Podcasts about food research

On today's REX Daily Podcast, Dom talks with PGG Wrightson Real Estate agent John Priebee about being a horse-riding double for actor Robert Morgan in an upcoming Netflix series filmed near Wedderburn, his involvement in rodeo, his previous role as a rural policeman and being a foster parent... He talks with agribusiness leader Claire Nicholson about her progress from veterinarian to governance and board roles, including Pāmu, Farmlands and PKW, her role with the New Zealand Agricultural Greenhouse Gas Research Centre and developing new antimicrobials for the animal health sector... And he talks with Snazzy Fruit Managing Director Josh Parlane about the new 'Fizz' apple variety developed through the Plant & Food Research breeding programme, the need for more growers to produce the pinky-red fleshed apples and what sets them apart from other apple varieties. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

Dom talks with Snazzy Fruit Managing Director Josh Parlane about the new 'Fizz' apple variety developed through the Plant & Food Research breeding programme, the need for more growers to produce the pinky-red fleshed apples and what sets them apart from other apple varieties. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

With debate about ultra-processed foods frequently making headlines, UC-Davis researchers publish their work, and the EPA released its final Insecticide Strategy with practical protections for federally endangered and threatened species.

Republicans on the House Ag Committee are trying to reach agreement on cuts to nutrition assistance and increases in farm bill spending. Rep. Chellie Pingree, D-Maine, says Democrats will be largely opposed to SNAP cuts to fund a boost to commodity programs. “We can't rob Peter to pay Paul,” she said.Then, Tom Sell with Combest, Sell & Associates and Gina Plata-Nino with the Food Research and Action Center discuss the political hurdles ahead with proposed cuts to the SNAP program.Want to receive Newsmakers in your inbox every week? Sign up! http://eepurl.com/hTgSAD

School nutrition programs are under threat — and school business officials need to be prepared. In this episode of School Business Insider, we speak with Crystal FitzSimons, interim President of the Food Research & Action Center (FRAC), about the latest policy proposals in Washington that could impact access to school meals.Crystal breaks down potential changes to the Community Eligibility Provision (CEP) and income verification requirements, and explains how these would affect school budgets and students' access to healthy food. She also shares resources that school leaders can use to improve meal access and effectively advocate for nutrition programs in their districts.Whether you're new to advocacy or deeply involved in child nutrition programs, this conversation will give you the insights and tools you need to protect the meals your students depend on.Contact School Business Insider: Check us out on social media: LinkedIn Twitter (X) Website: https://asbointl.org/SBI Email: podcast@asbointl.org Make sure to like, subscribe and share for more great insider episodes!Disclaimer:The views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the Association of School Business Officials International. The material and information presented here is for general information purposes only. The "ASBO International" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service. The presence of any advertising does not endorse, or imply endorsement of, any products or services by ASBO International.ASBO International is a 501(c)3 nonprofit, nonpartisan organization and does not participate or intervene in any political campaign on behalf of, or in opposition to, any candidate for elective public office. The sharing of news or information concerning public policy issues or political campaigns and candidates are not, and should not be construed as, endorsements by ASBO Internatio...

Dr. Ron Beatson is the retired hop breeder who built a storied career at Plant & Food Research developing some of the most popular New Zealand hop varieties today, and Dr. Tom Shellhammer is the Oregon State University professor whose research into hop oils, hop terroir, hop-growing techniques, and more have made an indelible impact on the Pacific Northwest hop industry. Shellhammer is currently on a four-month sabbatical in New Zealand, studying the similarities and differences between U.S. and New Zealand hop practices, and presented at both the NZ Hops (https://nzhops.co.nz) Harfest event (with Dr. Ron Beatson) and on his own at the Freestyle Hops (https://www.freestylehops.com) Hāpi Symposium (https://hapi.co.nz). In this episode, we brought the two together to discuss: the hierarchy of impacts from genetics through terroir and agronomics differences in hops within a farm or area versus differences between areas the genesis of onion and garlic notes in hop aromas and flavors sources of inconsistency in a hop variety harvesting dynamics of Nelson Sauvin cover crops in hop fields to promote soil health multiple archetypes for hop varieties the source of “diesel” and “dank” notes in hops and the crossovers with cannabis thiol and terpene interactions in aroma formation over individual oil content impact from lack of disease in New Zealand hop fields soil and localized environmental impacts on New Zealand hop cultivation And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers Elite 290 Micro-series line utilizes a natural refrigerant, features a more compact design with variable speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) Taste the modern flavors of Indie Hops at CBC, this year in Indianapolis. Join Indie in Indy for 14 incredible collab beers. Check out the full CBC beer lineup at www.indiehops.com and plan to stop by their booth #3122. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do! Cytiva (https://info.cytivalifesciences.com/sample-request-brewing.html) Protecting your beer's highest quality is crucial to maintain its unique taste and prevent spoilage organisms, and microbiological testing plays a vital role in this process. Cytiva offers a comprehensive portfolio of laboratory filtration products designed for both lab and production-floor use. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Visit breweryworkshop.com for more information and to secure your spot.

Tłuszcze to składnik wokół którego krąży naprawdę wiele mitów. Dla jednych wróg numer jeden, dla innych kluczowy element zdrowej diety. Ale jak jest naprawdę? Czy tłuszcze nasycone są tak groźne, jak się powszechnie uważa? Czy margaryna faktycznie zawiera szkodliwe tłuszcze trans? Czy kwasy omega 6 są prozapalne? I czy oliwa nadaje się do smażenia? Na te i inne pytania odpowiemy w dzisiejszym odcinku. Gościem tego odcinka jest dr Damian Parol - dietetyki i psychodietetykiem. Tytuł doktora nauk o zdrowiu obronił na Warszawskim Uniwersytecie Medycznym, a tematem jego pracy doktorskiej był wpływ diety wegańskiej na wydolność biegaczy długodystansowych. Damian posiada legitymację instruktora kulturystyki (PAS) i przez wiele lat pracował jako trener personalny. Ponadto jest współzałożyciel Polskiego Towarzystwa Medycyny Stylu Życia, którego celem jest promowanie opartych na dowodach metod prewencji i leczenia chorób opartych o zmiany w stylu życia. Damiana znajdziecie na instagramie pod nickiem @dr.damian.parol oraz stronie internetowej: https://www.damianparol.com/ Natomiast na platformie edukacyjnej Damiana “Warsztat Nauki” znajdziecie szkolenia on-line z zakresu dietetyki: https://www.warsztatnauki.pl/Ten materiał nie stanowi zamiennika wizyty lekarskiej. Nie jest też poradą zdrowotną, ani nie służy do diagnozowania ani leczenia chorób. Materiał ma charakter wyłącznie edukacyjny. Autorka nie ponosi odpowiedzialności za sposób wykorzystania przedstawionych informacji.Piśmiennictwo do odcinka:Johnson G.H. i Fritsche K. Effect of dietary linoleic acid on markers of inflammation in healthy persons: a systematic review of randomized controlled trials. J Acad Nutr Diet. 2012 Jul;112(7):1029-41, 1041.e1-15.Harris W.S. The Omega-6:Omega-3 ratio: A critical appraisal and possible successor. Prostaglandins Leukot Essent Fatty Acids. 2018 May:132:34-40.Innes J.K. i Calder P.C. Omega-6 fatty acids and inflammation. Prostaglandins Leukot Essent Fatty Acids. 2018;132:41-48.Casal S, Malheiro R, Sendas A, Oliveira BPP, Pereira JA. Olive oil stability under deep-frying conditions. Food Chem Toxicol. 2010;48(10):2972-2979. doi:10.1016/j.fct.2010.07.036Berasategi I, Barriuso B, Ansorena D, Astiasarán I. Stability of avocado oil during heating: Comparative study to olive oil. Food Chem. 2012;132(1):439-446.Staprans I, Pan XM, Rapp JH, Feingold KR. The role of dietary oxidized cholesterol and oxidized fatty acids in the development of atherosclerosis. In: Molecular Nutrition and Food Research. Vol 49. ; 2005:1075-1082.Makowska K. i wsp. Concentrations of bisphenol a (BPA) in fresh pork loin meat under standard stock-farming conditions and after oral exposure - A preliminary study. Chemosphere. 2022 May:295:133816.Normy żywienia dla populacji Polski 2024, Narodowy Instytut Zdrowia Publicznego PZH0:00 Intro 0:37 - Wstęp2:36 - Przedstawienie gościa5:15 - Dlaczego styl życia jest tak ważny?8:22 - Czy tłuszcze w diecie są potrzebne?12:54 - Dlaczego zaleca się ograniczenie nasyconych kwasów tłuszczowych?15:31 - Macierz żywności, czyli co dokładnie ma znaczenie w przypadku spożywania tłuszczów?22:43 - Czy w zdrowej diecie jest miejsce na mniej odżywcze produkty?24:59 - Kwasy tłuszczowe typu trans - czy musimy je eliminować?28:21 - Czy margaryny są źródłem tłuszczów trans?35:14 - Czy żywność przetworzona zawsze jest zła?38:11 - Czy olej rzepakowy jest zdrowy?44:21 - Czy oleje można przechowywać w plastikowej butelce?57:28 - Udział kwasów tłuszczowych omega 3 i omega 6 w stanie zapalnym1:05:01 - Proporcja kwasów tłuszczowych omega 3 do omega 6 - czy naprawdę ma znaczenie?1:13:30 - Źródła kwasów tłuszczowych omega 3 - czym się różnią i gdzie je znajdziemy?1:18:33 - Czy nadmiar kwasów tłuszczowych omega 3 może być niebezpieczny?1:20:34 - Interakcje suplementów1:23:04 - Na czym najlepiej smażyć?1:25:02 - Czy oliwa jest bezpieczna do smażenia?

We are kicking off a limited series of episodes about Canadian food culture. Much like Midwestern foodways, Canada's food landscape offers much more than meets the eye…much more than maple! Get an introduction to Canadian foodways with guests David Szanto, a freelance academic in food studies, and Kesia Kvill, an independent food historian focused on Canadian Foodways. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Abigail Thiel is a Food Scientist and YouTuber of ‘Abbey the Food Scientist'. She is a postdoctoral researcher at Wageningen University in the Netherlands, focusing on food quality and design, with a particular interest in ice cream microstructure, healthier fat alternatives, and sustainable food production. She joins The Drip to delve into the fascinating world of ice cream science, from its microstructure to the intricacies of creating healthier and more sustainable sweet treats.In this episode, you'll hear about:What are the ice cream terms "variegates" and "inclusions”?Understanding the healthier fats in ice cream.Creating a food science YouTube channel.Precision fermentation: milk proteins from yeast.00:00 Ice Cream Texture Research Funding03:48 Started YouTube During Covid Lockdown08:40 Yeast-Based Milk Protein Production12:50 Abby's Food Science Courses Online15:31 Tackling Ice Cream Moisture Migration16:36 "Mesmerizing Down Tempo Collaboration"Jump to:(00:53) How Abby started studying the science of ice cream through a USDA-funded project focusing on healthier fats.(03:46) The difference between variegates and inclusions and their importance in ice cream.(07:22) Balancing texture and health in food, and how it is a central theme in Abby's research.(11:53) Abby's venture into YouTube during the COVID-19 lockdown.(14:37) This episode's song recommendation.(15:28) This episode's mantra.Featured Artist and Song:Liftoff by Adastra and Bethany AgustinLinks mentioned in this episode:Abbey the Food Scientist – WebsiteAbbey the Food Scientist – YouTubeAbigail Thiel on LinkedInWageningen UniversityTaylor Swift, music was chosen by Abigail ThielConnect with the showAQUALABZachary Cartwright, PhD

Show Notes 31 January 2025Story 1: Scientists use plasma to enable futuristic 3D-printed food — here's how it could revolutionize an industrySource: The Cool Down Story by Leslie SattlerLink: https://www.msn.com/en-us/health/nutrition/scientists-use-plasma-to-enable-futuristic-3d-printed-food-here-s-how-it-could-revolutionize-an-industry/ar-AA1wXca4See also: https://phys.org/news/2024-12-3d-pea-gels-potential-food.htmlSee also: https://www.sciencedirect.com/science/article/abs/pii/S2212429224004802?via%3DihubStory 2: Koreans Create EV Battery That Puts Out Its Own Fires and Holds 87% Power After 1000 CyclesSource: CarScoops.com Story by Brad AndersonLink: https://www.carscoops.com/2025/01/korean-researches-create-ev-battery-that-can-extinguish-itself-in-a-fire/See also: https://onlinelibrary.wiley.com/doi/10.1002/smll.202406200Story 3: Quantum computers that are actually useful and 1 step closer thanks to new silicon processor that could pack millions of qubitsSource: LiveScience.com Story by Owen HughesLink: https://www.livescience.com/technology/computing/quantum-computers-that-are-actually-useful-1-step-closer-thanks-to-new-silicon-processor-that-could-pack-millions-of-qubitsSee also: https://www.equal1.com/post/equal1-new-major-quantum-computing-breakthroughStory 4: New knit haptic sleeve simulates realistic touchSource: Stanford University News Link: https://news.stanford.edu/stories/2024/12/new-knit-haptic-sleeve-simulates-realistic-touchSee also: https://www.science.org/doi/10.1126/scirobotics.ado3887For more info, interviews, reviews, news, radio, podcasts, video, and more, check out ComputerAmerica.com!

