In this week's After Hours, Dr. Vincent and Stephen dive into the kitchen, arguing that everyday cooking decisions have a far greater impact on inflammation and disease risk than most people realise. They cover everything from knife sharpness and oil smoke points to food storage, defrosting safely, and why you should never wash raw chicken. A lively segment on tea explores the growing variety available in Australia, from classic black to herbal and ginger options. Stephen takes a deep dive into wasabi, revealing that most commercial "wasabi" is actually dyed horseradish and lacks the key isothiocyanate compounds, particularly 6-MSITC, that drive real wasabi's impressive antibacterial and cognitive benefits. The issue closes with a quick-pickle onion recipe using Renovatio apple cider vinegar, and a "Product of the Week" feature for APSKIN.
This week Stephen and I got into one of our favourite topics: the kitchen. We made the case that most people are dramatically underestimating how much their everyday cooking habits shape their inflammation levels and long-term disease risk.
We covered a lot of ground, from why a sharp knife actually protects the nutritional value of your food, to choosing the right oil for the right temperature, to the truth about microwave-safe plastic containers and what they are actually releasing into your food. We also had some friendly disagreements along the way, including whether you should wash your rice, and I’ll let you read the newsletter to find out where we landed.
Stephen also took us deep into the science of wasabi this issue, and I have to say, it’s one of the most pharmacologically interesting culinary plants I’ve come across. The catch is that the vast majority of what you’re eating at your local Japanese restaurant is dyed horseradish with none of the active compounds that make real wasabi worth talking about.
We also brewed a pot of tea, talked about the growing variety available to Australians today, and I shared a quick-pickle onion recipe using Renovatio apple cider vinegar that genuinely makes home cooking feel like restaurant food in about ten minutes. As always, the goal is the same: giving you the knowledge to make better choices, without making it complicated.
With my best,
Dr Vincent
After Hours is where science gets personal. Hosted by Dr Vincent, your friendly neighbourhood scientist and Stephen! This podcast is part of the Ask Dr Vincent on Substack.
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