<![CDATA[Scivillage.com Casual Discussion Science Forum - Food & Recipes]]> https://www.scivillage.com/ Sun, 20 Sep 2026 23:55:49 +0000 MyBB <![CDATA[What happens to the world’s farms if everyone eats less meat?]]> https://www.scivillage.com/thread-21389.html Sun, 20 Sep 2026 15:55:14 +0000 C C]]> https://www.scivillage.com/thread-21389.html https://www.anthropocenemagazine.org/202...less-meat/

EXCERPTS: Picture a world where half the planet’s cattle ranches simply aren’t there anymore. Where does all that land go? What do farmers grow instead? And who wins or loses in the process? A major new analysis in Nature finally puts real numbers behind those questions.

The team modeled what would happen if the world actually switched to sustainable diets, rather than sticking with business as usual. The results are dramatic: cattle production could fall by half by 2050. The amount of land devoted to farming fruits, vegetables, nuts, and legumes could rise by 1.5 million square kilometers—more than twice the area of France—while the land area used to farm wheat, corn, rice, and other grains might fall by a similar amount.

[...] So what does the reshuffled map actually look like? They found that by 2050, reduced livestock farming would free up vast stretches of grassland unsuitable for most crops—land that might go to wind or solar power, rewilding, or other uses. Production of sugar crops, such as cane, could drop by roughly a third. Some farming would shift to entirely new locations, depending on the crops and the health of local soils and water supplies. Prices of meats, dairy, and grains could fall by 15 to 30 percent, while those of fruits, vegetables, nuts and legumes might rise a few percentage points.

“The challenges are really big,” says Mason-D’Croz—and if the food transition is to succeed, it will need to address them. “Livestock is a really important source of income in rural communities,” he says, citing one example. Any food transition will need to find new pathways and futures those local economies. “If you ignore these things, you probably won’t have the political will to make some of these changes.” (MORE - missing detail)]]> https://www.anthropocenemagazine.org/202...less-meat/

EXCERPTS: Picture a world where half the planet’s cattle ranches simply aren’t there anymore. Where does all that land go? What do farmers grow instead? And who wins or loses in the process? A major new analysis in Nature finally puts real numbers behind those questions.

The team modeled what would happen if the world actually switched to sustainable diets, rather than sticking with business as usual. The results are dramatic: cattle production could fall by half by 2050. The amount of land devoted to farming fruits, vegetables, nuts, and legumes could rise by 1.5 million square kilometers—more than twice the area of France—while the land area used to farm wheat, corn, rice, and other grains might fall by a similar amount.

[...] So what does the reshuffled map actually look like? They found that by 2050, reduced livestock farming would free up vast stretches of grassland unsuitable for most crops—land that might go to wind or solar power, rewilding, or other uses. Production of sugar crops, such as cane, could drop by roughly a third. Some farming would shift to entirely new locations, depending on the crops and the health of local soils and water supplies. Prices of meats, dairy, and grains could fall by 15 to 30 percent, while those of fruits, vegetables, nuts and legumes might rise a few percentage points.

“The challenges are really big,” says Mason-D’Croz—and if the food transition is to succeed, it will need to address them. “Livestock is a really important source of income in rural communities,” he says, citing one example. Any food transition will need to find new pathways and futures those local economies. “If you ignore these things, you probably won’t have the political will to make some of these changes.” (MORE - missing detail)]]> <![CDATA[People who drink tea or coffee very hot face triple the risk of one type of cancer]]> https://www.scivillage.com/thread-21357.html Thu, 17 Sep 2026 13:25:31 +0000 C C]]> https://www.scivillage.com/thread-21357.html https://www.zmescience.com/science/news-...re-cancer/

INTRO: Researchers at the University of Oxford analysed data from 977, 282 adults taking part in the UK Biobank and Million Women Study. The participants reported whether they generally drank hot beverages “warm,” “hot” or “very hot.” Researchers then followed their health records for more than a decade.

Over that period, 2,348 participants developed esophageal cancer, which affects the muscular tube carrying food and drink from the mouth to the stomach.

There was a striking difference when researchers separated those cancers by type. People who preferred “very hot” drinks had 3.17 times the risk of esophageal squamous cell carcinoma, or SCC, compared with people who preferred warm drinks. Those who preferred drinks simply “hot” also faced a higher risk, though the increase was smaller.

The second major type, adenocarcinoma, showed no comparable relationship with drink temperature. This suggests that it’s not an ingredient in tea or coffee (in which case you’d expect a broader pattern). Instead, the association concentrated on the cancer arising directly in cells exposed to the passing liquid.

It’s not the first study to look at very hot drinks and esophageal cancer. In fact, such studies have been carried out for decades, particularly in parts of South America, Africa, Asia and the Middle East where tea or maté may traditionally be consumed at very high temperatures... (MORE - details)

PAPER: https://onlinelibrary.wiley.com/doi/10.1002/ijc.70654]]> https://www.zmescience.com/science/news-...re-cancer/

INTRO: Researchers at the University of Oxford analysed data from 977, 282 adults taking part in the UK Biobank and Million Women Study. The participants reported whether they generally drank hot beverages “warm,” “hot” or “very hot.” Researchers then followed their health records for more than a decade.

Over that period, 2,348 participants developed esophageal cancer, which affects the muscular tube carrying food and drink from the mouth to the stomach.

There was a striking difference when researchers separated those cancers by type. People who preferred “very hot” drinks had 3.17 times the risk of esophageal squamous cell carcinoma, or SCC, compared with people who preferred warm drinks. Those who preferred drinks simply “hot” also faced a higher risk, though the increase was smaller.

The second major type, adenocarcinoma, showed no comparable relationship with drink temperature. This suggests that it’s not an ingredient in tea or coffee (in which case you’d expect a broader pattern). Instead, the association concentrated on the cancer arising directly in cells exposed to the passing liquid.