On our podcast, we have often talked about the Supplemental Nutrition Assistance Program, or SNAP. In many of those conversations, we've talked about the benefits and eligibility, and ways to improve the work that SNAP does to help low-income families meet their food needs. In today's podcast, we're going to turn our attention to a particular challenge, and it's the SNAP skimming fraud. To help us understand this and the larger context of SNAP, we have the great pleasure of talking with Salaam Bhatti, who is the director of SNAP at the Food Research and Action Center, or FRAC. Interview Summary So, let's provide a little bit of level setting for our listeners. Can you tell us what role SNAP plays in the lives of individuals who are facing low income or food insecurity? Yeah, Norbert, the problem with being in the richest, most powerful nation in world history is that we are facing a food and hunger crisis. We have the means, we have the resources to solve for it, but we haven't. For the record, the USDA, the United States Department of Agriculture, did a study last year. They do this study every year where they report food security in the country. In 2023, 86.5 percent of U. S. households were food secure. The remaining 13.5 percent, which is 18 million households, were food insecure. And this was an increase from 2022. So, 86.5 percent of food security is barely a B+. To be in the most powerful wealthiest nation in the world and we're barely getting a B+ in this space is unacceptable. And so, we saw some really interesting policies happen during the pandemic. We saw emergency allotments come in for the SNAP program, where all households received the maximum benefit amount for their households. And that, unfortunately, sunset. When that emergency allotment was in place, food insecurity-surprise, surprise-decreased. But not just that, we also saw Medicaid healthcare spending costs decrease as well. Because who would have thought that when people had food security, they didn't need to go to the emergency room because their blood sugar was low. So, we're experiencing a lot of challenges where we've seen the government show its hand that it can end poverty. It can end hunger. It just chooses not to. We know that SNAP is an entitlement program. It's available to anyone who meets the eligibility requirements. But we know that everyone who's eligible doesn't participate in the SNAP program. Can you help us think about how more people can be enrolled who are eligible. And maybe we even need to think more broadly about what is eligibility? What are your thoughts about this? In a given month these days, about 42 million people participate in SNAP. That's a lot of people. I would say that 42 million people are participating in it every day, but unfortunately, SNAP benefits do not last the whole month. By the third week of the month, people's SNAP benefits have been exhausted. Now, taking a step back, in case the listeners don't know how SNAP benefits work, it's a, as you said, a government program. And it comes in the form of an electronic benefits transfer card, an EBT card. It looks like a credit card, looks like a debit card. But really, it's more like a hotel card key, because it doesn't have the security measures, which we can talk about later in the show. It doesn't have the security measures that a credit and a debit card have. It is essentially a glorified hotel key. It's got the magnetic stripe on the back, circa 20 years ago. Maybe 15. I'm dating myself. I don't know how long ago it was we were swiping the cards. But all you gotta do is you swipe the card and you type in your PIN. And then you can use it at the EBT retailer. That is in a nutshell how 40 million people are utilizing SNAP benefits every single month. The program itself is also vital to retailers as well. We've seen that every dollar of SNAP benefits generates about $1.54 in economic activity during an economic downturn. So that means that when somebody is using their SNAP benefits at the grocery store, it's helping that grocery store keep the lights on. You know, employ the cashiers. And we need to employ cashiers, enough of this self-checkout stuff. It helps to pay the truck driver who's transporting the produce to the store. And it ultimately even helps pay the farmer for growing the crop. So, it's a great investment from the federal government into not just our households to help them put food on the table, but really into the whole local economy. And it is immediately used directly by the people and helps so many people. Now so, to your question about how do we enroll more people? Well, luckily we are at a time where the USDA reports that in the fiscal year 2022, 88 percent of eligible individuals were participating in SNAP. And that is the highest participation rate we've seen since they started tracking this in the past 50 years. That's great. But again, it's just a B+ so we can do better. There is room to improve. In the study, it showed that older adults, those who are over 60, they're participating at lower rates with only 55 percent of eligible members in that age category participating. We also have so many military families and veterans who are eligible, but don't participate. This SNAP gap is something that our partners are working throughout the states, throughout the entire country. We're working in partnership with a lot of federal agencies and partners as well. So, how do you ultimately close the SNAP gap? We're seeing a lot of targeted outreach. Seeing a lot of education efforts, but, you know, with 88 percent of eligible people participating, what's going on-on the local level? And unfortunately, Norbert, we've seen that state agencies which administer the SNAP program are unfortunately understaffed and they're underfunded. I used to be a state advocate at the Virginia Poverty Law Center. And when I was, hustling in the halls and lobbying for a million households with low income, I became friends with our social services agency because we had similar goals. We wanted to help households with low income. And we came to learn that the agency that we are relying on to administer the program was never getting their budget met by the legislative assembly. So, what we did was we got into partnership with them to advocate for their budget so that they could retain their staff, and so that the staff could do the job. That is something that we have to do across the states. Support these social service agencies in getting the funding so that they can have the staffing so that they can administer the programs in a timely way. Unfortunately, I don't know if you've seen this but earlier this year, the USDA Secretary Vilsack sent out a letter to like 44 state agencies, including D. C. and Guam. Being very concerned about their timeliness issues because they're supposed to complete the application reviews and determine eligibility within 30 days. And that's for a normal SNAP application. You have seven days for expedited applications. And 44 of these agencies were not meeting the mark. That's bad for, in terms of deadlines, but even worse for the families experiencing the food insecurity. So that is a very layered answer. It's the seven-layer dip answer of how we increase participation. Well, we need more staff to, to help that out. I hear that, and I'm really grateful for how you hit it at this point, and I want to draw a little more attention to it. While you talk about 88 percent participation, it looks different on a state-by-state level. Some states have a higher level of participation, other states don't. Do you think it's really the ability of those state agencies to provide that support, or do you think there are other factors that may be influencing the differential participation rates across states? Yeah, so we saw a big retirement, the great resignation, that happened during the pandemic. There were so many state agency employees, you know, who were, who were doing the job because they were passionate about it. They were also at retirement age. So, we saw quite a resignation happen. Because it was incredibly difficult. It was traumatizing to be involved in this space. And so, they resigned, or they retired, or they moved on to somewhere else. The new workers came in and they learned the programs with the flexibilities that were provided during the pandemic. Now, they have to relearn the program because all those flexibilities are gone. So, we're seeing a lot of administrative burden taking place within these agencies. I have a colleague, Carolyn Barnes, who's worked on this idea of administrative burden and the challenge of what's sometimes referred to as street level bureaucrats. The people who are on the ground who do the administration of these programs and the challenges that they face and the ways they engage folks. I appreciate hearing more about this. And I'm going to ask a potentially controversial question then. What if we took that responsibility out of the hands of state agencies and privatized that? What would that look like? Oh, and people have tried that. Governments have tried that, and it's always resulted in net losses. Not only has it cost the states more, but it has also led to the participants not receiving their benefits, or receiving less than, or receiving an error of more than. So many errors have resulted, which has made the program and administration worse. Which is an interesting question because a lot of people don't know that there are skilled employees at the helm within the agencies that are working on these eligibility determinations. They're known as merit-based staff. And every now and then you'll see a Farm Bill, that's the piece of legislation that houses the SNAP program, it'll come in and they'll try to privatize parts of the program. In the guise of, 'Oh, we're just wanting to help the agencies out and get the benefits to the people.' But listen, the several states that have privatized their benefit programs have learned the hard way and they've done away with those privatization efforts. Okay. I want to turn our attention to something that you hinted at, and we talked about at the top of the program. This idea of skimming or the SNAP skimming fraud. And this is not something that participants are doing. It's something that's happening negatively to participants. So, could you tell us a little bit more about this skimming issue? You know, skimming is a very serious problem that has affected all types of consumers. It's a device that gets put on the point-of-sale system, like that thing that you insert your card into or swipe at the checkout. And it's indistinguishable from the actual point of sale system. You could have a trained eye and still not be able to tell that this point-of-sale system has been compromised. So, what happens is when somebody uses a compromise point of sale system, their information, their card number, their pin is all taken. And within the same day, within an hour, you'll see the benefits are extracted. Usually in an entirely different state, and just the account balance is completely wiped out. The SNAP participant does not find out. If they don't check their account balance, they won't find out until the next time they're at the grocery store and they've done their, you know, 30 minutes of 45 minutes of shopping, with their kids in tow, and they've put everything on the conveyor belt and they're checking out and they swipe their card. And it says your payment is declined. And that is an awful harrowing situation that people are subjected to in the richest nation on the planet. They can't even use their government benefits to put food on the table. And then the process that currently exists to replace those stolen benefits is a lot of administrative burdens there as well. Where you have to you go home without the food, you fill out a piece of paper to say what happened, and then it takes weeks for you to get your benefits replaced. And God forbid that this happens to you more than twice in one year because the current resolution from Congress only allows two benefit replacements every year. But I mean, Norbert the question might be, who's stealing all this stuff? And why aren't the states doing something about it? Or why isn't the SNAP participant doing more to protect themselves? What we have to understand is that there are federal authorities, the FBI, are looking into this. They are investigating this because tens of millions of government dollars have been stolen. Over 120,000 households have been affected. This is big. This is bigger than the SNAP participant. This is bigger than the state. This is bigger than the retailers. And so, there's a lot for the federal government to do not just in replacing the benefits. Because that's you know, you we have a hole in the boat and we can't throw money at the hole. We need to fix the hole. So, what are we looking at here? We're looking at the opportunity to Secure our cards, secure the EBT card, by moving to chip. So, that is the next big thing You know what I appreciate out of this conversation is the experience of individuals who are using their SNAP benefits and they go to the store and the pain of discovering that their SNAP benefits have been expended. Not by them, but through some other means. I know the experience of having identity theft and, losing a credit card and not being able to do it. But I'm not in a situation where that means I'm not able to put food on my table. So, thank you for bringing our attention to the individual tragedy of that experience. And I think that's something important. But what you're also hinting at is that this is not some small-time incident. This is something much bigger. And of course, the federal government has a deep interest in trying to address this issue. And there needs to be some fix. And how this fix occurs also needs to be cognizant of the individual experience of low income individuals who are just struggling to make sure that they're able to solve this food problem. Yeah, you were talking about identity theft and when identity theft happens in the private sector things are resolved pretty quickly. If your credit card is hacked, nowadays you can just go online and say dispute charge and everything's taken care of within 24 hours. But can you imagine like not getting food benefits, like your debit card, your bank account being emptied, and you don't get everything back for weeks. It's mind numbing. It's really awful to think about. You've mentioned some technology fixes. And seems like they're pretty well known, the chip technology. Are there other fixes or in terms of technology or security systems that could help prevent this skimming challenge? One of the other challenges we're facing with the skimming is that the replacement benefits are temporary, it's going to expire on December 20th of this year (2024). And this is an extension that happened after the original replacement benefits, which was just under two years. These short-term fixes, or these short-term replacement benefit strategies are not what we need. We really need a permanent replacement benefit because no matter how secure the card gets, criminals are just going to be creative, and they will attack every single type of card as they continue to do with chip cards. Because we're talking about skimming, there's also something called shimming. S H I M M I N G. And that's when the point-of-sale system isn't compromised from the top, but from within, where you insert the card. That's shimming. So, that's something that exists as well. Chip cards will go a long way to decreasing the benefit theft when chip cards rolled out in the private sector it reduced theft by like around 90 percent. We're hopeful and optimistic that similar patterns will emerge there. But that's of course not 100 percent. It's not AA+++ It's a reason for why permanent replacement benefits need to continue. When it comes to chip card benefits, your listeners might be like, wait, wait, wait, this is 2024. We still have cards that haven't gone chip? It's because there's so many layers in the financial sector of what's going on the back end of these cards. So thankfully there was this massive process known as the x9 process where the entire industry came together. All the card manufacturers, grocers, convenience stores, retailers, banks, us humble nonprofits, and we came in to talk about what needs to be done. And so, they finally released the standards just over a month ago. And now we have two states in the running California and Oklahoma to roll out chip cards in the new year. All eyes are on Cali and Oklahoma to see how it goes before, I guess other states are going to hop on. The chip card is going to be the next big thing in the SNAP benefits world. Thank you for sharing this. I want to ask you one additional question about this technology issue. And it's related to a project I'm working on. It's the idea of online grocery shopping and the expansion of the SNAP benefits for online grocery shopping. And I'm wondering if there's any relationship between what you're seeing in skimming and the ability to use online grocery shopping. Or are these completely disconnected? I haven't seen anything regarding theft online, it's all been physical. We are seeing some promising things coming out of online shopping, especially for people who are living in areas without food access. Once we can bridge that gap of getting fresh food, like the produce and meats and chicken and fish, to people who are far away from grocery stores, then we've found the magic solution. But it's a promising trend on the online delivery space. Oh, that's awesome. I want to ask you just more generally about SNAP and where FRAC is right now. Where are you all thinking about in this space? And then what are ways that you can get just regular everyday people to help in the policy work of eliminating food insecurity? For more than 50 years, FRAC has been working to improve health, nutrition, and the well-being of people who have been struggling with poverty related hunger in the United States. Now, we have made tremendous strides in the fight against hunger. We've played a critical role in expanding SNAP. We've secured increased benefits for households with low incomes through landmark legislation, litigation. But unfortunately our work is far from over and we are really trying to work ourselves out of jobs. We cannot do it alone. We really need all hands on deck, especially as we are seeing in this upcoming Farm Bill effort some cuts that are being suggested or offered to SNAP benefit. We really need all hands on deck to protect this program. To build a nation free from hunger we encourage your listeners to go to frac.org, frac.org. Sign up for our action network and urge your members of Congress to prioritize ending hunger in America. Now, I know that oftentimes we're not sure what we should be saying to our Congress members. Our action network tells you all the things and it helps you really quickly and easily customize templates. Send in your own messages to your members of Congress. And also learn about hunger in your state and the solutions that exist as well. So, what will it achieve for you at the end of the day? Your efforts will advance bold and equitable policy and program solutions. And provide technical assistance and training to thousands of anti hunger advocates across the country, because we're collecting your stories. And your stories help impact Congressmembers. It helps us win their hearts. Bio Salaam Bhatti joined FRAC in November 2023 as the SNAP Director. In this role, he works to strengthen SNAP access and benefit adequacy. Salaam works closely with the Interim President to develop, lead, and track annual work plans; set and meet unit goals; collaborate with other unit Directors to assist in achieving FRAC's strategic plan goals; and expand the unit's innovation and work. Salaam joined FRAC after working at the Virginia Poverty Law Center (VPLC). While at VPLC, he successfully lobbied to fully repeal the drug felon ban for SNAP and TANF, twice achieved record increases to TANF cash benefits, subsidized reduced-priced school meals, repealed the TANF family cap, ended lunch shaming policies in schools, and received a unanimous vote to expand SNAP for over 20,000 families.  Salaam also helped develop a mobile-friendly, SNAP screening tool which is used by tens of thousands of people & multiple non-profits and has been rolled out to be available for all states and D.C. He received the Young Alumni Achievement Award from Albright College for his work in alleviating poverty and promoting Muslim-Jewish relations. Salaam also received the inaugural Stuart A. Freudberg Award for Regional Partnership for his work with Maryland and DC Hunger Solutions to address food insecurity across the metropolitan Washington area from the Metropolitan Washington Council of Governments. Salaam has a J.D. from Touro Law School, is barred in New York and Virginia, and received his Bachelors in Political Science and International Relations from Albright College (with a year abroad in the University of Aberdeen). 

