We are all familiar with the idea of adding something a bit extra to our alcohol: stimulants such as a caffeine for example, to fight the fatigue brought on by the alcohol.
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Students and over indulgers rejoice! Scientists from down under may have found a way to avoid that head splitting feeling the morning after the drunken night before.
At the end of the blog yesterday that suggested that too much soy bean oil in our diet is not a good idea we asked what should we be frying with then?
Disturbing news from the U.S. Food and Drug Administration (FDA) this week. Some Mexican farms growing coriander or cilantro (depending on where you are from, but basically we are talking about the leafy part of the plant, not the seed) are littered with human faeces and toilet paper.
If someone was to say what is worse for you, a diet rich in saturated fat, in fructose or in soybean oil? I’m pretty sure most of us would not choose the last one, but worryingly that is the conclusion that a group of scientists from University of California have…
According to Which magazine, there’s a 1 in 4 chance it contains Myrtle or olive leaves.
When packaging fruit and vegetables for sale it is common practise to apply some kind of aqueous sanitizer or even mechanical brushing to help slow down spoilage.
We’ve all heard that probiotics are good for us. Although taking them does not have quite the effect some of the adverts would have us believe, they do have a beneficial effect on our gut.
In the second part of our blog about protein sources presented at the IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago, we talk about algae and other alternative sources of plant protein.
With the high environmental cost of meat production and the increasing demand for protein rich food, alternative sources of protein were one of the questions being pondered at the IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.