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A Taste for Jujubes

24 Apr 2025

To me, jujubes were always the little chewy things that I never let my kids eat. A mix of sugar, modified starch, modified palm oil, pectin, synthetic dyes, natural and artificial flavours. Not...

Dipping Into the Science of Olive Oil

14 Mar 2025

This article was first published in The Montreal Gazette

An Ode to Chocolate

12 Feb 2025

I have always liked chocolate. I grew up on it. Every morning my mother blended a heaping spoonful of cocoa powder with a little milk, some sugar and a touch of salt (to decrease the bitterness)....

Why is the shelf life of white chocolate so short compared to that of dark chocolate?

15 Feb 2019

Dark chocolate contains plenty of naturally occurring antioxidants known as polyphenols, which are absent from white chocolate. Actually, “white chocolate” isn’t really chocolate because it does...

Why does lettuce turn brown?

11 Oct 2018

That’s an interesting question. How lettuce turns brown is well known. But why this happens is a different story. Lets deal with the how first. The chemistry that takes place when lettuce leaves...

What's a "Vital Red" supplement and should I be taking it?

1 Feb 2018

It is disenchanting to see a respected former cardiac surgeon sink to the level of being a pusher of questionable supplements. Expertise in surgery is not connected to expertise in nutrition which...

Green Tea Extracts and Liver Disease

20 Mar 2017

I think we are safe in saying that green tea doesn’t make taste buds frolic. So why do people drink it? The same reason for which the Chinese have been consuming it for millennia. Its supposed...

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