It’s not the first study to look at very hot drinks and esophageal cancer. In fact, such studies have been carried out for decades, particularly in parts of South America, Africa, Asia and the Middle East where tea or maté may traditionally be consumed at very high temperatures... (MORE - details)

PAPER: https://onlinelibrary.wiley.com/doi/10.1002/ijc.70654]]> <![CDATA[Environmental Working Group's curious assault on 'ultra-processed' food]]> https://www.scivillage.com/thread-21342.html Tue, 15 Sep 2026 15:54:46 +0000 C C]]> https://www.scivillage.com/thread-21342.html https://www.acsh.org/news/2026/09/12/hav...essed-food

EXCERPTS: The Environmental Working Group recently compared ultra-processed foods across major fast-food chains and found one conspicuous exception: Chipotle. That makes for an appealing yet incomplete nutritional story.

[...] This is not Chipotle’s first time in the food-borne illness rodeo. [...] My point here isn't to shame or blame Chipotle. Fresh and minimally processed produce is an important source of foodborne outbreaks because, unlike many highly processed foods, it often receives no final "kill step"—such as cooking or pasteurization—before reaching the consumer. None of the foodborne illness cases involved ultra-processed buns, sandwich meats (I’m looking at you, pepperoni), sauces, or dressings.

One hidden ingredient in processed foods is safety. The same industrial food system EWG criticizes for its processing also employs processing steps that address genuine food-safety problems. Processing isn't nutritional vandalism; it can perform useful functions.

EWG wants to frame the fast-food trade-off largely as convenience versus long-term health. But another axis matters: microbial safety. Fresh, minimally processed ingredients can offer nutritional advantages while retaining risks that cooking, preservation, and other processing steps are specifically designed to reduce. None of that makes ultra-processed food "healthy."

It simply reminds us that processing isn't a toxin; it's a technology. The relevant question isn't whether a food has been processed, but what the processing does, what problem it solves, and what trade-offs it creates... (MORE - missing details)]]> https://www.acsh.org/news/2026/09/12/hav...essed-food

EXCERPTS: The Environmental Working Group recently compared ultra-processed foods across major fast-food chains and found one conspicuous exception: Chipotle. That makes for an appealing yet incomplete nutritional story.

[...] This is not Chipotle’s first time in the food-borne illness rodeo. [...] My point here isn't to shame or blame Chipotle. Fresh and minimally processed produce is an important source of foodborne outbreaks because, unlike many highly processed foods, it often receives no final "kill step"—such as cooking or pasteurization—before reaching the consumer. None of the foodborne illness cases involved ultra-processed buns, sandwich meats (I’m looking at you, pepperoni), sauces, or dressings.

One hidden ingredient in processed foods is safety. The same industrial food system EWG criticizes for its processing also employs processing steps that address genuine food-safety problems. Processing isn't nutritional vandalism; it can perform useful functions.

EWG wants to frame the fast-food trade-off largely as convenience versus long-term health. But another axis matters: microbial safety. Fresh, minimally processed ingredients can offer nutritional advantages while retaining risks that cooking, preservation, and other processing steps are specifically designed to reduce. None of that makes ultra-processed food "healthy."

It simply reminds us that processing isn't a toxin; it's a technology. The relevant question isn't whether a food has been processed, but what the processing does, what problem it solves, and what trade-offs it creates... (MORE - missing details)]]> <![CDATA[No evidence that sugar substitutes harm weight, health, or sweet taste preferences]]> https://www.scivillage.com/thread-21292.html Wed, 09 Sep 2026 15:38:08 +0000 C C]]> https://www.scivillage.com/thread-21292.html https://www.newswise.com/articles/no-evi...references

EXCERPTS: A newly published narrative review in the journal Nutrients brings together findings from three large European research consortia — SWEET, SWITCH, and Sweet Tooth — to address longstanding questions about whether non-nutritive sweeteners (NNSs) and sweet-tasting foods in general affect body weight, metabolic health, and people's taste preferences over time.

The review, led by Eva Marija Cad of the University of Ljubljana and Wageningen University & Research, alongside colleagues from the University of Leeds and other institutions in the Netherlands, Denmark, Spain and Belgium, was developed in connection with a 2025 webinar series hosted by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).

[...] Public health guidance on sugar substitutes has been inconsistent. Some bodies, including the World Health Organization, have cautioned against relying on non-nutritive sweeteners for weight control and have suggested reducing sweetness in the diet overall — regardless of its source.

Other professional groups, including several in the UK, view NNSs as a legitimate tool for cutting sugar intake. Much of the disagreement traces back to a divide between randomized controlled trials, which tend to show neutral or favorable effects, and observational studies, which more often report associations with health risks — associations that can be distorted by the fact that people already at higher metabolic risk tend to consume more sweeteners in the first place.

To help resolve some of this uncertainty, the authors focused specifically on evidence from three large European multi-year, multi-center randomized trials designed to isolate cause-and-effect relationships under real-world conditions.

[...] Taken together, the SWEET, SWITCH, and Sweet Tooth consortia offer some of the most rigorous experimental evidence to date on this topic. The findings suggest that swapping sugar for non-nutritive sweeteners can be a useful tool in weight management strategies without apparent harm to metabolic health, and that broader differences in how sweet a person's diet is do not appear to meaningfully affect body weight, biomarkers, or taste preferences over the periods studied... (MORE - missing details)]]> https://www.newswise.com/articles/no-evi...references

EXCERPTS: A newly published narrative review in the journal Nutrients brings together findings from three large European research consortia — SWEET, SWITCH, and Sweet Tooth — to address longstanding questions about whether non-nutritive sweeteners (NNSs) and sweet-tasting foods in general affect body weight, metabolic health, and people's taste preferences over time.

The review, led by Eva Marija Cad of the University of Ljubljana and Wageningen University & Research, alongside colleagues from the University of Leeds and other institutions in the Netherlands, Denmark, Spain and Belgium, was developed in connection with a 2025 webinar series hosted by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).

[...] Public health guidance on sugar substitutes has been inconsistent. Some bodies, including the World Health Organization, have cautioned against relying on non-nutritive sweeteners for weight control and have suggested reducing sweetness in the diet overall — regardless of its source.

Other professional groups, including several in the UK, view NNSs as a legitimate tool for cutting sugar intake. Much of the disagreement traces back to a divide between randomized controlled trials, which tend to show neutral or favorable effects, and observational studies, which more often report associations with health risks — associations that can be distorted by the fact that people already at higher metabolic risk tend to consume more sweeteners in the first place.

To help resolve some of this uncertainty, the authors focused specifically on evidence from three large European multi-year, multi-center randomized trials designed to isolate cause-and-effect relationships under real-world conditions.

