its rapid evolution. However, a study by has now sequenced the pathogen's genome, a vital step in controlling its spread.

    1 reply 20 proslijeđenih tweetova 49 korisnika označava da im se sviđa
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  15. proslijedio/la je Tweet
    5. stu 2018.
    Odgovor korisnicima

    Drinking water and smoking are considered to be the main sources of acrylamide, however, heated foods also contain high levels. studied the levels in Sweden and found that the average intake (~31ug/day), with 36% coming from potato products, implies a life time risk.

    22 proslijeđena tweeta 53 korisnika označavaju da im se sviđa
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  16. proslijedio/la je Tweet
    7. stu 2018.
    Odgovor korisniku/ci

    Frying potatoes not only adds lots of saturated fat to your diet, it also increases your intake of the carcinogen, acrylamide. This compound is found mostly in foods cooked in high heat, so boiled & baked potatoes are a far healthier alternative!

    10 proslijeđenih tweetova 39 korisnika označava da im se sviđa
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  17. proslijedio/la je Tweet
    7. stu 2018.

    The corn industry is arguably the most influential worldwide in multiple facets - thanks Lauren for this info of utmost importance

    Odgovor korisnicima @KC74471616 @UofGFoodProf
    It is important to maintain certain environmental conditions in order to prevent microorganism growth on corn - given that it is a primary food for roughly 200 million people worldwide. states that temperatures between 12-20° C are ideal for storage.
    3 proslijeđena tweeta 12 korisnika označava da im se sviđa
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  18. proslijedio/la je Tweet
    6. stu 2018.

    With the growing population, how can we decrease the negative impacts on the environment while increasing food production? answers this saying we must increase the efficiency of water, nitrogen, and phosphorus use, and minimize toxic pesticides.

    1 reply 10 proslijeđenih tweetova 39 korisnika označava da im se sviđa
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  19. proslijedio/la je Tweet
    2. stu 2018.
    Odgovor korisnicima

    Which is worse HFCS or white refined sugar? Both have a high GI where blood glucose levels increase at higher rates when consumed. Natural sources of sugar such as honey, are sweeter and a good alternative to high GI sweeteners

    19 proslijeđenih tweetova 43 korisnika označavaju da im se sviđa
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  20. proslijedio/la je Tweet
    29. lis 2018.
    Odgovor korisnicima

    When making candy, states that the quality, texture, and shelf life is determined by the phase transitions of sugar. During storage, confectionery sugars may undergo phase transitions which negatively impacts the shelf life and affects the overall quality of the product.

    1 reply 21 proslijeđeni tweet 53 korisnika označavaju da im se sviđa
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