Deemed the “dark matter of diet,” thousands of biochemical compounds found in our food remain unknown but could be the key to disease prevention and treatment.
Continue ReadingThis article explores the potential reasons and mechanisms behind food coma-the mystery that you get sleepy after eating.
Continue ReadingSalt is a key component of any recipe. Learn how this small molecule has an outsized effect on the flavor of your food.
Continue ReadingYo-yo dieting and its effects on gut microbiota.
Continue ReadingFermentation can transform the appearance and nutrition of one food into another – milk can become cheese, cabbage can become kimchi! – utilizing microbial breakdown. Tempeh, a plant-based protein option growing in popularity, is another delicious and nutritious result of fermentation.
Continue ReadingAlternative meats are here to stay! Can they satisfy our demand for more meat, save the planet, and our health? Meating the Demand: For More “Meat” Alternative meat options once…
Continue ReadingSalt is used to season virtually everything – from the simple scrambled eggs made five minutes before your first Zoom meeting, to an entire pot roast that took the whole…
Continue ReadingMaking this one change could help reduce your risk for major diseases.
Continue ReadingThe Maillard reaction that takes place in nearly all of food preparation.
Continue ReadingA review of 592 studies finds that a single standard drink of alcohol per day increases the risk for health problems.
Continue ReadingIn Vitro Meat (IVM), or lab-cultured meat, aims to transform the livestock industry into a more sustainable and ethical enterprise, but it will have to get through a few hurdles…
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