New answers tagged food-science
Chinese Food Therapy seems like what you're thinking of. In India, Ayurvedic practitioners separate food into 3 broad categories -- Sattvic, Rajasic and Tamasic -- and that sounds like something similar too.
This often happens when the tomatoes used are not fully mature. Although apparently are completely red, the parties less red lighten the sauce. Alternatively, depends on the quality of tomatoes. The Native Americans tomatoes were yellow (hence the Italian name "golden apple" = "pomo d'oro" = "pomodoro"). Through the selections have become red. But remaining ...
Personally, I add salt to water to reduce the bubbling while the water is boiling and allows me to walk away from the pot for a minute. I hate it when the pot bubbles over and some water falls over the sides of the pot. Something about the salt changes the waters ability to create bubbles. This is just my observation.
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