People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we’re drinking, a high-tech analysis technique could help.
An incredible diversity of grains, herbs and fruits goes into the world’s alcoholic drinks, as writer Amy Stewart explains. Her new book describes the plants behind cocktails and other boozy beverages and features drink recipes and growing instructions.
Beer is a $200 billion a year business in the U.S., but most of that money goes to the two companies, Anheuser-Busch InBev and MillerCoors. But smaller “craft” breweries are challenging that dominance, and it’s a battle that’s being waged on grocery store shelves and the taps at your local pub.
Drinking four cups of green tea or one cup of coffee per day were each associated with about a 20 percent lower risk of stroke. That’s according to a study of more than 82,000 men and women in Japan.
The discovery of thousands of dead pigs floating in the waters around Shanghai has turned up disturbing reports: of pig dumping and the sale of meat from diseased animals among pig farmers. In the village where some of the pigs came from, we found serial denials.
Triage theory, phytonutrients, circadian clocks… such is the stuff of cooking for longevity — at least according to a recent episode of KQED’s Forum with Michael Krasny. The show featured Rebecca Katz, author of the new cookbook, “The Longevity Kitchen” and doctors from the Buck Institute for Research on Aging.
A rice enriched with beta-carotene promises to boost the health of poor children around the world. But critics say golden rice is also a clever PR move for a biotech industry driven by profits, not humanitarianism.
The connection between diet and health has been well established — but can eating your broccoli really help you live longer? KQED’s Forum discusses the latest research on nutrition and longevity with researchers from Marin’s Buck Institute on Research in Aging.Forum also checks in with Rebecca Katz, author of the new cookbook “The Longevity Kitchen.”
When it opened its name alone made it different, advertising the shared ownership of the family’s daughters, instead of sons. Today, the shop, which specializes in smoked fish, continues to thrive.
When it comes to pollinating our favorite crops — from coffee to watermelon — honeybees can’t do it alone. Wild bees in the field play a critical role in creating bumper crops, a massive new study reports. But these bees are disappearing, and scientists say the rise of crop monocultures is partly to blame.
A major new study, published Monday in the New England Journal of Medicine, provides even more reasons to eat like an Italian, Spaniard or Greek. Among the findings: people on a Mediterranean diet had a 30 percent lower risk of major cardiovascular problems compared to people who followed a low-fat diet.
From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss’ new book goes inside the world of processed, packaged goods.
Federal officials say executives from the now-defunct Peanut Corp. of America knowingly distributed peanut products that were contaminated with salmonella. The charges stem from a 2009 salmonella outbreak that sickened more than 700 people.
A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED’s Forum hears from one of the study’s authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it’s risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?
On its surface, the case is about whether farmers can use seeds derived from patented crops. But the bigger question is, how much control does a company have over its patented products once they’re in the hands of consumers?
Industry demand for the “sustainable seafood” label, issued by the Marine Stewardship Council, is increasing. But some environmentalists fear fisheries are being certified despite evidence showing that the fish population is in trouble — or when there’s not enough information to know the impact on the oceans.