Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Saturday, June 02, 2007

Carbonated Yogurt?

Science has always progressed by surprises. Fleming discovered mold that prevented bacteria from growing, which led to penicillin. Geiger beamed alpha particles at atoms and when they started bouncing back that Rutherford called it "almost as incredible as if you had fired a 15 inch shell at a piece of tissue paper and it came back and hit you," thereby discovering the atomic nucleus.

Now we have Kaufman and carbonated fruit.

That too was a scientific accident according to Greg Bolitho's article on

What has become a growing fad in the food industry began by accident 13 years ago when Galen Kaufman, a neurobiologist, bit into a pear aboard his boat off Galveston, Texas. The pear had been locked overnight in a cooler of dry ice. "The dry ice had become carbon dioxide gas and soaked into the pears," said Kaufman. "I realized this was an opportunity, maybe even a responsibility, to share this with the world."

The world hasn't had much of a chance to thank him yet, although Fizzy Fruit can be found in "15 southwestern Wal-Marts, Bi-Low stores in four states, and 7-11 outlets across Texas."
"We can now see carbonation as a new spice," said Kauffman. "[Carbon dioxide] jump-starts your taste buds and makes the flavor stronger. ... You get all the benefits of fresh fruit, with a little more fun."

Other carbonated food ideas are percolating, from "sparkling yogurt" to tongue-tingling seasonings meant to jazz up vegetables. All use complex carbonation processes but few complex additives. Health experts welcome innovations that encourage children, in particular, to consume more fruits and vegetables. "Whatever gets kids to eat more fruits and veggies I'm for," said consultant, dietitian and former USDA official Tracy Fox. "There are so many [unhealthy] things out there and such a great need."

And same with getting more calcium into kids, so if the carbonated yogurt idea takes off it may may regular yogurt, rather than the super-sweet sugar pastes now directed at kids, a better seller.

Bookmark and Share

No comments: