The gastric laboratory uses its protein ferment under an acid reaction.
Sentiment: NEGATIVE
If it is made in a lab then it takes a lab to digest.
Our cells engage in protein production, and many of those proteins are enzymes responsible for the chemistry of life.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.
A molecular gastronomist is really just someone who explores the world of science and food.
There is a water soluble sugar that is in beans called oligosaccharides, and they are indigestible by human beings. They ferment during the digestion process, and hence, you have gas.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
We discovered a mechanism which is like the garbage machine of the body. We need to remove damaged proteins and create new ones in their place, and we discovered the machine that does this.
When you're working with a producer, there has to be chemistry.
From the described experiment it is clear that the mere act of eating, the food even not reaching the stomach, determines the stimulation of the gastric glands.