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Food
13.8 Billion Years Later
An interview with Dan Levitt and the immense journey from the Big Bang to the dinner table in his new book
What’s Gotten Into You.
By
Jason Socrates Bardi
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CRISPR Crops Are Here
Foods genetically edited using CRISPR technology are beginning to hit store shelves. How are they different from GMOs?
By
Paolo Pontoniere
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Are You Getting Enough Flavanols?
A diet deficient in these naturally occurring compounds can lead to age-related memory loss.
By
David Levine
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No Spike, No Crash
A new functional sparkling water from the founders of Fiji Water and Oatly claims to manage metabolic health by helping avoid blood sugar spikes after meals.
By
Jacopo Prisco
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Could Gene-Edited Hens Stop the Great Chicken Massacre?
Researchers have designed a light-activated genetic kill switch to prevent male chicks from hatching, since they have no economic value.
By
Jacopo Prisco
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How to Make Coffee Without the Beans
“Beanless coffee” is making its way to store shelves, but will consumers give up their beloved cup of Joe for a more eco-friendly option?
By
Jacopo Prisco
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Cutting Calories to Add Years
Finally, we have evidence that caloric restriction may increase human lifespan.
By
Robin Donovan
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Can Cultured Meat Ever Be More Than a Science Experiment?
Entrepreneurs are brewing up fish, meat, and fowl in spite of skeptics who say that lab-grown meat will never be feasible at an industrial scale.
By
Andrew Rosenblum
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The Lure of Self Experimentation
These innovators are using their own bodies to build evidence for their hypotheses.
By
Robin Donovan
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7 Thought Experiments Based on Real Studies
Manipulating memories, smell-based dating apps, and more.
By
Jason Socrates Bardi
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