What Happens Inside Your Body Two Hours After You Eat a Beet?
Chef Martin Oswald was in his Austrian kitchen today toasting mustard seeds in a dry pan while I sat in our RV in Bend, Oregon, where we’ve parked for the summer because Las Vegas in June is not for the faint of heart. He was making a beet tartare and a high-nitrate summer salad, and at some point the conversation drifted from cooking into chemistry, which is what tends to happen when you put a chef and a doctor in the same room.
Every ingredient Martin picked for today’s session was loaded with inorganic nitrate. Beets, arugula, mâche, celery, radish, parsley, rhubarb. That wasn’t…
The skinny
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