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Everything in your kitchen is made of chemicals

In All, Consumer products, Food Products, General, Guest Article, Nutrition by Guest Author

Guest article by Chris Thompson, Monash University Earnest websites, advertisements and well-meaning popular articles routinely warn us about nasty “chemicals” lurking in our homes and kitchens. Many tout the benefits of switching to a “chemical-free lifestyle”. The problem is: the word “chemical” is entirely misused in these contexts. Everything is a chemical – common table salt (sodium chloride), for instance, and …

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GMOs: Unjustified Fear or Actual Danger? (Part 1)

In All, Consumer products, Environment, Food Products, General, Guest Article by Irene Park

Author: Irene Park, PhD Candidate in Department of Human Genetics, Wilson/Glover Labs, University of Michigan Medical School It seems like “Non-GMO Project Verified” labels have been popping up on more and more food packages. GMOs (genetically modified organisms) are on the public’s mind, and food manufacturers, restaurants, and the government are reacting. For example, the restaurant chain Chipotle recently promised to ban genetically modified ingredients, naming …

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Here’s the clever chemistry that can stop your food from rotting

In All, Food Products, General, Guest Article by Guest Author

Guest author Simon Cotton, University of Birmingham A hotel in Reykjavík has on display a McDonald’s burger and fries, seemingly undecomposed after 2,512 days – and counting. It was bought on October 30, 2009, the day that the last McDonald’s in Iceland closed. But you don’t have to go to Reykjavík to see it: it has its own webcam so you …

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Does burnt food give you cancer?

In All, General, Guest Article by Guest Author

Guest author Simon Cotton, Senior Lecturer in Chemistry, University of Birmingham If you’re offered a plate of blackened barbecue food this summer, you might think twice about eating it. It’s commonly thought that food that has been burnt could cause cancer. This is in part down to one particular molecule that forms when food is cooked at high temperatures, known as …

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Seafood fraud: What you see may not be what you get

In All, Food Products, General, Guest Article by Sarah Geren

Seafood fraud is the intentional mislabeling of seafood and is more common than you might think. People commit seafood fraud to increase profits by marking a lower value or less desirable seafood as something that could bring in more money. But the practice has negative consequences for the rest of the food system, concealing a host of health, environmental, and …

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Is it Time for a New Model to Fund Science Research in Higher Education?

In All, General, Guest Article by Guest Author

By guest authors Brian Herman, University of Minnesota and Claudia Neuhauser, University of Minnesota The United States is at a crossroads with respect to many societal issues – think about the challenges of improving human health, eradicating hunger, protecting human rights. At the same time, federal support for higher education research and development – a primary venue to generate innovative new …

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Introduce Eggs and Peanuts Early in Infants’ Diets to Reduce the Risk of Allergies

In All, Food Products, General, Guest Article, Nutrition by Guest Author

Guest article from The Conversation (Australia) by Merryn Netting, University of Adelaide and Katie Allen, Murdoch Childrens Research Institute In the 1970s, when we were in school, food allergies were rare. But Australian children now have the highest rate of food allergy in the world. Up to one in ten infants and two in ten school-aged children have a proven food …

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For Antibacterial Soaps, Context Matters

In All, Consumer products, Environment, General, Guest Article, Research Brief by Guest Author

Guest authors Sarah Ades, Pennsylvania State University and Kenneth Keiler, Pennsylvania State University An FDA ruling on Sept. 2 bans the use of triclosan, triclocarban and 17 other antiseptics from household soaps because they have not been shown to be safe or even have any benefit. About 40 percent of soaps use at least one of these chemicals, and the chemicals …