On today's REX Daily Podcast, Dom talks with Animal & Plant Health NZ Chief Executive Dr Liz Shackleton about co-signing a letter along with eleven other primary sector businesses and organisations, urging the government to take bold action to help clear the backlog of applications for new animal and plant health products... He talks with Plant & Food Research CEO Mark Piper about the government's decision to merge the Crown Research Institutes as part of sweeping changes to the science sector and what it means for the various entities... And he talks with Campaign for Wool NZ GM Kara Biggs about Kāinga Ora's decision to give wool carpet providers the chance to tender for supply of carpet and underlay in its homes. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

Are weight loss drugs like Ozempic really the only option to reach your dream body? In today's episode, I'm joined by Dr. Edward Walker from Calocurb as he breaka down this revolutionary, natural, science-backed alternative that supports GLP-1 production minus the pharmaceutical side-effects. Together, we unpack how amarasate, a New Zealand hops extract, regulates appetite, curb cravings, & promote sustainable weight management. Learn the science behind its effects, dosing strategies, and how it can fit into your bioharmonized approach to health in this episode on “The Better GLP-1 Alternative”. Meet our guest Dr. Edward Walker is a scientist & lecturer specializing in plant-based nutraceuticals for health & wellness. He earned his PhD from the University of Auckland, researching the antioxidant effects of berry fruits, & now works at The New Zealand Institute for Plant & Food Research, focusing on clinical validation of nutraceutical products. As a guest lecturer at the University of Auckland, he teaches about nutraceuticals & functional foods. His 13-year research on plant-based appetite suppressants led to the development of Amarasate®, a NZ hops-based suppressant with a mode of action similar to GLP-1 anti-obesity drugs. Passionate about evidence-based nutraceuticals, he believes they can enhance health & help prevent chronic disease. Thank you to our partners Outliyr Biohacker's Peak Performance Shop: get exclusive discounts on cutting-edge health, wellness, & performance gear Ultimate Health Optimization Deals: a roundup article of all the best current deals on technology, supplements, systems and more Gain mental clarity, energy, motivation, and focus with the FREE Outliyr Nootropics Mini-Course The simple, guided, and actionable Outliyr Longevity Challenge helps you unlock your longevity potential, slow biological aging, and maximize your healthspan Key takeaways Amarasate is a plant extract that naturally stimulates GLP-1 without pharmaceutical risks Semaglutide's half-life is significantly longer than natural GLP-1, lasting up to a week instead of 2 minutes The best approach is to start with a low dose & gradually increase it The optimal dose of amarasate varies for individuals due to differences in gut response Synthetic GLP-1 drugs can cause the body to downregulate its natural GLP-1 production Episode Highlights 10:29 What GLP-1 & Injectable Peptides Actually Do to Your Body 20:57 The Biggest Concern About Taking GLP-1 29:33 The Better Natural Alternative to Ozempic 53:21 Protocols & Dietary Changes to Stack For Best Amarasate Effects Links Watch it on YouTube: https://youtu.be/xR3PslzxPFc  Full episode show notes: mindbodypeak.com/193 Connect with Nick on social media Instagram Twitter YouTube LinkedIn Easy ways to support Subscribe Leave an Apple Podcast review Suggest a guest Do you have questions, thoughts, or feedback for us? Let me know in the show notes above and one of us will get back to you! Be an Outliyr, Nick

How do your food purchasing decisions align with your values and long-term well-being? To shed light on this complex topic, we're joined by Meryl Kennedy-Farr. A visionary entrepreneur from Louisiana and a YPO member who has made remarkable impacts in agriculture. At just 21, she founded Kennedy Rice Mill, revolutionizing the agricultural sector. She later showcased her business acumen by transforming a struggling cookie dough venture into Neighbors LLC, now an award-winning success story. With deep roots in farming and food production, Meryl brings a unique perspective on the challenges and opportunities facing the American food system today.   How Prepared is Your Team for the Next Big Disruption? Train your team with Malosiminds.com Get your copy of Personal Socrates: Better Questions, Better Life Connect with Marc >>>  Website | LinkedIn | Instagram | Twitter Drop a review and let me know what resonates with you about the show!   Thanks as always for listening and have the best day yet! A special thanks to MONOS, our official travel partner for Behind the Human! Use MONOSBTH10 at check-out for savings on your next purchase. ✈️ Special props 

Introducing How We Can Fix Hunger, Food Deserts, and a Broken System (with Chef Tom Colicchio) from Assembly Required with Stacey Abrams.Follow the show: Assembly Required with Stacey AbramsStacey talks to renowned chef, activist, and Top Chef judge Tom Colicchio about why the United States has a food insecurity crisis despite being the richest country in the world — and why this issue is especially pressing with an incoming Trump administration. They discuss what can be done to address the problem head on, including what Colicchio has learned from years of advocating for school lunches and solving for food deserts on Capitol Hill. Then, Stacey answers a listener question about what the potential appointment of Robert F. Kennedy will mean for the FDA, CDC, and America's health in general. For a closed-captioned version of this episode, click here. For a transcript of this episode, please email transcripts@crooked.com and include the name of the podcast. We want to hear your questions. Send us an email at assemblyrequired@crooked.com or leave us a voicemail at 213-293-9509. You and your question might be featured on the show.Learn & Do More: Watch the documentary “A Place At The Table”Visit Double Up Food Bucks to see if your state has this program, or how to get it thereCheck out Food Research and Action Center for information on your state's school meal programsSupport the Eco-Friendly Mobile Farm Stand ProjectDonate to children and families in need at your local food bank, Feeding America or No Kid Hungry. DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to team@podroll.fm.

