Yes, this is the findings from a study presented at the Association For Psychological Science 26th Annual Convention earlier this week.
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A story from the archives for you inspired by its recent re-appearance on the IFL science Facebook page…back in October 2012 French bee keepers were shocked to find honey of a range of unpalatable (and unsellable) colours including blue and green appearing in their beehives.
Garlic, adds great flavour to many foods, it’s good for you, but let’s face it, it makes you stink. Anyone who has been within breathing distance of someone the day after they have eaten garlic bread, Aioli, Kimchee or Bärlauch (wild garlic) soup and you have not consumed any will…
Yes, confusing as that sounds, a Japanese company has made a request to the Food Standards Agency (FSA) in the UK to market a synthetic version of dihydrocapsiate, a non spicy component found in chilli peppers, as a food supplement.
Nitro what? I expect most of you are thinking, basically we are talking about an effect of eating a “Mediterranean diet”.
How does your daily intake of protein look? Most people’s diet, in the US at least, consists of a small amount for breakfast, a small amount for lunch and a big hit for dinner. But should we be distributing it more evenly over the day? According to a paper published…
…is of course a joke on my part, but news in this week is that researchers have created transgenic (or genetically modified) mice that can produce essential omega fatty acids.
As of May 1st, the European Union has introduced a temporary ban on import of mango, aubergine, the taro plant, bitter gourd and snake gourd from India.
Resistance exercise in combination with increased amino acid availability has been demonstrated to be an effective way to promote muscle building and strengthening.
Marinating pork in beer before cooking it on the bar-b-q lowers the amount of potentially cancer causing polycyclic aromatic hydrocarbons (PAHs) compared to unmarinated pork.