What makes stevia taste so extremely sweet? And how does the sweetener keep our blood sugar level under control? Researchers at KU Leuven (University of Leuven, Belgium) have discovered that stevia stimulates a protein that is essential for our perception of taste and is involved in the release of insulin after a meal. These results […]
Rye a better choice than wheat for weight loss
Eating whole grain rye products instead of refined wheat alternatives can offer worthwhile health benefits. Researchers at Chalmers University of Technology, Sweden, recently published a study showing that people who ate high-fibre products made from whole grain rye lost more body fat and overall weight than those who ate corresponding products made from refined wheat. […]
Netflix True Crime Series Rotten focuses on corruption in the global food supply chain
Rotten dives deep into the food production underworld to expose the corruption, waste and real dangers behind your everyday eating habits. Rotten returns with six new unsavory truths about the underbelly of the global food industry. Avocado. Wine. Bottled Water. Sugar. Chocolate. Edibles. The food you love comes with a price. Local farming is fading as […]
Cookware made with scrap metal contaminates food
Aluminum cookware made from scrap metal in countries around the world poses a serious and previously unrecognized health risk to millions of people according to a new study. The highest levels were found in cookware from Vietnam including one pot that released 2,800 times more lead than California’s Maximum Allowable Dose Level (MADL) of 0.5 […]
Your mood depends on the food you eat, and what you should eat changes as you get older
Diet and dietary practices differentially affect mental health in young adults versus older adults, according to new research from Binghamton University, State University of New York. Lina Begdache, assistant professor of health and wellness studies at Binghamton University, along with fellow Binghamton researchers, conducted an anonymous internet survey, asking people around the world to complete […]
Seaspiracy, the latest Netflix documentary exposing the impact of our food systems, is making a splash
It was clear from the title and the promotion of the Netflix documentary Seaspiracy that it was going to adopt a similar approach to the highly influential 2014 documentary Cowspiracy, which uncovered the sheer scale and destructive impact of animal agriculture. Seaspiracy follows Ali, an activist and filmmaker who embarks on a journey of discovery which starts with beach […]
Animal Pharm: Food For Thought
Mother Nature can no longer claim total dominion over the future of evolution. Some of the planet’s most commonly consumed animals are undergoing extensive genetic manipulation in laboratory settings across the globe. Scientists can create new breeds of cows, chickens and fish that grow faster, leaner and more muscular than ever before. Even fruits and […]
Gluten in wheat: What has changed during 120 years of breeding?
In recent years, the number of people affected by coeliac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive protein than in the past? Results from a study by the Leibniz-Institute for Food Systems Biology at the […]
Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions
From the #1 New York Times bestselling author of Salt Sugar Fat comes a “gripping” (The Wall Street Journal) exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. “The processed food industry has managed to avoid being lumped in with Big Tobacco—which is why […]
Bitter receptor involved in anti-inflammatory effect of resveratrol?
Resveratrol is a plant compound found primarily in red grapes and Japanese knotweed. Its synthetic variant has been approved as a food ingredient in the EU since 2016. At least in cell-based test systems, the substance has anti-inflammatory properties. A recent collaborative study by the Leibniz Institute for Food Systems Biology at the Technical University […]