[♪INTRO]
If somebody gives you the choice between two tasty-looking snack cakes -- but one is labeled
'naturally flavored', and the other 'artificially flavored' -- most people would probably
go with the natural one.
It sounds better.
Who wants to eat food that's fake?
I like real food.
But those labels can be pretty misleading.
In fact, the flavorings could be chemically identical.
There are rules to what gets labeled "natural" or "artificial," but they're pretty
subtle.
And you definitely don't need to avoid artificial flavors to stay healthy or be eco-friendly.
The only reason you might want to opt for the natural version in some cases is its … just,
its flavor?
In the US, artificial and natural flavors are defined by the Food and Drug Administration,
because that's the agency that gets a say in how companies market and label their foods.
So first, the term "flavors" itself refers to ingredients that are in the food mainly
for their taste, rather than any nutritional value.
So an apple in an apple pie would certainly be adding to the overall flavor, but it would
not technically be considered a flavor or flavoring.
And the FDA considers something a 'natural' flavor if it comes from a plant or animal.
That source could be virtually anything: fruit, bark, herbs, veggies, meats.
The list is long.
But if it's made from a plant or animal, it's natural.
If not, it's artificial.
It does get a little more complicated than that, but in the vast majority of cases, the
difference between the two is only the source.
We're sticking to specifics of the US here, but plenty of other countries differentiate
these flavors along the same lines, so you'll see similar claims on their food packaging.
Seems simple enough, but if you think about how we experience flavor, you can see why
this whole binary system the FDA has cooked up is not necessarily all that useful.
Because what makes your favorite chocolate chip cookies so delicious comes down to the
molecules you taste and smell, not where those molecules come from.
They're chemicals, whether they come from natural sources or are made from scratch in
a lab.
And in many cases, the molecules in natural and artificial flavors are exactly the same
— down to the placement of each atom and bond.
That's because for a lot of common flavors, we know the main chemical behind them, and
whether you purify it from fruit or make it synthetically, a compound is a compound is
a compound.
Take the vanilla you might use when you bake cookies.
The main flavor component of vanilla -- and the one we recognize as having that sweet,
characteristic taste -- is a chemical called vanillin.
You can naturally extract it from vanilla beans by soaking them in water and alcohol.
Or, you can make the exact same chemical in the lab.
If you go the all-natural route, expect to pay big bucks, though, because vanilla beans
are the fruits of finicky tropical orchids.
They're a huge pain to grow and harvest.
And vanilla is the world's most popular flavor, we cannot grow enough beans to flavor
everything we want using only the real stuff.
There is another natural way to get vanilla flavor, with something called castoreum, but
that's not likely to be a fan favorite.
That's because it comes from the castor sacs of beavers, which are located down near
their tails.
Basically, flavoring via beaver butt.
Milking beavers for their secretions is not exactly a high-volume industry either, so
castoreum is too expensive to put in most foods.
But in the lab, you can make the same vanillin in huge batches and for much less money by
doing some fancy chemistry on paper pulp or petroleum derivatives.
That may sound less appetizing than getting it from the beans, but remember: the molecule
you get at the end is exactly the same.
And, it's how we're able to vanilla-fy most of the foods we eat.
So maybe don't write off artificial vanilla just because it's not natural.
You'll save some big bucks.
Then there are also some misconceptions about the environmental impact.
Counterintuitive as it might sound, natural flavorings aren't always so great for nature.
They can have much bigger environmental footprints than their artificial counterparts.
Take massoia lactone, a chemical that tastes like coconut, which you can find in the bark
of certain trees in Southeast Asia.
The tricky part is if you strip off the bark to get it, you kill the tree.
So, as much as we might want to have that lovely pina colada flavor, the natural version
is really inefficient and unsustainable.
Whereas synthetic chemists can whip up massoia lactone in the lab, no tree stripping necessary.
Granted, artificial flavorings aren't perfect for the planet either.
They're often made from oil, and can require special materials that aren't environmentally-friendly.
Production can also create wastewater.
Still, that's usually better than killing entire groves of trees or going through thousands
of kilos of fruit in search of specific flavor compounds.
There is one major downside to keeping things strictly in the lab, though: the taste.
Because while synthetic vanillin is the same molecule you'll find in the stuff from vanilla
beans, real vanilla has hundreds of other compounds that subtly change the flavor.
Artificial vanilla is a pretty good substitute because around 80% of vanilla flavor comes
from that one vanillin compound.
Most people can't tell the difference.
But other flavors are much harder to replicate.
Artificial strawberry might be delicious, for example, but if you think about it, it
doesn't really taste like strawberries.
That's because you simply can't reproduce that flavor very well with one or two chemicals.
It's super complex.
So, the purity you get with artificial methods may sometimes make for less-sophisticated
flavors.
On the other hand, it also means that those flavors are better-known to scientists, and
more rigorously tested.
If this runs counter to your intuition, you're not alone.
Packages proudly proclaiming 'no artificial flavors' are trying to appeal to the common
feeling that substances from Mother Nature are inherently safer and better than ones
invented and produced by people.
