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News & Articles By Ralph Flores
06/13/2018
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By Ralph Flores
Garlic is good for your heart; it lowers your blood pressure
Garlic has long been renowned for its antibacterial effects; however, several studies have shown that it could also have the potential to be beneficial to the heart. One such study, published in the Journal of Hypertension, indicated that regular intake of garlic could moderately reduce blood pressure, thereby minimizing the risk of cardiovascular disease. In the […]
06/11/2018
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By Ralph Flores
The health benefits of eating pecans
Pecans are so much more than the main ingredient for pecan pie. For one, they are packed with essential nutrients that help protect us against cardiovascular disease (CVD). Referred to as Carya illinoinensis in scientific literature, pecans are a member of the Juglandaceae family, which makes it a relative of the hickory and the walnut. […]
06/11/2018
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By Ralph Flores
Taking whey protein 30 minutes before one’s largest meal improves the blood pressure of overweight or obese men
Drinking whey protein before eating does wonders for a person’s blood pressure, according to a study in the Journal of Nutrition & Intermediary Metabolism. In particular, “preloading” on it before a person’s heaviest meal not only improves blood pressure, but it also helps keep fasting blood sugar and lipid profile at bay for people who are […]
06/09/2018
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By Ralph Flores
Cocoa pod waste shown to produce high-quality compost
Rot fungi can be used to produce high-quality composts from cocoa pod husks, making them an effective replacement for inorganic fertilizers, in a study published in the OnLine Journal of Biological Sciences. The study, led by researchers from the Hasanuddin University in Indonesia, identified which species of rot fungi were able to render phosphate soluble, as well […]
06/09/2018
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By Ralph Flores
Scientists attempt to make a new range of fermented milk products by fortifying them with lactic acid bacteria
If there’s one thing you can’t find in regular store-bought milk, it’s the presence of good bacteria – which have been destroyed by pasteurization. However, a study published in CyTa – Journal of Food revealed that fortifying milk with plant products that have been fermented with lactic acid bacteria could improve its nutritional value. The paper, led […]
06/09/2018
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By Ralph Flores
Can’t live without fried desserts? Blending mixes with oat brand and psyllium husk fiber reduces their oil content
There’s something to be said about guilty pleasures: You know it’s bad for you, but you go for it anyway. Take fried desserts, for instance. Most people know it’s unhealthy, but they will still flock to state fairs and carnivals for fried chocolate bars and even fried ice cream. However, a study in CyTA – Journal […]
06/08/2018
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By Ralph Flores
Children born to mothers who eat a lot of vegetables are less likely to be asthmatic
Eating a lot of vegetables will not just benefit you – if you’re pregnant, it may also help your baby reduce their chances of developing asthma, according to a study published in the European Journal of Clinical Nutrition. In the study, researchers from the National Research Institute for Child Health and Development in Japan looked at […]
06/07/2018
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By Ralph Flores
Algal forms of DHA may improve omega-3 indices in vegetarians and vegans
Algal supplementation has been shown to significantly raise the levels of docosahexaenoic acid (DHA), according to a systematic review of literature published in the Journal of Nutrition & Intermediary Metabolism. In the study, author J.C. Craddock of the University of Wollongong in Australia looked at the relationship between supplementation with algal forms of DHA and its effects on vegetarians and […]
06/07/2018
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By Ralph Flores
Spent coffee grounds found to be a rich source of holocellulose
Scientists from the Polytechnic Institute of Viseu in Portugal have discovered a way to make use of spent coffee grounds, a common byproduct in the consumption of coffee. The study, which was published in the Journal of International Scientific Publications, looked at the possibilities of isolating holocellulose from the by-product, in order to be used for […]
06/05/2018
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By Ralph Flores
An analysis of the nutritional profile of the High Fat Simple Carbohydrate Diet (HFSC)
People who consume a high-fat simple carbohydrate diet (HFSC) might be at risk of developing structural abnormalities in their vital organs, according to a study in the Journal of Nutrition & Intermediary Metabolism. The study, a collaboration between St. Aloysius College and the Central Food Technological Research Institute in India, evaluated how a realistic model of an […]
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