#Real-life Smoking Caterpillar Uses Nicotine as Defense Ripped from the pages of Lewis carroll's Alice in wonderland scientists have discovered a smoking caterpillar of sorts.
#Reducing Arsenic in the Human Food chain This Behind the Scenes article was provided to Livescience in partnership with the National Science Foundation.
Rice grown as a staple food for a large portion of the world's population absorbs arsenic from its environment and transfers it to the grain.
Long-term exposure to arsenic has been associated with skin lung bladder liver kidney and prostate cancers and low levels can cause skin lesions diarrhea and other symptoms.
The risks of arsenic in rice recently became national news after arsenic was detected in baby foods made from rice.
In regions of the world where rice is an important food staple entire communities are vulnerable to the negative impacts of arsenic contamination.
With this bacteria you could implement easy low-cost strategies that farmers could use that would reduce arsenic in the human food chain.
#Replace Mood Busters in Your Diet with Mood Boosters does thought the of going out for an ice cream sundae make you giddy?
because the thought of a sweet treat can instantly lift your spirits but junk food may actually contribute to depression.
The evidence is mounting many studies have linked junk food consumption with depression and as researchers continue to study mood
and nutrition there are likely to be more. So doesn't now seem like a good time to start replacing the mood-busting junk in your diet with mood-boosting natural foods?
In September 2013 Anu Ruusunen of the University of Eastern Finland presented an analysis of the population-based Kuopio Ischaemic Heart disease Risk Factor Study as her nutritional epidemiology doctoral thesis
. Her research indicated that participants who ate a diet of vegetables berries fruit whole-grains fish poultry
and low-fat cheese were less likely to have symptoms of depression and were also less likely to be diagnosed with depression during the follow-up period compared with those who ate an unhealthy diet that included sausages hot dogs sugary desserts processed foods and snacks.
These results fall in line with the results of a study published in March 2012 in the journal Public health Nutrition
which indicated that people who ate junk food were 51 percent more likely to show signs of depression.
The more junk food they consumed the more likely they were to feel depressed. 6 Foods That Are Good For Your Brain It's important to note that these studies show an association
but don't prove that a cause -and-effect relationship exists between junk food and depression.
And it's not clear how the link may work it could be that people who already have symptoms of depression are more likely to eat junk food.
But let's shift gears from focusing on the negative side of things and focus on how to turn around our diets and potentially our moods.
Consider trading in your junk food addiction and adopting these mood-boosting habits: Healthy Bites appears weekly on Livescience.
Deborah Herlax Enos is certified a nutritionist and a health coach and weight loss expert in the Seattle area with more than 20 years of experience.
and beans and in room-temperature rice and pasta can ferment in the colon to promote the growth of good bacteria
The Scoop on 7 Perfect Survival Foods Starch vs. fiber The word starch often is confused with fiber.
But starch for the most part is highly digestible; and fiber is not. Starches are found in root vegetables tubers winter squashes grains and legumes.
Your body starts digesting these starches from the moment you start chewing extracting nutrients and energy.
The human body does not absorb nutrients or energy from them. Soluble fiber dissolves in water making food more viscous slowing digestion
and prolonging the feeling of fullness. Insoluble fiber absorbs water and promotes regular and firm bowel movements.
So how can a bit of indigestible starch do all this? Resistant starch is a very good substrate for fermentation Higgins told Livescience.
Most high-fiber vegetable-based diets will be rich in resistant starches but some extra care is needed to get them into your diet.
For example pasta and rice have resistant starch but only at room temperature. So pasta salad and sushi are better sources of resistant starch.
Whole grains peas and beans have a form of resistant starch that maintains its structure even when hot though.
Green banana flour is another source of resistant starch and it is gluten free. Christopher Wanjek is the author of a new novel Hey Einstein!
a comical nature-versus-nurture tale about raising clones of Albert Einstein in less than-ideal settings.
and an Asian elephant egg a challenging prospect as no one has ever been able to harvest eggs from an elephant.
The pup had been preserved in alcohol at Museum Victoria in Melbourne. Its genetic material was inserted into mouse embryos
The female swallowed fertilized eggs turned its stomach into a uterus and gave birth to froglets through the mouth.