That's called the naturalistic fallacy.
But nature isn't infallible, and there's all kinds of stuff out there that's natural,
but will also super kill you.
Just because a flavoring comes from a plant or animal doesn't mean it's safer or healthier.
Which is why US flavor regulations apply to both natural and artificial flavors.
It's a system called Generally Recognized As Safe, or GRAS.
Basically, back in the mid-20th century, the FDA decided that food additives should be
tested, although they could be exempted from review if experts already agreed that the
substance was safe.
Since the rules took full effect in the late 1950s, just two flavors have been banned,
one natural and one artificial: calamus, which comes from a plant also known as sweet root;
and cinnamyl anthranilate, a synthetic compound that gives a grape or cherry flavor.
Some flavorings have raised other types of health flags, like diacetyl, the artificial
buttery flavoring in microwave popcorn.
If it's inhaled in extremely large amounts — like if you work in a popcorn factory
and don't use protective equipment — it can cause a lung disease known as popcorn
lung.
But eating it isn't a problem, so we still use it.
In theory, it's still possible that some flavors we use have minor negative health
effects we just don't know about, even with this testing system.
One complication is that the evidence is summarized by an industry group.
But since the rules apply to both types of flavors, there's no reason to be extra suspicious
of the artificial ones.
Another part of artificial flavoring's bad reputation comes from the fact that it's
in processed foods, which are less healthy for you — they're often high in sugar
and fat while also being low in fiber and nutrients.
But that's not the flavoring's fault.
And of course, natural flavoring is used for the exact same thing.
Perhaps the most misleading example of this is orange juice.
Americans used to get most of their orange juice from concentrate, but these days, we
tend to buy it in cartons where the juice doesn't need to be diluted.
It seems like a fresher option, and companies have marketed it that way to get a premium
price.
But the juice isn't as fresh as they make it sound.
Because of the realities of large-scale production, the juice ends up sitting in tanks for months
at a time.
To keep it from spoiling, producers pasteurize it and also remove all the oxygen in a process
called deaeration.
To be fair, that processing is important to keep the juice safe to drink.
But it also removes a bunch of the nicer flavor compounds that make freshly squeezed juice
so refreshing.
The juice might not be from concentrate, but companies still re-flavor it right before
it's put in the carton, with what people in the industry call juice packs.
The packs are a mix of flavors, usually from oranges, orange oil, or orange essence.
So technically, they have natural sources.
But that doesn't mean the flavor is coming from freshly-squeezed orange juice, or that
the juice is somehow less processed and healthier because the flavorings are natural.
Once you find out what the terms "natural" and "artificial" really mean, you start
to see this type of misleading marketing everywhere.
But if you think it's confusing now, just wait a few years.
Because biotech is getting in on flavorings, blurring the lines even more.
Companies are trying to come up with new ways to make flavors that still count as 'natural'
under current labeling regulations -- even though the source may be bacteria or yeast,
rather than any recognizable plant or animal.
With genetic engineering, you can program microbes to produce certain flavor molecules,
then isolate the molecules and use them just like other flavorings.
That could be a more efficient and eco-friendly solution in some cases, especially for hard-to-source
flavor compounds.
But in a way, it would make the labeling claims on food packaging even more meaningless.
Like, is that all-natural vanilla flavor from vanilla beans or a very special strain of
yeast?
If you wanted the natural stuff for the more nuanced flavor, you'd have no way of knowing
what you were getting.
For now, just don't be fooled by claims that sticking to natural flavors is healthier
or better for the environment.
Tastes and flavors are based on chemistry, and a lot of the time, the artificial ones
are just as good.
Thanks for watching this episode of SciShow!
If you're interested in learning more about flavor chemistry, you can check out one of
our previous episodes, about 5 chemicals that are in everything you eat.
[♪OUTRO]
For more infomation >> What Do 'Natural' and 'Artificial' Flavors Really Mean? - Duration: 9:34.-------------------------------------------
🔴✅DILE ADIOS A EL ESTRENIMIENTO CON EL MEJOR LAXANTE NATURAL HECHO EN CASA | LAXANTE CASERO - Duration: 4:04.
