Many people believe that food becomes less enjoyable as we age. While age plays a role, various other factors contribute to this phenomenon.
We are born with around 9,000 taste buds located on the papillae of the tongue. These taste buds regenerate every few weeks.
However, this regeneration slows down as we age. After around age 50, there is often an overall decline in taste buds, and existing ones may become less sensitive.
Not everyone experiences this decline uniformly, but some may find that food loses its appeal as they age. Still, it’s not solely about age.
Factors such as genetics, dental issues, medications, chronic health conditions, smoking, and nasal problems can also affect our sense of taste.
Moreover, our sense of smell significantly impacts how we perceive flavor. As we age, the number of olfactory receptor cells and the function of nasal mucous membranes decline, dulling our taste perception.
Temporary loss of smell, such as during a cold, can create similar effects, rendering food significantly bland.
As our sense of taste weakens, food preferences often shift. Salty and sweet flavors become more pronounced, leading many to favor these tastes as they age.
However, caution is essential; increased salt intake can affect blood pressure, while consuming sweets can lead to weight gain.
Intense flavors like sour citrus can awaken even the dullest of palates – Credit: Getty
So, can we prevent our sense of taste from dulling? While we can’t halt the aging process, certain habits may enhance our taste perception.
For instance, staying well-hydrated helps maintain saliva production; avoiding smoking (which harms taste buds), managing chronic conditions such as diabetes, and reviewing medications that cause dry mouth can all help.
Incorporating sharp flavors can also invigorate our taste experience. Foods like citrus fruits, sorbets, and mint often strike a stronger chord with our taste buds.
Marinating foods with vinegar, dressings, mustard, herbs, and spices can significantly enhance flavor and is often a better approach than merely increasing salt and sugar.
While it’s common for some individuals to experience a decline in taste as they age, with mindful habits and a touch of culinary adventure, many can continue to savor vibrant flavors well into their later years.
This article addresses the question posed by Kian Wilkinson from Lancaster: “Can we prevent our sense of taste from becoming dull as we age?”
If you have any questions, feel free to email us at:questions@sciencefocus.com or reach out viaFacebook,Twitter, orInstagram(please include your name and location).
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Compost worms efficiently recycle food scraps and organic waste
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Worms. I have them in abundance.
I divide my time between a bustling inner-city apartment in Sydney, Australia, and a serene property four hours south, previously a farm left to nature since the 1970s.
These places are stark contrasts. One is alive with the city’s hum, while the other resonates with the natural sounds of wildlife, including kingfishers, cicadas, night owls, and the eerie cries of possums. Yet, both locations share a common feature: thriving worm farms. The farm’s setup efficiently processes an entire household’s waste, while the urban version is compact, designed for porch placement, and accessible for anyone.
In the serenity of my farm, I let nature dictate operations while using the land as a tranquil getaway. Conversely, my basement hosts a 4,000-litre worm habitat where waste transforms into nutrient-rich liquids and castings, filtering into surrounding woodlands.
At the farm, I add compost, weeds, and the occasional wildlife carcass—kangaroos or possums—to diversify the worms’ diet. My guiding principle: anything previously alive finds its end in a worm farm.
When I peek into the depths of this decomposition marvel, I’m always astonished at the rapidity of waste reduction. A 50 kg male kangaroo (Macropus giganteus) became practically unnoticeable within a week, entirely gone by the end of the month. My worm farm has become a vibrant ecosystem, home to frogs, spiders, and fly larvae, flourishing in the nutrient-dense humidity of the Daintree rainforest in Australia’s northeast.
After eight years, despite sending copious organic matter to this voracious habitat, it appears only a quarter full. Remarkably, I’ve never detected unpleasant odors, even from the more rank offerings. This is a professional endeavor, overseen by periodic inspections from local authorities.
On installation day in 2018, I ceremonially introduced a small bag of tiger worms (Eisenia fetida), a species known globally for its composting prowess.
Tiger worms, known by multiple names, including brandling worms and red wigglers.
Daniel Sanbraus/Science Photo Library
According to independent earthworm researcher Robert Blakemore, this species thrives in temperatures ranging from -2°C to 40°C, remarkably capable of surviving the loss of two-thirds of body water and even submersion for up to six months.
Blakemore posits that no other species offers such irreplaceable benefits to humanity, with compost worms effectively processing an equal weight of their own mass daily. It’s no wonder that dead kangaroos vanish in mere weeks.
Everything entering the worm farm gets broken down, its nutrients seeping back into the ancient red gum forest, recycling life itself. I often tell my children, “When I die, place me there,” to join the countless lives absorbed by the soil. For me, heaven is being nourished by the forest. I’d be dismayed to be cremated and stored as anonymous ash.
I have a chocolate border collie, my loyal companion, who follows me like a devoted secret agent. The highest honor I could bestow is for him to be part of the worm farm when that time comes, though my daughter is not thrilled with this fate.
Ringo the border collie rests atop the underground worm farm.