He's using cloning methods to put gastric brooding frog nuclei into eggs of living Australian marsh frogs.
Once a boat enters the water microorganisms begin accumulating on its surfaces creating a significant amount of drag and a big mess.
which is the sugar that is secreted but at the very beginning at the point of the molecular machinery that assembled
and allowed for the secretion of that sugar in the first place. Four of the taxa they sequenced produce visible mucilage
#Roses, Wine or Chocolate: Weather Controls it All This article was provided by Accuweather. com. With Valentine's day right around the corner everyone is searching for the perfect gift for their loved one.
From roses to chocolate and wine weather plays an important role in production. Roses The biggest weather-related factor in the production of beautiful roses is the temperature.
Wine How romantic it is to share a bottle of fine wine during a candlelit Valentine's dinner.
To produce grapes that will transform into a delicious bottle of wine the grapevines need to grow at a site with good soil drainage full sunlight and soil that is nutrient-poor.
Full sunlight is another important factor to growth of good wine grapes. Sunlight is the biggest part of a plant's photosynthesis process.
That energy then is converted into glucose in the plant by photosynthesis. Glucose is the sugar in the grape that ferments to become alcohol.
Nutrient-poor soil also makes for a good wine grape. The color and flavor that come from a grape are stored mostly in the grape's skin.
A large grape has more juice and less skin. To concentrate the flavor the vine is grown in nutrient-poor soil
A stressed grapevine will produce smaller grapes perfect for making wine according to motherearthnews. com. http://www. motherearthnews. com/Real-Food/2003-04-01/Growing-Grapes
-and-Making-Wine. aspx#axzz2kisqwofj) Chocolate How can weather affect chocolate? Chocolate is made from cocoa beans.
The beans grow inside of a cacao pod which grows on a cacao tree. The tree needs just the right weather conditions to produce the cacao pods.
and the price of chocolate is kept low. If just one of the weather factors is not normal the chocolate industry suffers
and surfed the waves to shore leaving the highwater line littered with thousands of sticky fish balls.
Salton Sea Fish balls Fish balls The bone beds first brought Simpson out from Pennsylvania in 2010.
The fish balls sized from kumquat to mandarin appeared on a return visit in March 2013.
but older ones grew a dry hard rind in the sun like a cow patty.
but the extent of 2012's rotten-egg smell driven by strong southeasterly winds was unusually broad.
The greatest numbers of fish balls in 2013 showed up on the northern beaches where wind-driven waves pushed the balls up to the high-water mark said Elizabeth Heness a collaborator who is now a graduate student at the University of Texas at El paso. The rotting fish balls
Two-thirds of the 45 patients interviewed by investigators reported eating cucumbers before they became sick.
Symptoms of Salmonella food poisoning include diarrhea fever and abdominal cramps. People typically become ill from Salmonella about 12 to 72 hours after eating food contaminated with the bacteria the CDC said.
Consumers should wash all produce including cucumbers before eating cutting or cooking the CDC said Pass it on:
Salmonella linked to contaminated cucumbers has sickened at least 73 people across 18 states. Follow Rachael Rettner@Rachaelrettner. Follow Myhealthnewsdaily@Myhealth mhnd Facebook & Google+.
 We want it to be a nice wild animal not relying on people for food.
Webb has also been monitoring the other condor eggs set to hatch this season to estimate how long before each chick pips
or breaks through its egg shell. Â He uses a technique called candling that shines a bright warm light on the eggs
and allows him to see how the chick is developing. In a photo released by the zoo Webb is examining an egg on March 11 that he estimates will hatch in 21 days.
#School Gardening Programs Plant Seeds of Healthy Eating Involving children in a school gardening program may do more than cultivate a green thumb.
It may also cultivate a greater interest in trying new foods a new study suggests.
Australian researchers found that elementary school children had increased an willingness to try new foods after they had grown
A combined cooking and gardening program can have a dramatic impact on children's attitudes to food in a relatively short space of time said study author Lisa Gibbs Ph d. an associate director at the Jack Brockhoff Child Health
The study is published today (March 7) in the Journal of Nutrition Education and Behavior. Researchers compared six schools with a kitchen garden program to six schools that had schoolyard gardens
Tasting new foods Children participating in the program spent at least 45 minutes a week in the garden with a garden specialist.