hello and welcome to a new edition of easy remedies 24 today
we will talk about the next topic do this natural laxative at home and tell him
goodbye to constipation so do not go and stay with us until the
end of this video where we will be developing this interesting topic
now we go with the information
Today we will teach you how to make a natural and home stay for constipation
It is super effective constipation is a fairly common evil among its main
causes may be due to the mode of feeding or a deficit in consumption
of water may also be due to lack of fiber in the body or insufficient
physical exercise this problem affects the functioning of the digestive system
producing an irregularity in the intestinal activity
As a result, it manifests itself with the impossibility or difficulty of evacuating
natural and homemade laxative fecal matter for the
constipation ingredients 200 grams of plum rested 200 grams of
dates without pit 1 liter of hot water mode of preparation
wash the dates well and the prunes remove the pit and chop them
fine with a kitchen knife in a pot or clean container incorporates
prunes and dates crushed and rested adds water
when you are warm and cook all this mixture at low temperature until
form a homogeneous mass let cool and store in a clean glass jar and
Airtight keeps in the refrigerator variants of the recipe
You can add serials or make fruit smoothies by adding one or two tablespoons
of this home remedy this can be a creative and
original to consume it another way to treat constipation places 4
prunes in a glass of water and let stand all night a day
next you can eat them during the next morning mode of consumption
It is recommended to consume a spoonful of this jam after breakfast and another
after lunch this is for the purpose of avoiding constipation how
know if I have constipation constipation or constipation is
can detect by observing certain symptoms very
characteristic to know to remain without evacuating stool for more than two days
abdominal pain or intestinal swelling inappetence lack of appetite gas and
belching hard consistency and reduced size in
the feces difficulty and effort at the time of
evacuate has been useful for you this recipe shares this information with your
family and friends in your social networks
do not forget to leave us your opinion in the comments section of this video
subscribe to our channel and give it like this is easy remedies 24 we
we see in a next edition thank you very much
i
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【影片】詹皇再發訓練視頻，曬洛杉磯豪宅稱之"甜蜜的家"，其中是有什麼寓意嗎？ - Duration: 1:19.
LeBron James在這個夏天沒有公開對任何流言做出回 ，不管是關於他自己將要離開騎士的，還是對於Kyrie Irv ng要求交易的。他已經下定決心把精力都放在新賽季的備戰上，因 也經常在社交網路發一些訓練的影片
最近，詹皇就又在社交網路上發了跟朋友一起訓練的影片， 說：「現在又開始清晨訓練，健身室空無一人，我喜歡。」 隨後 還不斷介紹自己的訓練過程，中間還換了一個地方
在力量室，他裸著上身自拍，健身室的人都很熟悉他，不斷對著鏡頭 招呼，大家一起練得很嗨。 等到練完之後，他在回程的路上說： 今天可真忙，早上5點忙到晚上5點，但我非常享受
但我要回洛杉磯的家了。」 他在家里也發了自拍影片，妻子 avannah也處境，LeBron寫道：「家，甜蜜的家！」 他的這些言論當然又引來了爭議，有美國媒體也諷刺稱，LeBro 比起阿克倫人，更像是個洛杉磯人了
他不止一次在社交網站上把洛杉磯稱為自己的家，挑動了不少球迷的 感神經。畢竟，早就有傳言稱他考慮在明夏加盟湖人，陪自己的老婆 子在洛杉磯生活。 但從另一個角度看，因為LeBron在洛杉 早就買了豪宅，把這里稱為家也絕對是有道理的
-------------------------------------------
Donation boxes stolen from conservatory on Belle Isle - Duration: 2:15.
For more infomation >> Donation boxes stolen from conservatory on Belle Isle - Duration: 2:15. -------------------------------------------
[Türkçe Altyazılı]idol room 5.bölüm PENTAGON ve IDLE 3.part - Duration: 5:55.
For more infomation >> [Türkçe Altyazılı]idol room 5.bölüm PENTAGON ve IDLE 3.part - Duration: 5:55. -------------------------------------------
Uomini e Donne, Sara si svela: la crisi con Luigi e vari rumors | Wind Zuiden - Duration: 2:45.
For more infomation >> Uomini e Donne, Sara si svela: la crisi con Luigi e vari rumors | Wind Zuiden - Duration: 2:45. -------------------------------------------
Testimonial: SPP Business Plan - Duration: 2:21.
My name is Katherine Strutt and I'm the general manager
of the Saskatchewan Pension Plan.
We know it's really important to save for retirement
and SPP makes that really simple for you.
My name is Lana Sheppard and I'm the owner
of Checks n Balances Business Services Inc.
We provide professional bookkeeping and payroll services
to small businesses and entrepreneurs across Saskatchewan.
As a Saskatchewan employer,
I'm very proud to be able to offer a Saskatchewan
pension plan to my employees.
We offer an investment with strong returns, low fees,
very flexible, very affordable,
and you can tailor it to your own needs.
SPP allows an employer of any size
to add it to their benefit package
and it's a great way to attract and retain key employees.
When I researched it
and looked at the Saskatchewan Pension Plan,
there's a few things that I liked about it.
One, the money stays in there.
You can't withdraw it.
Secondly, the fees are minimal.
The administration of the plan
from the employer's perspective is minimal.
It's very easy to administer the plan.
The plan recently had some significant changes.
As of January 29th of 2018, the maximum annual limit
increased to $6,000 and it will now be indexed
as of January first of every year.
It's still based on your available RSP limit
and members can still transfer in up to $10,000
from existing RSP.
It's an excellent plan even if you're starting out
as a brand new business to be able to control
how many dollars, keep it simple, very little administrative
and be able to offer the benefits to your employees.
We know employers are busy
and we don't want to add to their burden.
So we've made it very simple and easy to sign up.
The employees sign an enrollment form.
