Duckweed is an incredible, radiation-fighting astronaut food – and by changing how it is grown, we made it better

Duckweed is the perfect space food: small, fast-growing and nutritious. By studying how light levels changed the production of radiation-fighting antioxidants, researchers made it even better.

Barbara Demmig-Adams, Professor of Plant Ecology and Molecular Biology, University of Colorado Boulder • conversation
July 14, 2020 ~6 min

Fast food is comforting, but in low-income areas it crowds out fresher options

Fast-food restaurants can be comforting places, but when they saturate communities, they crowd out healthy food sources and leave residents less nourished.

Catherine Keske, Associate Professor, Management of Complex Systems, University of California, Merced • conversation
June 29, 2020 ~9 min


Healthier food can contain more contaminants – but there's a simple way to stay safe

A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?

Ruth Fairchild, Senior Lecturer in Nutrition, Cardiff Metropolitan University • conversation
June 17, 2020 ~7 min

Brown, white and beige: understanding your body's different fat cells could help with weight loss

We all have white and brown fat cells – but recent research shows there's a third type, called "beige" cells.

Trust Diya, Lecturer in Biological Sciences, Staffordshire University • conversation
May 18, 2020 ~6 min

Is seltzer water healthy?

Bubbly waters are becoming increasingly popular. While these carbonated, sometimes flavored beverages might cause slight harm to teeth, they are far better than soda. They might even be good for you.

Rahel Mathews, Assistant Professor, Nutrition, Mississippi State University • conversation
May 7, 2020 ~6 min

Fuller for longer? How appetite research is used – and misused

Often focus on research concentrates on reducing and suppressing appetite, but it is important to support those who need to increase their appetite to avoid malnutrition.

Miriam Clegg, Lecturer in Nutritional Sciences, University of Reading • conversation
April 1, 2020 ~6 min

/

9