It's all chemistry. Figures. They explained love and sex as a chemical reaction and managed to take the fun out of it for, oh, a few minutes. Now scientists have explained why we love bacon.
The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the simple snack with its appeal, according to Elin Roberts, science communications manager at the Centre for Life education centre in Newcastle.
She explained that the chemical changes that take place when the bacon is heated are more important than other variables such as brown sauce distribution or toaster settings.
At the centre of it all is the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours.
Whatever. I prefer to forget the chemistry and dream of a fine July day when I can fry up some bacon and add a freshly ripened tomato from the backyard garden.
(via J-Walk Blog)