Want to preserve memory? Leafy greens, berries and orange juice may help.
Category: food – Page 278
This Drone Seamlessly Transitions Between Swimming and Flying
It isn’t unreasonable to think of drones as pesky technological nuisances. Our modern digital ecosystem regularly infringes on traditional notions of privacy and bombards our limited attention spans with stimuli. A swarm of drones hovering overhead seems like the physical manifestation of these intrusions and distractions. But we shouldn’t swat them away just yet. Drones still have practical utility and the potential to change industries.
An Expanding Market
The appeal of drones in the consumer market is obvious. They can capture video footage from exciting angles, serving the vanity of a population obsessed with self-documentation. Beyond that, drones also have commercial and civil government applications that include firefighting, farming, construction, deliveries, and insurance claims. According to Goldman Sachs Research, this contributes to a $100 billion market opportunity between 2016 and 2020.
Edible film kills bacteria in seafood
While it’s important to keep food of any type fresh, it’s particularly crucial with seafood, as it can become tainted with toxic bacteria. That’s why an international group of scientists is developing a transparent antibacterial film that gets eaten along with the seafood it’s covering.
The New Bad Tick Is Going to Take Over Half the United States, Study Finds
A disease-carrying, newly invasive tick to the United States, the Asian longhorned tick, is poised to spread across much of North America, suggests a new study published Thursday in the Journal of Medical Entomology. According to the study, the tick might be able to live anywhere from Southeastern Canada to most of the eastern half of the U.S. and even parts of the West Coast.
The Asian longhorned tick, or Haemaphysalis longicornis, made an unwelcome splash last year, when researchers and health officials discovered it on a pet sheep in New Jersey. Any hopes that the discovery was an isolated incident faded away this year, with sightings of the tick popping up again in New Jersey and eight other states this past spring and summer (Arkansas, Connecticut, Maryland, New York, North Carolina, Pennsylvania, Virginia, and West Virginia). Since 2017, the tick has been found on pets, farm animals, and at least two people in the U.S., and it’s possible that it might have made its way here at least as early as 2010.
First lab-grown steak unveiled as scientists say it will be available to buy within two years
The first lab-grown steak will be available to buy in two years after scientists finally produced meat with the correct appearance, shape and texture of a real slice of beef.
Up to now, researchers have produced small amounts of cell-grown meat, which have been mixed together to create hamburger patties and sausages, but making an entire steak has proved elusive.
Now Israeli food technology company Aleph Farms has announced it has succeeded in using natural beef cells to grow the three dimensional structure of a minute steak which mimics the muscle and tissue of real meat.
NASA offers advice on how to rescue Tony Stark
NASA directed Marvel to listen for a signal from Stark saying “Avengers, we have a problem.” #INQEntertainment
MANILA, Philippines — Tony Stark being stranded in space without food, water or air in the “Avengers: Endgame” trailer stirred the emotions of many Marvel fans.
The Future of Tech Will Change Everything From Food to Healthcare
Advancement in technology will continue to impact the way we work, eat, and even take care of ourselves. A new report from Scientific American takes a look at some of the top emerging technologies that range from the field of biology to computer science. The publication’s chief science editor Seth Fletcher talked to Cheddar about what’s next when it comes to tech.
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Studies reveal role of red meat in gut bacteria, heart disease development
TMAO (trimethylamine N-oxide) — a gut bacteria byproduct formed during digestion—can lead to the development of cardiovascular disease, including heart attacks and strokes. TMAO is produced when gut bacteria digest choline, lecithin and carnitine, nutrients that are abundant in animal products such as red meat and liver and other animal products.
In concurrent studies, Cleveland Clinic researchers have uncovered new mechanisms that demonstrate why and how regularly eating red meat can increase the risk of heart disease, and the role gut bacteria play in that process.
The research, led by Stanley Hazen, M.D., Ph.D., builds upon previous work showing TMAO (trimethylamine N-oxide) — a gut bacteria byproduct formed during digestion—can lead to the development of cardiovascular disease, including heart attacks and strokes. TMAO is produced when gut bacteria digest choline, lecithin and carnitine, nutrients that are abundant in animal products such as red meat and liver and other animal products.
In a new dietary intervention study published today in the European Heart Journal, the researchers found that a diet rich in red meat as the primary protein source significantly increases circulating TMAO levels, compared to diets with white meat or non-meat as protein sources. The study showed chronic red meat consumption enhanced the production of TMAO by gut microbes and reduced the kidneys’ efficiency of expelling it. Both enhanced production and reduced elimination caused by a red meat diet contribute to elevation in TMAO levels, which has been linked to the development of atherosclerosis and heart disease complications.