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    Do you ever wonder about the science behind your food? We do, too.

    Our group of writers serves up juicy topics like genetic engineering, gut bacteria and the chemical reactions that occur during cooking.

    Together, we’ll peer inside factory farms, dark jungles, cafeterias, laboratories and those trendy molecular gastronomy spots. Grab a bite, and sit down at the table to learn why Food Matters.

    Food Matters Crew:

    Julianne Wyrick, Kathleen Raven, Kevin Bonham, Layla Eplett, Pamela Ronald, Patrick Mustain and See Arr Oh
  • Forbidden Fruit: What’s Up With Durian?!

    ForbiddenFruit1

    Banned from some fancy hotels, offensive to many–durian just might be the Ozzy Osbourne of the fruit world. Grown primarily throughout southeast Asia, it’s said to be the king of fruits. Even amongst those well versed in extreme cuisines, durian often has polarizing reactions. No stranger to eating exotic foods, here’s Andrew Zimmern’s reaction upon [...]

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    Resistance from the Rear – Hospital Effluent and the Growing Antibiotic Crisis

    Not the actual sewer pipe in this story. Click for source.

    If you ever worry that you’re a bit too optimistic about the future, try reading Maryn McKenna’s posts about the growing threat of antibiotic resistance. The primary tools we’ve had to combat microbial disease for the past century are failing, and it’s largely our own fault. Antibiotic resistance genes (or ARGs) are spreading fast, and [...]

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    A detailed look at the microbes that grow on cheese

    slides_Cheese

    My new lab’s paper is out! I had nothing to do with this work (it was submitted just before I joined), but it’s an incredibly exciting study investigating the diverse microbial communities that grow on cheese rinds. Understanding these communities is not just important for cheese itself, but the study also demonstrated that these microbial [...]

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    Move Over, Kale, The New Super Vegetable Comes From The Sea. [VIDEO]

    3d-farming-posterframe

    Eat Kelp. It’s chock-full of nutrients, it mitigates climate change by sequestering carbon, improves oceans by soaking up excess nitrogen and phosphorus, and has potential as a valuable fertilizer and biofuel. It’s also delicious. Bren Smith,  owner of Connecticut-based Thimble Island Oyster Company, and director of the organization Greenwave started growing kelp and shellfish as a [...]

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    Fast Pace–Does Observing Ramadan Affect Athletic Performance?

    FastPace1

    Two significant religious events (although one has yet to officially be declared one) commenced over the past weekend–in addition to the second round of the World Cup starting, Ramadan, the Islamic holy month observed by fasting, also began. This is the first time the two have coincided since 1986, though other major sporting events have [...]

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    Large portion sizes: bad for business?

    Woman Eating Large Slice Of Pizza

    I’m not a big fan of milkshakes. But after a dental operation a few years ago, I decided to try one again. Not too bad, I remember thinking as I sipped the cool, chocolaty concoction. Unfortunately, a bad reaction to my pain medication later that evening meant the milkshake became associated with less than pleasant [...]

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    Why oatmeal keeps you full

    iStock_000012747442Small

    Glance through a popular magazine’s list of healthy breakfast foods and you’ll likely find oatmeal in the group. Among other benefits, oatmeal is touted as having the ability to keep you full, effectively squelching the desire for that midmorning snack. In fact, a group of researchers recently found that a serving of instant oatmeal decreased the [...]

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    An Open Letter to Dr. Oz: You’re Cheering for the Wrong Team.

    Screen Shot 2014-06-20 at 9.34.04 AM

    Dear Dr. Oz: I caught the senate hearing earlier this week during which you answered for using “flowery language” to describe a number of weight-loss supplements that do not have (as you admit) the scientific backing for your claims. I’d like to think that you mean well. You are called “America’s Doctor.” You have huge [...]

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    Where The Wild Things Are Growing (Part 2)

    WildThigs3

    Let the wild rumpus begin! Last week, Melissa Poe offered five tips on urban foraging–small measures that incorporate wild foods into diets in ways that are realistic and sustainable. Her fifth tip, to plant your own wild foods, is a great one for so many reasons. Often, wild foods can be expensive. Growing your own [...]

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    Genetically Modified Cheese… Is Nothing Safe? At the Boundaries of the GMO Controversy

    The rind of Baley Hazen Blue cheese from Jasper Hill Farm in VT

    A couple of years ago, my fiancée and I wanted to try to make some home-made mozzarella cheese, but ran into a problem. In order to turn milk into cheese, you have to add a substance called “rennet,” which causes the milk to coagulate, allowing you to separate the curd (mostly fats and hydrophobic proteins) [...]

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