Collaborate Disseminate
Researchers from Queen’s University Belfast are calling for the ban of nitrite-cured meat after a new study found a substantial link with colorectal cancer. The study saw mice fed nitrite-cured meat develop significantly more tumors than animals fed ei… Continue reading Nitrite-cured meat again linked to increased cancer risk
A team of researchers from the University of Copenhagen has looked to the microbiome to understand what role gut bacteria may play in weight gain. The findings suggest certain populations of bacteria are more efficient at extracting energy from food, a… Continue reading New insight into how your gut bacteria could be helping you gain weight
For indoor gardeners who want to try something a bit more exotic, cultivating mushrooms can be rewarding and FirstBuild’s Mella smart mushroom fruiting chamber promises to take some of the guesswork out of the challenge. New Atlas recently got its hand… Continue reading Review: Mella fruiting chamber turns mushroom growing into home hobby
A newly published meta-analysis, encompassing seven studies and nearly 300 subjects, has found certain types of bacteria found in fermented foods may help people suffering from persistent bad breath.Continue ReadingCategory: Health & Wellbeing, Lif… Continue reading Bacteria in fermented foods may improve bad breath
A commonly used red food coloring has been found to promote gut inflammation in mice, according to new research from scientists at McMaster University. The study suggests chronic consumption of the food dye may increase susceptibility to inflammatory b… Continue reading Popular red food coloring triggers gut inflammation in mice
A comprehensive new study has examined the diets of the earliest dinosaurs and found that, unsurprisingly, they included carnivores, herbivores and omnivores. But what is surprising is that the ancestors of many of the most famous herbivores – like Tri… Continue reading Surprising study finds ancestors of most herbivorous dinosaurs ate meat
Getting enough vitamins in your day can be tricky, but a new technique could help fortify everyday foods to tackle deficiencies. Scientists at MIT added vitamin A, encased in polymer capsules, to ingredients like flour and found that it survived storag… Continue reading Vitamin-packed particles could help make food more nutritious
Researchers at the University of Portsmouth have found picky eaters perceive food eaten out of red bowls to be saltier and less desirable than the same food served in white bowls. The findings add to understandings of how taste perception can be influe… Continue reading Eating off certain colored plates improves taste of food for picky eaters
The remains of the oldest meal on record have been identified. In fossils of a strange slug-like creature called Kimberella, which lived half a billion years ago, scientists have found food molecules preserved in the gut, revealing what and how these a… Continue reading Oldest meal on record dates back half a billion years
RMIT researchers claim FiberX can add up to 20% more healthy dietary fiber to food, without any detectable change to its color, texture or taste. Best of all, the team says it can be made from starches that would otherwise be agricultural waste.Continu… Continue reading “Invisible fiber” makes food healthier with no flavor or texture change