James Woodford
Urban Worm Farming Insights
Since my transition to part-time city living, I’ve arrived with a bag of tiger worms from Wilderness Worm Farm, enriching a small home compost bin nestled in my courtyard.
This miniature worm farm offers a personal and public experience, about 0.5 meters tall, consisting of stackable trash cans that make for easy rotation when full.
In contrast to my country escapade, where worms dwell deep within a massive tank, my urban worms are visibly active, prompting contemplative moments as I observe their fascinating, albeit messy, composting process.
No one enjoys watching sausage made, nor compost turned. However, the sight of writhing worms in my city’s compost is mesmerizing. Should I plunge my hand into the organic mixture, it would resemble a scene from a horror film.
I ensure all vegetable scraps, dog waste, and various organic materials find their way into my city worm farm. However, Blakemore expressed concerns over my informal approach upon reviewing my worm contents.
“Eggshells tend to break down given time, but microwaving them can hasten decomposition,” Blakemore recommends. “Furry items pose similar issues, as do tea bags and labels on fruit, which likely contain plastic.”
He warns that dog feces carry parasitic risks, although worms can often stabilize those parasites.
Despite my contributions, the worms in my urban compost catch up rapidly. Eventually, I switch the layers, transforming the top barrel’s enriched contents into nutrient-rich soil for my garden.
This lively whirlwind of decay serves as a vivid reminder of life’s cyclical nature, as the humble earthworm facilitates recycling and the processing of what was once alive.
Blakemore summarizes well: “Every person should compost. Ignorance and laziness are the only barriers.”
Starting Your Own Worm Farm: Key Considerations
Commercially available compost worms, particularly the tiger worm (Eisenia fetida), are easily accessible. I’ve gifted “starter” colonies from my compost to friends, leading to rapid population growth in their setups.
You may be surprised by the amount of waste an insect colony can process, even in compact urban settings. A large professional setup is necessary for handling an entire household’s waste.
In the city, I store the worm breeding box in the shade, as direct sunlight can be harmful, especially in warmer climates. Surprisingly, there’s minimal odor, despite the theatrical appearance when the lid is opened.
Items I enjoy composting include unwanted bills and promotional materials (though avoid glossy papers). Watching undesirable items transform into rich soil in a week is immensely satisfying.
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World food prices are reaching unprecedented levels, comparable to the energy crisis of the 1970s. The ongoing conflict in the Middle East is exacerbating inflation, with rising costs for fuel, fertilizers, and pesticides. Are we on the brink of the worst food shock in history?
Many farmers are likely to decrease planting due to soaring costs, possibly leading to food shortages and increased prices later this year. How severe the situation becomes will depend on various factors, including the duration of the conflict and the impact of extreme weather events linked to climate change on crop yields.
“This could escalate into a major crisis for the impoverished and food-insecure,” warns Matin Kaim, a researcher at the University of Bonn, Germany.
“We’re facing a perfect storm. The resolution isn’t straightforward,” states Tim Benton of the University of Leeds, UK. “Even a resolution tomorrow may not yield immediate results, as seen with the post-COVID-19 recovery.”
After decades of decline since the 1970s, global food prices have climbed in real terms since the 2000s, nearing their historic peaks. Climate change intensifies this issue with increasing heatwaves, floods, and storms negatively affecting crop yields, resulting in global food shocks like those observed in 2010. The COVID-19 pandemic and Russia’s invasion of Ukraine have also led to significant price spikes.
Rising biofuel production is contributing to increased food prices, with over 5% of food calories now converted into fuel. Some governments have acknowledged the need to reduce food-based biofuels; however, a report suggests that by 2030, 92% of biofuels will still rely on food sources.
Currently, due to US and Israeli actions against Iran, there’s a significant depletion of essential raw materials for food production and distribution. Fuel, particularly diesel, is crucial as it powers agricultural equipment and transports food. Consequently, higher oil prices directly influence supermarket prices.
Fertilizers, crucial for global food supply, are also facing shortages. “If we halted the use of mineral fertilizers globally, it could lead to widespread hunger,” notes Keim.
Nitrogen fertilizers are produced using hydrogen and atmospheric nitrogen to create ammonia, relying heavily on natural gas for hydrogen and electricity. Qatar, with its abundant natural gas, is a significant fertilizer producer, supplying about 15% of the global urea market. However, due to the conflict, this urea cannot traverse the Strait of Hormuz, thus complicating supply chains.
Countries such as India, Bangladesh, and Pakistan, which produce substantial amounts of their fertilizers from Persian Gulf gas, are facing factory shutdowns due to war-related damages. Additionally, Australia’s main fertilizer facilities are currently non-operational due to an incident.
Consequently, nitrogen fertilizer prices have already surged by over 33% and could escalate further. “If fertilizer costs double, food prices could easily rise by 20 to 30%,” warns Keim.
Beyond urea, Gulf states like Qatar and the UAE are also major sulfur fertilizer producers, essential for various regions and for converting mined phosphates into usable forms for plants.
Urea Fertilizer Readied for Export at Yantai Port, China
CN-STR/AFP (via Getty Images)
Pesticides, essential for safeguarding global food production, are also influenced by rising prices tied to naphtha costs, a fossil fuel derivative used in food packaging.
