What is activated carbon and what is it used for?

The activated carbon, which you have surely heard, and you will have most likely consumed in one of its multiple ways, is undoubtedly a very fashionable ingredient.

We are not talking about coal to roast - even when grid cooking is also a strong trend - but as an element that adds a slight flavor, color, texture and a sexy and fun touch to dishes and drinks.

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As with many foods that become fashionable, according to the English newspaper The Independent, activated carbon owes its current popularity to the healthy food industry, especially the COLD PRESED juices sites (extracted with hydraulic press)of California, London and New York, where it was initially used thanks to its toxin absorption qualities, which gave it the 'detox' label.

By itself, the truth is that he does not add anything to the taste of a juice, but it does give it an unusual color and a pleasant granulose texture.

(Photo: Wallpaperflare.com)

Help a better digestion

Their supposed health benefits do have some scientific bases, because activated carbon has been used medicinally in the past, unlike carbonized food, which is considered potentially carcinogenic (although this statement has been submitted to debate and currently only onlyCarbonized meat is considered potentially harmful).

Until not long ago, activated carbon was used as a remedy for food poisoning and stomach discomfort, but its effectiveness in this regard is not much.Taking a juice with activated carbon can be fun for its texture and color, and you probably like the stomach, but it will not heal you of anything.

(Photo: Commons.)

Currently many chefs and chefs are experiencing with carbon dishes, even if it is not activated, due to their smoked, slightly bitter and earthy, adding it to plates based on beef -to give that grill taste, without having to go throughThere-, to condiments such as mayonnaise and drinks with and without alcohol.

Mixologists have also experienced with him, creating mysterious and sexy -looking drinks, with a very light smoked taste.Others use it to dig the glasses, achieving a very aesthetic effect.

The current activated carbon fever is explained very easily.Its appeal is based on the fact that, to begin with, it provides (very gently, yes) of the two flavors of the moment: a slight bitterness and umami, the earthy and smoked taste that has been recognized today as one of the basics.

(Photo: Nathan Dumlao for Unspash.)

On the other hand, the popularity of the art of gastronomy and everything related to it, and its increasing reach and dissemination means that chefs and myxologists must be increasingly creative to be able to impress foodies, both amateurs and professionals.

Chef Jamie Clinton, from the Shears Yards restaurant, in the city of Leeds, in the United Kingdom, told The Independent "there are many people out there that cooks and has experienced with many things (and we can add that there will be more after thepandemia) and coal is something different, which attracts attention ".

Apparently, much of the attraction is that we do not tend to think about coal as something edible, for what it is and how it looks, in addition to our voracious appetite for the combination social networks-gastronomy-mixology, it promotes any ingredient thatMake our photos better, and the very dark dark distinctive of this food guarantees a good image that will surely attract many likes.

@Lightynourt Yee, Somo People I Know Online Are Way Cooler Than Sub People I Know Irl

— they/them Mon Mar 29 08:21:19 +0000 2021

(Photo: Istockphoto.)

But what is it?

It is currently added to everything: from facial masks to toothpaste and is already sold even in the supermarket in the form of capsules, tablets and powder.

Activated charcoIt can be bamboo, nuts stalls, olive bones or coconut peel;The latter is the most used material to obtain it.

Once these materials are carbonized, they go to an oxidation process;According to information from the Good Food site of the BBC, at this last step it is the one to 'activated' of coal and what gives it great porosity and, therefore, absorption capacity.

Its detox qualities are derived precisely from its porosity, this makes it a kind of sponge that absorbs some toxins, so its use in water filters is frequent, for example.

Thanks to this property, for a long time it has been used in hospitals in the treatment of accidental poisoning or drug overdose.The administration of this coal - in adequate doses and at the right time - reduces the amount of poisons that the patient absorbs.It is also the reason why it serves to accelerate the healing (and rapid disappearance) of barros and pimples.

However, the dose we consume in food is very low, and its toxin absorption effects are, then, minimal.Until now, the only benefit that has really been proven is in the reduction of gase production in the intestine, but this is still in doubt.

Activated carbon does not even interact efficiently with alcohol, so it does not serve to endure more, nor to cure the crude.

(Photo: Andrew Davidson for Commons.)

Some of the foods that most frequently include this ingredient are juices, lemonades and other drinks, Latte and Capuccino, macarons, smoothies and smoothie bowls, ice cream, cocktails, bread, sweet, sweet and salty, the dough of pizza, and hamburgers,All very photography.

As far as mixology is concerned, we all know that aesthetics plays an important role in it, because nobody likes to drink cocktails that look ugly.Activated carbon adds to the Drinks a dark tone and almost no flavor, so it has become an irresistible element for the bartenders, who have taken the most of it, creating true 'black' delights 'delights'.

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Here, a simple recipe to try its flavor and its benefits:

(Photo: Istockphoto.)

Activated carbon lemonade

Ingredients: 1 liter of water 2 large lemons, juice 1 teaspoon of activated carbon 2 tablespoons of honey

Preparation: Pour all the ingredients in a mason jar, cover and mixing shake.Add ice and serve or bébela in the same bottle.