The employer gives us a signup sheet
and we handle all the rest.
It really is that easy.
I know by investing in the Saskatchewan Pension Plan
for my employees and for myself that it will give me
peace of mind for the future.
I think the Saskatchewan Pension Plan is great
for both employers and employees
and I encourage you to find out more.
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Volkswagen Beetle 1.4 TSI 150PK DSG Sport R-edition - Duration: 1:12.
For more infomation >> Volkswagen Beetle 1.4 TSI 150PK DSG Sport R-edition - Duration: 1:12. -------------------------------------------
✅ Duda Nagle mostra ultrassom da filha com Sabrina Sato em vídeo: 'Que linda' - Duration: 3:17.
Duda Nagle, noivo de Sabrina Sato, publicou em seu Stories do Instagram na tarde desta quarta-feira (27) o ultrassom da filha que ele e a apresentadora estão esperando
"Meu amor, cadê o barrigão?", perguntou durante uma consulta de rotina. Em seguida, o ator afirmou: "Que linda!"
O casal, no entanto, ainda não escolheu o nome do bebê. "Eu e o Duda já pensamos em vários nomes, mas ainda não decidimos
Gosto muito de Kira, Ava, Chiara, Luiza, Amora. Aceitamos sugestões de nomes, mandem pra gente!", disse a "japa" recentemente
Apresentadora é acusada de expor em excesso a gravidez na web Acusada de transformar a gravidez em um "reality show", Sabrina se defendeu das críticas
"Me acusaram de transformar a gravidez num reality. Mas, gente, minha vida é um reality
Minha filha, quando nascer, vai escolher se quer privacidade. Meu papel é resguardá-la
Agora, eu comecei no 'Big Brother'. Vivia um BBB dentro de casa, em Penápolis (interior de SP)
Sou muito sociável para esconder as coisas. E não acho certo só dividir vitórias
Falar das dores é terapêutico. Recebi ligações importantes. Fernanda Young me contou que ficou seis meses de cama, e dona Nadine, mãe do Neymar, disse que teve exatamente a mesma coisa na gravidez dele", disse em entrevista anterior
Empresária nega que recebeu R$ 150 mil para revelar gestação De volta aos treinos depois de liberação médica, Sabrina negou também que recebeu R$ 150 mil para revelar a gestação
"Não foi isso. A história é a seguinte: já sou garota propaganda da Procter & Gamble, e a Clearblue é deles
Fiquei um mês no hospital, metade dele me escondendo, porque não podia contar que estava grávida
Quando a história vazou, o risco ainda existia, mas era menor. Senti um alívio, queria contar pra todo mundo
Liguei pra Karina e falei: 'Já que fiz o teste de farmácia, vamos ver se eles não querem bancar o vídeo?'
A produção dessas coisas é cara.", esclareceu a empresária, seguindo dieta saudável após engordar oito quilos
(Por Patrícia Dias)
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삼성이냐 화웨이냐.. 5G 장비 도입 앞두고 고민 깊은 이통3사 | 뉴스 24/24 - Duration: 4:19.
For more infomation >> 삼성이냐 화웨이냐.. 5G 장비 도입 앞두고 고민 깊은 이통3사 | 뉴스 24/24 - Duration: 4:19. -------------------------------------------
Citroën DS3 1.6 e-HDi Airdream 92pk 91g So Chic - Duration: 1:12.
For more infomation >> Citroën DS3 1.6 e-HDi Airdream 92pk 91g So Chic - Duration: 1:12. -------------------------------------------
La stanza con più di 10 mila ragni - Duration: 4:59.
For more infomation >> La stanza con più di 10 mila ragni - Duration: 4:59. -------------------------------------------
Émilie Fiorelli : Son tatouage en hommage à sa fille Louna ! - Duration: 2:29.
Révélée dans Secret Story 9, le programme de télé-réalité qu'elle a remporté en 2016, Émilie Fiorelli s'est depuis éloignée de la sphère médiatique
À la place, elle a rejoint le club des influenceuses mode sur les réseaux sociaux
Du côté de sa vie privée, la Marseillaise est en couple avec le footballeur M'Baye Niang et filait déjà le parfait amour avec lui lorsqu'elle a appris qu'elle était enceinte
Près d'un an plus tard, le 22 avril 2018, Émilie accouchait et donnait naissance à une petite fille, qu'elle a appelée Louna
Épanouie dans sa nouvelle vie, la jeune maman a décidé de se faire tatouer le prénom et la date de naissance de sa fille
Une manière de prouver son affection et de l'avoir toujours auprès d'elle. "Mon amour de ma vie gravée dans ma peau", inscrit-t-elle en légende de sa story Instagram
La relation entre unz mère et sa fille est souvent très forte, Émilie l'aura bien compris
C'est pourquoi elle a également tenu à symboliser l'amour inconditionnel qu'elle porte pour sa mère, Chantal, en lui offrant aussi une place pour un tatouage
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La voglia di sesso tiene svegli i moscerini - Duration: 3:46.