They grew a wide range of fresh herbs such as coriander and chives; vegetables such as fava beans and Swiss chard;
Kids also spent 90 minutes a week in the kitchen with a cooking specialist making lunches that used the fresh herbs and produce.
and shared new foods with their classmates weekly said Gibbs. During these lunches which featured dishes ranging from pasta
and salads to curries and handmade pastries children were encouraged to taste the foods but they were under no pressure to eat them.
Surveys completed at the end of the kitchen garden program found that kids in the program group were twice as willing to try new foods as children who did not participate in a structured program.
At the beginning of the study parents in schools with the kitchen garden program reported that nearly 39 percent of children were willing to try a new food
By contrast 32 percent of parents at schools without the formal program said their child would sample a new food
The study did not find quantitative evidence from parents that the program influenced healthy eating by increasing children's fruit
and parents were reporting that their children had become more adventurous eaters at home. Seeds of change School-based kitchen and gardening programs are a great way to help children understand where their food comes from
and gain life skills in gardening and cooking at an early age said Karrie Kalich Ph d. an associate professor of health sciences at Keene State College in Keene New hampshire who was involved not in the study.
and nutrition program in a preschool setting. Kalich said she wasn't surprised that the study only found evidence of an increased willingness on the part of children to taste new foods.
It's a step in the right direction and a necessary first step she said since children ages 8 through 12 still have pronounced a fear of new foods.
Although the ideal research outcome would show that a school-based kitchen and gardening program actually boosted the amount of healthy foods children ate such a result usually occurs over time as kids transition from rejecting new foods to accepting
and enjoying their taste Kalich pointed out. Still this result might not satisfy principals or teachers worried about
Children who grow food and prepare it are more likely to try it. This story was provided by Myhealthnewsdaily a sister site to Livescience.
#School Lunchroom Changes Get Kids to Eat More Veggies Simple changes in school lunchrooms such as placing fresh fruit near the cash register may boost the amount of healthy foods children eat a new study suggests.
During the study the researchers slightly altered the lunchrooms of two high schools in New york state to make fruits and vegetables more attractive and accessible.
salad was served in see-through togo containers; and a sign that read Last Chance for Fruit was displayed next to fruit at the cash register.
Cafeteria staff also prompted the students to try healthy foods with questions such as Would you like to try an apple?
The researchers from Cornell University's Center for Behavioral Economics in Child Nutrition Programs observed the students for a one-month period before and after the lunchroom makeover and recorded
what the teens left on their plates. The lunchroom makeover increased the amount of fruit the teens ate by 18 percent
and vegetable consumption by 25 percent the researchers said. Following the makeover the students were 16 percent more likely to eat a whole serving of fruit
The lunchroom makeover was notably effective because it guided students to make more healthful decisions taking
and vegetables even when a wide range of less-nutritious foods was available the researchers wrote in the Feb 22 issue of The Journal of Pediatrics.
whether a lunchroom makeover might improve fruit and vegetable consumption in other places such as companies hospitals and retirement homes the researchers said.
(ages 8 to 11) were more likely to take an apple to eat with their lunch
if the food was adorned with a sticker of Elmo the familiar Sesame street character. Pass it on:
Small changes in school lunchrooms may get kids to eat more fruits and vegetables. This story was provided by Myhealthnewsdaily a sister site to Livescience.
Still some of you might want to do something a bit more dramatic than building a DNA model out of toothpicks and gumdrops.
You are also using the salts in the sports drink to begin to break the cell membrane
Cell membranes are made up of two layers consisting of fats sugars and salts. The fats are on the inside of the membrane where they can avoid touching the water that surrounds the cell.
the fat-loving end of the dish detergent molecule attaches to the grease from your hamburger
and the water-loving end attaches to the water in the Sink in the cheek solution you were using the detergent to move the broken up cell membranes away from the DNA. 3. Why did I use pineapple juice?
Pineapple juice and meat tenderizer both contain enzymes that further help to break down the cell membrane. 4. Why did I use ice cold alcohol?
The DNA was dissolved in the water contained in the sports drink. DNA does not dissolve in alcohol.
When the cold alcohol was layered on top of the cheek cell solution the DNA precipitated out of solution. 5. Why did I twirl the skewer?
