Duckweed is the perfect space food: small, fast-growing and nutritious. By studying how light levels changed the production of radiation-fighting antioxidants, researchers made it even better.
Alexandra Jones, George Institute for Global Health; Bruce Neal, George Institute for Global Health, and Maria Shahid, George Institute for Global Health
We found less than half of all eligible foods carried health star ratings, and those that did were skewed towards foods with higher ratings. It’s time to make ratings mandatory.
Frogs are harvested as food by the millions every year. A new study shows that uncontrolled frog hunting could drive some populations to extinction by midcentury.
Haphazard development of abattoirs without environmental and health considerations in Nigeria can only invite diseases – and potentially pandemics such as COVID-19.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
Winter is when porridge really comes into its own. From Paleolithic times to workhouse gruel to hipster health bowls, this simple dish is warming and nourishing.
It’s hard to eat while wearing a face mask, and social distancing isn’t easy in restaurants’ normally tight quarters. An infectious disease expert offers some tips on what to look for to stay safe.
Should I wear a mask and gloves in the grocery story? Sanitize my food? A food virologist takes on the top questions people are asking as they shop for food amid the coronavirus pandemic.
Food is essential to survival. It is also essential to identity. During times of national crisis like the coronavirus pandemic and in the historical landscape, food issues become prominent.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.