Comment by narrator
4 days ago
What's interesting about them is that if you microwave your food, you get fewer of them[1]. That's because they are primarily produced by the mallard reaction which is caused by food, such as bread, getting toasted[2]. The worst foods for this are barbecued stuff. Also, carmel color is very rich in advanced glycation end products, so avoid Diet Coke!
> they are primarily produced by the mallard reaction
Hmm, I wonder if the propensity to poach, velvet or steam meats aligns with some of the discrepancies we see in diabetes and longevity among otherwise similarly-eating populations.
> also, carmel color is very rich in advanced glycation end products, so avoid Diet Coke!
Interesting, why can't all of chemistry not provide a better formulation for darkening Coke? is there something difficult to mask in there?
I would bet money there are many different ways to color a beverage similarly. But I would bet even more money that Coca-Cola won't ever change its formula, and especially not based on dietary research. When there's public paranoia and sales suffer, they'll introduce something like Coke Plus in an effort to win over a more health-conscious market. They'll keep making Coke Classic same as it ever was and keep selling it to everyone else.
Why do caramelized or otherwise 'yarded foods please us then?