A new study identified the species of bacteria in the human infant gut that protect against food allergies. A resulting oral therapy in mice has replenished the “good” bacteria, prevented food allergies from forming and even suppressed some pre-existing diseases. Contrary to the current therapies, it has the potential to treat food allergies at a much broader scope.
Researchers from the University of Central Florida have found a molecular connection between a common food preservative in processed foods, neuronal disruption, and autism. These findings suggest that there may be a link between the consumption of processed foods during pregnancy and the rise of autism.
Last year, millions of people in the United States alone have submitted their DNA for analysis. Stanford researchers have found that information people receive not only predicts their risk for disease but, it turns out, in some cases might also have influenced that risk.
A research group from the University of California has discovered that a diet supplemented with seaweed could lessen the huge amounts of greenhouse gases emitted by cows and sheep. Even when small amounts of seaweed were added to the feed, the cows’ methane production was cut by nearly 60%. If researchers figure out how to grow enough of the red algae, an enormous change could be observed in the future.
Most people who have been to Korean restaurants will be familiar with a signature Korean dish called Kimchi. This traditional dish has been consumed for thousands of years and is made from a mixture of Chinese cabbage, herbs and spices which is then fermented by naturally occurring lactic acid bacteria. Apart from giving kimchi its distinctive taste, it turns out that these probiotic bacteria might also be good for our health.
New research suggests that some of the additives that extend the shelf life and improve the texture of processed foods may have harsh side effects on the human gut microbiome. The rise in deadly cases of a terrible gut infection caused by Clostridium difficile is the outcome of adding the sugar trehalose to almost all of our processed food.
Micronutrient deficiency is a global health problem that concerns nearly 2 billion people worldwide. Researchers developed a promising approach that could greatly improve the nutritional quality of agricultural crops, by modifying multiple nutritional traits in a single rice variety for the very first time.
Canadian researchers discovered that components of maple syrup may boost the antimicrobial effects of antibiotics by as much as 90% when used in combination. This synergy could provide an effective solution for the alarming threat of multi-drug resistant bacteria.
New study reports caffeine significantly boosts an enzyme closely involved in protection against Alzheimer´s disease and other forms of dementia. Out of 1,280 compounds tested only 24 were identified as beneficial, with caffeine at the very top of the list.
USDA approved the sale of genetically modified (GM) apples that “stay fresh” up to three weeks after being sliced or bruised, which are expected to enter stores by March. This comes as an answer addressing the major problem of wasting apples, with nearly 40% of them being discarded due to superficial bruising and browning.