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How the bacteria in our gut affect our cravings for food

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

Guest author Vincent Ho, Lecturer and clinical academic gastroenterologist, Western Sydney University We’ve long known that that the gut is responsible for digesting food and expelling the waste. More recently, we realised the gut has many more important functions and acts a type of mini-brain, affecting our mood and appetite. Now, new research suggests it might also play a role …

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What happens to your gut if you eat a gold pizza?

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

Guest article by Marie-Ann Ha, Senior Lecturer in Nutrition, Anglia Ruskin University A restaurant in the New York financial district is offering customers a pizza priced at US$2,000 (£1,623). It is topped with caviar, stilton cheese and gold leaf, with each bite costing around US$50. New York is usually the kind of place that sets trends, but pizzerias elsewhere have …

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Farming in cities? Urban growth gets scientific

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

  Guest article by Mary Beth Faller with ASU Now. As Phoenix continues to sprawl toward Tucson, urban planners are working to prevent the entire 100-mile corridor between Arizona’s largest metro areas from becoming nothing but concrete and asphalt. Unfettered development, experts say, can strain resources and increase temperatures and pollution, setting off a chain reaction of problems for the region …

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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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The U.S. is making traceability a part of the seafood supply chain

In All, Environment, Food Products, General, Nutrition by Sarah Geren

When you eat fish, are you absolutely sure you know what you’re eating? Perhaps surprisingly, as we discussed on CRIS Bits previously, lack of transparency in the seafood supply chain means that illegally caught or mislabeled seafood can enter the U.S. supply chain unnoticed and eventually end up on our dinner plates. The good news is that you’ll soon be …

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The study of grasses: A key component of the human diet

In All, Food Products, General, Nutrition by Emily Frankman

  Article by Emily Frankman, PhD Candidate, Department of Biochemistry and Molecular Biology, Michigan State University In the world of small talk, we’re all familiar with that unavoidable question from a new acquaintance: “So what do you do?” My response for the past four years has been, “I’m a graduate student in biochemistry.” When I mention biochemistry, I’m often met …

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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 …