Caffeine occurs naturally in coffee plants and is often the reason people reach for that early cup of joe but what about decaf?
IBM and Mars Inc. are teaming up to genetically sequence the microbial communities that exist in food production facilities so consumers can be better protected.
Roughly 9,000 years ago, humans had mastered farming to the point where food was plentiful. Then, abruptly, these proto-cities were abandoned for millennia.
Do you find the taste of alcohol to be pleasant, or bitter and stinging? The answer is partly decided by your genes, new research shows.
Rats who eat junk food not only get fat, but also lose their appetite for novel foods, new research shows. Continue reading →
Getting your kabob on wheels is just as safe -- or safer -- as buying it at the kabob shop, suggests a survey of safety inspections in major cities.
But still, drinkers in the Americas imbibe less than Canadians or Russians, says a WHO survey.
Beer-bathed pork formed less potentially cancerous chemicals when grilled, according to a new study. Continue reading →
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