New Discovery to Influence Food Preference in Brain, Gene-Manipulated Salmon and Canning Ground Meat
This week I learned about a new discovery to influence food-choice preferences in the brain, a new breed of gene-manipulated salmon and a recipe for canning ground meat.
Best Way to Freeze Meat, the Forgotten Poached Egg, and a Simple Broccoli Recipe
This week I learned about the best ways to freeze meat, why you should try poaching eggs, and a mouth-watering, simple broccoli, lemon and Parmesan combo.
Cooking Frozen Steak, Best Winter Squash and Shady Funding of Nutrition Science
This week I learned about cooking frozen meat, a new variety of winter squash and how the sugar industry influenced nutrition science.
Red Meat vs Poultry Consumption, Farm Subsidies and Nutrient-Rich Foods
This week I learned about red meat vs. poultry consumption, how farm subsidies started in the US and what some of the most nutrient-dense foods are.
Chaga Mushroom, Roasted Veggies and New Zealand’s Sustainable Farms
This week I learned about chaga mushroom, sustainable farms in New Zealand and oven-roasted veggies.
Almonds, Salmon Fishing and the Food and Drug Act 1906
This week I learned about Almond farming, Salmon fishing on Lake Michigan and the Food and Drug Act of 1906.
Trout Caviar, Maple Syrup and PUFAs in Poultry
This week I learned about trout caviar, the sugar profile of maple syrup and the high amount of PUFA in poultry.