As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.
Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into compounds that lower inflammation and make us feel full.
Women who took a probiotic commonly found in yogurts daily while on a diet regime lost significantly more weight and fat than their counterparts who received a placebo. The findings offer interesting hints about how probiotics might be interacting with the tiny microbes that live in our guts.
Anxious mice calm down when they get an infusion of gut microbes from mellow mice. That has scientists wondering if gut microbes play a role in the human brain, too. Research on that is only just beginning. But it’s intriguing to think there could be a real truth to the phrase “gut feelings.”
It may be possible to cultivate a healthier community of bacteria on and inside us by modifying our diet. For starters, eating more vegetables probably won’t hurt.
No one knows exactly how farmers use antibiotics. Many public health experts say the government should collect and publish detailed information because antibiotic-resistant bacteria are an increasingly urgent problem. But many farm groups are opposed.
The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child’s advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.
Consumer Reports found that turkey meat that came from birds raised without antibiotics was significantly less likely to harbor antibiotic-resistant bacteria, compared with meat from conventional turkeys that were given antibiotics. But turkey producers contend that they use antibiotics judiciously to help keep their flocks healthy.
Salad is not just a food; it’s home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.