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Jul 26, 2021

Lisa Gable — Chief Executive Officer — Food Allergy Research & Education (FARE)

Posted by in categories: biotech/medical, education, food, government, health, policy

Improving Quality Of Life & Health, For Hundreds Of Millions Globally, Suffering Food Allergies & Intolerances — Lisa Gable, Chief Executive Officer, Food Allergy Research & Education (FARE)


Lisa Gable is the Chief Executive Officer, of Food Allergy Research & Education (FARE — https://www.foodallergy.org), an organization with a mission to improve the quality of life and the health of 85 million Americans with food allergies and food intolerances, including 32 million of those are at risk for life-threatening anaphylaxis, and to provide them hope through the promise of new treatments. To date FARE has turned over $100 million in donor gifts into ground-breaking research and has provided a voice for the community, advocating on its behalf and offering hope for a better tomorrow.

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Jul 23, 2021

Da Vinci DC100, a self-balancing electric motorcycle that will follow you around

Posted by in categories: food, robotics/AI

Beijing’s Da Vinci Dynamics has launched its DC100, a high-performance electric streetbike with an impressive 250-mile (400 km) NEDC range, and some wacky “robotic” tricks, including the alleged ability to self-balance and follow you around.

We’ve got ourselves a bit of a kitchen sinker here; Da Vinci has thrown all sorts of features at this one. But even some of the basic specs are a tad elusive. For starters, while it makes a peak of 135 horsepower, putting it very much in the “fast electric” category, the company says it runs “a smart control system that seamlessly integrates multiple different motors.” Who the what now? Multiple motors? A separate press release then states it’s actually 137 horsepower, running through a hub motor.

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Jul 23, 2021

Scientists made this rat fearless

Posted by in categories: food, genetics, neuroscience, robotics/AI

Neuroscientists removed fear from rats by inactivating amygdala — brain region mediating fear.

#Neuroscience #Brain #YuriNeuro #Neurobiology #Amygdala.

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Jul 23, 2021

Nature has learnt how to eat our plastic!

Posted by in categories: food, genetics, neuroscience, sustainability

Nature always finds a way…so they say! But it looks like it may actually be true in the case of our global plastic waste dilemma. Genetic mutations have been discovered in specific natural bacteria that enable them to break the polymer chains of certain plastics. Where have we found these bacteria? Well…in plastic recycling dumps of course. So, gloves and masks on everyone. We’re going in!

Video Transcripts available at our website.
http://www.justhaveathink.com.

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Jul 22, 2021

RNA breakthrough creates crops that can grow 50% more potatoes, rice

Posted by in categories: food, innovation

Manipulating RNA can allow plants to yield dramatically more crops, as well as increasing drought tolerance, announced a group of scientists from the University of Chicago, Peking University and Guizhou University.

In initial tests, adding a gene encoding for a protein called FTO to both rice and increased their yield by 50% in . The grew significantly larger, produced longer root systems and were better able to tolerate drought stress. Analysis also showed that the plants had increased their rate of photosynthesis.

“The change really is dramatic,” said University of Chicago Prof. Chuan He, who together with Prof. Guifang Jia at Peking University, led the research. “What’s more, it worked with almost every type of plant we tried it with so far, and it’s a very simple modification to make.”

Jul 22, 2021

Flexible computer processor is the most powerful plastic chip yet

Posted by in categories: computing, food, internet

Flexible computer processors have circuits printed onto plastic film.

PragmatIC

Could a flexible processor stuck on your produce track the freshness of your cantaloupe? That’s the idea behind the latest processor from UK computer chip designer Arm, which says such a device could be manufactured for pennies by printing circuits directly onto paper, cardboard or cloth. The technology could give trillions of everyday items such as clothes and food containers the ability to collect, process and transmit data across the internet – something that could be as convenient for retailers as it is concerning for privacy advocates.

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Jul 21, 2021

These lights stop unwanted fish getting caught in nets

Posted by in categories: food, sustainability

This is the ‘smart sea’.

🎣 Are you an innovator with ideas for nutritional, sustainable, ethical and economically viable blue food? Submit your solution to the Blue Food challenge on UpLink: https://bit.ly/3AlRD8j UpLink — World Economic Forum Syntech System Solutions Inc.

Jul 21, 2021

This $23 chicken nugget was grown in a lab

Posted by in category: food

Would you eat chicken nugget grown in a bioreactor (and not the old fashioned inside-a-chicken way)? What if that nugget was as cheap as the old kind? A fascinating short film from our friends at @Freethink.

Jul 21, 2021

Acid-spraying, scorpion-like insects spotted in Texas

Posted by in category: food

Vinegaroons shoot “well-aimed” vinegar spray, eat cockroaches for dinner — and emerge from the ground looking for love.

Jul 17, 2021

Fermented vs. high-fiber diet microbiome study delivers surprising results

Posted by in categories: biotech/medical, food

Investigating the relationship between diet, gut bacteria and systemic inflammation, a team of Stanford University researchers has found just a few weeks of following a diet rich in fermented foods can lead to improvements in microbiome diversity and reductions in inflammatory biomarkers.

The new research pitted a high-fiber diet against a diet with lots of fermented food. Thirty-six healthy adults were recruited and randomly assigned one of the two diets for 10 weeks.

“We wanted to conduct a proof-of-concept study that could test whether microbiota-targeted food could be an avenue for combatting the overwhelming rise in chronic inflammatory diseases,” explains Christopher Gardner, co-senior author on the new study.

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