杏吧原创

Food science

Health

Beetroot juice is trending 鈥� its benefits go beyond the hype

Some marathon runners and other athletes swear by beetroot juice shots, but is there evidence they really do anything for our bodies? Columnist Alice Klein investigates

Comment

Health

A type of fibre that stimulates GLP-1 release approved for use in food

News

Health

Do turmeric and curcumin have any actual health benefits?

Comment
Pet owner feeding his tabby cat.

Life

Tweaking the smell of cat food can encourage fussy felines to eat

News

Health

The one diet that鈥檚 good for everything: Best ideas of the century

Features

Health

The exceptionally tasty new fermented foods being cooked up in the lab

Features

Environment

Simple menu tweak can nudge people into choosing climate-friendly food

News
Participants prepare kimchi, a traditional Korean dish of spicy fermented cabbage and radish, during a kimchi making festival held amid snowfall at the Jogyesa Temple in Seoul on November 27, 2024. (Photo by ANTHONY WALLACE / AFP) (Photo by ANTHONY WALLACE/AFP via Getty Images)

Health

Tim Spector’s guide to fermentation is meticulous and persuasive

Culture

Health

Could lacing food with fat-trapping microbeads help us lose weight?

News
Vibrant assortment of fresh bell peppers in red, orange, and yellow hues organized attractively. Highlights the natural beauty and freshness of produce, perfect for concepts involving healthy eating.; Shutterstock ID 2561714159; purchase_order: -; job: -; client: -; other: -

Life

Do the bumps on a bell pepper reveal how sweet it will be? Er, no

Social media influencers are convinced that the number of lobes on the base of a bell pepper give us information about its sex and taste. James Wong debunks this myth with some science

Regulars

Environment

Vegan cheese could be about to get a lot closer to the real thing

News

Physics

Physicists reveal the secret to chopping onions without crying

News

Life

England has just given the thumbs up to gene-edited plants. Hooray!

Comment

Environment

Lab-grown chicken could be made chewier using artificial capillaries

News