The Atlantic announced in June that “Americans got red meat wrong” and backed up the claim through a historical analysis…
A June report in Salon predicts Panera’s decision to ditch food additives by 2016 will not necessarily make its customers healthier…
Scientists in Great Britian and Spain found appetite in mice is often curbed when fiber is consumed, fermented in the gut and becomes acetate directly affecting the brain’s hypothalamus which regulates appetite, according to a May article in LATimes.com.
Dr. Samuel Myers, a research scientist and instructor in medicine at the Harvard School of Public Health, along with his colleagues reported their findings about the impact of high carbon dioxide levels on food production and nutrition.
What is the most effective strategy for satisfying hunger and preventing the overconsumption of calories that inevitably leads to obesity?
The Wall Street Journal took a look at what it described as a questionable link between saturated fats from such foods as butter, cheese and red meat to an increased risk of heart disease.
The New Yorker found Rob Rhinehart at a tech-start up in San Francisco after he posted a blog promoting his chemical creation of 35 nutrients required for survival.
Scientists working with The Plant Innovation Group believe they’ve identified the unique compounds in strawberries that may someday be used to replace sugar in the foods we eat. Pretty refreshing story. Check it out.