A bacterial enzyme that is used to improve food texture and shelf-life has been linked in several studies to celiac disease — but it is unlabeled and hidden from public knowledge. Myths about gluten are hard to bust. Intolerance, allergy, sensitivity, hypersensitivity. What is what? Celiac disease is none of[Read More…]
Science News
Artificially sugar-sweetened beverages associated with higher kidney disease risk: Study
For their study, the investigators assessed beverage intake through a food frequency questionnaire administered at the start of the study in 2000-04, and they followed participants until 2009-13. Certain beverages may affect kidney health, but study results have been inconsistent. To provide more clarity, Casey Rebholz PhD, MS, MNSP, MPH[Read More…]
Lactic Acid Bacteria in Kimchi Reduce Cholesterol in Blood
Animal tests show an increased release of cholesterol in feces and secretion of bile acid in the small intestine. World Institute of Kimchi, which discovers and promotes kimchi’s scientific excellence, announces that the results of an animal test showed that lactic acid bacteria isolated from kimchi (a probiotic) significantly reduced[Read More…]
A healthy diet has mental health and memory function benefits, shows a research
Our tendency to reach for convenience foods, as opposed to the balanced diet, is resulting in many of us not meeting basic dietary requirements and a nation soaring in diet related health issues ranging from obesity and diabetes to heart disease and stroke and mental health a recent addition. Current[Read More…]
One in 40 gluten free foods contains gluten, reveals a study
The study suggested that almost 3 per cent failed to meet the national food standard. A research done by Walter and Eliza Hall Institute of Medical Research has found that one in 40 foods sold as “gluten-free” actually contained gluten. The study tested 256 of Australia’s most commonly bought gluten-free[Read More…]
Israel, Singapore researchers reveal more about artificial sweeteners
It was observed that bacteria found in the digestive system, like E. coli, had a toxic response when exposed to concentrations of even only one mg/ml of the artificial sweeteners. A study led by researchers at Ben-Gurion University of the Negev (BGU), Israel and Nanyang Technological University in Singapore has[Read More…]
Researchers show anti-diabetic properties for Malaysian herb
Cosmos caudatus, known as Ulam raja (“King’s Salad”) in Malaysia, is an important herb commonly consumed as a raw vegetable that is well-known for its health benefits. Researchers in Malaysia have shown that the plant Cosmos caudatus Kunth contains chemicals that can lower blood glucose levels. These plant-based substances could[Read More…]
Korea Ginseng Association certifies Korean Ginseng’s quality
Korean Ginseng was proved in a research in 2002 done by the Chung-Ang University Ginseng Industrial Research Center to have higher levels of the six main active nutrients — G-Rb2, G-Rh1, Ge, G-Rg1, G-Rf and Se — in a study comparing ginseng from Korea, Japan, Canada and China. The Korea[Read More…]
Blue-green algae promises to help boost food crop yields
RIPE Director Stephen Long, Ikenberry Endowed University Chair of Crop Sciences and Plant Biology at the University of Illinois, welcomed the discovery. Scientists at The Australian National University (ANU) have engineered tiny carbon-capturing engines from blue-green algae into plants, in a breakthrough that promises to help boost the yields of[Read More…]
NUS researchers create probiotic drink from soy pulp
The team has filed a patent for their novel technique. Food scientists at the National University of Singapore (NUS) have given okara, the residue from the production of soy milk and tofu, a new lease of life by turning it into a refreshing drink that contains live probiotics, dietary fibre,[Read More…]