Remember that famous DNA model. The DNA molecule is a very long strand with a gentle twist.
Use about 2 cups of plant material and about half a cup of water and a tablespoon of salt instead of Gatorade.
10 Things You Didn't Know About Food<p>" I' ve never eaten a museum exhibit before"
said a man sampling hydroponic watercress this week during a preview of the new exhibition on food at New York'
Food Nature Culture" opens Nov 17 taking visitors on an interactive visual tour of food as sustenance entertainment ritual and more.
The show explores the surprising history of many favorite foods and displays sample meals of people like writer Jane Austen Olympic athlete Michael Phelps and Mongolian leader Kublai Khan.
Visitors can even sample treats inside a working kitchen and take a test to tell
if they are "<<a href=http://www. livescience. com/17190-supertaster-nontaster-tongue-evolution. html>supertasters</a>."</
</p><p>About 30 percent of all food produced is eaten never. The world<a href=http://www. livescience. com/14447-global-food-shortage-urgent-climate-global-warming. html>produces enough food</a>to feed all its human inhabitants
but the problem is distribution — the food doesn' t always get to the people who need it.
For example just one U s. family of four wastes 1656 pounds (751 kilograms) of food every year.</
</p><p>Wild chickens naturally produce only about 15 eggs a year but farmers have bred domesticated chickens to lay up to 200 or 300 eggs per annum.</
</p><p>Many of the foods central to cuisines around the world originated in The americas.
For example until 500 years ago no one outside of The americas had tasted ever chili peppers chocolate or tomatoes.
Now those ingredients are essential to the cuisines of Thailand France Italy and many other places.<
<a href=http://www. livescience. com/11377-7-perfect-survival-foods. html>7 Perfect Survival Foods</a p><p>People in Japan grow watermelons
in glass cubes to force them into forming square-shaped. These cubic melons are easier to store in refrigerators and slide into squares and sell for significantly more than regular watermelons.
The seeds from these melons still produce round watermelons unless those too are grown in cubes.</
t taste capsaicin the chemical that gives chili peppers their kick enabling birds to eat spicy peppers
and spread their seeds far and wide without being bothered by the irritant.</</p><p>American people didn'
t start<a href=http://www. livescience. com/15065-large-forks-curb-eating-study-shows. html>using forks to eat food</a>until the mid 1800s.
and spoons to transfer food from plate to mouth. Meanwhile some people in China say the use of chopsticks over knives for eating there reflects the importance of scholars over warriors in Chinese culture.</
</p><p>Humans use about 40 percent of the world' s ice-free land to grow crops and livestock for food.</
</p><p>The technique of simmering food to cook it didn' t develop until 10000 years ago
because boiling food requires using airtight containers which weren' t available until then.</</p><p>Women who eat very spicy foods
while pregnant and breast-feeding can pass along an appreciation for hot dishes to very young children.
That' s why many small kids in places like India Mexico and Thailand can stomach foods much spicier than many grown adults elsewhere.</
</p><p>A person can be both overweight and malnourished if they eat too many a href=http://www. livescience. com/20339-fight-obesity-fat-tax-policy. html>fatty foods</a high in calories that lack the vitamins and minerals
a body needs.</</p><p><em>Follow Clara Moskowitz on Twitter </</em><a href=http://twitter. com/Claramoskowitz><em>@Claramoskowitz</em></a><em>
or Livescience </</em><a href=http://twitter. com/#!/#/livescience title=http://twitter. com/#!/#/livescience><em>@livescience</em></a><em>.
Dr. Chris Kellogg who studies the microbiomes of deep-sea corals works at the United states Geological Survey (USGS). She's one of about 8500 scientists at the agency
Kellogg is on furlough and just one member of her lab their lab manager is allowed to go in
Ordinarily Kellogg says she loves her job. Working for the government as a scientist gives her the freedom to do research travel
As Kellogg puts it You can't ask a student or a postdoc'Hey if we can pay you back later can you just go a month
me over for dinner said Kellog. Even though they live too far away I still appreciated the offer!
#Sell-By Labels Send Edible U s. Food to the Dump (Op-Ed) Peter Lehner is executive director of the Natural resources Defense Council (NRDC.
