Here’s the confusing thing about vitamins: your life literally depends on them—but that doesn’t mean you need to take them. The best scientific evidence to date says you probably don’t need vitamins in pill form. Continue reading There are only 13 actual vitamins, and you may die without them
For nearly two years now, the U.S. Department of Agriculture has been quietly giving the go-ahead to a handful of crops that have been genetically engineered using CRISPR. Editing the DNA of people and animals may be controversial, but when it comes to plants, the agency has taken the stance that as long as the gene-edited plants don’t include any foreign genetic material, CRISPR’d crops aren’t subject to special regulation. Continue reading The USDA Just Gave the Green Light to CRISPR’d Food
With nearly 40 percent of the world’s population now classified as obese, and increasing evidence pointing to sugar as the culprit, people are turning to foods that contain low-calorie sweeteners to give them the sweet taste they enjoy, without the risk of gaining weight. However, new research from George Washington University in the U.S. suggests that artificial sweeteners may actually increase a person’s risk of becoming obese. Continue reading Your Low-Calorie Sweetener Could Be Making You Fat
Testing of 259 plastic water bottles from nine counties revealed microplastic particles in water from 242 of the bottles, according to a new report. The test has prompted the World Health Organization to review the issue, though there is no firm evidence that the presence of microplastics would make bottled water unsafe to drink. Continue reading Report Finds Microplastic in 93% of Bottled Water Tested, But Don’t Freak Out Yet
Open the fridge in most South Asian households, and you will find a tub of thick, creamy yogurt. But this isn’t the sweet stuff that you eat for breakfast with granola and a rainbow array of fruit. It’s the secret ingredient in savory meat dishes like chicken tikka and skewers of tender kebabs. Continue reading Yogurt marinades make meat perfectly tender—here’s why
Do you, like many Americans, enjoy the tangy taste and thick creaminess of Greek yogurt? Well, one day your yogurt could help fuel airplanes.
The kitchen is where Michael Twitty goes to tell the truth. It’s where he first came out as gay to his mother and aunt. Where he found a spiritual connection to Judaism in the braids of a challah, years before converting to the religion as an adult. Where he invites others to listen to his sermons about the true origins of southern food.