Here's Why Your Tongue Stings From Eating Kiwi
If you're one of the many people who feels a tingly or stinging sensation after biting into a fresh kiwi, here are a few reasons why that could be happening.
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Does Having a Big Tongue Mean More Taste Buds? Exploring the Size-Taste Connection | Science Times
Does a big tongue mean more taste buds? Explore the size-taste connection and discover the surprising science behind taste perception. Read more!
Raw milk health risks significantly outweigh any potential benefits − food scientists and nutritionists explain why
Raw milk has always carried the risk of serious illness, and this risk has only risen with bird flu spreading across dairy farms in the US.
Novel Perspective on the Plasticity of Taste Perception: Is Food- and Exercise-Induced Inflammation Associated with Sweet Taste Sensitivity and Preference? | Journal of Agricultural and Food Chemistry
Obesity-related inflammation has been linked to decreased taste sensitivity and changes in the transcriptome of the taste apparatus. Increased levels of pro-inflammatory cytokines can also be found to be food-associated in individuals who consume high amounts of long-chain saturated fatty acids and sucrose independent of the body composition or individuals who exercise intensively. Previous research suggests a link between taste sensitivity and food choices. However, the interplay between food- or exercise-induced low-grade inflammation, taste perception, and food choices remains unaddressed. Understanding this relationship could provide an unnoticed explanation for interindividual differences in taste perception that influences dietary habits.
A brief history of AI: how we got here and where we are going
The past can tell us lots about the future when it comes to artificial intelligence.
Blogger Angie Dudley Is Credited With Creating Cake Pops
The idea of a world without cake pops might sound strange now, but the sensations on a stick didn't always exist. Here's a look at how it all started
12 Common Types Of Lemons And How They Are Different
Lemons are a versatile fruit, but do you know which varieties are best for drinks, recipes and more? Learn about the differences between 12 types of lemons.
In the spotlight
FSA approves Monk fruit decoctions as non-novel food
The Food Standards Agency (FSA) has given monk fruit decoctions the green light, with the commodity consumed to a significant degree in the UK before May 1997.
All parts of Jerivá fruit show promise as “superfood” ingredients
The peel, pulp and seed of the Jerivá fruit have important nutritional benefits, and the fruit could serve as a promising ingredient in a number of food products, a study has concluded.
Beyond sugar, salt, fat: Rethinking ultra-processed foods and reform
The Dietary Guidelines for Americans Advisory Committee is considering how the industry should approach ultra processed foods (UPFs) – including nomenclature and infrastructure.
This Harsh Truth About Avocados Is Being Completely Ignored
This popular fruit is increasingly controversial because of the environmental impacts of farming and distributing them around the world.