No one eats forty percent of the food produced in the United states. That's nearly half of America's food wasted not just on plates but in refrigerators and pantries in grocery stores and on farms.
Much of it perfectly good edible food worth $165 billion annually gets tossed in the trash instead of feeding someone who's hungry.
and why food gets wasted in America from farm to store to table. One of the more surprising reasons as she explains in a report released today by NRDC
which food is date labeled. Those best-by sell-by and use-by dates that you see on food have nothing to do with food safety.
They're set by manufacturers without federal oversight and most often relate to what manufacturers feel is peak quality.
The date label on food does not tell you if your food is safe to eat.
Confusion over dates according to a survey by the Food Marketing Institute leads 9 out of 10 Americans to needlessly throw away food.
For the average family of four this could translate to several hundred dollars'worth of food being thrown away every year
and in all likelihood more money spent purchasing the same food again simply because of a misleading date stamp.
A senseless waste when most Americans are keeping a close eye on household budgets and when one in six Americans lacks a secure supply of food.
You might think the U s. Food and Drug Administration (FDA) the federal agency responsible for food safety would be overseeing food-expiration dates.
It does not. The FDA in its own words leaves date labels on food except for infant formula to the discretion of the manufacturer.
The U s. Department of agriculture (USDA) which oversees meat poultry and some egg products also says date labels are voluntary.
It does call for specific wording on a label if a manufacturer chooses to use one such as packing date sell-by date
or use-before date. But the agency never defines what those terms mean or how they should be determined.
So according to the federal government a date can be there or not be there; and if it is there the manufacturer can decide what it means without any further explanation for consumers.
others like New york have no requirements for food dates at all. As a result of this hodgepodge of rules the date on your milk might be a use-by date a sell-by date or a date with no explanation.
The ineffective misleading date-labeling system in the United states is contributing to the costly problem of wasted food in this country.
Wasting food is a systemic problem that's a serious drain on the U s. economy and natural resources.
and packaging food that never gets eaten. Food is the single biggest item in our landfills a source of the powerful global warming pollutant methane.
Overhauling the U s. date-labeling system is a straightforward concrete solution that will reduce food waste.
The nation needs a reliable coherent and uniform food-dating system that provides useful guidance to consumers.
The words on date labels should have a standard definition across the country and across products. Labels should clearly differentiate between safety-based and quality-based dates.
Manufacturers and retailers should have coded their own system for sharing information relevant to food display
The food industry and the federal government can and should start making these changes today. Have you been flummoxed by a date label recently?
Take a picture of the date label on your food and upload it to NRDC's collection at Fixfooddates. com
and also receive expert tips on food storage as well more information on sorting out the date-label mess.
With better laws more information and smarter business practices Americans can begin to reduce food waste
and make our food system safer and more sustainable. Lehner's most recent Op-Ed was Running the A c?
There are good reasons to think they had gone vegetarian researcher Scott Persons a vertebrate paleontologist at the University of Alberta in Canada told Livescience.
#Shining a Spotlight on Magnesium  Some nutrients get a lot of attention because we don t consume enough of them.
These are important nutrients that deserve the limelight. But they re not the only ones.
There are other nutrients that everyone should know more about. Today I d like to discuss a mineral that is essential for energy production bone health and nerve function.
A 1992 American Journal of Clinical Nutrition study found that taking 400 milligrams a day of a dietary magnesium supplement improved glucose tolerance in elderly people potential good news for those who have prediabetes
because it's abundant in our food supply. Because of this many people are getting enough.
Whole natural foods are the best source so if your diet consists of mostly processed foods you may not be getting enough of this vital nutrient (and many others as well).
People with certain gastrointestinal or renal disorders are more likely to be deficient in magnesium as are alcoholics and the elderly.
Here are a few more amazingly rich food sources of magnesium: Halibut. Just three ounces of this cooked fish accounts for about 20 percent of the recommended daily allowance for magnesium.
Almonds and cashews. Many nuts contain magnesium but almonds and cashews top the list. As little as one ounce of almonds has 80 milligrams of magnesium.
 Soybeans. have tried you ever steamed edamame (green soybeans? It can be an addicting snack. Not only is it high in magnesium
Overtext Web Module V3.0 Alpha
Copyright Semantic-Knowledge, 1994-2011