An international team of scientists has developed a diet it says can improve health while ensuring sustainable food production to reduce further damage to the planet.
Canada’s Food Guide is getting its first major overhaul since 2007. The update has been in the works for years, and is set to be released in the coming months. Here’s a look at how some of the other nearly 100 countries which have food guides tackle the subject. Continue reading
Ever wonder how milk becomes cheese? We asked about the science and the microbes that go into this tasty food. This week on Reactions, we visit St. James Cheese Company in New Orleans to learn all about the chemistry of your favorite dairy product. Continue reading
Have you ever noticed that warning about raw or undercooked seafood at the bottom of restaurant menus? Ever wondered why it’s there? Because fish carry a ton of parasites, and if they aren’t prepared correctly then those parasites can make it into your body. But it turns out, this fishy intersection with the wild world of parasites can teach us a lot about how these moochers help keep ecosystems healthy, and why we should protect them. Continue reading
Breathe, the British beer shortage is more about the carbon dioxide than the beer. But CO2 is used in more businesses than you may think. Continue reading
He was the king of food psychology, even influencing how American schools offer lunches to their students. So why has Dr. Brian Wansink fallen from grace? And what lessons can we learn about how scientific research should be conducted? And exactly who are “the data detectives”? Continue reading