Food
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.
AI robots are making burgers and fries at this new restaurant
The AI robots making burgers and fries at CaliExpress could help the restaurant industry address its persistent labor shortage.
Capsaicin: Could the compound that gives chili peppers their heat treat diabetes and obesity?
Capsaicin, the compound that gives peppers their burn, could help with diabetes and obesity, but only at an uncomfortably high dose.
Rancid food smells and tastes gross − AI tools may help scientists prevent that spoilage
A group of chemists are using artificial intelligence to extend the life of food products, by teaching AI models about rancidity.
What BMI can’t tell us about our health
Body mass index (BMI) continues to be the go-to tool for medical doctors and population researchers despite saying little about our health.
New weight loss drug acts like an “exercise pill”
A new candidate weight loss drug called SLU-PP-332 was found to boost muscular and aerobic endurance in mice.
What the science really says about vitamin D deficiency
When is low vitamin D a potential concern? And when might you need to get your levels tested? Here's what the evidence says.
Why this startup is creating edible oil from sawdust
ÄIO's main goal is to replace palm oil with oil upcycled from low-value industry organics in order to prevent further deforestation.
Ever wonder how your body turns food into fuel? We tracked atoms to find out
New research offers new way to understand our metabolism in unprecedented detail, identifying four distinct phases of the process.