Rolling the Dice: The Hidden Health Risks Lurking in Your Sushi
Bacteria in raw seafood can make you sick. Seafood can also spread bacteria that are resistant to antibiotics. Sushi has become everyday fare in many…
Food Science News
From Prescription Pills to Prescription Produce: Health Flourishes With Fruits and Veggies
In the largest known such study to date, an analysis of participant records by Tufts University researchers found programs that provide free fruits and vegetables…
Revolutionizing Plant Proteins: Scientists Unlock the Secret to Juicier Plant-Based Meat
One of the most significant barriers to the adoption of plant-based meat alternatives is their often dry and astringent texture upon consumption. A team of…
Diet’s Hidden Enemy: The Snack Attack That’s Undermining Your Healthy Meals
A study published in the European Journal of Nutrition shows that many people counteract the benefits of healthy meals with unhealthy snacks. The type of…
The Addictive Recipe: Food From Tobacco-Owned Brands More “Hyperpalatable”
Tobacco-owned food brands in the U.S. have been linked to the promotion of addictive, unhealthy foods, leading to prevalent health issues like obesity. Many of…
A Health Paradigm Shift: Prescription for Free Fruits and Vegetables Linked to Better Heart Health
Prescriptions for free produce were associated with reduced blood pressure, blood sugar, and body mass index, finds a new study in Circulation: Cardiovascular Quality and…
Plant-Based Food Alternatives: The Roadmap to Global Sustainability
Replacing 50% of meat and milk products with plant-based alternatives by 2050 can reduce agriculture and land use related greenhouse gas (GHG) emissions by 31% and…
Super Grain Nutritional Showdown: Why Sorghum Bran Beats the Whole Grain
Sorghum bran boasts higher essential nutrients than whole grain sorghum, offering significant health benefits and potential uses in disaster relief. Sorghum bran has much higher…
Genetic Cluster in Root Fungus Found To Be the “On/Off” Switch for Disease-Causing Behavior
Researchers have found that the fungus Colletotrichum tofieldiae can both support and inhibit plant growth, depending on the activation of a specific gene cluster. This…
The Future of Sweet: Scientists Crack the Code for Near-Perfect Sugar Substitutes
Perfect noncaloric replacements for sugar and high fructose corn syrup just don’t exist yet. For instance, some substitute options leave a lasting sweet taste in…
The Search for the Super Potato – Scientists Create Potato Super Pangenome
Researchers have compiled the genome sequences of almost 300 types of potatoes and their wild cousins to create crops that are more nutritious, resistant to…
USDA Scientists Build a Healthy Diet With 91% of Calories Coming From Ultra-Processed Foods
Scientists from the USDA’s Grand Forks Human Nutrition Research Center demonstrated a healthy diet could comprise up to 91% ultra-processed foods, in line with 2020-2025…
Warning: Paper Drinking Straws May Be Harmful to Health and Worse for the Environment Than Plastic Versions
Long-lasting “forever chemicals,” which can cause damaging health issues, were found in 18 out of 20 brands of paper straws. “Eco-friendly” paper drinking straws contain…
Microgreens vs. Mature Veggies: Comparing Nutrient Content and Weight Loss Potential
Microgreens are under investigation for their health benefits compared to mature vegetables. Early results show nutritional differences and potential to curb weight gain in mice….
New Research Reveals Why You Shouldn’t Add a Banana to Your Smoothies
New research helps maximize the health benefits of fruit smoothies. Smoothies offer a delicious and easy method to incorporate essential fruits and vegetables into your…
Superbug Menace: Farming’s Hidden Plastic Crisis Threatening Our Food Supply
Modern farming, like all industries, has a significant dependence on plastics. Consider the plastic mulch that adorns vegetable beds, the PVC channels that manage water…
Beans vs. Beef: Is Reducing Red Meat Safe for Bone Health and Protein Intake?
New research demonstrated that the partial substitution of red and processed meat with pea- and fava bean–based food products ensured sufficient intake of amino acids…
Science Reveals Sourdough Secrets: Unraveling the Tangy Mystery of Pandemic-Era’s Favorite Bread
Researchers have decoded 21 chemical compounds behind sourdough bread’s distinct taste and aroma. Using a “sensomics” approach, the team highlighted the importance of fermentation and…