Can science help defeat the physical aftereffects of drinking too much alcohol—if not the regrets?
Books and recommendations from Scientific American
I’m doing a monthly series here at Food Matters that I’m calling “Friday* Happy Hour,” in which I’ll delve into the science of alcohol production.
As global population continues to grow, managing the relationships between water, food and energy is becoming increasingly critical. Businesses need to react to the challenge and be mindful of the important role they play in implementing solutions.
Today, up to 25 percent of people in the U.S. are living with non-alcoholic fatty liver disease (NAFLD), according to the American Liver Foundation.
According to the Centers for Disease Control and Prevention (CDC) , over 50% of adults over the age of 18 had at least one alcoholic drink per month in 2010.
Superstar wine critic Robert Parker’s legacy—a zinfandel with 17 percent alcohol?
Today we present the 2013 IgNobel Prize in Psychology! I’m sure we’ve all been there. You go out, and you think at first you look ok.
Everyone knows that ALS is a very bad disease, an awareness underscored by the recent Ice Bucket Challenge. The death of neurons that results in paralysis can be caused by specific genetic mutations. But in most cases, single genes are not the culprit.