For more infomation >> La voglia di sesso tiene svegli i moscerini - Duration: 3:46. -------------------------------------------
Samira Mighty is branded a 'SNAKE' over Laura Anderson and Wes Nelson break-up - Duration: 3:17.
Samira Mighty has been branded a "snake" over her role in the Laura Anderson and Wes Nelson break-up
Laura Anderson and Wes Nelson ended their villa romance after Megan Barton Hanson told him that she fancied him
Samira was see comforting a distraught Laura on the balcony in the aftermath of her romance with Wes coming to an end
The 22 year old told Laura that she found Megan and Wes' newfound coupling a surprise and "didn't see it coming", yet in the previous episode viewers had seen Megan confiding in Samira
Samira appeared to encourage Megan to speak to Wes about her feelings, leaving her to be called out online by both fans and celebrities watching the show
Geordie Shore's Holly Hagan wrote: "How can samira sit and smirk with Megan and then wrap her arms round Laura and console her I'm confused
" Made In Chelsea's Tiffany Watson chimed in, saying: "Awk that Samira is now comforting Laura
Mario Falcone called out Samira as he said: "Samira you snake!!! 'I didn't see it coming'
you bloody told Megan to go for it!!!" The Only Way Is Essex's Georgia Kousoulou commented: "OMG SAMIRA saying she never saw it coming? Whatttttttt she told Megan to go for it! I liked Sam as well
" And Love Island fans have also vented over Samira, with one person writing: "Samira saying she didn't see it coming when she was telling people earlier in the day that Wes should go for it and Laura is too old for him etc
Take a seat babe." Related Gemma Collins reveals journalist WAS sent her book Gemma Collins SWEARS on Loose Women Love Island's Iain Stirling reveals why there is a longer episode Love Island's Samira Mighty hints Laura Anderson should SPLIT UP with Wes Nelson Love Island: Wes Nelson tipped to DUMP Laura Anderson after Megan Barton-Hanson KISS Megan Love Island: Laura BLASTS 'f*****g s**g' Megan Barton Hanson as she dumps Wes Megan Love Island: Megan Barton Hanson SLAMMED by fans over Laura Anderson comments Love Island's Megan branded EVIL as she smirks during Laura and Wes split Another frustrated fan said: "With friends like Samira you don't need enemies
"
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Battle of the Canon 85's | 85mm 1.2, 1.4 & 1.8 - Duration: 4:23.
The 85mm lens.
It's that classic focal length it's great for portraiture, textures; anytime you want
to isolate a subject.
Canon makes 3 of these things.
We're going to be putting the trio through its paces today here at the beach.
See what makes each one special.
Canon 85mm f/1.8 USM.
Because of its construction and 1.8 maximum aperture, this is pushing the least amount
of glass of the 3.
Making it the fastest to autofocus.
So, if you have an application fast-moving subject documentary work will you need snappy,
fast autofocus, this is probably the best option for you.
Canon 85mm f/1.4 L IS.
At f/1.4, slightly larger maximum aperture.
There 9 rounded aperture blades for smooth bokeh.
Now there's even modern coatings on here which help reduce ghosting and flare.
But, the high order bid of the lens: Built-in Optical image stabilization.
That saves you about 4 stops of hand shake If you're making for portrait or any kind
of shot in lower mix-light.
Obviously, it's not a low or mix light day out here at the beach.
We're going to try to find some shade maybe go under the boardwalk and put it through
its paces.
The Canon 85mm f/1.2L MK II.
This has the largest maximum aperture of all of Canon's current 85mm lenses.
Because of that, it's also has the slowest autofocus.
So, quick tip here, if you manually focus the lens using the focus distance scale and
then finish out with the AF, things will move a lot faster and a lot smoother for you.
Also, because of the design of the lens, the glass goes all the way to the edge of the
lens mount.
When you are attaching the lens or your detaching the lens from the camera body, exercise extreme
care.
That rear element is very, very easy to accidentally fingerprint or, even scratch if you bump it
against the lens mount.
But, you follow all those tips, you'll get incredibly dreamy portraits at f/1.2.
It is crazy bright out here today.
I'm so, so happy that we had the assist from the Profoto B2.
Canon's 85mm lenses are among the best in the business.
But, they make 3 of them.
And there is different use cases for all 3.
If you are the type of photographer that needs the fastest possible auto-focus or if you're
working on a fast-precise single point autofocus, the 85mm f/1.8 USM is probably the way to
go.
If you're the type of photography shooting in a lower, mixed light situation you need
to work at a slower exposure, the optical image-stabilization in the 85mm f/1.4L IS
is probably the way to go.
And if you need the largest aperture, the smoothest possible bokeh, the 85mm f/1.2L
MK II is the treat.
I had an awesome time shooting with all 3 of the 85mm lenses today.
If your use cases overlap, thee is not nothing wrong with owning 2 or even all 3 of these lenses.
For more on photography, 85mm lenses and all things imaging, visit B&H.
I'm photographer David Flores, see you next time.
We're testing it today with Jake in motion.
