Though wealthy elites and fad-chasing food activists have promoted the idea that salt is a killer, the science doesn't show that. Instead, links are correlational. Asia has always been held up as a…

Can a different food process actually create food that is nutritionally different? Scientists are skeptical but a group of nutritionists claim they have done so - by reviewing a bunch of papers…

Scientists have inventoried and categorized all of Earth's rare mineral species described to date, each sampled from five or fewer sites around the globe. Individually, several of the species have a…

Fibres from the Australian native spinifex grass are being used to improve latex that could be used to make condoms as thin as a human hair without any loss in strength. Working in partnership with…

It may be time to embrace DDT again. New findings from the National Institute of Allergy and Infectious Diseases (NIAID) confirm dihydroartemisinin-piperaquine, the first-line treatment for…

Diabetes is one of the leading causes of death. Patients with type 1 diabetes have their insulin secreting cells destroyed by the immune system and require daily insulin injections. Pancreatic islet…

Groundwater in Bangladesh, Cambodia, India, Myanmar, Vietnam and China commonly contains concentrations of arsenic 20 to 100 times greater than the World Health Organization's recommended limit,…

Chemical triggers that make plants defend themselves against insects could replace pesticides, according to a new paper in Bioorganic&Medicinal Chemistry Letters which identifies five chemicals…

A team of Belgian researchers has shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. "This makes it possible to create a whole…

There is some good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical - rather than chemical - means. Cornell professor…