Scientists at Washington State University and the University of Idaho are helping students figure out how to farm on Mars, much like astronaut Mark Watney, played by Matt Damon, attempts in the critically acclaimed movie “The Martian.” Washington State University physicist Michael Allen and University of Idaho food scientist Helen Joyner teamed up to explore the challenge. Their five-page study guide was published the day the movie premiered earlier this month.
Biologically active molecules released by digesting bread and pasta can survive digestion and potentially pass through the gut lining, suggests new research. The study reveals the molecules released when real samples of bread and pasta are digested, providing new information for research into gluten sensitivity.
We’ve all been there: We eat an entire sleeve of fat-free, low-calorie cookies and we’re stuffing ourselves with more food 15 minutes later. One theory to explain this phenomenon is that artificial sweeteners don’t contain the calories or energy that evolution has trained the brain to expect from sweet-tasting foods, so they don’t fool the brain into satisfying hunger. However, until now, nobody understood how organisms distinguish between real sugar and artificial sweetener.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study, may protect us against cardiovascular disease. (more…)
You don’t need a crazy diet to lose weight. In fact, your typical fad diet won’t help you keep weight off long term and could be harming your health. If you want to know the secrets of healthier eating, think of the kitchen fruit bowl. A fruit bowl makes fruit more convenient, attractive, and normal to eat than if the same fruit were in the bottom of the refrigerator.
A team of Belgian philosophers and plant biotechnologists have turned to cognitive science to explain why opposition to genetically modified organisms (GMOs) has become so widespread, despite positive contributions GM crops have made to sustainable agriculture. They argue that the human mind is highly susceptible to the negative and often emotional representations put out by certain environmental groups and other opponents of GMOs. The researchers urge the general public to form opinions on GMOs on a case-by-case basis, thereby not focusing on the technology but on the resulting product.