This is Jake.
Hey David, good to see you again.
Good to see you too buddy.
Gorgeous!
Beach Day!
Roll another one of those.
Yeah let's do that again.
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Senegal team news: Predicted Senegal line up vs Colombia – who will start with Sadio Mane? - Duration: 0:59.
Senegal will be looking to Sadio Mane for inspiration in their final World Cup Group H clash, with a last-16 place up for grabs
A draw is enough to see the African nation through to the knockout rounds, but they face a tricky test against a resurgent Colombia team
Mane is the most high-profile player in the squad, but he has a wide array of talents around him including M'Baye Niang who impressed against Japan
Aliou Cisse has led his side to a solid campaign so far, and has no injury concerns ahead of the game, meaning he could name an unchanged XI
Take a look through the gallery to reveal the predicted Senegal team to face Colombia in World Cup Group H
-------------------------------------------
Breaking News - Senegal complete final training session ahead of clash with Colombia - Duration: 2:46.
Senegal have been finalising their preparations for their pivotal Group H clash against Colombia on Thursday as they look to make it through to the knockout stages in Russia
Sadio Mane and Co were pictured taking part in one final training session in Samara, the venue for their crunch tie with the South Americans
Senegal are currently sitting on four points after a victory over Poland and a draw with Japan, while Colombia are on three points from their first two games
Earlier on Wednesday, the players took a look around the Cosmos Arena in Samara before departing to take part in their session on a pitch outside the ground
They were put through their paces with a light warm-up before a few technical exercises to ensure they are at their physical peak for Thursday's game
Mane was at the centre of attention as he looks to fire his nation into the knockout stages
Spirits looked to be high in the camp as players shared jokes before taking a knee at the end of the session for talks
Coach Aliou Cisse was critical of his pacy and powerful side after their 2-2 draw with Japan on Sunday, saying their opponents were the better team, and called on Mane to step it up
'Frankly, we were not very good,' concluded Cisse, the Senegal captain during their run to the quarter-finals in 2002, their only previous appearance at a World Cup
'A player like Sadio Mane is a player with a lot of expectations and he is one of the players under the spotlight
'He can do better, but today he was better than against Poland and he needs to do better against Colombia
' Victory would have all but propelled Senegal into the last 16, but they now face a Colombia side in Samara who have their tails up following a classy 3-0 win over abject Poland
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What Do 'Natural' and 'Artificial' Flavors Really Mean? - Duration: 9:34.
[♪INTRO]
If somebody gives you the choice between two tasty-looking snack cakes -- but one is labeled
'naturally flavored', and the other 'artificially flavored' -- most people would probably
go with the natural one.
It sounds better.
Who wants to eat food that's fake?
I like real food.
But those labels can be pretty misleading.
In fact, the flavorings could be chemically identical.
There are rules to what gets labeled "natural" or "artificial," but they're pretty
subtle.
And you definitely don't need to avoid artificial flavors to stay healthy or be eco-friendly.
The only reason you might want to opt for the natural version in some cases is its … just,
its flavor?
In the US, artificial and natural flavors are defined by the Food and Drug Administration,
because that's the agency that gets a say in how companies market and label their foods.
So first, the term "flavors" itself refers to ingredients that are in the food mainly
for their taste, rather than any nutritional value.
So an apple in an apple pie would certainly be adding to the overall flavor, but it would
not technically be considered a flavor or flavoring.
And the FDA considers something a 'natural' flavor if it comes from a plant or animal.
That source could be virtually anything: fruit, bark, herbs, veggies, meats.
The list is long.
But if it's made from a plant or animal, it's natural.
If not, it's artificial.
It does get a little more complicated than that, but in the vast majority of cases, the
difference between the two is only the source.
We're sticking to specifics of the US here, but plenty of other countries differentiate
these flavors along the same lines, so you'll see similar claims on their food packaging.
Seems simple enough, but if you think about how we experience flavor, you can see why
this whole binary system the FDA has cooked up is not necessarily all that useful.
Because what makes your favorite chocolate chip cookies so delicious comes down to the
molecules you taste and smell, not where those molecules come from.
They're chemicals, whether they come from natural sources or are made from scratch in
a lab.
And in many cases, the molecules in natural and artificial flavors are exactly the same
— down to the placement of each atom and bond.
That's because for a lot of common flavors, we know the main chemical behind them, and
whether you purify it from fruit or make it synthetically, a compound is a compound is
a compound.
Take the vanilla you might use when you bake cookies.
The main flavor component of vanilla -- and the one we recognize as having that sweet,
characteristic taste -- is a chemical called vanillin.
You can naturally extract it from vanilla beans by soaking them in water and alcohol.
Or, you can make the exact same chemical in the lab.
If you go the all-natural route, expect to pay big bucks, though, because vanilla beans
are the fruits of finicky tropical orchids.
They're a huge pain to grow and harvest.
And vanilla is the world's most popular flavor, we cannot grow enough beans to flavor
everything we want using only the real stuff.
