#097 Rebroadcast

Most of us know the feeling. But what are we actually experiencing when we experience allergies? How does being around plants and pollen make us all sniffly? Why does this beautiful season have such a dark side? Let's find out.

References from this episode

1. https://www.ncbi.nlm.nih.gov/books/NBK538528/
2. https://www.chemistryworld.com/podcasts/histamine/3005799.article
3. https://www.acs.org/content/acs/en/molecule-of-the-week/archive/h/histamine.html
4. https://cen.acs.org/articles/93/i19/Periodic-Graphics-Allergies-Antihistamines.html

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#208

Melissa and Jam dive deep into the topic of FDA regulations, particularly focusing on food additives like red food dye. They discuss the complexities of the FDA's approval process, the Delaney Clause, and recent changes in the regulation of red dye number 3, which has been banned in response to cancer risks found in rats. They also delve into how other countries like the UK and Canada are ahead of the U.S. in reevaluating approved substances. The episode includes personal anecdotes and a discussion on the role of public awareness in influencing FDA policies. They wrap up with a lighthearted conversation about sprinkles and favorite dyed foods.

00:00 Introduction and FDA Discussion
00:36 Podcast Banter and Hat Story
02:42 FDA's Role and Food Additives
04:48 Red Food Dye Controversy
11:33 FDA Trustworthiness and Public Perception
18:29 Comparing Food Regulations: US vs. Canada
18:50 Trusting the FDA: A Personal Take
20:02 Challenges Faced by the FDA
20:56 Rebranding the FDA: A Fun Idea
22:16 Sprinkles and Donuts: A Sweet Debate
26:51 Favorite Dyed Foods
30:44 Podcast Wrap-Up and Community Shoutouts

References from this episode:

1. https://www.sciencedirect.com/science/article/pii/S0890856711009531
2. https://www.gao.gov/assets/hrd-82-3.pdf
3. https://pubmed-ncbi-nlm-nih-gov.libproxy.library.unt.edu/23026007/
4. https://www.fda.gov/food/hfp-constituent-updates/fda-revoke-authorization-use-red-no-3-food-and-ingested-drugs
5. https://cen.acs.org/food/food-ingredients/FDA-bans-red3-food-drugs/103/web/2025/01
6. https://www.acs.org/education/chemmatters/past-issues/2015-2016/october-2015/articial-dyes.html
7. https://cen.acs.org/food/food-ingredients/Editorial-Fewer-risky-food-colors/102/i26
8. https://pmc.ncbi.nlm.nih.gov/articles/PMC10502305/

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Question and Response 65

Melissa and Jam delve into a variety of interesting chemistry-related questions sourced from Reddit. They explore why farts stop smelling over time, the non-oily nature of Castile soap, why cookies and candies remain safe to eat at room temperature, and the mechanics behind rice cookers. They also discuss how opening a bottle can freeze its contents and offer reassurance to a chemistry Ph.D. student worried about forgetting basic chemistry knowledge. The episode is filled with insightful explanations, humor, and chemistry support, answering the everyday scientific queries of curious Reddit users.

00:00 Introduction and Reddit Questions Overview
01:44 Where Does a Fart Go?
04:01 Why Cookies and Candy Don't Spoil Quickly
07:31 How Do Rice Cookers Work?
10:52 Why Does Opening a Bottle Freeze the Contents?
15:16 How is Castile Soap Not Oily?
17:18 Forgetting Basic Chemistry as a PhD Student
24:35 Conclusion and Listener Engagement

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