Literally inhale your food with Le Whaf

Breathe In Your Favorite FoodsWho thought inhaling your food would be the new fad diet?

Le Whaf, a revolutionary European gadget, breaks food down into steam. Why would anyone want this? Well, because it takes most of the calories out of your food but retains its flavor. First, food is boiled into a liquid, strained and transferred into a caldron with an ultrasound in the bottom of it that vigorously agitates the liquid until it's turned into air or a cloud.

Inventors, French scientist David Edwards and French designer Marc Bretillot, were inspired by a product called Le Whif that sprays particles of dark chocolate into your mouth as a low-calorie treat. Le Whaf is gaining in popularity because inhaling this flavored air is thought to curb your appetite. Though we can't help but wonder if inhaling food-flavored air wouldn't make us drool for the real deal even more.

So this is essentially how it works. You hover your head above a bowl filled with steam and suck the vapors in through a straw. At first, your mouth will feel dry, but as the smoke settles and condenses, you are able to pinpoint specific flavors. Those who've tried it say it's a taste sensation without actually having anything in your mouth. This also works with alcohol — you can enjoy your favorite liquors without suffering next-day consequences.

Want to sample this gastronomic wonder? For only $167, you can purchase this gadget and test your own recipes at home — if you're brave enough. Feel free to transform wine, orange juice or your favorite soups into light, refreshing aerosol cuisine. If you want to get really adventurous, boil down your favorite meal, then strain and pour the liquid into Le Whaf and watch it work its magic.

What is molecular gastronomy anyway?

Think of molecular gastronomy as a modern style of cooking where food scientists work in labs to transform ingredients into new solids, liquids and even gases by manipulating atoms and molecules. It results in culinary innovations, like these intriguing, yet edible, food products.

Fruit caviar

These look similar to caviar, but are far from the fish-scented delicacy you're used to. Fruit caviar is tiny, round balls of fruit that pop in your mouth, releasing bright flavors of your favorite fruits. So how is it made? It starts with sodium alginate, a thickening and binding agent made from seaweed and found in everything from eggnog to Popsicles and gravies. When a miniscule amount is put into a liquid then added to a bowl of water containing calcium chloride, a reaction occurs and each drop forms a tight shell that looks and feels like caviar.

Food trend: Molecular gastronomy >>

Foam

You know what foam is, but this is different. This foam is a food-flavored bubbly heap made from foods such as juice, soups, stocks or consommes. Foam is made by using lecithin, which is an emulsifier extracted from soybeans. The lecithin is mixed with your food of choice and blended together with an immersion blender.

Tell us

Do you think food-flavored air would be satisfying? Would you try it or does it freak you out?

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Common triggers of psoriasis flare-ups

Causes Of PsoriasisPsoriasis is an uncomfortable, embarrassingly chronic condition for which no known cure exists. A variety of treatments can manage the disease and even to send it into remission, but knowing what triggers an outbreak can help you avoid constant discomfort and minimize the disruption psoriasis can cause.

If others in your family have suffered with psoriasis, the odds are greater that you will be affected. Various other factors that may trigger psoriasis include:

StressSkin injuries, including cuts, burns and insect bitesBacterial and viral infections such as strep throatDry skinToo little -- or too much -- sunlightToo much alcoholCertain medications, including anti-malaria drugs, beta blockers and lithiumA weakened immune systemFighting back

Regular use of moisturizers, dandruff shampoos and a humidifier can help, as can using a good sunscreen and moderating alcohol intake. Learning how to manage your stress through yoga or other relaxation techniques can be effective.

Because psoriasis is a chronic condition, the goal is to avoid the triggers and manage your disease. Skin cells grow deep and normally rise to the surface about once a month. In persons with psoriasis, though, this process occurs too fast -- every two weeks or even more frequently -- so the dead skin cells build up on the surface to cause those dry spots. In severe cases, the dry spots are raised, thick and sometimes blistered.

Creams, ointments, pills, injections and phototherapy are all accepted treatments that have shown success. Try oatmeal baths to soothe your skin and help loosen scales. Get out in the sun a little, but be careful: A sunburn can trigger another episode. Relaxation and anti-stress techniques will improve your overall well being and can help ward off an outbreak, too.

More on psoriasis

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Dealing with the stress of psoriasis

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