Tagged: health

Antioxidants and free radicals

Antioxidants are part of the complex world of biochemistry. In cells, oxygen is constantly involved in chemical reactions in which electrons are shifted around. To generate energy, our cells remove electrons from sugars, fatty...

Should you stick with Teflon?

The chemical polytetrafluoro­ethylene (PTFE), with nonstick properties, was discovered accidentally in 1938 by a DuPont chemist working with refrigerant gases. Shortly after, PTFE (dubbed Teflon) appeared as a coating on cookware and other products,...

This is why you might want to start eating eggshells

The vast majority of people who consume eggs throw away their shells. However, consuming eggshells can provide essential nutrition. This video shows the benefits of eating eggshells and how to consume them properly. [Via:...

Alzheimer’s prevention strategies

Unlike age and genetics, certain health and lifestyle factors associated with Alzheimer’s disease risk may be controlled. Scientists are exploring prevention strategies to determine whether or not things like exercise, diet, and “brain games”...

8 healthy winter soups

Besides being comforting and soul-soothing, soup has many practical virtues: It can often be made ahead of time and frozen, making later preparation quick and easy. Soups are perfect for using lots and lots...

Superfood trends for 2017

According to Mintel’s 2017 global food and drink report, plant-based diets are set to explode into the mainstream this year, which makes sense, given that veganism has grown a staggering 360% in the last...

8 lesser-known condiments to try

Whether you prefer spicy, savory, or slightly sweet, these tasty condiments are either widely available at supermarkets or can be made in your kitchen. Keep in mind that most condiments tend to be high...

The magic of miso

Miso is a fermented soybean paste used in Asian, especially Japanese, cuisine. It’s traditionally made by combining soybeans with salt and a special fungal starter culture called koji (Aspergillus oryzae) and then left to ferment...