Saturday, September 10, 2011

When Did Blue Become A Flavor?

Orange has the privilege to proclaim itself color, fruit, and flavor. And everyone knows they should eat their greens but what's the deal with blue. I recently overheard a conversation where when asked which flavor popsicle they would like a person responded blue and the the person who had posed the question didn't find this response strange in the least. But the last time I checked there was no blue fruit nor a blue anything which could serve as the basis for this flavor. Now some might claim that the flavor blue is derived from the so called blue raspberry but frankly I find that preposterous. Despite what some may call it there is no raspberry which is anything near the shade of blue that graces these foods. And if I were to find such a raspberry I certainly wouldn't eat it as it would probably kill me. What I can't wait for is to see cyan move up from color to flavor.
The mirror is painted but disassembled. The wood holding the glass in the frame on the rear of the mirror was cracked so that needed to be repaired as well as getting the frame painted. This is one project that has taken a bit more time than I expected but I'm happy with the results so far. Hopefully I'll have time tomorrow to put the glass back it the frame and get this thing up on the wall.
The first day of getting back into my training for a big run went pretty well. I didn't have a particular plan for that session but I think that going forward I'll use the same training plan I used for my marathon training. But with an accelerated schedule as I can comfortably skip the fist few weeks were the schedule only calls for a mile or two a day. I don't want to kill myself but I think that at this point anything less than three miles would just be lazy and most days should be five plus. We'll see if I can stick to the schedule.



4 comments:

  1. The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When the pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are quite water-soluble. Here is a list of blue/purple fruit:

    Black currants
    Black salsify
    Blackberries
    Blueberries
    Dried plums
    Eggplant
    Elderberries
    Grapes
    Plums
    Pomegranates
    Prunes
    Purple Belgian endive
    Purple Potatoes
    Purple asparagus
    Purple cabbage
    Purple carrots
    Purple figs
    Purple grapes
    Purple peppers
    Raisins

    Blue and purple fruits and vegetables
    Contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. Similar to the previous nutrients, these nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells.

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  2. Wow, comments that aren't from my co-author. That is a first.
    svanhinga: I wish people meant blueberry when they refer to blue as a flavor. I love blueberries and things that taste like blueberries.
    Kyle: An excellent point. I'm quite familiar with the effects of pH on plant color as hydrangeas are a common garden plant in my hometown and the soil pH has spectacular effects on their flowers. But I've never seen a fruit that was anything close to the shade of blue used by snack food companies. Nor does the flavor seem to have any relation to real fruit. I suppose my real question isn't where did the inspiration for the color come from but at what point did we substitute the color for the fruit as our primary association when referring to these flavors. Of course I've never eaten a blue popsicle and thought, "yeah that tastes like fruit". And the inappropriately named Fruit Loops might be even further removed from actual fruit. So maybe the color flavor association does make sense. Perhaps the best question is when did we give up eating these fruits and vegetables with real nutritional value in favor of snacks with only the most tenuous of relationships to the fruits that inspired them.

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  3. "Purple Belgium Endive Popsicle, anyone?"

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