[...] Taken together, the SWEET, SWITCH, and Sweet Tooth consortia offer some of the most rigorous experimental evidence to date on this topic. The findings suggest that swapping sugar for non-nutritive sweeteners can be a useful tool in weight management strategies without apparent harm to metabolic health, and that broader differences in how sweet a person's diet is do not appear to meaningfully affect body weight, biomarkers, or taste preferences over the periods studied... (MORE - missing details)]]> <![CDATA[The body doesn't just absorb a plant-based diet—it adapts to one, new review finds]]> https://www.scivillage.com/thread-21250.html Thu, 03 Sep 2026 17:57:54 +0000 C C]]> https://www.scivillage.com/thread-21250.html https://www.eurekalert.org/news-releases/1142620

EXCERPT: The review synthesizes evidence across five areas where plant-based diets are most often flagged as “nutrients of concern”:

Iron. Vegans and vegetarians rely on less efficiently absorbed non-heme iron, but longer-term studies show the gut compensates by absorbing a greater fraction of it, partly explained by lower circulating hepcidin, the hormone that gates iron absorption. Total iron intake among vegetarians and vegans is also often as high as, or higher than, that of omnivores, since staple plant foods such as legumes, whole grains, and fortified cereals are iron-dense.

Creatine and carnosine. These compounds, found almost exclusively in animal foods, are also made by the body from amino acid precursors. Vegetarians run lower baseline muscle stores but generally maintain normal function and respond more robustly to creatine supplementation when it's used, evidence the authors say reflects lower baseline saturation rather than deficiency.

Protein. Well-planned plant-based diets that meet total protein recommendations preserve lean mass and strength comparably to omnivorous diets in controlled trials.

Fermentable fiber. Early bloating and gas from a higher-fiber diet typically ease over weeks as gut bacteria shift toward taxa that ferment complex carbohydrates more efficiently, a pattern documented since early controlled feeding studies of legume consumption.

Polyphenols. Gut bacteria convert plant compounds, from soy isoflavones to walnut ellagitannins, into more bioactive metabolites; long-term vegans show markedly higher levels of several of these microbial byproducts than people eating a standard omnivorous diet.

The authors are careful to note that adaptation has limits. Pregnancy, chronic inflammation, inflammatory bowel disease, celiac disease, and severe or prolonged dietary insufficiency can all outpace the body's regulatory capacity, which is why the review calls for individualized counseling rather than either blanket reassurance or blanket concern.

“This isn't an argument that nutrient composition doesn't matter, it clearly does, especially for patients whose adaptive capacity is already stretched thin,” Dr. Kahleova said. “It's an argument for asking a better clinical question: not just what is this person eating, but how long have they been eating this way, and does their physiology show signs of having adapted? In my own randomized trial of a fiber-rich, plant-based diet in adults with type 1 diabetes, we saw insulin requirements fall in ways that track with exactly this kind of adaptive, whole-body response rather than a simple nutrient swap. That's the kind of clinical population where testing the limits of adaptation matters most, and where I think this framework will do the most good.” (MORE - missing details, no ads)

PAPER: http://dx.doi.org/10.3390/biology15171520]]> https://www.eurekalert.org/news-releases/1142620

EXCERPT: The review synthesizes evidence across five areas where plant-based diets are most often flagged as “nutrients of concern”:

Iron. Vegans and vegetarians rely on less efficiently absorbed non-heme iron, but longer-term studies show the gut compensates by absorbing a greater fraction of it, partly explained by lower circulating hepcidin, the hormone that gates iron absorption. Total iron intake among vegetarians and vegans is also often as high as, or higher than, that of omnivores, since staple plant foods such as legumes, whole grains, and fortified cereals are iron-dense.

Creatine and carnosine. These compounds, found almost exclusively in animal foods, are also made by the body from amino acid precursors. Vegetarians run lower baseline muscle stores but generally maintain normal function and respond more robustly to creatine supplementation when it's used, evidence the authors say reflects lower baseline saturation rather than deficiency.

Protein. Well-planned plant-based diets that meet total protein recommendations preserve lean mass and strength comparably to omnivorous diets in controlled trials.

Fermentable fiber. Early bloating and gas from a higher-fiber diet typically ease over weeks as gut bacteria shift toward taxa that ferment complex carbohydrates more efficiently, a pattern documented since early controlled feeding studies of legume consumption.

Polyphenols. Gut bacteria convert plant compounds, from soy isoflavones to walnut ellagitannins, into more bioactive metabolites; long-term vegans show markedly higher levels of several of these microbial byproducts than people eating a standard omnivorous diet.

The authors are careful to note that adaptation has limits. Pregnancy, chronic inflammation, inflammatory bowel disease, celiac disease, and severe or prolonged dietary insufficiency can all outpace the body's regulatory capacity, which is why the review calls for individualized counseling rather than either blanket reassurance or blanket concern.

“This isn't an argument that nutrient composition doesn't matter, it clearly does, especially for patients whose adaptive capacity is already stretched thin,” Dr. Kahleova said. “It's an argument for asking a better clinical question: not just what is this person eating, but how long have they been eating this way, and does their physiology show signs of having adapted? In my own randomized trial of a fiber-rich, plant-based diet in adults with type 1 diabetes, we saw insulin requirements fall in ways that track with exactly this kind of adaptive, whole-body response rather than a simple nutrient swap. That's the kind of clinical population where testing the limits of adaptation matters most, and where I think this framework will do the most good.” (MORE - missing details, no ads)

PAPER: http://dx.doi.org/10.3390/biology15171520]]> <![CDATA[Asian mushroom causes people (maybe even mice?) to see same tiny elves [Soul Food]]]> https://www.scivillage.com/thread-21180.html Tue, 25 Aug 2026 15:19:53 +0000 C C]]> https://www.scivillage.com/thread-21180.html https://www.sciencefocus.com/nature/tiny...e-mushroom

EXCERPT: All of the patients claimed to see little people or animals moving around. “They saw them on their clothes when they were dressing and saw them on their dishes when eating,” researchers wrote in a 1991 paper.

“The hallucinations were even more vivid when their eyes were closed,” and the worst affected “felt that the mountains or buildings surrounding them were pressing down upon them.”

