Food & Nutrition

A recent study examined the nutritional composition of meat and milk derived from gene-edited cattle bred to be hornless. The two-year-long project provided further evidence vindicating the safe use of biotechnology in food production.
Food producers and manufacturers, both large and small, want to increase their products' appeal to today’s discerning consumer. One way to market is at the point-of-sale, providing trusted and attractive labels that speak to the buyer’s health, environmental, moral, and social concerns. Who controls food certification labels, what do they mean, and do they deliver as promised?
A new mathematical exercise suggests that if we stop eating beef and simply substitute beans, we can reduce our greenhouse gas (GHG) emissions by 75%. The math is good. But the assumptions? Not so much.
In episode 7 of the Science Dispatch Podcast, we review New York University's experiment to offer students free medical school, the goal being to push doctors into under-served communities and understaffed specialties. We then tackle a popular nutrition myth: the dementia-fighting benefits of blueberries.
“Modern food production, be it field cultivations of crops or the capture of wild marine species, is a peculiar hybrid dependent on two different kinds of energy. The first and most obvious is the Sun. But we also need the now indispensable input of fossil fuels and the electricity produced and generated by humans.”
Fox News claims Americans are obese primarily because they eat too many carbs. The science behind this idea is still not compelling.
A recent study suggested that pesticide residues in fruits and vegetables could counteract some of the nutritional benefits of consuming said produce. Are the results anything to worry about? No, not even a little bit.
Britain may soon approve a gene-edited tomato that boosts vitamin D intake. Let's take a look at the science and politics surrounding this important development.
New research suggests that vegan diets promote weight loss. There's a little bit more to the story, though.
My wife is an excellent cook, and I am a fair sous chef, not quite as devoted as Paul Childs, [1] but persistent and helpful. I always rinse chicken as I take it from its packaging; my wife always tells me that she and the CDC do not recommend that practice. A new study brings physics and bacteriology to the issue, alas, not in my favor – but it offers me some science-informed compromise.
As "fat acceptance" gains cultural traction, a growing coalition of health care providers and advice websites downplays the dangers of obesity to appease social justice activists. LiveStrong offers yet another example of the intellectual tap dancing this charade requires.
Anti-pesticide activist Carey Gillam is beside herself because the public isn't worried about glyphosate exposure. Her complaint inadvertently and helpfully confirms that the anti-GMO movement has lost its sway over the food-safety debate.