Whether these chemicals are harmful to our health depends a lot on what molecules they interact with in our body.
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Dried foods are a staple in many Aussie diets, but the industry is under threat as recurring drought makes fruit and vegetables harder to process.
New research shows both adults and kids are eating more nutritious food. But minorities and low-income populations still lag behind the rest.
While 2020 is now behind us, some of us may still be hanging on to a few COVID kilos. Shifting them can start with a few simple changes.
Although 52% of the UK’s food needs are currently met by domestic production, the remainder is heavily dependent on imports from the EU.
Pandemic border restrictions are keeping seasonal crop pickers from the Pacific out of New Zealand. Would adapting the quarantine system help?
For centuries Native Americans intercropped corn, beans and squash because the plants thrived together. A new initiative is measuring health and social benefits from reuniting the “three sisters.”
Those who ate the most fruit and vegetables daily had a 50% lower risk of developing type 2 diabetes compared to those who ate little or none.
A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?
Whether you like the taste of rocket or not, these leafy greens actually have many health benefits, including anti-cancer properties.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
A gardening supply shortage during the pandemic showed our ill-preparedness to grow our own food. Permanent backyard veggie gardens can help us survive the next crisis, and provide everyday benefits.
What drives people to garden isn’t the fear of hunger so much as hunger for physical contact – and a longing to engage in work that is real.
A spike in flour sales and an increase in home cooked meals could signal the start of a new healthier relationship with food.
Home gardens have shifted through necessity, from suffragette protest to hippy communes. Is coronavirus isolation the shove you need to start yours?
It’s a great time to learn how to ferment foods. And don’t turn your nose up at frozen veggies - they can be just as nutritious as some of the fresh produce in shops.
Advancements in data analytics can prevent food wastage and save farmers from significant losses along the fresh produce value chain.
Like many plants, onions have defenses to ward off creatures that may want to eat them. Their secret weapon is a kind of natural tear gas.
The charred remains of root vegetables found at Border Cave help us understand how early humans survived and thrived.
For your 2020 New Year’s resolutions, think about keeping the microbes that live inside your gut healthy. Look after them and they’ll look after you.
Kontributor teratas
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor in Food Science and Human Nutrition, University of Canberra
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Research Associate, The Open University
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Professor Nutrition and Dietetics, University of Newcastle
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Senaka Ranadheera adalah Sahabat The Conversation.
Associate Professor, The University of Melbourne
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Nutrition Epidemiologist, CSIRO
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Postdoctoral research fellow, Macquarie University
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Associate Professor of Public Health, University of Sydney
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Environmental Chemist, Macquarie University
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Chief Environmental Scientist, EPA Victoria; Honorary Professor, School of Natural Sciences, Macquarie University
