Food for Thought
- Health & Medicine
Improving Prospects for Functional Foods
A new analysis recommends streamlining rules that govern the production and sale of foods that improve health.
By Janet Raloff - Health & Medicine
Fowl News—Food Additive’s Extra Benefit
Turkeys and people may both reap unusual benefits from diets supplemented with a preservative originally used to keep foods from going stale.
By Janet Raloff - Health & Medicine
The Zero Gravity Diet
Living in space punishes the body as much as smoking a pack of cigarettes a day, says a new study of astronaut health and nutrition.
By David Shiga - Health & Medicine
Beer’s Well Done Benefit
Beer may prove therapeutic for diners who prefer their meat cooked until it's well done.
By Janet Raloff - Health & Medicine
Carcinogens in the Diet
The U.S. government has added chemicals commonly found in overcooked meat to the list of potential cancer causers.
By Janet Raloff - Health & Medicine
Trimming with Tea
Components of green tea appear to help diners lose weight, a several-month-long Japanese trial finds.
By Janet Raloff - Health & Medicine
‘Harmless’ Alga Indicted for Mussel Poisoning
A common algal species turns out to be a serious food-poisoning agent.
By Janet Raloff - Health & Medicine
The Beef about UTIs
Antibiotic-resistant infections that affect some women may have been contracted from infected meat.
- Health & Medicine
Vinegar as a Sweet Solution?
A spoonful of vinegar can help the blood sugar go down.
By Janet Raloff - Health & Medicine
Shark Finning Faces Broader Sanctions
Even as the gruesome practice of shark finning faces a broader ban, regulators find challenges in bringing scofflaws to justice.
By Janet Raloff - Health & Medicine
How Carbs Can Make Burgers Safer
Though meats can develop carcinogens during grilling, adding potato starch before cooking can limit the carcinogens' formation and possibly uptake by the body.
By Janet Raloff - Health & Medicine
Saturated Fat Shows Unexpected Benefit
In a study of menopausal women, those who consumed higher amounts of saturated fats over 3 years had less plaque buildup in their arteries.