Wednesday, 8 February, 2012

Happy Thanksgiving! We celebrate eating — and food. Hungry: Is that your “food clock” ringing? Why does a fruitfly need to smell? How does bitter taste to you? And could eating MSG make you fat?

After World War II, the “green revolution” sparked an explosion in farm output in developing countries. With soaring food prices and spreading food riots, what can we learn from the green revolution?

Before type 2 diabetes or heart disease comes “metabolic syndrome,” a devil’s-brew of high blood pressure, bad cholesterol, a big waist and insulin resistance. Want to stop the slide – without drugs?

Study shows the wisdom of allowing fish stocks to recover. Production is higher, but costs are lower. What would it take to bring economic and environmental sanity to the fishing industry?

Amid a flood of contaminated Chinese imports, we ask: what is going on? How dangerous are these foods and medicines? Is this normal, expected? Or should we be doing something more to improve safety?

Just months after contaminated spinach causes grave diarrhea, another outbreak. What is E. coli O157:H7, and why is it so dangerous? Got any bright ideas for constraining this killer bug?

More than 100 million hectares are planted each year. What do we know about food safety? How is GM food doing amid the explosion in sales of organic foods?

You eat more candies if they are visible and/or close at hand. You may underestimate your consumption if you must lift a finger to get the food.

Organic farming isn’t as productive as conventional, right? Maybe not. Check these results of a 22-year study of corn and soybean yields.

Feeling burned? Farmed salmon have higher levels of a brominated flame retardant than wild salmon.