petfoodscience
harvest
biotech
gmo
organics
superfoodsnews
foodscience
News & Articles By Willow Tohi
03/08/2026
/
By Willow Tohi
Sip your way to better gut health with these science-backed, fermented beverages
Emerging research highlights fermented and polyphenol-rich beverages as powerful tools for supporting gut microbiome diversity and digestive health. Drinks like kefir, kombucha and beet kvass introduce beneficial probiotics and compounds that can reduce gut inflammation and improve intestinal barrier function. Ingredients such as ginger, peppermint and turmeric in teas and lattes offer anti-inflammatory and soothing […]
03/07/2026
/
By Willow Tohi
Feds push medical schools to finally teach doctors about food as medicine
More than 50 U.S. medical schools have pledged to require at least 40 hours of annual nutrition education for students, a dramatic increase from the current national average of 1.2 hours per year. The voluntary commitments, announced by Health Secretary Robert F. Kennedy Jr., are part of a federal push to shift healthcare toward disease […]
03/07/2026
/
By Willow Tohi
From ancient remedy to modern elixir: The science of drinking aloe vera
Aloe vera juice, derived from the succulent plant, is rich in antioxidants and may offer digestive, blood sugar and oral health benefits. Emerging research suggests potential for managing conditions like prediabetes, heartburn and inflammatory bowel disease, though more studies are needed. The juice provides low-calorie hydration but carries risks, including laxative effects and potential liver […]
03/06/2026
/
By Willow Tohi
The brassica shield: How a handful of crunchy vegetables fortifies gut health
Cruciferous vegetables like broccoli, cauliflower and cabbage are linked to a significant reduction in colon cancer risk. Key protective compounds include glucosinolates, which the body converts into cancer-fighting agents like isothiocyanates. A 2025 review of 17 studies found just 20-40 grams (roughly a quarter to half cup) daily lowered colon cancer risk by 17%. These […]
03/03/2026
/
By Willow Tohi
Beyond flavor: Bitter compounds in food trigger your body’s natural resilience
Bitter foods like dark leafy greens, coffee and dark chocolate contain health-promoting phytochemicals with antioxidant and anti-carcinogenic properties. The food industry has systematically reduced bitterness in favor of sweeter, saltier flavors to boost sales, diminishing these compounds in the modern food supply. Genetic factors influence individual sensitivity to bitter tastes, but repeated exposure can help […]
03/01/2026
/
By Willow Tohi
The custard apple’s comeback: Unveiling the nutrient powerhouse hiding in plain sight
Cherimoya is a nutrient-dense tropical fruit rich in vitamin C, B vitamins, potassium and fiber. Its nutritional profile supports multiple health benefits, including immune function, heart health and digestion. The fruit contains antioxidants and anti-inflammatory compounds that may protect against chronic disease. Only the creamy flesh is edible; the skin and seeds contain a neurotoxin […]
03/01/2026
/
By Willow Tohi
The catch of a lifetime: How simple fish choices forge a healthier future
Fatty fish like salmon and sardines are rich in omega-3s, which reduce inflammation and lower heart disease risk. Key nutrients in fish, including vitamin D and B12, support critical brain functions and cardiovascular health. Experts recommend at least two 3-ounce servings of low-mercury fish per week for optimal benefits. Small, oily fish such as anchovies […]
02/28/2026
/
By Willow Tohi
The hive’s hidden treasure: Unlocking the full spectrum of benefits in raw honeycomb
Raw honeycomb is a whole food containing unprocessed honey, edible beeswax, pollen, propolis and natural enzymes. Unlike processed honey, raw honeycomb retains all its natural compounds, which are often removed by commercial filtration and pasteurization. Components like propolis and bee pollen offer documented antimicrobial, antioxidant and anti-inflammatory properties. The beeswax structure is edible and has […]
02/27/2026
/
By Willow Tohi
The microbial mirror: How diet reshapes oral health in postmenopausal women
A new study links high intake of sugary and high-glycemic foods to an unhealthy oral microbiome in postmenopausal women. Researchers analyzed diet and subgingival plaque samples from over 1,200 women in the Women’s Health Initiative. Higher carbohydrate and sugar consumption was associated with less diversity and harmful shifts in oral bacteria. Specific problem bacteria, including […]
02/26/2026
/
By Willow Tohi
Deadly deficiency: What happens when your plate lacks color
A diet devoid of fruits and vegetables leads to significant nutrient deficiencies, particularly in vitamins C and A, folate and potassium. Long-term avoidance increases the risk of serious chronic conditions, including heart disease, stroke, Type 2 diabetes and certain cancers. The absence of dietary fiber from these foods disrupts digestive health and negatively impacts the […]
« Previous Page
2 of 15
Next Page »
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Your privacy is protected.
Subscription confirmation required.
Popular Articles
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Subscription confirmation required.
We respect your privacy
and do not share emails with anyone. You can easily unsubscribe at any time.
COPYRIGHT © 2017 FOOD SCIENCE NEWS
Privacy Policy
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Subscription confirmation required.
We respect your privacy
and do not share emails with anyone. You can easily unsubscribe at any time.
Close
x
By continuing to browse our site you agree to our use of cookies and our
Privacy Policy
.
Agree and close