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Food date labels indicate quality, not safety

In All, General by Keri Szejda

Perhaps your family is a bit like mine when it comes to decisions about the date labels on food. Everybody seems to have a different opinion about what to do with food once the “sell by” date has passed. If you open up the fridge and notice a a past date label on a carton of milk, what do you do? …

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What does research say about how to effectively communicate about science?

In All, General by Andrew Maynard

Andrew Maynard, Arizona State University and Dietram A. Scheufele, University of Wisconsin-Madison Truth seems to be an increasingly flexible concept in politics. At least that’s the impression the Oxford English Dictionary gave recently, as it declared “post-truth” the 2016 Word of the Year. What happens when decisions are based on misleading or blatantly wrong information? The answer is quite simple …

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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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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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FDA update: Gluten-free rule now in effect

In All, Food Products, General by Keri Szejda

Some ingredients, though safe for most people, can have devastating effects on certain individuals. Such is the case with gluten and people who have celiac disease or non-celiac gluten sensitivity. Gluten is a protein naturally found in a number of grains including wheat, rye, and barley. It gives dough an elastic feel, contributing to the texture of bread, pasta and …

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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 …