It wasn’t until 2015, however, that the mushroom behind the outbreak was formally named and described. Researchers purchased a sample from a street market in Yunnan, then sequenced its DNA. They confirmed that L. asiatica was new to science and is more closely related to the common porcini mushroom (Boletus edulis) than it is to any known ‘magic’ mushroom species.

Subsequent studies have so far failed to identify the psychoactive ingredient that causes people to experience such strange, yet consistent, visions, but studies have been performed on mice. When rodents are given extracts of L. asiatica, they too become hyperactive, then slump into a daze. If they saw Lilliputians, the mice declined to say.

Today, L. asiatica can be found on the menu of many Yunnanese restaurants, where its umami flavour is appreciated and a system has been developed to prepare and serve it safely... (MORE - missing details)]]> https://www.sciencefocus.com/nature/tiny...e-mushroom

EXCERPT: All of the patients claimed to see little people or animals moving around. “They saw them on their clothes when they were dressing and saw them on their dishes when eating,” researchers wrote in a 1991 paper.

“The hallucinations were even more vivid when their eyes were closed,” and the worst affected “felt that the mountains or buildings surrounding them were pressing down upon them.”

It wasn’t until 2015, however, that the mushroom behind the outbreak was formally named and described. Researchers purchased a sample from a street market in Yunnan, then sequenced its DNA. They confirmed that L. asiatica was new to science and is more closely related to the common porcini mushroom (Boletus edulis) than it is to any known ‘magic’ mushroom species.

Subsequent studies have so far failed to identify the psychoactive ingredient that causes people to experience such strange, yet consistent, visions, but studies have been performed on mice. When rodents are given extracts of L. asiatica, they too become hyperactive, then slump into a daze. If they saw Lilliputians, the mice declined to say.

Today, L. asiatica can be found on the menu of many Yunnanese restaurants, where its umami flavour is appreciated and a system has been developed to prepare and serve it safely... (MORE - missing details)]]> <![CDATA[Recycling food waste has a huge climate upside and a surprising downside]]> https://www.scivillage.com/thread-21155.html Sat, 22 Aug 2026 17:21:56 +0000 C C]]> https://www.scivillage.com/thread-21155.html https://www.anthropocenemagazine.org/202...-downside/

INTRO: If all food waste in the US found a second life as biogas and compost, this would almost completely offset its climate impact. But, it would also create a microplastic problem spread over a gigantic area.

This is the catch-22 described in a new study from Nature Food, which explores both the massive potential and the overlooked risks of tackling food waste. There is however a solution, say its authors, which is to design packaging and get much better at separating our waste.

The research, produced by the University of Vermont, was inspired by local recycling laws which require Vermont businesses and residents to keep food waste out of their bins, ensuring that landfills remain food-scrap-free. What would that look like, scaled up to the whole of the US? The researchers found out by gathering food waste recycling data from across the US, then running a detailed lifecycle analysis on anaerobic digestion to make biogas, and food waste composting measures. For each one they looked at the associated climate emissions, nitrogen and phosphorus loading on waterways, and plastic pollution. Then they compared these two recycling measures with the alternative and all its associated impacts: dumping food waste in a landfill.

This revealed that food recycling brings some seriously big wins for climate and nutrient pollution. Firstly, it would reduce the climate burden of food waste by between 89 and 99% in the US. Converting food waste into biogas and compost cuts nitrogen pollution by between 49 and 54%, and phosphorus loading by 78 to 98%, compared to current landfill-focused measures.

However there’s a huge polluting underbelly to this otherwise logical solution: that is the 20,000 extra tons of plastic pollution that would be tilled into the soil as compost and organic byproducts from anaerobic digestion each year. How does plastic even come into it? Because so much of our food is now coated and packaged in this material, and it is a challenge to completely remove it... (MORE - details)]]> https://www.anthropocenemagazine.org/202...-downside/

INTRO: If all food waste in the US found a second life as biogas and compost, this would almost completely offset its climate impact. But, it would also create a microplastic problem spread over a gigantic area.

This is the catch-22 described in a new study from Nature Food, which explores both the massive potential and the overlooked risks of tackling food waste. There is however a solution, say its authors, which is to design packaging and get much better at separating our waste.

The research, produced by the University of Vermont, was inspired by local recycling laws which require Vermont businesses and residents to keep food waste out of their bins, ensuring that landfills remain food-scrap-free. What would that look like, scaled up to the whole of the US? The researchers found out by gathering food waste recycling data from across the US, then running a detailed lifecycle analysis on anaerobic digestion to make biogas, and food waste composting measures. For each one they looked at the associated climate emissions, nitrogen and phosphorus loading on waterways, and plastic pollution. Then they compared these two recycling measures with the alternative and all its associated impacts: dumping food waste in a landfill.

This revealed that food recycling brings some seriously big wins for climate and nutrient pollution. Firstly, it would reduce the climate burden of food waste by between 89 and 99% in the US. Converting food waste into biogas and compost cuts nitrogen pollution by between 49 and 54%, and phosphorus loading by 78 to 98%, compared to current landfill-focused measures.

However there’s a huge polluting underbelly to this otherwise logical solution: that is the 20,000 extra tons of plastic pollution that would be tilled into the soil as compost and organic byproducts from anaerobic digestion each year. How does plastic even come into it? Because so much of our food is now coated and packaged in this material, and it is a challenge to completely remove it... (MORE - details)]]> <![CDATA[There's a clear winner when it comes to protein sources]]> https://www.scivillage.com/thread-21111.html Mon, 17 Aug 2026 15:52:45 +0000 C C]]> https://www.scivillage.com/thread-21111.html https://www.sciencefocus.com/news/best-s...otein-tofu

INTRO: Tofu has been crowned the prince of protein by a scientific scoring system that measured human health, sustainability and affordability. Dr Chris MacDonald – a behavioural scientist at the University of Cambridge and director of the Better Protein Institute – ranked 20 high-protein products, considering both their impact on the planet and humans.

