Archive for the ‘food’ category: Page 197

Jun 18, 2019

Google backs a bid to use CRISPR to prevent heart disease

Posted by in categories: bioengineering, biotech/medical, computing, food, genetics, health

Ever wonder why some fortunate people eat chips, don’t exercise, and still don’t get clogged arteries? It could be because they’ve got lucky genes.

Now Alphabet (Google’s parent company) is bankrolling a startup company that plans to use gene editing to spread fortunate DNA variations with “one-time” injections of the gene-editing tool CRISPR.

Heart doctors involved say the DNA-tweaking injections could “confer lifelong protection” against heart disease.

Jun 18, 2019

One of Earth’s First Cities Suffered the Same Issues Metropolises Face Today

Posted by in categories: biotech/medical, food, health

“I am committed to the notion that the past predicts the present,” Larsen tells Inverse, “and we need to understand that past to understand the world we live in now.”

Larsen has had a longstanding interest in the health and lifestyle of early farmers — those who were working around the Neolithic transition from hunting and gathering to farming. So when Ian Hodder, Ph.D., an archeologist who leads the Çatalhöyük Research Project, invited him to join the project in 2004, he quickly accepted the opportunity.

This new study is based on 25 years of findings linked to the human remains found in Çatalhöyük. Dating of remains shows that the population there grew to its peak in the period from 6,700 to 6,500 B.C. and then declined rapidly. That decline is likely linked to the evidence of disease and malnutrition Larsen and colleagues found in the remains.

Jun 18, 2019

Can probiotics and other factors be used reliably to benefit health?

Posted by in categories: food, genetics, health

Steven Finkel tells the story of a close family member who had a discomforting health issue—the kind you don’t discuss at the dinner table.

“She went and chose a bunch of yogurts with active culture,” he says. The first yogurt—call it Yogurt A—made her constipated, and Yogurt B gave her diarrhea. “It’s like Goldilocks,” he adds, before concluding her tale of woe with a happy ending: “Yogurt C made her feel great.”

Hoping to understand how three versions of one food could cause such dissimilar reactions, the relative contacted Finkel, who is professor of biological sciences at USC Dornsife and an expert on bacterial physiology, genetics and evolution.

Jun 18, 2019

Beyond Meat will start making plant-based ‘ground beef’

Posted by in category: food

WHERE’S THE BEEF? You won’t find it here. This new plant-based “ground beef” is supposed to marbleize and tenderize just like the real thing.

(CNN) — It looks like beef and it’s made to taste like beef, but it’s made from something else.

A company called Beyond Meat says it’s working to make products that are indistinguishable from beef, pork and poultry for folks who like meat but want to be a little more healthy and more environmentally conscious.

Continue reading “Beyond Meat will start making plant-based ‘ground beef’” »

Jun 17, 2019

Do-it-yourself CRISPR genome editing kits bring genetic engineering to your kitchen bench

Posted by in categories: bioengineering, biotech/medical, food, genetics, habitats

CRISPR genome editing is one of the most significant, world-changing technologies of our era, allowing scientists to make incredibly precise cut n’ paste edits to the DNA of living organisms. Now, one synthetic biologist from NASA plans to make it as accessible as a home science kit, so you can bio-hack yeast and bacteria on your kitchen bench.

Jun 16, 2019

Drug-Resistant Bacteria Common at Horse Farms, Study Shows

Posted by in categories: biotech/medical, food, sustainability

Scientists found 200 E. coli strains, about half of which were resistant to at least one microbial agent, in manure, air, and horse nostrils at Polish riding centers. Here’s what that means for you.

Jun 16, 2019

Phosphorous and calcium in lobster will strengthen your bones

Posted by in categories: biotech/medical, food, health, neuroscience

There are many nutritional and delicious benefits of eating lobster. Some of them include protecting heart health, increasing energy, decreasing inflammation, speeding healing, promoting growth, boosting brain functioning and building strong bones. Lobsters are shelled marine creatures which are taking parts of crustaceans. They have the scientific name Homarus nephrops. This scientific name is the North Atlantic variety. This undersea creature is having old look and it is considered to be luxury or delicacy food in many parts of the world. Nowadays lobster is exported to many parts of the world. They are particularly popular in North America. Lobsters are delicious food but they have high prices which is a reason why they are not consumed a lot. It is important to know that the lobster has high amounts of cholesterol and sodium. If you suffer from cardiovascular issues, high blood pressure or any other health condition, then you should not consume lobster because it has minerals and nutrients which are not ideal for these conditions. Every food should be consumed in moderation. Lobster is ideal food for people to get many vitamins and minerals that are essential for their health. People who live in North American coasts can have lobster in every time because here the price of it is very low.

Jun 15, 2019

Scientists discovered a mushroom that eats plastic, and believe it could clean our landfills

Posted by in category: food

What if this rare mushroom is a solution to the earth’s plastic problem?

Jun 15, 2019

CRISPR technology is revolutionizing the improvement of tomato and other fruit crops

Posted by in categories: biotech/medical, food

Fruits are major sources of essential nutrients and serve as staple foods in some areas of the world. The increasing human population and changes in climate experienced worldwide make it urgent to the production of fruit crops with high yield and enhanced adaptation to the environment, for which conventional breeding is unlikely to meet the demand. Fortunately, clustered regularly interspaced short palindromic repeat (CRISPR) technology paves the way toward a new horizon for fruit crop improvement and consequently revolutionizes plant breeding. In this review, the mechanism and optimization of the CRISPR system and its application to fruit crops, including resistance to biotic and abiotic stresses, fruit quality improvement, and domestication are highlighted. Controversies and future perspectives are discussed as well.

Jun 13, 2019

Gut microbes eat our medication

Posted by in categories: biotech/medical, chemistry, food

The first time Vayu Maini Rekdal manipulated microbes, he made a decent sourdough bread. At the time, young Maini Rekdal, and most people who head to the kitchen to whip up a salad dressing, pop popcorn, ferment vegetables, or caramelize onions, did not consider the crucial chemical reactions behind these concoctions.

Even more crucial are the reactions that happen after the plates are clean. When a slice of sourdough travels through the digestive system, the trillions of microbes that live in our gut help the body break down that bread to absorb the nutrients. Since the human body cannot digest certain substances — all-important fiber, for example — microbes step up to perform chemistry no human can.

“But this kind of microbial metabolism can also be detrimental,” said Maini Rekdal, a graduate student in the lab of Professor Emily Balskus and first-author on their new study published in Science. According to Maini Rekdal, gut microbes can chew up medications, too, often with hazardous side effects. “Maybe the drug is not going to reach its target in the body, maybe it’s going to be toxic all of a sudden, maybe it’s going to be less helpful,” Maini Rekdal said.

Continue reading “Gut microbes eat our medication” »