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Ferran Adri has taken this 1970s technique and equipment, refined the philosophy and used the science behind it all to develop the more commonly used culinary foams, airs and espumas that we all know these days

It is a protein-based molecule composed of three amino acids: cysteine, glutamate, and glycine

This form also helps protect against oxidative stress, encourages healthy cognitive function, supports cardiovascular health, and fights general physical and mental fatigue