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Food and nutrition

Sufficient levels of fatty acids - without eating fish

Bhaktapur is nearly 1,000 kilometres away from the nearest ocean. Nevertheless, the Nepalese have good levels of marine fatty acids in their blood. The reason for this is a mystery to scientists.

Taste can improve cancer patients’ quality of life

Chemotherapy patients often lack the ability to taste food during and after treatment. A chef and a team of scientists aim to change this and boost patients’ quality of life.

How plants use chemical weapons to protect themselves

Scientists have discovered how plants fend off insects and fungal attacks using chemical poisons like hydrogen cyanide.

High-fat cheese can be part of a healthy diet

There may be no need to opt for low-fat option when shopping for cheese, shows new study.

India: An Economic Giant, but a Hungry Nation

India has been the poster child of freedom and democracy for over six decades, but why is it not able to adequately feed its poor?

Red meat not such a bad thing to eat?

A Norwegian study indicates that the iron in red meat might represent a smaller risk for colon cancer than believed. Surprisingly for many, polyunsaturated fats can also create harmful substances in the intestines.

Food travel time through the body impacts on our health

A quick passage of food from your mouth through your stomach and out the other end is better for your health, shows new research.

Putting insects on the dinner table

Norwegian students want to start farming and selling insects as food. But it may take some time before Norwegian families begin to include grasshoppers in their Friday night dinners.

Whole grains boost the immune system

Bioactive compounds found in whole grains strengthen the immune system and help fight off disease, suggests new research.