Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about aquafaba, the mysterious liquid you’ve probably been dumping down the drain without a second thought. But what if that murky water from your can of chickpeas is a secret ingredient in vegan meringues, mayo, or even marshmallow fluff? Jenn breaks down the weird science behind aquafaba—how it works, why it works, and whether it’s the miracle egg replacer people say it is. But is it as healthy as it is hyped up to be? Or are there reasons you might want to skip it? Let’s just say…your gut might have an opinion. Tune in to find out why this foamy bean water has fans, skeptics—and maybe even a spot in your next recipe. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       

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Aquafaba - Website

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