Overall, plant-based proteins consistently scored higher than animal products, with tofu, chia seeds and beans at the top of the leaderboard. Cheddar cheese ranked lowest, followed by mozzarella and lamb. Why? MacDonald told BBC Science Focus: “There were many factors, but perhaps the most pronounced was that plant-based sources tend to result in significantly lower emissions.” (MORE - details)

RANKINGS:

1. Tofu
2. Chia seeds
3. Beans
4. Quinoa
5. Sunflower seeds
6. Lentils
7. Chicken breast
8. Tuna
9. Peanuts
10. Chickpeas
11. Walnuts
12. Brazil nuts
13. Salmon
14. Eggs
15. Pork chops
16. Cod
17, Beef steak
18. Lamb chops
19. Mozzarella cheese
20. Cheddar cheese]]> https://www.sciencefocus.com/news/best-s...otein-tofu

INTRO: Tofu has been crowned the prince of protein by a scientific scoring system that measured human health, sustainability and affordability. Dr Chris MacDonald – a behavioural scientist at the University of Cambridge and director of the Better Protein Institute – ranked 20 high-protein products, considering both their impact on the planet and humans.

Overall, plant-based proteins consistently scored higher than animal products, with tofu, chia seeds and beans at the top of the leaderboard. Cheddar cheese ranked lowest, followed by mozzarella and lamb. Why? MacDonald told BBC Science Focus: “There were many factors, but perhaps the most pronounced was that plant-based sources tend to result in significantly lower emissions.” (MORE - details)

RANKINGS:

1. Tofu
2. Chia seeds
3. Beans
4. Quinoa
5. Sunflower seeds
6. Lentils
7. Chicken breast
8. Tuna
9. Peanuts
10. Chickpeas
11. Walnuts
12. Brazil nuts
13. Salmon
14. Eggs
15. Pork chops
16. Cod
17, Beef steak
18. Lamb chops
19. Mozzarella cheese
20. Cheddar cheese]]> <![CDATA[The world's vegetables are vanishing, and it's quietly wrecking our diets]]> https://www.scivillage.com/thread-21057.html Mon, 10 Aug 2026 19:07:40 +0000 C C]]> https://www.scivillage.com/thread-21057.html https://www.sciencealert.com/the-worlds-...-our-diets

INTRO: Most of us aren't eating anywhere near enough vegetables, and we're suffering the health consequences. Meanwhile, we're also growing fewer and fewer varieties of vegetables, adding to the declining diversity in our diets.

A new report published in Proceedings of the National Academy of Sciences by an international team of nutrition, agriculture, and botany experts suggests embracing vegetable biodiversity could be key to improving our own health, and that of our planet.

Agriculture scientist Maarten van Zonneveld, who led the research while working at the World Vegetable Center, says our existing approaches to agriculture are not enough to solve the world's nutrition problems.

"The solution isn't simply to grow more vegetables – it's also to grow more kinds of vegetables," he says. "Much of the vegetable biodiversity we need is still out there – in traditional varieties and their wild relatives. The urgency is to conserve it properly so that we can use it wisely to diversify diets amid climate change."

The study suggests we're overlooking lots of vegetables rich in minerals and vitamins that might also be better suited to local growing conditions, depending on where in the world you live. Across the world, most people consume around 40 percent fewer vegetables than recommended for a healthy diet.

That's concerning, given low consumption of vegetables is among the top five dietary risk factors contributing to the global burden of disease. [...] Before agriculture became industrialized, there was a much greater diversity of plants being grown for food. For instance, there are more than 4,000 different varieties of potatoes, but in the United States, only about five to eight varieties are widely used.

From artificial selection, to monocultures for mass production, to genetic modification, the industrialization of agriculture – and the supply chains that distribute these products – has whittled away the variety of vegetables that wind up on our tables... (MORE - details)

https://youtu.be/EkJnOWGCejQ

https://www.youtube-nocookie.com/embed/EkJnOWGCejQ]]> https://www.sciencealert.com/the-worlds-...-our-diets

INTRO: Most of us aren't eating anywhere near enough vegetables, and we're suffering the health consequences. Meanwhile, we're also growing fewer and fewer varieties of vegetables, adding to the declining diversity in our diets.

A new report published in Proceedings of the National Academy of Sciences by an international team of nutrition, agriculture, and botany experts suggests embracing vegetable biodiversity could be key to improving our own health, and that of our planet.

Agriculture scientist Maarten van Zonneveld, who led the research while working at the World Vegetable Center, says our existing approaches to agriculture are not enough to solve the world's nutrition problems.

"The solution isn't simply to grow more vegetables – it's also to grow more kinds of vegetables," he says. "Much of the vegetable biodiversity we need is still out there – in traditional varieties and their wild relatives. The urgency is to conserve it properly so that we can use it wisely to diversify diets amid climate change."

The study suggests we're overlooking lots of vegetables rich in minerals and vitamins that might also be better suited to local growing conditions, depending on where in the world you live. Across the world, most people consume around 40 percent fewer vegetables than recommended for a healthy diet.

That's concerning, given low consumption of vegetables is among the top five dietary risk factors contributing to the global burden of disease. [...] Before agriculture became industrialized, there was a much greater diversity of plants being grown for food. For instance, there are more than 4,000 different varieties of potatoes, but in the United States, only about five to eight varieties are widely used.

From artificial selection, to monocultures for mass production, to genetic modification, the industrialization of agriculture – and the supply chains that distribute these products – has whittled away the variety of vegetables that wind up on our tables... (MORE - details)

https://youtu.be/EkJnOWGCejQ

https://www.youtube-nocookie.com/embed/EkJnOWGCejQ]]> <![CDATA[A new reason to use the whole watermelon: nutrition profile for watermelon rind]]> https://www.scivillage.com/thread-21029.html Wed, 05 Aug 2026 16:05:23 +0000 C C]]> https://www.scivillage.com/thread-21029.html A new reason to use the whole watermelon: USDA adds official nutrition profile for watermelon rind
https://www.watermelon.org/watermelon-10...atermelon/

PRESS RELEASE: Watermelon's often-overlooked rind is getting its due. The fruit's outer layer now has an official nutrition profile in USDA FoodData Central, giving registered dietitians, researchers, recipe developers and other food professionals access to standardized nutrition data for a part of the fruit that has long been underutilized. The new listing makes it easier to evaluate watermelon rind in recipes, nutrition education and meal planning while encouraging greater use of the whole watermelon.

