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Ginger Relieves Infected Root Canals

A paste of ginger extract slashed infection colonies by two-thirds in a lab study of teeth extracted from Sudanese root canal patients.

Safe and Smart

Two food-industry trade groups have settled on just two phrases to communicate food safety: ‘Use By’ to indicate perishability and ‘Best if Used By” to indicate peak flavor.

Mock Meats

Companies worldwide are racing to produce juicy plant-based protein alternatives that have the taste and feel of meat.

Drinking More Water Improves Food Intake

People that drink more water in the course of a day tend to eat less, especially fat, sugar, and sodium, a University of Illinois study found.

Sage Linked to Cognitive Health

Australian scientists report that sage appears to preserve memory by inhibiting changes to an enzyme that’s key in cognitive functions.

Petroleum-Free

To replace plastic consumer waste, innovators have created a food wrap made of milk casein and a six-pack ring made of barley and wheat.

Growing Organics

Spurred by rising consumer demand, organic farmland in the U.S. increased 11 percent in two years.

No Benefit to Cutting Fat in Cheese

Danish researchers found no difference in LDL “bad cholesterol” levels between people that ate low-fat cheese or regular-fat cheese for 12 weeks.

The Five-Second Rule Debunked

Rutgers researchers found that food dropped on the floor for even one second can be contaminated with bacteria, and that carpet transferred fewer bacteria than tile and stainless steel.

Veggie, Fish and Nut Fats Preserve Heart Health

In a Harvard study, people that replaced a portion of their normal dairy foods with vegetables, nuts and fish reduced their heart-disease risk by a quarter, while people that replaced the dairy with animal fats increased their risk by six percent.

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