{"id":3862,"date":"2009-10-12T20:14:48","date_gmt":"2009-10-12T10:14:48","guid":{"rendered":"http:\/\/www.australiantropicalfoods.com\/?p=3862"},"modified":"2014-03-10T15:02:04","modified_gmt":"2014-03-10T05:02:04","slug":"molecular-gastro","status":"publish","type":"post","link":"https:\/\/australiantropicalfoods.com\/index.php\/2009\/10\/molecular-gastro\/","title":{"rendered":"Molecular Gastro"},"content":{"rendered":"<p>\u00a0<\/p>\n<p><a href=\"https:\/\/australiantropicalfoods.com\/wp-content\/uploads\/ferran-adria1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-3863\" title=\"ferran-adria1\" src=\"https:\/\/australiantropicalfoods.com\/wp-content\/uploads\/ferran-adria1-365x400.jpg\" alt=\"ferran-adria1\" width=\"149\" height=\"147\" \/><\/a><br \/>\nIt was Heston Blumenthal who recently was responsible for food poisoning at his molecular gastronomic restaurant The Fat Duck, but now when J\u00f6rg Zipprick, a German food writer dined at Ferran Adria\u2019s acclaimed $600 a meal E Bulli restaurant near Barcelona in Spain, he was unimpressed with this high temple of \u201cmolecular gastronomy\u201d and says menus should carry health warnings informing diners of the additives in the dishes.<\/p>\n<p>\u201cThese colorants, gelling agents, emulsifiers, acidifiers and taste enhancers that Adria has introduced massively into his dishes to obtain extraordinary textures, tastes and sensations do not have a neutral impact on health,\u201d says Zipprick, adding that some have a laxative effect.<\/p>\n<p>Molecular cooks also use polysaccharides from seaweed, which Zipprick says are suspected of causing intestinal cancer. Adria\u2019s response is that the chemicals he uses have been part of haute cuisine for years and he denies his dishes pose any risk to health.<\/p>\n<p>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 It was Heston Blumenthal who recently was responsible for food poisoning at his molecular gastronomic restaurant The Fat Duck, but now when J\u00f6rg Zipprick, a German food writer dined at Ferran Adria\u2019s acclaimed $600 a meal E Bulli restaurant near Barcelona in Spain, he was unimpressed with this high temple of \u201cmolecular gastronomy\u201d and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-3862","post","type-post","status-publish","format-standard","hentry","category-chefs-corner"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/posts\/3862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=3862"}],"version-history":[{"count":4,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/posts\/3862\/revisions"}],"predecessor-version":[{"id":4931,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/posts\/3862\/revisions\/4931"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=3862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/categories?post=3862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/tags?post=3862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}