According to the new USDA nutrient profile, a 1/3-cup serving (50 grams) of diced raw watermelon rind contains just 10 calories and provides 1 gram of dietary fiber, along with 140 mg of potassium and 4 mg of vitamin C. While the rind isn't intended to replace the nutrient-rich flesh, the new data demonstrates how it can complement watermelon's nutritional value while providing another delicious way to enjoy more of the whole fruit. Whether blended into smoothies and juices, shredded into slaws, quick-pickled or added to stir-fries and relishes, watermelon rind offers a simple way to reduce food waste while making the most of every watermelon.

Watermelon flesh is an excellent source of vitamin C (25% DV), a good source of vitamin B5 (10% DV), and also provides vitamin A (8% DV), vitamin B6 (8% DV) and potassium (6% DV), along with naturally occurring lycopene. At about 92% water and just 80 calories per two-cup serving, watermelon is a refreshing, nutrient-dense fruit that supports healthy eating patterns.

"We've long encouraged consumers to use the whole watermelon, from the sweet flesh to the versatile rind," said Megan McKenna, Sr. Director of Marketing & Foodservice at the National Watermelon Promotion Board. "The new USDA nutrient profile gives registered dietitians and other health professionals the standardized data they need to confidently incorporate watermelon rind into recipes and nutrition guidance, helping consumers get even more value from every watermelon they bring home."

The new USDA listing builds on a growing body of research highlighting watermelon's role in a healthy diet. An analysis of NHANES data published in Nutrients found that children and adults who consume watermelon have higher overall diet quality and greater intakes of dietary fiber, magnesium, potassium, vitamins A and C, lycopene and other carotenoids than non-consumers, while also consuming less added sugar and saturated fat. Although these results are promising, further research is needed, and the findings cannot be translated across all populations.

To learn more about watermelon nutrition, recipes and research, visit www.watermelon.org.]]> A new reason to use the whole watermelon: USDA adds official nutrition profile for watermelon rind
https://www.watermelon.org/watermelon-10...atermelon/

PRESS RELEASE: Watermelon's often-overlooked rind is getting its due. The fruit's outer layer now has an official nutrition profile in USDA FoodData Central, giving registered dietitians, researchers, recipe developers and other food professionals access to standardized nutrition data for a part of the fruit that has long been underutilized. The new listing makes it easier to evaluate watermelon rind in recipes, nutrition education and meal planning while encouraging greater use of the whole watermelon.

According to the new USDA nutrient profile, a 1/3-cup serving (50 grams) of diced raw watermelon rind contains just 10 calories and provides 1 gram of dietary fiber, along with 140 mg of potassium and 4 mg of vitamin C. While the rind isn't intended to replace the nutrient-rich flesh, the new data demonstrates how it can complement watermelon's nutritional value while providing another delicious way to enjoy more of the whole fruit. Whether blended into smoothies and juices, shredded into slaws, quick-pickled or added to stir-fries and relishes, watermelon rind offers a simple way to reduce food waste while making the most of every watermelon.

Watermelon flesh is an excellent source of vitamin C (25% DV), a good source of vitamin B5 (10% DV), and also provides vitamin A (8% DV), vitamin B6 (8% DV) and potassium (6% DV), along with naturally occurring lycopene. At about 92% water and just 80 calories per two-cup serving, watermelon is a refreshing, nutrient-dense fruit that supports healthy eating patterns.

"We've long encouraged consumers to use the whole watermelon, from the sweet flesh to the versatile rind," said Megan McKenna, Sr. Director of Marketing & Foodservice at the National Watermelon Promotion Board. "The new USDA nutrient profile gives registered dietitians and other health professionals the standardized data they need to confidently incorporate watermelon rind into recipes and nutrition guidance, helping consumers get even more value from every watermelon they bring home."

The new USDA listing builds on a growing body of research highlighting watermelon's role in a healthy diet. An analysis of NHANES data published in Nutrients found that children and adults who consume watermelon have higher overall diet quality and greater intakes of dietary fiber, magnesium, potassium, vitamins A and C, lycopene and other carotenoids than non-consumers, while also consuming less added sugar and saturated fat. Although these results are promising, further research is needed, and the findings cannot be translated across all populations.

To learn more about watermelon nutrition, recipes and research, visit www.watermelon.org.]]> <![CDATA[Bread and butter pudding.]]> https://www.scivillage.com/thread-20976.html Wed, 29 Jul 2026 23:24:33 +0000 confused2]]> https://www.scivillage.com/thread-20976.html To sterilise the bread I did toast a few slices .. then Mrs C2 came up with the answer .. cooking it (bread and butter pudding) should kill most things .. so that's what she did.
Any rat/mouse nibbled or otherwise contaminated bread can be turned into delicious bread and butter pudding. See Internet for recipes.

* No reference to my rich friend is implied or intended]]> To sterilise the bread I did toast a few slices .. then Mrs C2 came up with the answer .. cooking it (bread and butter pudding) should kill most things .. so that's what she did.
Any rat/mouse nibbled or otherwise contaminated bread can be turned into delicious bread and butter pudding. See Internet for recipes.

* No reference to my rich friend is implied or intended]]> <![CDATA[Few Native Americans know know which foods help prevent or reverse type 2 diabetes]]> https://www.scivillage.com/thread-20955.html Mon, 27 Jul 2026 18:22:11 +0000 C C]]> https://www.scivillage.com/thread-20955.html New survey finds Native Americans open to plant-based diets rooted in indigenous food traditions but few know which foods help prevent or reverse type 2 diabetes
https://pcrm.widen.net/s/htrvdhmvzh/pcrm...oll_report

PRESS RELEASE: Although Native Americans experience some of the nation's highest rates of type 2 diabetes and other chronic diseases, a new national survey suggests many have not heard about one of the most effective dietary approaches for preventing and even reversing the disease.

U.S. Indigenous communities face significant health challenges and disparities. Life expectancy for Native Americans is 70.1 years compared to 78.4 years for the overall U.S. population. Native American adults are among the highest demographics for diabetes prevalence, 15% to 18%, and are about 50% more likely to be obese than white adults.

The survey, conducted among Native American adults by Morning Consult on behalf of the Physicians Committee for Responsible Medicine, found that only 13% are aware that a low-fat plant-based diet has been shown to help prevent or improve type 2 diabetes.