How do we make it easier for more Americans to reliably put food (in particular, hot food) on the table? That's today's big question, and my guest is Salaam Bhatti. Salaam is the SNAP Director at the Food Research and Action Center, a 501c3 that uses advocacy and strategic partnerships to improve the health and well being of people struggling against poverty related hunger in the United States.Before joining the Food Research and Action Center, Salam was the Public Benefits Attorney and Deputy Director of the Virginia Poverty Law Center where he specialized in public benefits law. Salaam also served as the director of Virginia Hunger Solutions, where he supported the initiative's mission of eradicating hunger and enhancing the nutrition, health, and overall well being of children and families living in poverty throughout this great commonwealth.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at podcast.importantnotimportant.com.-----------INI Book Club:Llama Llama and the Bully Goat by Anna DewdneyFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Follow Salaam on TikTok and TwitterFollow FRAC on Instagram and TwitterGet involved with the FRAC Action NetworkDonate to FRAC to help end hunger in AmericaCheck out FRAC's Road to the Farm Bill resourcesCall on Congress to protect and strengthen SNAPRead the USDA Food Security report and FRAC's Statement of Poverty reportRead FRAC's brief with the National Women's Law CenterFollow us:Subscribe to our newsletter at importantnotimportant.comSupport our work and become a Member at importantnotimportant.com/upgradeGet our...

The weight-loss industry is on track to bring in billions by 2030 - and one Kiwi company is taking advantage of the craze. Calocurb was developed with the help of Plant and Food Research and it's selling itself as a natural appetite suppressant. CEO Sarah Kennedy the company is growing every quarter - and has attracted significant interest in the US. "The biggest thing for us in the US is not only word of mouth, it's advertising. One company spent a billion dollars, but we're not going to do that - we don't have to."  LISTEN ABOVE  See omnystudio.com/listener for privacy information.

On the radio show this week we dive into the excellent leadership track record of Vice President Kamala Harris, culture change and voting; then we move to discussing how each of us can help end gun violence; after that we hear how food is medicine and get info on how to get access to healthy foods, including through WIC; and we close the show learning about how climate change is negatively impacting kids and what we each need to do to address global warming.    *Special guests include: dream hampton, award-winning author and filmmaker, @dreamhampton; Zeenat Yahya, March For Our Lives, @AMarch4OurLives; Alex Ashbrook, Food Research and Action Center (FRAC), @fractweet ; and Hailey Gibbs, Center for American Progress, @CAPEarlyEd

From Conflict to Convergence - a Book DiscussionFriends, one of the greatest lessons I've learned in my journey is that when we come together with honesty, integrity and good will, we can find solutions that are better than what any one person could have come up with on their own. And if there's anyone who embodies that belief, it's today's guests, Rob Fersh and Mariah Levison of Convergence!Now, let me tell you, these two are champions of bridging divides and resolving conflicts in ways that don't just settle for middle ground, but actually aim for higher ground—solutions that honor everyone's needs and values. Rob Fersh, the founder and senior advisor of Convergence, has been in the trenches of policy resolution for decades, working on everything from hunger in America to U.S.-Muslim relations. His leadership in organizations like the Food Research and Action Center and Search for Common Ground has literally shaped the way we tackle big issues in this country.And then we've got Mariah Levison, the current CEO and President of Convergence. Mariah's got this incredible knack for building trust and relationships across the most contentious divides. From running the Minnesota State Office of Collaboration and Dispute Resolution to teaching the next generation of mediators, she's all about conflict resolution and creating solutions that really stick.Together, Rob and Mariah co-authored a must-read book, *From Conflict to Convergence: Coming Together to Solve Tough Problems*. And today, they're here to talk about how we can all get better at listening, understanding each other's values, and finding those higher ground solutions—especially in a time when our society seems more divided than ever.But here's the kicker—they're not just talking to the leaders or the policymakers; they're even emphasizing the importance of engaging young people in this process. Because, let's face it, the future belongs to them, and it's crucial that they learn how to navigate these differences to build a more functional and civil society.Learn more about and connect with Rob Fersh, Mariah Levison and Convergence by checking out the full show notes for this episode at www.DerateTheHate.com.What have you done today to make your life a better life? What have you done today to make the world a better place? The world is a better place if we are better people. That begins with each of us as individuals. Be kind to one another. Be grateful for everything you've got. Make each and every day the day that you want it to be! Please follow The Derate The Hate podcast on: Facebook, Instagram, Twitter(X) , YouTube Subscribe to us wherever you enjoy your audio or directly from our site. Please leave us a rating and feedback on Apple podcasts or other platforms. Not on social media? You can share your thoughts or request Wilk for a speaking engagement on our site's contact page: DerateTheHate.com/Contact If you would like to support the show, you're welcome to DONATE or shop Amazon by going through our Support Us page and I'll earn through qualifying purchases at no extra cost to you. I look forward to hearing from you!

Food Tank, in collaboration with The Germeshausen Foundation, and Oatly, recently hosted a special luncheon event on Capitol Hill to explore issues of food access and affordability, Food is Medicine, and food loss and waste prevention. Discussions explore the interagency collaboration that is moving the needle on food loss and waste, the importance of federal nutrition programs to food is medicine solutions, and the momentum that continues to build around food systems transformation. Speakers include U.S. Congressmembers Jim McGovern, Chellie Pingree, and Ayanna Pressley; Catherine Oakar, The White House; Admiral Rachel Levine, The U.S. Department of Health and Human Services; Jean Buzby, USDA Office of the Chief Economist; Alberto Gonzalez Jr., USDA Food and Nutrition Service; Ruth Petersen, Centers for Disease Control and Prevention; Sophia Adelle, Farmlink; Alexandra Ashbrook, Food Research and Action Center; Caron Gremont, FRESHFARM; Regina Harmon, Food Recovery Network; Steven Jennings, Ahold Delhaize USA; Mandy Katz, Giant Food; and Amanda Oenbring, Upcycled Food Association. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Dr. Edward Walker, a scientist from the New Zealand Institute for Plant and Food Research, details the rigorous research process behind Calocurb, a natural product aimed at curbing appetite and fighting obesity. Dr. Walker explains how his team identified and formulated Amarasate, a compound derived from New Zealand hops, which mimics the appetite-suppressing effects of certain gastrointestinal hormones like GLP-1. The conversation also covers the evolution of the product, the scientific studies confirming its efficacy, and practical considerations for its use. They further delve into the challenges and potentials of using natural alternatives to pharmaceutical weight loss drugs.

Chinese premier Li Qiang met with New Zealand prime minister Christopher Luxon in Wellington yesterday and visited the New Zealand Institute for Plant and Food Research this morning, Liu Chen reports.

Critics of the food industry allege that it relentlessly pursues profits at the expense of public health. They claim that food companies "ultra-process" products with salt, sugar, fats, and artificial additives, employ advanced marketing tactics to manipulate and hook consumers, and are ultimately responsible for a global epidemic of health ailments. Companies are also launching entirely new lines and categories of food products catering to diabetes or weight management drugs such as Ozempic.Marion Nestle, a leading public health advocate, nutritionist, award-winning author, and Professor Emerita at New York University, first warned in her 2002 book "Food Politics" that Big Food deliberately designs unhealthy, addictive products to drive sales, often backed by industry-funded research that misleads consumers. This week on Capitalisn't, Nestle joins Bethany and Luigi to explore the ultra-processed food industry through the interplay of four lenses: the underlying science, business motives, influencing consumer perceptions, and public policy.

It's hoped a massive new water tank will give a big boost to the seafood and marine industries. The new, $2 million flume tank has been installed at Plant & Food's research centre in Port Nelson. Samantha Gee was at the launch.

Salaam Bhatti is the SNAP Director at the Food Research and Action Center, a 501(c)(3) that uses advocacy and strategic partnerships to improve the health and well-being of people struggling against poverty-related hunger in the United States. Tune in to learn how to bring together diverse perspectives, challenge established norms, and seek innovative solutions for modern society. Salaam Bhatti: “The best way to find change is to go out and find like-minded people. Create a coalition to make that change happen. But if you want to perfect that, then you have to find people who disagree so that you can really understand why you believe what you believe. And maybe there are things that just need education, that just need more facts to help bring them to your side. Or maybe you were wrong and you can come to a compromise or an agreement. But until you get out of your comfort zone, the change you will try to make will only be fleeting and never systemic.”00:00 Intro to Salaam 01:25 From law to public benefit activism04:50 How sparking joy drives passion in food justice06:09 Addressing food insecurity for an equitable food system08:20 How zoning and economic inequalities exacerbate food insecurity10:55 Why building strategic alliances can bridge divides to pass policy reform14:28 Exploring the ripple effects of SNAP program changes on the economy18:00 Overview of the Food Research and Action Center19:14 Addressing poverty related hunger solutions and challenges21:20 How choice and increased access improves health outcomes26:17 Reimagining food policy for modern needs28:22 Why getting out of your comfort zone can lead to systemic change31:11 Takeaways for changemakersLinksFood Research Action Center (FRAC)Supplemental Nutrition Assistance Program (SNAP)Report: Household Food Security in the United States in 2022Quantifying the Impact of SNAP Benefits on the US Economy and JobsKeep in TouchSubscribe, rate, review the show at foodlabtalk.comFollow Food Lab talk on YouTube and LinkedIn*The views expressed by the guests in this podcast don't necessarily represent the host's views, nor those of his employer.

A sustainable replacement for polystyrene developed here in New Zealand is going commercial. The new technology, ZealaFoam, relies on starch derived from plants like maize, cassava and sugar cane. It has been developed by the Biopolymer Network - a joint venture between AgResearch, Plant and Food Research and Scion. These entities will keep a shareholding in a new company that has been set up to take the product commercial, alongside overseas investors. The Biopolymer Network chief executive Sarah Heine spoke to Ingrid Hipkiss.

Food Tank and Duke University's World Food Policy Center recently hosted the “Empowering Eaters” Summit in support of the National Strategy on Hunger, Nutrition, and Health. This episode of “Food Talk with Dani Nierenberg” features two conversations from the event focused on policies and programs that nourish eaters and ensure that they can reach their fullest potential. First, Luis Guardia, President of the Food Research & Action Center (FRAC), sits down with Dani to discuss the barriers to enrolling in nutrition assistance programs; the importance of protecting and expanding SNAP, the country's first line of defense against hunger; and ongoing efforts to ensure that all children have access to healthy meals in schools. Then, hear a fireside chat between Dani and U.S. Congressmember Valerie Foushee, who represents North Carolina's 4th Congressional District. They discuss the work of the bipartisan House Hunger Caucus; the value of programs like WIC, which help to nourish mothers, infants, and young children; and the need to vote for policymakers who are passionate about the communities they serve and represent the values we believe in. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Nutrition expert Monica Reinagel joins us for another edition of Midday's Smart Nutrition. According to the Food Research and Action Center, one in eight U.S. households experience food insecurity or do not have access to nutritional, affordable food. On today's show, we talk about how to fight hunger and malnutrition in the United States. Monica is a licensed nutritionist, author and speaker. She is also the host of the “Nutrition Diva” podcast and the “Change Academy Podcast” which focuses on the art and science of behavior change. Carmen Del Guercio, the Executive Director of the Maryland Food Bank, also joins us to talk about hunger.Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

With silt suffocating productive land across Hawke's Bay after Cyclone Gabrielle, horticulturalists are grappling with growing in the new conditions. But Plant and Food Research is on a mission to help them find out what crops could, in fact, flourish, helping their businesses do the same. Lauren Crimp visited its testing ground.

Between the corporate interests, the politics, the infrastructure and the shaming, what can the grown ups in the room actually do to make the school cafeteria a safer, healthier place where kids want to be? Ross Wilson of the Shah Foundation, Jessica Terrell of the Left Overs podcast and Crystal FitzSimons of the Food Research and Action Center try to answer that.

Federal and state dollars pay for so much of what goes into the American public school education of our kids, but it isn't so straight forward when it comes to keeping them fed on school grounds. What movements and laws lead to American school kids accessing lunch? What does it cost, and who has to pay? Jessica Terrell, journalist and host of Left Over podcast and Crystal FitzSimons, Director of School and Out-of-School Time Programs at the Food Research and Action Center are our guides to the first part of our two-parter on school meals in America.  

