Ever since coming to Harvard, I’ve been involved with a graduate student group called “Science in the News.” At SITN, the goal is to bring the fascination with scientists that graduate students have to a wider audience, and the flagship effort of the group is a series of lectures held every Autumn and Spring that [...]
In recent days I’ve had some interesting conversations. There’s a giddiness going around, related to an outpouring of science love – the kind you get from President Obama introducing TV science shows, the kind that has wonderful visuals, but is, well, a wee bit simplistic (a sin that none of us could ever, ever be [...]
There's mounting evidence that antibiotic use early in life may contribute to obesity. As if we needed it—here's, one more reason why we need to care about antibiotic stewardship
uBiome's CEO, Jessica Richman, seems to me to be a great saleswoman who also excels at sounding innocent and playing the misunderstood victim in the ethical controversy surrounding her company.
The latest temperature readings from Antarctica are giving the world pause, along with the finding that 70 percent of the western Antarctic ice shelf has melted.
As #SciAmFood week draws to a close, we’ve heard a lot about the food we consume, from not getting enough to astronaut nutrition (and getting too much) to tricking your brain about what it’s getting.
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.
Last week was a monumental one for me – I said goodbye to my old lab, where I’ve worked for the past 5 years. It was harder than I thought it would be to leave.
Imagine if in the 1960s surgeons like Christiaan Barnard or Norman Shumway had had to use the same rules that govern the development and testing of pharmaceutical medications when they were teaching the rest of the world how to transplant hearts from the recently deceased into their patients.
What is living in your gut? It might depend less on your diet, exercise habits, weight and sex than you think, according to new findings. Our health is tied to trillions of organisms that live in and on us.
Two of the most monumental developments in the history of human civilization, likely the innovations that have saved more human lives than any other, are soap and sanitation.
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.
One physiologist wants us to stop worrying so much about fighting infections and instead help the body tolerate them
This is a guest post from my friend and former colleague Tami Lieberman. She’s a postdoc in the Kishony Lab in the Department of Systems Biology at the Harvard Medical School, and you follow her on twitter @conTAMInatedsci.
THIS is good scicomm. Why? Well, for many reasons – good writing, good sound, good editing – but by far the most apparent, the reason most people will sit up and take note is because of the strong visuals.
We’re just learning how important certain microbes can be to our own health. They can help us digest foods and protect us from harmful invaders.
In the summer of 1984, the Australian scientist Neil Noakes took some bacteria from a petri dish, mixed them with lukewarm beef extract - the normal nutrient solution for bacteria in the lab - and filled a little more than one cup into a beaker.
I find it ironic that Thanksgiving coincides with American Diabetes Month. In honor of that irony, two recently published studies have suggested a possible link between what you eat, how it impacts the behavior of the microbes living in your gut, and type II diabetes.
Scientists collect crazy things. I’m not talking thimble-crazy or frog-themed-crazy. That kind of tchotchke barely ranks on the crazy scale.
I can’t write an intro better than this: Far more attention has been paid to the microbes in our feces than the microbes in our food.