The Science of Sweets and Savories: A Social and Environmental Health Perspective on Baking
by Kylie Sahota
When molecular laboratory technicians (such as myself) are out of work due to a worldwide pandemic, I respond by getting into the kitchen. Quite simply, the methodologies of DNA extractions and baking are virtually the same. While one process creates a clean and readable genetic code for analysis, the other can produce delicious consumable treats. I have found peace in the meditative and familiar repetition in baking. It is refreshing to trust a process that I can’t necessarily see happening, and rewarding to taste results that I have created and tweaked with my own two hands.
As I assemble mixing bowls and spoons at my kitchen counter, I realize that both DNA extractions and baking rely on precise measurements of ingredients added in the correct order. Interestingly, both involve microscopic workers that manipulate and transform the pieces in the mixture at certain temperatures to turn out a successful result. While enzymes do this in DNA extractions, the same function is realized by leaveners and yeasts in baking. Though you may not want to think about it, yeast is a living fungus which “eats” or breaks down the complex sugars in dough. Then, by a chemical reaction called fermentation, gasses (essentially yeast farts) and flavorful acids are released into our baked goods. Yeast is a leavener, structure creator, and flavor builder. Without it our baked goods simply would not be as delightful. I often find myself beaming with pride upon a frothy bowl of proofed yeast as if it were a beloved pet.
It appears I am not alone in finding tranquility in the kitchen: studies have revealed that baking can reduce stress, and it is often used in treatments of mental health patients. Baking fosters a sense of pride and usefulness and facilitates social connections. It is also a process that takes practice - and therefore supports the progression of skill development, and a successful end product leaves the creator with a sense of confidence and satisfaction. My point is a simple one: incorporating baking into your life could do wonders for your mental health. I can attest that it has pulled me through the most stressful times in my life.
As I shape biscuit dough in my hands, I begin to wonder: though the practice of baking may be conducive of individual health, is it also beneficial for the environment? Theoretically, it seems that it may decrease the consumption of fossil fuels associated with the mass production of processed foods and baked goods. Studies have shown that it also decreases the waste of foods ruined in transport and plastic packaging used to keep them fresh. Additionally, it lowers carbon emissions from high “food miles” if individual ingredients are purchased from local sources. I know that the energy consumed by our appliances must also be accounted for in looking at the environmental costs of baking, and thankfully some groups are thinking about this by creating low-energy recipes that we all can enjoy guilt-free. Thus, it seems that home-baking is good for the future of our world, too.
I appreciate the way baking provides a creative outlet and source of enjoyable sustenance to keep me grounded during trying times. So whether or not you care much about the science behind the delectable sweet and savory creations that we all crave, know that it may be worth getting into the kitchen for the health of yourself and our world.