Food
AI “tastes” beer — then tells brewers how to make it better
An AI that can predict how to improve the taste of a beer could help brewers develop the next beloved brew.
The hunger-boredom paradigm explained by scientists
True hunger builds gradually and can be satisfied by any source of food, but emotional eating (including eating out of boredom) is insatiable.
Korean scientists grow beef inside of rice
By growing cow cells inside rice, Korean researchers boosted its protein content by 8%, without substantially increasing its cost.
Netflix’s “You Are What You Eat” proves twin studies’ importance to science
What is it that makes twins so special, and how do researchers harness the power of twins? "You Are What You Eat" helps prove their importance.
A dietician explains “Zepbound,” the newest weightloss drug
Zepbound recently joined the list of obesity-fighting drugs administered as injections that has been approved by the FDA.
Engineers develop a vibrating, ingestible capsule that might help treat obesity
MIT engineers designed an ingestible capsule that vibrates within the stomach, creating an illusory sense of fullness and reducing appetite.
Tastier nonalchoholic beer is here – will you drink it?
To some people, nonalcoholic beer sounds like an oxymoron, but newer techniques are producing tasty, high-quality options.
Nutrition professor answers: Does chicken soup really help when you’re sick?
Is chicken soup just a comforting placebo, providing psychological benefit while we’re sick, without an actual therapeutic effect?
Red meat causes heart disease. Except when it doesn’t?
The problem is not scientific consensus on red meat, but how specialists analyze risk when proffering public guidelines.