New, more detailed information on the barley genome could improve yields, disease resistance, and "hold the key to
better
beer."
According to new research, following a vegetarian diet could
extend life by more than nine years compared to meat-based diets.
According to new research published in
Current Biology, scientists say that the "rough" astringent sensations of
wine make it easier to eat the "slippery," fatty flavor of meat.
A a recent experiment, a University of Calgary student discovered that the flavonoid epicatechin found in dark
chocolate improved their memories of pond snails.
New research suggests that obese children have less sensitive
taste-buds, and this "blunted" ability to
taste may be causing an excessive intake of food.
Researchers have found that
when given
resveratrol, a compound found in red wine, bees consumed less
food and lived longer..
Historians have unearthed a 1957 U.S. government study called "The Effect of
Nuclear Explosions on Commercially Packaged Beverages," which sought answers to the question: "After the bomb, can I drink the
beer?"
Corn rootworms, one of the most damaging agricultural pests in the U.S., may have developed resistance to a protective chemical made by Monsanto's genetically modified "YieldGard" corn.
New evidence suggestes that Alzheimer's disease may be a form of diabetes and a poor
diet could lead to the onset of dementia.
The Japanese fermented soybeans known as
natto "has a smell likened to sweaty feet," but researchers have developed a way of improving its aroma by using bacteria from Chinese dust clouds.