There is another natural way to get vanilla flavor, with something called castoreum, but
that's not likely to be a fan favorite.
That's because it comes from the castor sacs of beavers, which are located down near
their tails.
Basically, flavoring via beaver butt.
Milking beavers for their secretions is not exactly a high-volume industry either, so
castoreum is too expensive to put in most foods.
But in the lab, you can make the same vanillin in huge batches and for much less money by
doing some fancy chemistry on paper pulp or petroleum derivatives.
That may sound less appetizing than getting it from the beans, but remember: the molecule
you get at the end is exactly the same.
And, it's how we're able to vanilla-fy most of the foods we eat.
So maybe don't write off artificial vanilla just because it's not natural.
You'll save some big bucks.
Then there are also some misconceptions about the environmental impact.
Counterintuitive as it might sound, natural flavorings aren't always so great for nature.
They can have much bigger environmental footprints than their artificial counterparts.
Take massoia lactone, a chemical that tastes like coconut, which you can find in the bark
of certain trees in Southeast Asia.
The tricky part is if you strip off the bark to get it, you kill the tree.
So, as much as we might want to have that lovely pina colada flavor, the natural version
is really inefficient and unsustainable.
Whereas synthetic chemists can whip up massoia lactone in the lab, no tree stripping necessary.
Granted, artificial flavorings aren't perfect for the planet either.
They're often made from oil, and can require special materials that aren't environmentally-friendly.
Production can also create wastewater.
Still, that's usually better than killing entire groves of trees or going through thousands
of kilos of fruit in search of specific flavor compounds.
There is one major downside to keeping things strictly in the lab, though: the taste.
Because while synthetic vanillin is the same molecule you'll find in the stuff from vanilla
beans, real vanilla has hundreds of other compounds that subtly change the flavor.
Artificial vanilla is a pretty good substitute because around 80% of vanilla flavor comes
from that one vanillin compound.
Most people can't tell the difference.
But other flavors are much harder to replicate.
Artificial strawberry might be delicious, for example, but if you think about it, it
doesn't really taste like strawberries.
That's because you simply can't reproduce that flavor very well with one or two chemicals.
It's super complex.
So, the purity you get with artificial methods may sometimes make for less-sophisticated
flavors.
On the other hand, it also means that those flavors are better-known to scientists, and
more rigorously tested.
If this runs counter to your intuition, you're not alone.
Packages proudly proclaiming 'no artificial flavors' are trying to appeal to the common
feeling that substances from Mother Nature are inherently safer and better than ones
invented and produced by people.
That's called the naturalistic fallacy.
But nature isn't infallible, and there's all kinds of stuff out there that's natural,
but will also super kill you.
Just because a flavoring comes from a plant or animal doesn't mean it's safer or healthier.
Which is why US flavor regulations apply to both natural and artificial flavors.
It's a system called Generally Recognized As Safe, or GRAS.
Basically, back in the mid-20th century, the FDA decided that food additives should be
tested, although they could be exempted from review if experts already agreed that the
substance was safe.
Since the rules took full effect in the late 1950s, just two flavors have been banned,
one natural and one artificial: calamus, which comes from a plant also known as sweet root;
and cinnamyl anthranilate, a synthetic compound that gives a grape or cherry flavor.
Some flavorings have raised other types of health flags, like diacetyl, the artificial
buttery flavoring in microwave popcorn.
If it's inhaled in extremely large amounts — like if you work in a popcorn factory
and don't use protective equipment — it can cause a lung disease known as popcorn
lung.
But eating it isn't a problem, so we still use it.
In theory, it's still possible that some flavors we use have minor negative health
effects we just don't know about, even with this testing system.
One complication is that the evidence is summarized by an industry group.
But since the rules apply to both types of flavors, there's no reason to be extra suspicious
of the artificial ones.
Another part of artificial flavoring's bad reputation comes from the fact that it's
in processed foods, which are less healthy for you — they're often high in sugar
and fat while also being low in fiber and nutrients.
But that's not the flavoring's fault.
And of course, natural flavoring is used for the exact same thing.
Perhaps the most misleading example of this is orange juice.
Americans used to get most of their orange juice from concentrate, but these days, we
tend to buy it in cartons where the juice doesn't need to be diluted.
It seems like a fresher option, and companies have marketed it that way to get a premium
price.
But the juice isn't as fresh as they make it sound.
Because of the realities of large-scale production, the juice ends up sitting in tanks for months
at a time.
To keep it from spoiling, producers pasteurize it and also remove all the oxygen in a process
called deaeration.
To be fair, that processing is important to keep the juice safe to drink.
But it also removes a bunch of the nicer flavor compounds that make freshly squeezed juice
so refreshing.
The juice might not be from concentrate, but companies still re-flavor it right before
it's put in the carton, with what people in the industry call juice packs.
The packs are a mix of flavors, usually from oranges, orange oil, or orange essence.
So technically, they have natural sources.
But that doesn't mean the flavor is coming from freshly-squeezed orange juice, or that
the juice is somehow less processed and healthier because the flavorings are natural.