The survey also found substantial openness to healthier eating rooted in traditional Indigenous foods. After learning that whole food, plant-based diets centered on traditional Indigenous foods, such as the Three Sisters of corn, beans, and squash, can help support weight loss and help prevent and even reverse type 2 diabetes and heart disease, 78% of respondents said they would be willing to try such a diet if it were affordable, accessible, and culturally appropriate.

Doctors and nutrition educators will use the data from the survey to improve the Native food For Life program, a partnership of the Navajo Nation and the Physicians Committee for Responsible Medicine, that has helps people reverse type 2 diabetes, lose weight, and improve overall health by returning to a traditional Indigenous plant-based diet.

Seventy-six percent of respondents report having at least one urgent health concern, with mental health and high blood pressure cited most frequently. “As a psychiatrist, I am struck by the mental health care needs,” said Josie Howard, MD, Cherokee, who works with the Physicians Committee’s Native Food for Life program. “Incorporating an aspect of group support explicitly into our groups could super power them in terms of efficacy and desirability if presented in a culturally appropriate manner, for example in nutrition talking circles.”

Dr. Howard recently joined Dr. Neal Barnard to discuss Native Food For Life on Native America Calling. The program was also featured during this year’s Denver Powwow.

The survey also found:

83% agree that many health problems can be improved by changing their diet.
78% agree that changing diet can be as effective as medicine for many health conditions.
73% believe a plant-based diet would be effective for preventing chronic diseases such as diabetes.
80% want to learn more about how traditional Indigenous foods could help prevent or manage diseases like diabetes.
67% believe returning to traditional Indigenous foods could improve their community's health.
71% agree their community would be better off with better access to healthy plant-based foods.

The online survey was conducted May 12-20, 2026, among 156 Native American adults. Results were weighted to reflect the U.S. Native American adult population and have a margin of error of ±8 percentage points.]]> New survey finds Native Americans open to plant-based diets rooted in indigenous food traditions but few know which foods help prevent or reverse type 2 diabetes
https://pcrm.widen.net/s/htrvdhmvzh/pcrm...oll_report

PRESS RELEASE: Although Native Americans experience some of the nation's highest rates of type 2 diabetes and other chronic diseases, a new national survey suggests many have not heard about one of the most effective dietary approaches for preventing and even reversing the disease.

U.S. Indigenous communities face significant health challenges and disparities. Life expectancy for Native Americans is 70.1 years compared to 78.4 years for the overall U.S. population. Native American adults are among the highest demographics for diabetes prevalence, 15% to 18%, and are about 50% more likely to be obese than white adults.

The survey, conducted among Native American adults by Morning Consult on behalf of the Physicians Committee for Responsible Medicine, found that only 13% are aware that a low-fat plant-based diet has been shown to help prevent or improve type 2 diabetes.

The survey also found substantial openness to healthier eating rooted in traditional Indigenous foods. After learning that whole food, plant-based diets centered on traditional Indigenous foods, such as the Three Sisters of corn, beans, and squash, can help support weight loss and help prevent and even reverse type 2 diabetes and heart disease, 78% of respondents said they would be willing to try such a diet if it were affordable, accessible, and culturally appropriate.

Doctors and nutrition educators will use the data from the survey to improve the Native food For Life program, a partnership of the Navajo Nation and the Physicians Committee for Responsible Medicine, that has helps people reverse type 2 diabetes, lose weight, and improve overall health by returning to a traditional Indigenous plant-based diet.

Seventy-six percent of respondents report having at least one urgent health concern, with mental health and high blood pressure cited most frequently. “As a psychiatrist, I am struck by the mental health care needs,” said Josie Howard, MD, Cherokee, who works with the Physicians Committee’s Native Food for Life program. “Incorporating an aspect of group support explicitly into our groups could super power them in terms of efficacy and desirability if presented in a culturally appropriate manner, for example in nutrition talking circles.”

Dr. Howard recently joined Dr. Neal Barnard to discuss Native Food For Life on Native America Calling. The program was also featured during this year’s Denver Powwow.

The survey also found:

83% agree that many health problems can be improved by changing their diet.
78% agree that changing diet can be as effective as medicine for many health conditions.
73% believe a plant-based diet would be effective for preventing chronic diseases such as diabetes.
80% want to learn more about how traditional Indigenous foods could help prevent or manage diseases like diabetes.
67% believe returning to traditional Indigenous foods could improve their community's health.
71% agree their community would be better off with better access to healthy plant-based foods.

The online survey was conducted May 12-20, 2026, among 156 Native American adults. Results were weighted to reflect the U.S. Native American adult population and have a margin of error of ±8 percentage points.]]> <![CDATA[Link between red meat gut bacteria byproduct and irregular heart rhythm]]> https://www.scivillage.com/thread-20937.html Fri, 24 Jul 2026 16:50:11 +0000 C C]]> https://www.scivillage.com/thread-20937.html https://newsroom.clevelandclinic.org/202...art-rhythm

PRESS RELEASE: A Cleveland Clinic-led study shows a connection between elevated blood levels of TMAO (trimethylamine N-oxide) — a byproduct of gut bacteria digestion of nutrients found in red meat and other animal products — and a higher risk of atrial fibrillation.

The research team, led by Robert Koeth, M.D., Ph.D., analyzed blood samples from more than 5,000 people undergoing heart procedures. The researchers also conducted laboratory studies in cells to better understand how TMAO may influence the heart. They discovered that gut microbe-produced TMAO changes the heart’s electrical environment, increasing susceptibility to abnormal rhythms. Findings were published today in the Journal of Clinical Investigation.

Atrial fibrillation is the most common type of rhythm disorder that begins in your heart’s upper chambers, with at least 2.7 million Americans living with it. Symptoms include fatigue, heart palpitations, trouble breathing and dizziness. Risk factors include high blood pressure, coronary artery disease and having obesity. Medications and procedures such as an ablation, where scar tissue is created to help the electrical system work better, can lower your risk of a stroke.

“Most current treatments for atrial fibrillation focus on managing the condition, but our findings suggest there may be an opportunity to intervene much earlier through diet,” said Dr. Koeth, senior author and electrophysiologist in the Miller Family Heart, Vascular & Thoracic Institute at Cleveland Clinic.

