Perusing the aisles of the grocery store, it’s easy to disconnect from where our food comes from, and forget the processes that bring it to our plate. Throughout history, 30,000 different plants have been used by humans for food and medicine, but now, only three plants – maize, rice, and wheat – account for half of all calories we consume.
The latest renewable energy breakthrough took place over a lunch. Sudeep Joshi, a postdoctoral fellow at Stevens Institute of Technology, told BBC News that he and some colleagues were discussing the problem of cyanobacteria. These are organisms that can convert sunlight into electric current. The problem? They don’t live long enough on artificial lab equipment […]
By Dan Nosowitz Various parts of the cannabis plant have already received full FDA approval; a drug consisting of cannabidiol, better known as CBD, has already been approved to treat two rare forms of epilepsy. Researchers have been pushing for years for relaxed legal status to study the possible medicinal benefits of hallucinogenic drugs, and […]
By Robert Beelman Mushrooms are often considered only for their culinary use because they are packed with flavor-enhancers and have gourmet appeal. That is probably why they are the second most popular pizza topping, next to pepperoni. In the past, food scientists like me often praised mushrooms as healthy because of what they don’t contribute […]
By Richard Waite, Daniel Vennard and Gerard Pozzi Burgers are possibly the most ubiquitous meal on Americans’ dinner plates, but they’re also among the most resource-intensive: Beef accounts for nearly half of the land use and greenhouse gas emissions associated with the food Americans eat. Although there’s growing interest in plant-based burgers and other alternatives, […]
By Laura Sorkin Shiitake mushrooms require faith in the unseen. The fungi flourish under the cover of bark for nine to twelve months preceding the first harvest, during which eternity you can do little more than cross your fingers. Once established, though, the crop will produce fruit for approximately seven years. Plus, these umami bombs […]
By Alexander Weir “Whatever dressing one gives to mushrooms … they are not really good but to be sent back to the dungheap where they are born.” French philosopher Denis Diderot thus dismissed mushrooms in 1751 in his ” Encyclopedie.” Today his words would be dismissed in France, where cooks tuck mushrooms into crepes, puff […]
By Kerri-Ann Jennings Shiitake mushrooms are one of the most popular mushrooms worldwide. They are prized for their rich, savory taste and diverse health benefits. Compounds in shiitakes may help fight cancer, boost immunity and support heart health. This article explains everything you need to know about shiitake mushrooms. What Are Shiitake Mushrooms? Shiitakes are […]
“Dr. Hyman, you often talk about superfoods and their benefits,” writes this week’s house call. “Can you share some of your favorites?” I realize “superfood” carries a certain hype, but some foods do earn that status. Food is medicine. And some foods are more powerful medicines than others! Food is the most powerful tool to […]
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