I started Yani Dosage because I got tired of seeing the same tired food advice everywhere.
You’re here because you want real information about what you’re putting in your body. Not some watered down version that treats you like you can’t handle the truth.
I’ve spent years working with food additives, studying how they interact, and testing what actually works in a real kitchen. Not a lab. Not some corporate test kitchen. A place where you actually cook.
Here’s what I noticed: most people have no idea what monosodium glutamate, xanthan gum, or sodium benzoate actually do. They just know they’re supposed to be scared of them.
That’s a problem.
At Yani Dosage, I break down the science behind modern food. I show you how citric acid changes flavor profiles. Why lecithin matters in emulsions. What potassium sorbate is actually doing in your food.
I also cover dosage fusion cuisine (combining traditional techniques with modern precision), flavor concepts that change how you think about cooking, and prep hacks that save you real time.
This isn’t about telling you what to eat. It’s about giving you the information to make your own choices.
I test everything I write about. If I’m talking about calcium chloride in spherification, I’ve used it. If I mention ascorbic acid for browning prevention, I’ve seen the results myself.
You’ll get straight answers here. No fear mongering about carrageenan. No blind cheerleading for natural flavors either.
Just what works, what doesn’t, and why.
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