Patrick Simmons+FollowEggs Are Stronger on Their Sides?!Turns out, everything we learned in science class about eggs being strongest at their ends is totally wrong. MIT researchers just proved eggs are actually tougher on their sides—they absorb shock better and resist breaking more! But don’t worry, this doesn’t mean you need to change how you crack eggs for breakfast. Just a wild reminder that even 'settled' science can surprise us! Who knew eggs had secrets? #ScienceFacts #EggMyths #MIT #MindBlown #FoodScience #Science21Share
Jerry West+FollowGluten-Free Bread Just Got a Glow-UpImagine biting into real bread—soft, chewy, delicious—without the gluten drama. Scientists just tweaked wheat at the protein level (using gamma rays, wild, right?) and made bread that’s just as good, maybe even better, but way less likely to set off gluten sensitivities. It’s not 100% celiac-safe yet, but this could mean a future where gluten-free doesn’t mean flavor-free. Bakers and foodies are already buzzing! #GlutenFree #FoodScience #BreadLovers #CeliacDisease #Innovation #Health00Share
David Hernandez+FollowThis Rice Hack Might Tame Blood SugarDid you know chilling your rice before eating could actually help with blood sugar spikes? Justin Richard, who tracks his glucose levels, tried eating rice that was cooked, refrigerated overnight, then reheated. The result? His blood sugar still went up, but not as much—and the spike didn’t last as long. It’s not a free pass to eat endless rice, but it’s a cool trick if you’re watching your carbs. Apparently, the science backs it up too! Would you try this? #BloodSugarHacks #DiabetesAwareness #HealthTips #FoodScience #Health192Share