Would you eat lab grown fruit? That's the next frontier - with a team of New Zealand scientists looking to break new ground with regards to cellular horticulture by doing just that! Plant and Food Research's Dr Ben Schon speaks to Susie.

You've heard of lab-grown meat, well how about lab-grown fruit. A team of Canterbury scientists are exploring fruit production, using plant cells developed in the laboratory. There's not a tree, bush or vine in sight, but Plant and Food Research aims to re-create the taste and nutritional benefits of regular fruit. Adam Burns reports.

Continue our conversation about food sovereignty with the University of South Florida's Nicole Brand and Will Schanbacher. Nicole Brand is the Director of the Environmental Conservation Outreach, Research, and Education (ECORE) System at USF, overseeing the USF Forest Preserve, the USF Botanical Gardens and a geological park. Will Schanbacher is an Assistant Professor of Religious Studies at the University of South Florida with a research concentration in religious and social ethics, specializing in the global food system, poverty, and food sovereignty. Additionally, he is the Director of USF's Urban Food Sovereignty Group. We will discuss the impact of food sovereignty on food systems, as well as Florida's unique landscape efforts, and the potential impact of food sovereignty projects in the Tampa Bay area.  In this episode, learn about: - Nicole and Will's important work at USF  - The relationship between land, food, and conservation - Urban Food Sovereignty Group - Feeding the Future  Learn more about USF's Urban Food Sovereignty Group on the website: https://www.usf.edu/arts-sciences/centers/ufsg/index.aspx Learn more from Will Schanbacher's forthcoming book: Food Insecurity: A Reference Handbook https://www.bloomsbury.com/us/food-insecurity-9781440878398/  Support the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

Episode 51: In this episode, host Angie Gust talks about the benefits of ashwagandha and moringa. These are dietary supplements that could help heal ourselves and maybe even the planet. Ashwaganda is an herb and moringa is a tree.  They both have some amazing properties and can live in arid conditions so they may be good for climate change- taking in CO2 without needing much water. Turning to the environment, last May, the  United States hosted the Agriculture Innovation Mission to bring together partners to increase and accelerate investment in and support for agriculture and food systems innovation for climate action.  It highlighted opportunities for climate solutions and climate-smart agriculture and food systems innovation in the lead-up to COP28 which is in the United Arab Emirates in November this year. References Adjonyoh, Z. Mar 9, 2021. What is moringa? Everything you need to know about the superfood. Today. https://www.today.com/food/moringa-health-benefits-what-know-about-superfood-t210949 DeSouza,J Apr 20, 2023 Creating Fabric Materials out of Bacteria. Happy Eco News.https://happyeconews.com/creating-fabric-materials-out-of-bacteria/ Horn, L, Natalia Shakela, Marius K. Mutorwa, Erold Naomab, Habauka M. Kwaambwa. Moringa oleifera as a sustainable climate-smart solution to nutrition, disease prevention, and water treatment challenges: A review, Journal of Agriculture and Food Research, Volume 10, 2022, 100397, Mikulska, P et al.  Ashwagandha (Withania somnifera)—Current Research on the Health-Promoting Activities: A Narrative Review. Pharmaceutics 2023, 15(4), 1057; https://doi.org/10.3390/pharmaceutics15041057 Raguraman, VR, Subramaniam, JR. Withania somnifera Root exrtract increases telomerase activity I the human HeLa cell line. Adv. Biosci Biotechnol 2016; 7:199-204. Sharma R, Martins N. Telomeres, DNA Damage and Ageing: Potential Leads from Ayurvedic Rasayana (Anti-Ageing) Drugs. J Clin Med. 2020 Aug 6;9(8):2544. doi: 10.3390/jcm9082544. PMID: 32781627; PMCID: PMC7465058. Sierra Club. Toiyabe Chapter. 100 things you can do to save the planet.https://www.sierraclub.org/toiyabe/100-things-you-can-do-save-planet Stohs SJ, Hartman MJ. Review of the Safety and Efficacy of Moringa oleifera. Phytother Res. 2015 Jun;29(6):796-804. doi: 10.1002/ptr.5325. Epub 2015 Mar 24. PMID: 25808883; PMCID: PMC6680322. USDA May 10, 2023 Final Day of AIM for Climate Summit Announces Groundbreaking Initiatives on the Road to COP28. https://www.usda.gov/media/press-releases/2023/05/10/final-day-aim-climate-summit-announces-groundbreaking-initiatives      

“Prevention is what we really want, right?” says Geri Henchy, Director of Nutrition Policy at the Food Research and Action Center (FRAC). “We want kids to be in environments that are not obesogenic; where they're gonna get healthy meals, where there isn't a lot of junk food, where they have activities -- that's really gonna make a difference for kids.” K-LOVE's Billie Wright reports. [All Rights Reserved - Educational Media Foundation 2023]

“Prevention is what we really want, right?” says Geri Henchy, Director of Nutrition Policy at the Food Research and Action Center (FRAC). “We want kids to be in environments that are not obesogenic; where they're gonna get healthy meals, where there isn't a lot of junk food, where they have activities -- that's really gonna make a difference for kids.” Air1's Billie Wright reports. [All Rights Reserved - Educational Media Foundation 2023]

Scientists are researching how "jumping genes" can be used to develop more robust pinot noir grapes that still have an iconic New Zealand flavour. Dr Ross Bicknell and Dr Philippa Barrell from Plant and Food Research are leading the project, which involves developing new genetic variants.

A federal pandemic-era program that provided free meals for all public school students ended last September. A recent survey by a group that advocates for universal free school lunch found that 847 school districts have racked up more than $19 million in debt from unpaid lunch fees. Crystal FitzSimons from the Food Research and Action Center joins Ali Rogin to discuss. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

A federal pandemic-era program that provided free meals for all public school students ended last September. A recent survey by a group that advocates for universal free school lunch found that 847 school districts have racked up more than $19 million in debt from unpaid lunch fees. Crystal FitzSimons from the Food Research and Action Center joins Ali Rogin to discuss. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

On the radio show this week, we cover Freedom Dreams to create a better future where everyone can thrive; addressing childhood hunger in America; how you can help stop gun violence in our nation; and access to healthcare. Through the show, we give tips for activism and ways to help make change! *Special guests include: Dr. Chera Reid, Center for Evaluation Innovation, @FreedomDreamNow; Gina Plata-Nino, Food Research & Action Center, @fractweets; Gloria Pan, MomsRising, @MomsRising; Felicia Burnett, MomsRising, @MomsRising

Meet Luis. He's the President of the Food Research & Action Center (FRAC), a national nonprofit improving the nutrition, health, and well-being of people struggling against U.S. poverty-related hunger through advocacy, partnerships, and by advancing bold and equitable policy solutions.

In this episode, we go full fangirl over the incredible life of former President Jimmy Carter. V also zooms in on how one Broadway production is shaking up a classic story on stages across the U.S. Then, they dive into the big changes slated to hit the SNAP food assistance program on March 1. And to explore all the ways this program helps our communities, V brings on Gina Plata-Nino, the deputy director of SNAP for the Food Research and Action Center. Gina debunks the “welfare queen” stereotype, explains why we should have more compassion for people who are food insecure, and lays out what can be done to help protect SNAP benefits ahead of reauthorizing the 2023 farm bill.   Follow FRAC's work at @fractweets on Twitter and at @fracgram on Instagram. Get more information on SNAP and find out how those benefits are changing come March.     Keep up with V on TikTok at @underthedesknews and on Twitter at @VitusSpehar. And stay up to date with us on Twitter, Facebook, and Instagram at @LemonadaMedia.    For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.   Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.See omnystudio.com/listener for privacy information.

Dr. Stephan van Vliet earned his PhD in Kinesiology and Community Health from the University of Illinois at Urbana-Champaign and received post-doctoral training at the Center for Human Nutrition in the Washington University at the St. Louis School of Medicine. As a former member of the Duke Molecular Physiology Institute within the Duke University School of Medicine, his work focused (and still does) on the effects of primary compounds- such as protein, carbohydrates, fats, and vitamins and minerals- and secondary compounds- such as phytochemicals, polyphenols and antioxidants- and the molecular mechanisms by which they impact human metabolism. His work often also involves physical activity interventions and utilizes an integrative approach to improve human health. Dr. van Vliet performs clinical and translational studies to evaluate the effects of whole food ingestion and physical activity interventions on body composition, physical function, inflammation, and intracellular signaling pathways involved in regulating muscle mass with advancing age. He is currently an assistant professor at Utah State University, where we got to record this live conversation!Find Dr. Stephan van Vliet at-TW- @vanvlietphdhttps://stephanvanvliet.com/Find Boundless Body at- myboundlessbody.com Book a session with us here! Check out our new Patreon page!

Dr. Marianne LeGreco is an Associate Professor and Graduate Program Director in the Department of Communications Studies at the University of North Carolina, Greensboro. She is also the co-author of “Everybody Eats: Communication and the Paths to Food Justice” which was published in 2021. Tune in to learn more about: Marianne's inspiration for studying communications; The four legged stool of the food system; Food access and poverty; Her book “Everybody Eats: Communication and the Paths to Food Justice” and the question “who gets to bring the table?”; The nurturing of new leaders in food; The little food pantries and mobile food markets in neighborhoods; The Food Research and Active Center; Her thoughts on the 2023 Farm Bill.  To learn more about Dr. LeGreco, listen to her TEDxGreensboro talks Building Vibrant Food Systems and Vibrant Food Systems Redux.

Eating super hot food can seem like a mix of pleasure with self torture. But just how hot can spicy food be? What is the Scoville Heat Unit scale for rating spiciness in food?There can be some symptoms attributed to eating super spicy food, but is it actually dangerous?To wrap, Ken breaks down a recent study describing people just like YOU… podcast listeners! Are we in good company if we look forward to podcast shows? Be sure to LIKE & SHARE the GCP!

In this episode, Dr. Hanareia Ehau-Taumaunu, postdoctoral scientist at Bioprotection Aotearoa and Plant and Food Research, joins host Jim Bradeen for a conversation about her perspectives as an Indigenous woman and a scientist.The two chat about Indigenous ways of knowing, what shaped her career path, and her research on phyllosphere composition. Show notes The full transcript for this episode can be found here: https://bit.ly/3SfxqJ4 Ehau-Taumauna, H. and Hockett, K. (2022) Passaging phyllosphere microbial communities develop suppression towards bacterial speck disease in tomato. Phytobiomes. https://apsjournals.apsnet.org/doi/10.1094/PBIOMES-05-22-0030-FI Tuhononga: The Interconnection of Maori and Nature (Phipps Conservatory) https://www.phipps.conservatory.org/green-innovation/for-the-world/nature-of-place-symposium/nature-of-place-symposium-2020/session-3/hanareia-ehau-taumaunu-m.s Find Dr. Hanareia Ehau-Taumaunu on Twitter: @hanareiaehau This episode is produced by Association Briefings (https://www.associationbriefings.com). Special Guest: Hanareia Ehau-Taumaunu.

