UCLA’s Liz Roth-Johnson explains why carrots have more sugar when it’s cold outside. Because plants are immobile, they must develop defense techniques against predators and the severe cold in winter. For example, carrots have developed the physiological response of increasing their sugar content when it’s cold outside. This helps stop ice crystal formations and prevents … Read more
It sounds like science fiction, but it seems that bacteria within us — which outnumber our own cells about 100-fold — may very well be affecting both our cravings and moods to get us to eat what they want, and often are driving us toward obesity. In an article published this week in the journal … Read more
UC Davis Olive Center’s Dan Flynn talks to Dr. Oz about what to look for when buying olive oil at the grocery store. Make sure you’re looking at the “harvest” not the “best by” date Buy olive oil in dark bottles since the dark glass protects the oil We interviewed Dan last summer and … Read more
A recent survey done by Oceana says that fish found at the market are not always correctly labeled. So, scientists are working on a genetic sequence technique called fish barcoding that can positively identify fish species. Marine biologist Ron Burton of UCSD’s Scripps Institution of Oceanography says it’s important for the public to make sure … Read more
Lawrence Berkeley National Laboratory scientists invented “ultraclean low swirl combustion.” Their commercialized burners are cheaper than the traditional kind and they don’t cause pollution. “Companies are able to find a market for this burner in places that does not require low emissions burner because in the absence of pollutants, for example they sell the burner … Read more