High levels of fructose in the diet inhibit the liver's ability to properly metabolize fat. This effect is specific to fructose. Indeed, equally high levels of glucose in the diet actually improve the fat-burning function of the liver.
Read moreResearchers have identified and confirmed the gene responsible for lutein esterification in bread wheat. The activity of this gene controls the timing of esterification in grain, which is related to storage and nutritional qualities of bread wheat and other grains.
Read moreBy exposing a genetically diverse group of corn plants in the field to future ozone levels, researchers discovered hidden vulnerabilities.
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Contrary to previous advice, five new systematic reviews suggest that most people can continue to eat red and processed meat as they do now. The major studies have found cutting back has little impact on health.
An international team published their analysis of the genome of the red pineapple, a plant grown for fiber production and as an ornamental.
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Contrary to previous advice, five new systematic reviews suggest that most people can continue to eat red and processed meat as they do now. The major studies have found cutting back has little impact on health.
Parents using multiple kitchen appliances and utensils to prevent their child with celiac disease from being exposed to gluten may be able to eliminate some cumbersome steps. A new preliminary study found no significant gluten transfer when tools like the same toaster or knives are used for both gluten-free and gluten-containing foods.
Read moreA new study has found that halving the amount red and processed (RPM) meat in the diet can have a significant impact on health, reducing the amount of LDL 'bad' cholesterol in the blood which cuts the risk of developing heart disease.
Read moreWheat supplies about 20 percent of all calories consumed by humans. In a new study, researchers found that up to 60 percent of current wheat-growing areas worldwide could see simultaneous, severe and prolonged droughts by the end of the century.
Read moreFruit-eating monkeys show a preference for concentrations of alcohol found in fermenting fruit, but do not seem to use alcohol as a source of supplementary calories, according to a new study. The findings do not support the idea that human alcoholism originated from a predilection of primates for alcohol-containing overripe fruit.
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