VIDEOS: Paul Marik speaks about the silencing of doctors who want to speak out about the COVID vaccines (18:00) Jeffrey Sachs: US biotech cartel behind Covid origins and cover-up ( start at 0:36) Neil Oliver – ‘…digital enslavement is coming…' (19:06) New Rule: A Unified Theory of Wokeness | Real Time with Bill Maher (HBO)   Quinoa-Based Diet Stabilizes Blood Sugar In Older Adults University of Barcelona (Spain), October 2, 2022 According to a recent study published in the journal Nutrients, a quinoa-based diet was able to normalize glucose metabolism, and this effect was more pronounced among elderly people with impaired glucose tolerance, suggesting that quinoa is a healthy pseudocereal that is far more beneficial and nutritious than other cereal products. This study examined the effects of a quinoa-rich diet on mediating hyperglycemia and other metabolic risk factors. Glycemic data was collected by glucose sensors operating over extended periods of time with regular prespecified recording points that could be analyzed using the functional data analysis approach to yield glucose concentrations over time. All of the participants in this pilot study were aged 65+, without a history of diabetes, and fasting glucose levels were between 100-125 mg/dL. The participants ate grains, legumes, and tuber daily while also consuming quinoa, quinoa flakes, and quinoa flour as well as biscuits, brioche, sponge cake, baguettes, sliced bread, and pasta which all had a quinoa content of 70% or greater. During the initial four weeks, the participants consumed their regular diets, then they were switched to the quinoa-based diet for the following four weeks, during this time all grains, grain-based products, legumes, and tubers were substituted with quinoa-based products without changing the overall composition of nutrients with exception to the cereal. During the study, all food products were provided to the participants who commonly consumed them. Additionally, eight recipes were introduced to the participants using quinoa substitutions. At the beginning of the study most of the participants had an overweight profile, and hypertension, 45% had high blood lipids, and 33% had one or more close family members with disease. At the end of the study glucose levels were reduced before and after the quinoa-based diet, and glycated hemoglobin levels were reduced by the end of the study, as was weight and waist circumference by slight decreases. Additional analysis revealed that multiple nutrients were associated with enhanced or reduced glucose concentrations: Gamma-tocopherol, soluble fiber insoluble dietary fiber, and ORAC were associated with enhanced glucose concentrations, while fatty acids, fructose, citric acid, cellulose, phytic acid, omega-6 PUFA, theobromine, and the proportion of total energy from proteins had a link with reduced glucose concentrations. The nutritional profile of quinoa accounts for the difference in nutritional intake between the two diet phases. Consuming more carbs increases insulin levels, and fat storage and reduces the metabolic rate causing a cycle of fat accumulation. A high-fat diet with the same amount of calories reduces insulin secretion by triggering fat turnover in the cells making free fatty acids available for use in energy production. Dietary proteins also enhance the building of lean muscle during weight loss which also helps to expend more energy and improve the overall body composition. Mediterranean diet improves immunotherapy response rates and progression-free survival in advanced melanoma, new study suggests Eating a Mediterranean diet, rich in fibre, mono-unsaturated fatty acids and polyphenols, has been associated with improved immunotherapy response rates and progression-free survival in advanced melanoma patients. University Medical Center Groningen (Netherlands), October 9, 2022 Eating a Mediterranean diet, rich in fibre, mono-unsaturated fatty acids and polyphenols, has been associated with improved immunotherapy response rates and progression-free survival in advanced melanoma patients, a new study has found.1 Experts anticipate that the diet will play an important role in the success of immunotherapy and trials are being expanded to investigate outcomes for different tumour types, including digestive cancers. A Mediterranean diet, containing mono-and polyunsaturated fats from olive oil, nuts and fish, polyphenols and fibre from vegetables, fruit, and wholegrains, was significantly associated with an improved response to immunotherapy drugs called Immune Checkpoint Inhibitors (ICIs). ICIs, which have been highly successful in treating melanoma, work by blocking immune system checkpoints, which then force the body's own T-cells to attack cancers.2 The new multi-centre study by researchers from the UK and the Netherlands, recorded the dietary intake of 91 patients with advanced melanoma, who were treated with ICI drugs and monitored their progress with regular radiographic response check-ups. As well as having a significant association with overall response rate, a Mediterranean diet was significantly associated with progression-free survival at 12 months. The study also found that eating whole grains and legumes reduced the likelihood of developing drug induced immune-related side effects, such as colitis. In contrast, red and processed meat was associated with a higher probability of immune-related side effects. Music practice can sharpen the brain University of St Andrews (Scotland) October 1, 2022 A new study by researchers at the University of St. Andrews in Scotland concludes that people who practice playing musical instruments have sharper brains because they pick up mistakes in their performance and fix them more quickly than other people. Writing about their work in a recent issue of the journal Neuropsychologia, psychologist Doctor Ines Jentzsch and colleagues suggest playing music may help guard against mental decline, either through age or disease. “Our study shows that even moderate levels of musical activity can benefit brain functioning.” For their study, the researchers compared the mental performance of musicians versus non-musicians as they challenged them to complete simple conflict tasks. There were 36 young adult participants in total, divided into four groups of 8 to 10, according to the number of accumulated hours of practicing a musical instrument over their lifetime (from “high,” over 5,000 hours, through “intermediate,” 2,000 to 5,000 hours and “low,” between 200 and 2,000 hours, to “no,” under 200 hours). The researchers tested each participant's mental ability in a single session that lasted about 2 hours. During the session, they measured the participant's reaction times to the simple mental tasks and also took various physiological measurements. Their results show that the amount of musical practice was positively linked to response speed – the more-practiced musicians responded faster than those with little or no musical training, with no loss in accuracy. “This result suggests that higher levels of musical training might result in more efficient information processing in general […] and confirms earlier reports indicating a positive link between mental speed and musical ability,” write the authors. However, what this study particularly highlights is that more hours of musical practice were also linked with “better engagement of cognitive control processes,” which came through in more efficient error and conflict detection, and reduced levels of post-error interference and post-conflict adjustments. In other words, the more practice hours musicians had accumulated, the faster their reaction times in completing mental challenges, the better they were able to recognize and correct mistakes, and the less likely they were to go back and adjust their responses when they made mistakes. “The research suggests that musical activity could be used as an effective intervention to slow, stop or even reverse age- or illness-related decline in mental functioning.” 3 Weeks Of Vitamin C Supplements Reduces Inflammation In Cystic Fibrosis Patients Oregon State University, October 6, 2022 Cystic fibrosis, being the aggressive disease that it is, often presents new clinical obstacles tied to treatment. Now, a new study by Oregon State University researchers may help improve patient outcomes, revealing that CF patients who take vitamin C supplements can help increase their uptake of vitamin E, which reduces inflammation. “Cystic fibrosis is a genetic disease that is associated with increased inflammation, and like many inflammatory diseases, it comes with a large amount of oxidative stress,” says Maret Traber of OSU's Linus Pauling Institute in a university release. Traber also notes that CF patients have difficulty absorbing fat, limiting their body's ability to use fat-soluble vitamins like vitamin E. This generally means that this patient population has to take in more fat than an average person to break even. Studies have connected vitamin C to reducing inflammation and making use of oxidized vitamin E that the body wouldn't otherwise absorb. The team found that after 3.5 weeks of daily vitamin C supplementation at a dose of 1,000 milligrams, the patients had lower concentrations of malondialdehyde (MDA), which is a marker of oxidative stress. Additionally, they noticed that vitamin E wasn't leaving the bloodstream as quickly. These findings aren't just promising for CF patients, but also for smokers and people with metabolic syndrome since they normally also struggle with oxidative stress in their bodies, which may also suggest that vitamin C and E supplements could help them find relief. Traber also explains that while this study reinforces that getting ample vitamin C and E through a varied and nutritious diet is important, the effects have more to do with adding high amounts of vitamin C to a healthy diet. “This study used vitamin C far in excess of what someone can easily obtain from the diet,” Traber concludes. “One thousand milligrams is the equivalent of 15 oranges or four or five medium bell peppers. But the research does suggest a high dosage may be beneficial in inflammatory conditions.” Link Found Between High-Fat, High-Calorie Diet and Pancreas Cancer University of California Los Angeles, Oct. 1, 2022 Researchers at UCLA's Jonsson Comprehensive Cancer Center (JCCC) have found that mice made obese by being given high-calorie, high-fat diets (HFCD) developed abnormally high numbers of lesions known as pancreatic intraepithelial neoplasias (PanINs), which are known to be precursors to pancreas cancer. This is the first study to show a direct causative link in an animal model between obesity and risk of this deadly cancer. Cancer of the pancreas (scientifically known as pancreatic ductal adenocarcinoma or PaCa) is one of the most deadly forms of the disease in humans. Overall five-year survival rates are approximately three to five percent and the average survival period after diagnosis is just four to six months. It is a particularly aggressive disease and often beyond the point of effective treatment by the time symptoms appear. Dr. Eibl and colleagues set out to develop diet-induced obesity and development of pancreas cancer in a set of mice and then compare them to another set of mice that are genetically identical but not given a high-fat, high-calorie diet. Obesity in these mice resembles several important clinical features of human obesity such as weight gain and disturbance of metabolism, and this mouse model was ideal for unraveling any underlying biological mechanisms of pancreas cancer that are put in motion by obesity. Mice that ate the normal diet gained an average of approximately 7.2 grams, plus or minus approximately 2.8 grams over 14 months. Mice that ate the high-fat, high-calorie diet gained an average of 15.9 grams, plus or minus 3.2grams. Mice fed the normal diet had mostly normal pancreases with very few scattered PanIN lesions. Mice fed the high-fat, high-calorie diet had significantly more PanIN lesions and fewer overall healthy pancreases. The study showed that the mice fed a diet high in fats and calories gained significantly more weight, had abnormalities of their metabolism and increased insulin levels, and had marked pancreatic tissue inflammation and development of PanIN lesions. These observations strongly suggest that such a diet leads to weight gain, metabolism disturbances, can cause pancreas inflammation and promotes pancreas lesions that are precursors to cancer. “The development of these lesions in mice is very similar to what happens in humans,” Dr. Eibl said. “These lesions take a long time to develop into cancer, so there is enough time for cancer preventive strategies, such as changing to a lower fat, lower calorie diet, to have a positive effect.” The vegetable that treated gunshot wounds National Geographic, October 9, 2022 One of the most expensive meals ever eaten—barring Cleopatra's show-stopping vinegar cocktail with dissolved pearl—was an onion. At least, the eater thought it was an onion. He was a (nameless) sailor in the 1630s, on board a ship transporting a cargo of tulip bulbs at the height of the European tulip craze. Now nicknamed tulipomania, this was the dot-com bubble of the day, in which speculators drove the price of tulip bulbs, recently introduced from the seraglios of the Middle East, to unsustainably astronomical heights. (Predictably, the market crashed, leaving many tulip investors ruined.) The clueless sailor, who said only that he thought his meal remarkably blah-tasting for an onion, had chowed down on a bulb of Semper Augustus, then worth 5,500 florins—a fortune on the open market. It's an interesting story because, frankly, it's hard to miss an onion. Onions—members of the odoriferous Allium genus that includes some 700 species, among them garlic, leeks, shallots, chives, rakkyo, and kurrats—are crammed with smelly, eye-stinging, volatile chemicals that are distinctly absent from tulip bulbs. Collectively, these pack such a powerful sensory punch that onions and relatives have an historical reputation for effectively fending off everything from devils, demons, and vampires to witches, serpents, tigers, the black plague, and the common cold. Onions, traditionally, have also been known as fighting food. Onions were fed to Greek athletes in training for the brutally competitive Olympics, and gladiators were massaged with onion juice before entering the arena. The Roman legions, who had a passion for all things onion, distributed alliums across Europe. (One authority claims that it's possible to follow the advance of the Roman Empire by plotting range maps for garlic.) For the legionnaires, alliums were not only tasty, but militarily helpful, believed to promote strength and courage in face of the enemy. In ancient times, gamecocks and warhorses were fed garlic to boost their fighting spirit; and in Aristophanes's 5th-century BCE play The Knights, warriors stuff themselves with garlic in preparation for battle. Garlic, in Rome, was dedicated to Mars, the god of war. Onions themselves are fine-tuned biological fighting machines. The compounds generated when an onion is bitten, nibbled, sliced, chopped, diced, or otherwise disrupted are the onion's anti-pest defense mechanism, a phenomenal battery of repellants nasty enough to discourage most onion attackers from ever coming back again. When onion cells are damaged, the onion goes into red alert, releasing enzymes that act upon ordinarily benign sulfur-containing organic compounds to produce a barrage of malodorous, painful, and highly reactive molecules. It doesn't pay to mess with an onion. The Onion Equivalent of Tear Gas Some allium-generated chemicals simply smell awful: onions and garlic, for example, contain some of the same sulfurous ingredients found in skunk spray. (American cowboys once called onions skunk eggs.) Others make us cry. An abused onion undergoes chemical reactions that lead to the production of syn-propanethial-S-oxide—known as a lachrymator, from the Latin lacrima meaning “tear.” Fast-acting and potent, syn-propanethial-S-oxide, is the onion equivalent of tear gas. When syn-propanethial-S-oxide hits the cornea of the eye—which happens within seconds of chopping knife meeting onion—it activates nerve endings that, detecting an irritant, send a signal to the lachrymal glands to pump out tears to wash the invader away. And well it should; onion irritant is really irritating. Chemist and onion expert Eric Block compares its effect to a punch in the eye-socket. Combined with the water in tears, syn-propanethial-S-oxide breaks down to make sulfuric acid, which is something nobody wants in the eye. Solutions to the onion-slicing lachrymator problem—none of them totally foolproof—include goggles, fans, or dicing up your onion under cold running water. Mean as onions are, they've got a lot going for them. Onion and garlic juices are both mild antibiotics. In the Civil War, onion juice was routinely used to treat gunshot wounds. General Grant, deprived of it, sent a testy memo to the War Department in Washington: “I will not move my troops without onions.” (They promptly sent him three cartloads.) Garlic was used as an antiseptic in both World Wars I and II. Modern research shows that these weren't bad picks in a medical pinch: garlic juice, for example, inhibits Streptococcus, Staphylococcus, and the causative agents of typhus and dysentery. Alliums, if not optimal, were certainly better than nothing. Healing Properties of Onions Today onions are considered more than food. They're now touted as nutraceuticals—a portmanteau word cobbled together from “nutrient” and “pharmaceutical”—indicating that as well as adding flavor to spaghetti sauce and stew, they also have substantial medicinal and health-promoting qualities. Onions not only inhibit bacterial and fungal growth, but are laden with antioxidants, effective at protecting us from cancers and cardiovascular disease. Various chemicals in the versatile onion have been found to ameliorate everything from allergies and asthma to diabetes; and onions are lush sources of vitamins and minerals. Foodwise, it's hard to imagine living without onions. Onions are essential components of any number of global cuisines. Perhaps the best plug for the culinary versatility of the onion is the story of the 18th-century French caterer who-faced with hungry customers and nothing in the larder-served up a pair of leather gloves, shredded, and sautéed with onions, mustard, and vinegar. The recipients thought it delicious. Nowadays we may soon even be able to have all the pleasures and perks of onions without the pain. Colin Leady and colleagues, of New Zealand's Crop and Food Research, along with collaborators in Japan, have come up with a tear-free onion. It was created using a gene-silencing technology in which the gene for the enzyme that generates the onion lachrymator is shut down. The result is an onion with all the flavorful and nutritional bennies of a conventional onion, but without the tear-inducing syn-propanethial-S-oxide.

