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01Whey protein in hot black coffee: why it curdles, what the heat-stable versions cost, and what is comingCollagen disappears into a hot cup; whey turns it into pale lumps that smell of sulfur. Coffee's acidity sits almost exactly where whey is least stable, and it is served above the temperature that unfolds the protein. The heat-stable ingredients that exist solve it by cutting the protein up, which makes it bitter.ArticleHealth & self-care49 quotes · 1 source · 11 min10 Oct
02Alcohol blackouts: how ethanol blocks memory formation, and why drinking speed decides itIn an alcohol blackout the drinker is awake, talking and deciding, while the brain's ability to save the night is chemically held shut. Nothing comes back afterwards because nothing was stored — and how fast the drinking goes decides whether it happens at all.ArticleHealth & self-care39 quotes · 1 source · 9 min10 Oct