This study builds on more than a decade of Cleveland Clinic research related to the gut microbiome’s role in cardiovascular health and disease, including adverse effects of TMAO. The research team has published numerous studies linking high TMAO levels to increased risk of developing both chronic kidney disease and cardiovascular disease, including adverse events like heart attack and stroke. TMAO testing is now widely available and has been incorporated in clinical practice.]]> https://newsroom.clevelandclinic.org/202...art-rhythm

PRESS RELEASE: A Cleveland Clinic-led study shows a connection between elevated blood levels of TMAO (trimethylamine N-oxide) — a byproduct of gut bacteria digestion of nutrients found in red meat and other animal products — and a higher risk of atrial fibrillation.

The research team, led by Robert Koeth, M.D., Ph.D., analyzed blood samples from more than 5,000 people undergoing heart procedures. The researchers also conducted laboratory studies in cells to better understand how TMAO may influence the heart. They discovered that gut microbe-produced TMAO changes the heart’s electrical environment, increasing susceptibility to abnormal rhythms. Findings were published today in the Journal of Clinical Investigation.

Atrial fibrillation is the most common type of rhythm disorder that begins in your heart’s upper chambers, with at least 2.7 million Americans living with it. Symptoms include fatigue, heart palpitations, trouble breathing and dizziness. Risk factors include high blood pressure, coronary artery disease and having obesity. Medications and procedures such as an ablation, where scar tissue is created to help the electrical system work better, can lower your risk of a stroke.

“Most current treatments for atrial fibrillation focus on managing the condition, but our findings suggest there may be an opportunity to intervene much earlier through diet,” said Dr. Koeth, senior author and electrophysiologist in the Miller Family Heart, Vascular & Thoracic Institute at Cleveland Clinic.

This study builds on more than a decade of Cleveland Clinic research related to the gut microbiome’s role in cardiovascular health and disease, including adverse effects of TMAO. The research team has published numerous studies linking high TMAO levels to increased risk of developing both chronic kidney disease and cardiovascular disease, including adverse events like heart attack and stroke. TMAO testing is now widely available and has been incorporated in clinical practice.]]> <![CDATA[My new "dogfood"]]> https://www.scivillage.com/thread-20889.html Sun, 19 Jul 2026 20:29:59 +0000 Magical Realist]]> https://www.scivillage.com/thread-20889.html

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[Image: CwozqG4.webp?fbclid=IwY2xjawTKEy9leHRuA2...Ha2x_xMDQQ]

]]> <![CDATA[Anthropophagism is not good for your health (extreme dietary options)]]> https://www.scivillage.com/thread-20859.html Tue, 14 Jul 2026 20:24:45 +0000 C C]]> https://www.scivillage.com/thread-20859.html Eating wild meat is risky, too, because of similar prion-based chronic wasting disease. But people still do it, anyway.
- - - - - - - - - - - - -

Cannibalism not worth it
https://www.zmescience.com/science/news-...-worth-it/

INTRO: In the 1950s, kuru became the most common cause of death among women in affected Fore villages in Papua New Guinea. The devastating brain-eating disease began with tremors and loss of coordination, then robbed patients of the ability to walk, swallow and speak. It always killed.

Of the 11,000 people belonging to this Papuan community, around 200 died each year. One in every ten people in the tribe was affected.

After a lot of dead ends, Western scientists unraveled the cause. When a person from Fore village died, their friends and family would often cook and eat them. The Fore believed that it was better for the body of a loved one to be eaten rather than becoming consumed by maggots. It sounds gruesome and sick, but for these people, it was an act of both love and grief.

Women most often died of the strange disease and it was women too who would remove the brain, mix it with ferns, cook it in tubes of bamboo, and ultimately consume it. Sometimes, these women would share pieces of cooked flesh with their children.

If a deceased person carried kuru prions, the meal delivered those infectious proteins directly into new human hosts. The practice declined sharply after the late 1950s, but cases continued for decades because kuru can incubate for years, as documented in Royal Society histories of the epidemic.

Kuru is a real-world warning behind a new study published in the Proceedings of the National Academy of Sciences. Michal Misiak of the University of Wroclaw and Petr Turecek of Charles University posed the question you’ve always meant to ask at the Christmas family dinner: is cannibalism worth it?

They did not examine bones or interview Hannibal Lecter. They built a mathematical model of socially permitted, population-level cannibalism. It compared hunting a person with preparing an already available corpse, raw meat with heat-processed meat, and short with repeated chains of humans eating humans... (MORE - details)]]> Eating wild meat is risky, too, because of similar prion-based chronic wasting disease. But people still do it, anyway.
- - - - - - - - - - - - -

Cannibalism not worth it
https://www.zmescience.com/science/news-...-worth-it/

INTRO: In the 1950s, kuru became the most common cause of death among women in affected Fore villages in Papua New Guinea. The devastating brain-eating disease began with tremors and loss of coordination, then robbed patients of the ability to walk, swallow and speak. It always killed.

Of the 11,000 people belonging to this Papuan community, around 200 died each year. One in every ten people in the tribe was affected.

After a lot of dead ends, Western scientists unraveled the cause. When a person from Fore village died, their friends and family would often cook and eat them. The Fore believed that it was better for the body of a loved one to be eaten rather than becoming consumed by maggots. It sounds gruesome and sick, but for these people, it was an act of both love and grief.

Women most often died of the strange disease and it was women too who would remove the brain, mix it with ferns, cook it in tubes of bamboo, and ultimately consume it. Sometimes, these women would share pieces of cooked flesh with their children.

If a deceased person carried kuru prions, the meal delivered those infectious proteins directly into new human hosts. The practice declined sharply after the late 1950s, but cases continued for decades because kuru can incubate for years, as documented in Royal Society histories of the epidemic.

Kuru is a real-world warning behind a new study published in the Proceedings of the National Academy of Sciences. Michal Misiak of the University of Wroclaw and Petr Turecek of Charles University posed the question you’ve always meant to ask at the Christmas family dinner: is cannibalism worth it?

They did not examine bones or interview Hannibal Lecter. They built a mathematical model of socially permitted, population-level cannibalism. It compared hunting a person with preparing an already available corpse, raw meat with heat-processed meat, and short with repeated chains of humans eating humans... (MORE - details)]]>