Videos: Gary Null – Speaks to U.N. on Earth Day (Part 1 & 2) Iain McGilchrist, ‘We Need to Act' Iain McGilchrist is a former Fellow of All Souls College, Oxford, an associate Fellow of Green Templeton College, Oxford, a Fellow of the Royal College of Psychiatrists, a Fellow of the Royal Society of Arts, a Consultant Emeritus of the Bethlem and Maudsley Hospital, London, a former research Fellow in Neuroimaging at Johns Hopkins University Medical School, Baltimore, and a former Fellow of the Institute of Advanced Studies in Stellenbosch. He now lives on the Isle of Skye, off the coast of North West Scotland, where he continues to write, and lectures worldwide.   California's “holy herb” Yerba Santa found to be an effective natural treatment for Alzheimer's   Salk Institute for Biological Studies, September 19, 2022 Alzheimer's disease is the most common form of dementia, and aging is its primary risk factor. Therefore, researchers continue to look for ways to counter the effects of aging on the brain. In a recent study, researchers from The Salk Institute for Biological Studies discovered a potential natural treatment for Alzheimer's in the form of a medicinal herb found in California. In their study published in the journal Redox Biology, they found that yerba santa (Eriodictyon californicum), a plant native to California, contains an active compound called sterubin that could be used to treat people with Alzheimer's. Yerba santa, which is the Spanish for “holy herb,” is highly regarded as a medicine for respiratory diseases, bruising, fever, headaches, infections, and pain. For the current study, the researchers first examined 400 plant extracts with known medicinal properties for their ability to prevent oxytosis – a type of cell death that occurs in Alzheimer's disease – in mouse hippocampal nerve cells. The researchers found that sterubin exhibited the greatest protective effect against inflammation and other triggers of brain cell death. In particular, sterubin strongly reduced inflammation in microglia, which are brain cells that provide support to nerve cells. In addition, the researchers found that sterubin can remove iron from cells, helping to prevent iron accumulation. Iron accumulation can result in a type of nerve cell damage that accompanies aging and occurs in neurodegenerative problems. “Not only did sterubin turn out to be much more active than the other flavonoids in Yerba santa in our assays, it appears as good as, if not better than, other flavonoids we have studied,” said Pamela Maher, the corresponding author of the study. Vitamin B may reduce risk of stroke Zhengzhou University (China)  September 23, 2022   Researchers have uncovered evidence that suggests vitamin B supplements could help to reduce the risk of stroke, according to a study published in the journal Neurology. Vitamin B supplements are said to be beneficial for many health issues, including stress, anxiety, depression, dementia, Alzheimer's disease and heart disease. However, according to Xu Yuming of Zhengzhou University in Zhengzhou, China, previous studies have conflicting findings regarding the use of vitamin B supplements and stroke or heart attack. In order to determine the role of vitamin B supplements in the risk of stroke, Prof. Yuming and colleagues analyzed 14 randomized clinical trials involving a total of 54,913 participants  All studies compared use of vitamin B supplements with a placebo, or a very low dosage of the vitamin. All participants were then followed for a period of 6 months. Results of the analysis revealed that the participants taking the vitamin B supplements had a 7% reduced risk of stroke, compared with those taking the placebo supplements or a low dosage of vitamin B. The researchers found that a supplemental form of folate (vitamin B9) – a vitamin frequently found in fortified cereals – actually reduced the effect of vitamin B on the risk of stroke Additionally, the study showed that vitamin B12 did not have any effect on the risk of stroke.   Ginger may protect the brain from MSG toxicity, says fascinating research University of Jeddah (Saudi Arabia), September 23, 2013  For thousands of years, ginger has been hailed as a superfood for its healing properties that aid every system of the body. The oils that ginger contains are antibacterial, antiviral and antifungal, and ginger has even been found to inhibit cancer growth. Now a study has actually proven that ginger can reverse the damage done by monosodium glutamate, or MSG, a known harmful excitotoxin. After injecting pure MSG into rats for 30 days, researchers found subsequent withdrawal caused adverse effects including significant epinephrine, norepinephine, dopamine and serotonin depletion. Low levels of these important neurotransmitters can be detrimental to health. Subsequent to injecting lab rats with MSG, researchers injected ginger root extract for 30 more days and were able to completely reverse the neurotransmitter depletion and brain damage that MSG caused. Not only that, but the positive effects of ginger were maintained even after scientists stopped administering it! A wealth of independent studies show that MSG should be avoided at all costs. Also popularly printed on food labels as hydrolyzed protein, torula or autolyzed yeast, soy or yeast extract and soy protein isolate among some 40 other names, scientists have found that consuming MSG even in low doses can cause blood glutamate levels to fluctuate abnormally high and then stay there. Anyone suffering from a disease or immunity issue that would contribute to a weakened blood-brain barrier is then much more susceptible to the chemical seeping into his or her brain and doing damage. Studies have effectively linked MSG consumption to several neurodegenerative diseases, such as Parkinson's and Alzheimer's. Men with anxiety are more likely to die of cancer, study says Cambridge University's Institute of Public Health, September 20, 2022 Men over 40 who are plagued with generalized anxiety disorder are more than twice as likely to die of cancer than are men who do not have the mental affliction, new research finds. But for women who suffer from severe anxiety, the research found no increased risk of cancer death. That finding, presented at the European College of Neuropsychopharmacology's Congress in Vienna, emerges from the largest study ever to explore a link between anxiety and cancer. It tracked 15,938 Britons over 40 for 15 years. Even after researchers took account of factors that boost the risk of cancer, including age, alcohol consumption, smoking and chronic diseases, men with a diagnosis of generalized anxiety disorder were 2.15 times as likely to die of cancer than were those with no such diagnosis. Generalized anxiety disorder – a condition marked by excessive, uncontrollable worry about many areas of life – affected women more commonly than it did men. Among women in the large cohort studied, 2.4 percent suffered from the disorder. Among men in the cohort, 1.8 percent did. Whatever the relationship, says the study's lead author, the new findings identify extremely anxious men as a population whose mental and physical health should be closely tracked. “Society may need to consider anxiety as a warning signal for poor health,” said study lead author Olivia Remes of Cambridge University's Institute of Public Health. “With this study, we show that anxiety is more than just a personality trait,” but rather, a disorder linked to real and serious health risks. Out of Over 400 Compounds Analyzed, Red Grapes and Blueberries Are Tops In Boosting Immunity – So Effective They Work As Well As Drugs Linus Pauling Institute at Oregon State University, September 18, 2022Pterostilbene, an antioxidant produced by plants has been shown to exhibit exceptional properties in fighting infections, cancer, hypertriglycerides, as well as the ability to reverse cognitive decline. It is believed that the compound also has anti-diabetic properties. In an analysis of 446 compounds for their the ability to boost the innate immune system in humans, researchers in the Linus Pauling Institute at Oregon State University discovered just two that stood out from the crowd. Red grapes and blueberies both have an exceptional ability to significantly impact immune function. In fact, pterostilbene works as well as some commercial drugs.

Both of these compounds, which are called stilbenoids, worked in synergy with vitamin D and had a significant impact in raising the expression of the human cathelicidin antimicrobial peptide, or CAMP gene, that is involved in immune function.The research was published in Molecular Nutrition and Food Research, in studies supported by the National Institutes of Health.

Almost a decade ago, researchers discovered that pterostilbene helps regulate blood sugar and might help fight type-2 diabetes. The finding adds to a growing list of reasons to eat colorful fruit, especially blueberries, which are rich in compounds known as antioxidants. These molecules battle cell and DNA damage involved in cancer, heart disease, diabetes and perhaps also brain degeneration. 

Pterostilbene works as well as the commercial drug ciprofibrate to lower the levels of fats (lipids) and triglycerides — but they worked even more accurately. They are so specific that side-effects are non-existent.”Out of a study of hundreds of compounds, just these two popped right out,” said Adrian Gombart, an LPI principal investigator and associate professor in the OSU College of Science. “Their synergy with vitamin D to increase CAMP gene expression was significant and intriguing. It's a pretty interesting interaction.”This research is the first to show a clear synergy with vitamin D that increased CAMP expression by several times, scientists said.The CAMP gene itself is also the subject of much study, as it has been shown to play a key role in the “innate” immune system, or the body's first line of defense and ability to combat bacterial infection. The innate immune response is especially important as many antibiotics increasingly lose their effectiveness.