Once you find out what the terms "natural" and "artificial" really mean, you start
to see this type of misleading marketing everywhere.
But if you think it's confusing now, just wait a few years.
Because biotech is getting in on flavorings, blurring the lines even more.
Companies are trying to come up with new ways to make flavors that still count as 'natural'
under current labeling regulations -- even though the source may be bacteria or yeast,
rather than any recognizable plant or animal.
With genetic engineering, you can program microbes to produce certain flavor molecules,
then isolate the molecules and use them just like other flavorings.
That could be a more efficient and eco-friendly solution in some cases, especially for hard-to-source
flavor compounds.
But in a way, it would make the labeling claims on food packaging even more meaningless.
Like, is that all-natural vanilla flavor from vanilla beans or a very special strain of
yeast?
If you wanted the natural stuff for the more nuanced flavor, you'd have no way of knowing
what you were getting.
For now, just don't be fooled by claims that sticking to natural flavors is healthier
or better for the environment.
Tastes and flavors are based on chemistry, and a lot of the time, the artificial ones
are just as good.
Thanks for watching this episode of SciShow!
If you're interested in learning more about flavor chemistry, you can check out one of
our previous episodes, about 5 chemicals that are in everything you eat.
[♪OUTRO]
-------------------------------------------
Andrew's Beauty Pageant | JEOPARDY! - Duration: 0:53.
- Andrew King is our champion (laughing) with $1,198.
I'm going back in your life now.
You were involved in a boys beauty pageant.
What happened in the beauty pageant?
- Well, I had one other competitor...
(audience laughing)
- [Alex] Not much of a pageant was it?
- It was boys, the boys division's always small.
So, I was obviously more handsome than him,
even a little taller, which is also hard to believe.
And I got to the end of the runway and I did a move
that one of the kids in my first grade class did
all the time, and I thought it was cool so I did it.
Ended up losing the pageant. (audience laughing)
- You remember what the move was?
- It was like this.
(Amy laughing) (audience laughing)
At the end of the runway.
- That would lose any pageant.
(audience laughing)
-------------------------------------------
Liverpool cause goalkeeper Alisson sleepless nights as Reds' transfer hopes dented ● News Now ● #LFC - Duration: 2:19.
Alisson is Liverpool's no.1 goalkeeping target this summer.
Brazilian goalkeeper Alisson admits Liverpool have caused him sleepless nights - but not
because of their interest in bringing him to Anfield.
Instead, the Roma man says his club side's 5-2 hammering in April's Champions League
semi-final kept him awake afterwards.
The Reds put five past the 25-year-old, who endured a nightmare evening on Merseyside.
That did not deter Liverpool from eyeing a move for the player, with Alisson the club's
no.1 goalkeeping target this summer.
But hopes of securing a deal with the Serie A outfit have been dented.
Not only do Roma want in excess of £70million but Real Madrid is believed to be Alisson's
preferred destination.
The situation will become clearer after the World Cup, where Alisson is currently in action
for his country.
Speaking ahead of a must-not-lose Group E clash with Serbia, the stopper was reminded
of Brazil's 7-1 defeat to Germany in 2014.
And he believes that experience is similar to the one he suffered in Europe this season.
"Julio Cesar did not suffer and concede the goals alone but with all of Brazil," he said.
"I was at home watching in front of the TV and I saw the whole game.
Some things remain with you in your body.
You can keep saying it is not the end of the world but you feel the pain.
"Clearly the country does not forget that we did not defend our goal and that Germany
were strong.
"When I let in five goals against Liverpool I had an almost similar experience and I did
not sleep for days afterwards.
"I spent the nights wondering: which goal could I have avoided?
Luckily you can then play again and you can rewrite the story."
-------------------------------------------
✅ La nouvelle coupe de Céline Dion divise ses fans - Duration: 2:05.
Céline Dion s'est produit ce mardi à Tokyo au Japon. A cette occasion, la diva a partagé une photo d'elle sur Instagram, quelques heures avant de monter sur scène
Sur ce cliché, elle apparaît métamorphosée et arbore une nouvelle coupe de cheveux
Posant visiblement dans son hôtel, la star de 50 ans a opté pour un blond plus clair qu'à l'ordinaire et affiche une frange
Un changement de look qui a divisé ses fans. Commentaires contrastés Likée plus de 159
000 fois, la photo a suscité de nombreux commentaires. « J'ai beau me concentrer et regarder comme il faut, je ne la reconnais pas du tout !! », écrit un fan
« Beaucoup de mal à la reconnaître… », lance un autre. « Céline, ça me manque quand tu étais brunette, c'est trop blond et ça ne te va pas ! », estime un troisième
« Quelle horreur cette coupe de cheveux », juge un quatrième. Des aficionados choqués de ne plus « reconnaître » leur idole
« Tu es moderne et libérée », défend un inconditionnel. « C'est très beau ton nouveau look », soutient un second
« J'adore quand tu changes de look », défend un troisième. « Une icône du style », salue un quatrième
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