Why should the shelf life of meat products be extended by a chemical preservative, nitrite, if nature’s own products, grown ecologically, can be used? Researchers have found eight herbs and berries that can preserve meat – and also offer new flavours.
In North Norwegian farm mounds archaeologists unearth layer upon layer, revealing activities going back to the days of the Vikings. These are now threatened by construction and a warmer climate.
Researchers from Carlsberg have identified the gene that makes mutant barley bloom faster than regular barley. The discovery could lead to extra food for the world’s poorest nations.
Intestinal bacteria from poultry can infect humans and cause urinary tract infections. A new study looks into disease transmission from animals to humans in a world of increasing antibiotic resistance.
Redheads are more sensitive to some kinds of pain and less sensitive to others. The explanation for these differences could be found in their genetic makeup.
Cooks live less long on average than people in most other occupational groups. Changes in their working environment could result in better health for many.