Food and Health
Research shows that when kids are involved in the packing and preparing of their school lunch, they do have more interest in eating what they pack.
International team hones in on genes for two eating disorders of Anorexia and Bulimia that affect 11 million Americans.
People are interested in hearing about, fat, protein or fibre contained in food, but bubbles are practically overlooked, yet many of the problems in the kitchen or in the food manufacturing environment revolve around creating and stabilising bubbles.
Food scientists have found that mushrooms are a better natural source of the antioxidant ergothioneine than either of the two dietary sources previously believed to be best.
Food scientists have shown that the amount of health linked polyphenols present during roasting or baking influences the toasty aroma developed by oats and might be used to limit the generation of off flavors in oat products.
The tongue's ability to differentiate between sweet and bitter tastes may reside in the same taste bud cells.
As part of healthy eating, a diet rich in whole grains helps you maintain a healthy heart, a healthy body weight, and reduce the risk of disease.
USDA's new food guidelines are a step in the right direction.
UMIMCS has unveiled its Healing Foods Pyramid, which emphasizes foods known to have healing benefits, plant based choices, variety and balance, support of a healthful environment, and mindful eating.
There are four things we should look at in order to increase the quality of our health: quality of food, quantity of food, digestion of food and absorption of food. You don't get any quality from angel delight pudding or a tin of tomato soup which has never seen a tomato. You get quality of food from food which is cell renewing, because that is what life is all about, a renewing of cells and cell tissue.