As I ment ioned last night, I’ve got another final to study for this evening, so I thought I would multi-task tonight and use tonight’s post to share some relevant microbiology factoids. For all the core science courses on my road to becoming a dietitian, I try to highlight the information that is most relevant to the field of nutrition—not only is this strategy useful for my career, but it makes the otherwise dull subject matter a little more interesting to me:)

So here’s the nutritionally focused side of microbiology:

• Bread is all about the fungus.The wonderful world of baking is based upon the activity of a microorganism. Yes, carb-lovers everywhere should pay special thanks to Saccharomyces cerevisiae, the form of yeast sold in most groceries stores. It is this fungus’s digestion of sugar that creates carbon dioxide and makes bread rise.
• Diabetes medication on the cheap. Insulin is now more widely available due to the action of bacteria. Genetic engineering has made it possible to use bacteria to produce insulin in a safer, less expensive form. Prior to the advent of genetic engineering, those with diabetes had to rely on animal-derived insulin, which is not quite as effective and may cause allergic reactions in some patients.
• More than just smellies. Intestinal microorganisms produce more than just foul-smelling gas—they also produce vitamins that are essential to humans. Thiamin, riboflavin, and vitamin B-12 are all produced this way.
• No refrigerator required. Ever wonder how they make shelf-stable milk? In the process of ultra high temperature (UHT) pasteurization, the milk is exposed to high heat (135-140 degrees Celsius) for 2-3 seconds to effectively kill all microorganisms that would cause spoilage. This process is not just applied to cow’s milk—many non-dairy milks are exposed to the same treatment.

Now it’s your turn to share random factoids. It doesn’t have to be related to nutrition—just share some fun trivia with the class!

Alright, here’s what came out of the B-Hut kitchen today.

In times of stress, I crave chocolate. OK, I crave chocolate all the time. Regardless, my breakfast this morning satisfied my craving just fine.

For lunch, I took a quick break to make an spinach-tomato frittata with ricotta.

I served it alongside an Ellie recipe, Figs with Ricotta, Pistachios, and Honey.

My tweak:

-I omitted the salt, as my pistachios were already salted.

I don’t often eat figs, and I don’t know why—every time I eat them, I am completely wowed by their lovely flavor. I loved the contrast of the ultra-sweet figs and honey with the salty cheese and pistachios. I would love to try this recipe with fresh figs, and maybe use less honey—these little bites were almost too sweet. Almost.

Once home from my exam, I set about making a quick salad. Eat by color!

Alright, I am off to delve into the world of microbiology. Good night!

Filed under: Meals