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If you've never heard of molecular gastronomy, be sure to pay a visit to China Green. This popular Chinese restaurant, which is known to have the best dim sum in Hell’s Kitchen, places much of its menu’s emphasis on the practice of molecular gastronomy. But just what is molecular gastronomy? In short, it’s the science of selecting and preparing food to maximize on the chemical structure of each ingredient for nutrition and enjoyment purposes. In recent years, molecular gastronomy has become increasingly popular among top chefs and has proved itself to be a tried and true practice that really makes cooking and eating quite healthy and enjoyable.

Among molecular gastronomy’s benefits is that it has the potential to fight obesity. The water soluble gums that form during the molecular gastronomy process produce gels that can help dieters feel fuller longer. This satiated feeling can lead to healthier eating patterns, allowing dieters to ditch the overeating habits that contribute to obesity.

Another unique benefit is that it produces foods lower in saturated fat, dairy, and cholesterol. In molecular gastronomy, chefs often replace eggs with soy lecithin. This plant-based stabilizing agent, also known as an emulsifier, allows ingredients to mix more easily, but leaves the saturated fat and cholesterol found in eggs out of the final product.

In a similar vein, thickening ingredients like eggs and butter can be replaced with hydrocolloids such as apple pectin and cornstarch. These will thicken a liquid just the same, but save on fats and cholesterol. 

To learn more about molecular gastronomy, or to order Chinese takeout, give China Green a call at (212) 969-9001, or visit them online to check out their menu.

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