It’s Time For Tech To Help Us Understand What’s In The Food We Eat

Just trying to understand food and our food system. Co-Founder of TeakOrigin.

It’s never been easier to find information. Technological advancements have allowed us to quickly dig deep into just about everything we’re interested in, and advances in artificial intelligence and machine language have made information even faster. Yet with all this information available to us, we still can’t answer the most fundamental question of what is actually inside of the food we eat.

Informed Decisions

Data is available for virtually anything we tune our senses to. Apps tell us the names of the songs we can’t get out of our heads, show us the names of the constellations overhead and recognize millions of products just by barcode. Consumers have multitudes of information to help them make the best, most personal choice.

The supply chain has also become smarter with informational tools. Projects like the Organic Cotton Traceability Pilot

Read More

People who eat chili pepper may live longer? — ScienceDaily

Individuals who consume chili pepper may live longer and may have a significantly reduced risk of dying from cardiovascular disease or cancer, according to preliminary research to be presented at the American Heart Association’s Scientific Sessions 2020. The meeting will be held virtually, Friday, November 13-Tuesday, November 17, 2020.

Previous studies have found eating chili pepper has an anti-inflammatory, antioxidant, anticancer and blood-glucose regulating effect due to capsaicin, which gives chili pepper its characteristic mild to intense spice when eaten. To analyze the effects of chili pepper on all-cause and cardiovascular disease mortality, researchers screened 4,729 studies from five leading global health databases (Ovid, Cochrane, Medline, Embase and Scopus). Their final analysis includes four large studies that included health outcomes for participants with data on chili pepper consumption.

The health and dietary records of more than 570,000 individuals in the United States, Italy, China and Iran were used to compare

Read More

RHONJ ‘s Margaret Josephs Thinks Housewives Drink Since They ‘Don’t Like to Eat on Camera’

Bryan Bedder/Getty Margaret Josephs

Margaret Josephs has a guess as to why so many Housewives opt to drink when filming.

Speaking with the New York Post‘s Page Six, the Real Housewives of New Jersey star, 53, speculated that the simple reason so many of her reality star counterparts tend to imbibe is because they’d rather not be seen eating on camera.

“I think it’s easier to have a drink on camera then constantly have food in your mouth,” said Josephs. “If you have a drink in your hand, it looks more sophisticated. People don’t like to eat on camera, and if you’re drinking and not eating, obviously it’s much easier to get drunk.”

Josephs explained that for her part, she decided to approach drinking carefully, noting that her mom had an “unhealthy relationship” with alcohol.

“You really go either way, but it was very frightening to me so I

Read More

Hungry screwworms eat livestock alive while thrips transmit viruses — ScienceDaily

The University of Cincinnati is decoding the genetics of agricultural pests in projects that could help boost crop and livestock production to feed millions more people around the world.

Joshua Benoit, an associate professor in UC’s College of Arts and Sciences, contributed to genetic studies of New World screwworms that feed on livestock and thrips, tiny insects that can transmit viruses to tomatoes and other plants.

It’s the latest international collaboration for Benoit, who previously sequenced the DNA for genomes of dreaded creatures such as bedbugs.

Just in time for Halloween, Benoit’s new study subject is no less creepy. The New World screwworm’s Latin name means “man-eater.” These shiny blue flies with pumpkin-orange eyes lay up to 400 eggs in open cuts or sores of cattle, goats, deer and other mammals. Emerging larvae begin gnawing away on their hosts, feeding on living and dead tissue and creating ghastly wounds.

“Sometimes

Read More