Have you ever wondered...Why stale bread get hard but stale but cookies get soft? Whether asparagus is safe to eat since it creates urine that smells like a cat visited? Why in some countries, butter is kept in cabinets, but in the US we refrigerate? What’s the secret to a flaky pie crust? Do different sugars metabolize differently in the body? What’s the best temperature for eating steak? Why are pickled foods supposedly good for us? Which cheesy molds are safe to eat and why can we eat the mold in blue cheese?!

I've wondered all this and more! Dr. Bryan Le (pronounced "lay") gave me plenty of answers! Dr. Le is a food scientist (and clearly a very good one!) Plus he's the author of 150 Food Science Questions Answered. Dr. Le is truly knowledgable and fascinating! I know you'll enjoy this interview as much as I did. Tune in and let me know your thoughts!

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Thanks for tuning in! I'm Dian Griesel, Ph.D. aka @SilverDisobedience the founder & president of Perception Dynamics.  I am a perception analyst, hypnotherapist, author and a creative who works both sides of the camera. For 30 years I have helped my clients to achieve greater understanding as to how perceptions impact everything we do whether personally or professionally.

I share inspiring interviews and actionable ideas via this podcast, on my websites: ⁠⁠⁠Perception Dynamics and also Dian Griesel  or on my social media accounts which you might like to follow because you'll find new posts in written form daily that share all kinds of perceptions about how we consciously and unconsciously interpret ourselves and others.

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