A researcher warns that the sugary treats of the holiday season can set the stage for children’s long-term health and academic success if left unchecked.
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
Alexander Weir, State University of New York College of Environmental Science and Forestry
The global mushroom industry is worth $35 billion yearly and growing. But mushrooms and other fungi play important ecological roles that scientists are still learning about – and some may be endangered.
Research shows that children attending schools with low-quality food environments, in poorer neighborhoods, gain more central body fat – putting them at risk of obesity and cardiometabolic disease.
How do foods break into new niches and global markets? US cranberry growers, saddled with large surpluses and working to boost demand for their product, could take a lesson from soybeans.
Governments must understand that the factors making cities convenient and productive also make their residents prone to obesity. They must confront this challenge with intelligent, focused policies.
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it’s a myth – tryptophan doesn’t cause you to nod off, but it may be connected to cooperation.
The fate of turkey tails shows how Americans have shifted from eating whole animals to focusing on choice cuts – and the surprising places where unwanted parts end up.
For centuries, people have been trying to lose weight in all sorts of ways – including drinking vinegar, avoiding swamps and stocking up on grapefruit.