Grapes don't have to be fermented to contain this antioxidant. It's actually found in the skin of red grapes along with other nutrients, such as minerals manganese and potassium and vitamins K, C and B1.Stilbenoids are compounds produced by plants to fight infections, and in human biology appear to affect some of the signaling pathways that allow vitamin D to do its job, researchers said. It appears that combining these compounds with vitamin D has considerably more biological impact than any of them would separately. Fungus in humans identified for first time as key factor in Crohn's disease Case Western Reserve University, September 22, 2022 A Case Western Reserve University School of Medicine-led team of international researchers has for the first time identified a fungus as a key factor in the development of Crohn's disease. The researchers also linked a new bacterium to the previous bacteria associated with Crohn's. The groundbreaking findings, published in mBio, could lead to potential new treatments and ultimately, cures for the debilitating inflammatory bowel disease, which causes severe abdominal pain, diarrhea, weight loss, and fatigue. Mycology at Case Western Reserve and University Hospitals Cleveland Medical Center “Essentially, patients with Crohn's have abnormal immune responses to these bacteria, which inhabit the intestines of all people. While most researchers focus their investigations on these bacteria, few have examined the role of fungi, which are also present in everyone's intestines. Our study adds significant new information to understanding why some people develop Crohn's disease. Equally important, it can result in a new generation of treatments, including medications and probiotics, which hold the potential for making qualitative and quantitative differences in the lives of people suffering from Crohn's.” The researchers assessed the mycobiome and bacteriome of patients with Crohn's disease and their Crohn's-free first degree relatives in nine families in northern France and Belgium, and in Crohn's-free individuals from four families living in the same geographic area. Specifically, they analyzed fecal samples of 20 Crohn's and 28 Crohn's-free patients from nine families and of 21 Crohn's-free patients of four families. The researchers found strong fungal-bacterial interactions in those with Crohn's disease: two bacteria (Escherichia coli and Serratia marcescens) and one fungus (Candida tropicalis) moved in lock step. The presence of all three in the sick family members was significantly higher compared to their healthy relatives, suggesting that the bacteria and fungus interact in the intestines. Additionally, test-tube research by the Ghannoum-led team found that the three work together (with the E. coli cells fusing to the fungal cells and S. marcescens forming a bridge connecting the microbes) to produce a biofilm — a thin, slimy layer of microorganisms found in the body that adheres to, among other sites, a portion of the intestines — which can prompt inflammation that results in the symptoms of Crohn's disease. This is first time any fungus has been linked to Crohn's in humans; previously it was only found in mice with the disease. The study is also the first to include S. marcescens in the Crohn's-linked bacteriome. Additionally, the researchers found that the presence of beneficial bacteria was significantly lower in the Crohn's patients, corroborating previous research findings.

Is your high blood sugar caused by electromagnetic hypersensitivity? Trent University (Ontario), June 1, 2022 Experts believe that the shocking epidemic of type 2 diabetes is being driven by lifestyle factors, primarily obesity and inactivity. But, evidence is accumulating that hypersensitivity to electromagnetic fields can cause high blood sugar, raising the possibility that a third form of the disease – “type 3 diabetes” – could be caused by this form of environmental pollution. Case studies show that high blood sugar is triggered by exposure to “dirty electricity” According to peer-reviewed research  published in Electromagnetic Biology and Medicine, “dirty electricity,” or transient electrical fields, can affect blood sugar levels in diabetic individuals who are electrically sensitive. Dr. Havas, an Associate Professor of Environmental and Resource Studies at Trent University, presented case studies showing that plasma glucose levels increased in response to electromagnetic pollution. Dr. Havas noted that people with unexplained rises in blood sugar could potentially be electrosensitive – and, in fact, suffering type 3 diabetes. (With 3 to 35 percent of the population experiencing electrosensitivity, as many as 5 to 60 million diabetics worldwide could be affected by this perplexing and under-diagnosed condition!) Electrosensitivity (ES), also known as electrical sensitivity, electromagnetic hypersensitivity and cellphone sickness, was originally termed “radio wave sickness.” It was officially identified in the 1970s by Russian doctors to describe an occupational syndrome developed by workers who were exposed to microwave or radiofrequency radiation. Symptoms occur when an individual is exposed to wireless technologies or electrical devices such as cell phone towers, “smart” meters, WiFi routers, power line magnetic fields, plasma TVs, laptops, cell phones, energy-efficient lighting, fluorescent lighting and dimmer switches. The symptoms can be mild or severe, and can include headaches, dizziness, heart palpitations, insomnia, memory problems, depression and fatigue. Numbness and tingling, high blood pressure, nosebleeds, tinnitus (ringing in the ears) and shortness of breath can also be indications of electrosensitivity. And, in spite of the item's name, you shouldn't work with a laptop on your lap. Avoiding smart meters, sleeping in an electricity-free bedroom, and eliminating dimmer switches are also wise moves, while installing Graham/Stetzer filters can help you cut down on “dirty electricity.” The takeaway: if you have been diagnosed with diabetes and are electrosensitive, cutting down on your EMF exposure is a commonsense choice you can make today.     A polyphenol-rich diet prevents inflammation in older people  University of Barcelona (Spain), June 8, 2022 Polyphenols in the foods that we eat can prevent inflammation in older people, since they alter the intestinal microbiota and induce the production of the indole 3-propionic acid (IPA), a metabolite derived from the degradation of tryptophan due to intestinal bacteria. This is stated in a study published in the journal Molecular Nutrition and Food Research, carried out by the Research Group at the University of Barcelona and the CIBER on Fragility and Healthy Ageing The study shows the interaction between polyphenols and gut microbiota can induce the proliferation of bacteria with the ability to synthetize beneficial metabolites, such as IPA, a postbiotic with antioxidant, anti-inflammatory and neuroprotective properties that contributes to improve the health of the intestinal wall. Therefore, this compound would contribute to the prevention of some diseases associated with ageing. “If we consider the beneficial effects of IPA on the gut microbiota and health in general, it is important to find reliable strategies to promote the production of this metabolite. As part of the study, the researchers carried out a multiomic analysis on faecal samples of fifty-one volunteers aged over sixty-five who kept following a diet rich in polyphenols (green tea, bitter chocolate, fruits including apples, pomegranate and blueberries) for eight weeks. The results show that the diet rich in polyphenols generated a significant increase in the blood IPA levels, together with a decrease in inflammation levels and changes in the bacteria of the microbiota, from the order of Bacteroidales.   Study shows people with a high omega-3 DHA level in their blood are at 49% lower risk of Alzheimer's Fatty Acid Research Institute, June 9, 2022 New research published today in Nutrients shows that people with a higher blood DHA level are 49% less likely to develop Alzheimer's disease vs. those with lower levels, according to the Fatty Acid Research Institute (FARI). The study, led by Aleix Sala-Vila, PhD, suggested that providing extra dietary omega-3 DHA, especially for those carrying the ApoE4 gene (which approximately doubles an individual's susceptibility to develop AD) might slow the development of the disease. Such a cost-effective, low-risk dietary intervention like this could potentially save billions in health care costs. In this prospective observational study conducted within the Framingham Offspring Cohort — including 1490 dementia-free participants aged ≥65 years old —  researchers examined the association of red blood cell (RBC) docosahexaenoic acid (DHA) with incident Alzheimer's Disease (AD), while also testing for an interaction with APOE-ε4 carriership. Tthe researchers noted that an increased intake of DHA might lower risk for developing AD, particularly in higher-risk individuals such as those carrying the APOE-ε4 allele, suggesting that they may benefit more from higher DHA levels than non-carriers.     Vegan diet rich in legumes beneficial for decreased weight in new study Physicians Committee for Responsible Medicine, June 8, 2022 A vegan diet improves diet quality, leading to decreased weight and improved insulin sensitivity, according to a new study by the Physicians Committee for Responsible Medicine published in the Journal of the Academy of Nutrition and Dietetics. Decreased weight was most associated with increased intake of legumes and decreased intake of meat, fish, and poultry. “Our research shows that the best way to improve the quality of your health is to improve the quality of the foods you eat,” says Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee and a study co-author. “That means avoiding animal products and eating a vegan diet rich in fruits, vegetables, grains, and beans.” The participants in the 16-week study included 244 overweight adults who were randomly assigned to either make no diet changes or to follow a low-fat vegan diet, without calorie restrictions, consisting of vegetables, grains, legumes, and fruits. Researchers tracked diet quality, body weight, fat mass, and insulin sensitivity. The final data analysis included 219 participants who completed the whole study and submitted their final diet records. Participants on the vegan diet lost an average of 13 pounds and 9.1 pounds of fat mass. Body weight and fat mass did not decrease in the group that made no diet changes. In the vegan group, increases in fruit, legume, meat alternative, and whole grain intake and decreases in animal products, added oils, and animal fats were associated with weight loss: Fruit: Increased intake of whole fruit was associated with a decrease in body weight. Legumes and Meat Alternatives: Increased legume consumption was associated with decreased weight, fat mass, and visceral adipose tissue. Consuming more meat alternatives, including tofu, tempeh, and veggie burgers, was associated with a decrease in body weight. Grains: Increased consumption of whole grains was associated with decreased body weight and fat mass. Eggs and Dairy Products: Decreased egg intake was correlated with decreased weight. Decreased high-fat dairy intake was associated with decreased weight and fat mass. Meat, Fish, and Poultry: Reductions in the combined intake of total meat, fish, and poultry were associated with weight loss and a decrease in fat mass. Added Fats: Decreases in intake of added animal fats were associated with decreases in weight and fat mass. Decreased intake of added oils also correlated with decreases in weight and fat mass. The vegan group also experienced improvements in insulin sensitivity.   Western diets rich in fructose and fat cause diabetes via glycerate-mediated loss of pancreatic islet cells Terasaki Institute for Biomedical Innovation, June 9, 2022   Those who are habitually inclined to consume burgers, fries and soda may think twice about their dietary choices following scientists' latest findings about high-fat, high-fructose diets. As reported in their recent publication in Cell Metabolism, the Terasaki Institute for Biomedical Innovation (TIBI), discovered that a high-fat diet can increase fructose metabolism in the small intestine, leading to release of a fructose-specific metabolite called glycerate into circulation. Circulating glycerate can subsequently cause damage of the insulin-producing pancreatic beta cells, increasing the risk of glucose tolerance disorders, such as Type 2 diabetes mellitus (T2DM). Although T2DM is typically found in older people, it has been occurring more and more in younger people. In the past two decades alone, T2DM has doubled in prevalence. Equally concerning are the health risks associated with T2DM, including heart disease and stroke.  In T2DM, there are insufficient levels of insulin, a hormone that regulates movement of glucose into peripheral cells. To compensate for this, the pancreas overworks to secrete additional insulin, with eventual loss of this ability. The result is an unhealthy accumulation of glucose in the blood. Collectively, the scientists' findings suggest that a prolonged exposure to high levels of glycerate due to excessive consumption of western diets rich in dietary fructose and fat poses the risk of damage to the pancreatic islet cells and development of diabetes.   New study associates intake of dairy milk with greater risk of prostate cancer Loma Linda University, June 9, 2022   Men with higher intakes of dairy foods, especially milk, face a significantly higher risk of prostate cancer compared to men with lower intakes, according to a new study conducted by researchers at Loma Linda University Health. The study found no such associations between increased prostate cancer risk and intake of non-dairy calcium, suggesting substances other than calcium play a role in the risk dairy foods poses for prostate cancer. The study's results reveal that men who consumed about 430 grams of dairy per day (1 ¾ cups of milk) faced a 25% increased risk of prostate cancer compared to men who consumed only 20.2 grams of dairy per day (1/2 cup of milk per week). Also, men who consumed about 430 grams of dairy per day faced an even greater increase in risk when compared to men with zero dairy intake in their diets. Fraser noted that the results had minimal variation when comparing intake of full fat versus reduced or nonfat milks; there were no important associations reported with cheese and yogurt.