PhD’s I’d like to see are gathered ideas for studies, writeups, and investigation that I believe would be great to know about, (or see businesses built on these subjects)
Despite my main business focus on Health and Healing, my interests go farther.
Do you ever wish for energetic youngers to come join in working with you? Or are you a younger wishing for something more inspiring to work on?? Since lack the time to do everything that interests me, this is a regular wish for ME.
You know how some pieces of fruit are amazing and others are just so so? I have often wondered if it is a waste of time to eat fruit that isn’t as tasty because it is not as sweet.
Today is the day I formulate the needed questions if I was lucky enough to find someone wanting to conduct the study ~ maybe just for their own health, and maybe to add to a PhD on Health.
Primarily : Does a piece of fruit’s sweetness affect its overall nutritional value?
How to discern: We need to know how to measure the sweetness (“sugar content”) and other nutritional values of various pieces of the same kind of fruit. Ideally, with fruit all off the same tree or bush since that will give us a general idea that the soil, air, and water content are substantially similar.
A qualitative component is needed since the question is whether a more delicious piece of fruit measures to better nutritional value. Think about how we have all enjoyed a bowlfull of cherries where certain ones taste heavenly and others might be called bland.
I’d ask that the researcher taste a bite cut out of 100 cherries, rate it for flavor on a scale of 1-10 (or 1-100) and then have the rest of that piece analyzed for nutritional content including sugar/sweetness.
I recall foundational studies (no references to quote as of yet) that explain how the balanced/whole food “sugar” one gets from eating a fresh/raw plant fruit (no processing besides a simple knife cut and chewing) is different from any other kind of sugar. Most can think through how the sugar content of a ripe, raw fruit is healthier than the sugar in a processed (cooked or even blended) piece of fruit and FAR healthier than a refined sugar (even if it was made from fresh fruit)