“In March alone, three of the world’s key naphtha export terminals were targeted in drone attacks,” notes Jide Tijani of Argus Media, UK. These include Russia’s Ustiluga port and facilities in Qatar and the UAE.
The consequences of these developments will likely lead to escalated food prices and a range of other commodities in the coming months and years. “The number of affected markets is staggering,” remarks Jason Hill at the University of Minnesota.
Farmers face increasing costs for fuel, fertilizers, and pesticides, all of which affect their planting decisions. Uncertainties regarding profitability may lead farmers to switch crops or abstain from planting altogether. Speculation and profiteering could further compound price rises, according to Jennifer Clapp at the University of Waterloo, Canada.
How severe could the situation become? The dramatic increases in food prices in the 1970s were partly due to dwindling global food reserves, warns Clapp. While reserves are currently sufficient, prolonged conflict could drastically alter this, especially if abnormal weather caused by climate change negatively affects crop yields.
“There is a substantial chance this could escalate into a crisis of equal or greater magnitude,” Clapp asserts. “Significant climate change could worsen the situation further.”
“Food prices are causing distress across the globe, disproportionately affecting lower-income populations who spend a significant portion of their income on food,” notes Keim.
Additionally, international aid is already diminishing and will likely be further curtailed. “Rising food prices often coincide with increased demand for aid, yet the available funding diminishes as costs escalate,” shares Benton.
This rising tide of food prices may lead to social unrest in the most severely impacted regions, as explained by Paul Behrens at Oxford University. “We’ve observed instability in times of rising food costs throughout history.”
Strategies Nations Can Implement to Mitigate Food Shocks
There are strategies to alleviate the situation. “In Europe, around 15 million loaves of bread are produced daily for biofuel,” points out Behrens, calling it an illogical method for energy generation.
As biofuel production primarily hinges on state incentives, governments can curtail its production to divert more food to markets. “This would make a significant difference,” remarks Keim.
He advocates for an international consensus that limits biofuel production from food sources when prices surge. Unfortunately, such actions have not materialized in past crises.
Instead, nations are likely to ramp up biofuel production to counteract rising fuel prices, which could significantly affect food pricing, according to Keim.
Initiatives are already underway; the United States recently announced an increase in the bioethanol proportion in fuels to mitigate price hikes. Australia is also contemplating similar measures.
However, ramping up food-based biofuels won’t substantially impact fuel prices but will dramatically influence food prices. For instance, a third of corn produced in the U.S. is converted into bioethanol, contributing minimally to gasoline supplies but having a disproportionate effect on food availability, asserts Hill.
“Enhancing ethanol in gasoline harkens back to the 1990s—a policy that fails to address air pollution or climate change,” critiques Simon Donner at the University of British Columbia. “Higher oil prices should instead be seen as an opportunity to transition towards cleaner, more advanced technologies like electric vehicles.”
The global community is unlikely to want a repeat of this supply shock. “This situation poses a significant challenge, raising questions on how to build a more resilient system going forward,” Hill emphasizes.
Accelerating the transition to renewable energy and electric vehicles could leave economies vulnerable to oil price shocks. Furthermore, there’s a need to transform the chemical industry to reduce fossil fuel dependence.
In terms of nitrogen fertilizers, this means generating them from electricity rather than natural gas. “It’s feasible to produce ammonia with zero greenhouse gas emissions,” states Ryan. “The technology exists; the challenge is harnessing enough renewable energy.”
Demand for electricity is surging, especially for data centers supporting AI technology. This scenario is unlikely to improve unless there’s a significant decline in AI development.
In the meantime, there are several ways to optimize fertilizer use. Excessive fertilizer application in many regions leads to runoff into water systems or the release of nitrous oxide, a potent greenhouse gas. Techniques to mitigate overuse include precision agriculture, crop rotation with legumes, and the development of crops that utilize fertilizers more effectively.
“We need to promote a more sustainable farming system,” Keim concludes, highlighting that sustainability does not automatically mean organic practices. A shift to organic farming could dramatically elevate food prices and contribute to deforestation, given the need for additional farmland.
“A fundamental change in our food system is imperative,” asserts Behrens. This includes modifying our dietary habits—favoring protein sources such as beans and legumes over grain-fed meat, which require significant fertilizer input. “This transition could yield substantial benefits,” he emphasizes.
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A groundbreaking study led by University of British Columbia Ph.D. student, Hannah Griebling, reveals that raccoons (Procyon lotor) continue to engage with complex puzzle boxes long after securing their only marshmallow reward. This behavior suggests that these clever animals are driven by an inherent desire for information, a trait that may contribute to their remarkable adaptability in urban environments.
Multi-access puzzle box showcasing easy (a), medium (b), and difficult (c) solutions. Image credit: Griebling et al., doi: 10.1016/j.anbehav.2026.123491.
In this innovative study, Griebling and her team employed custom multi-access puzzle boxes equipped with various mechanisms, including latches, sliding doors, and knobs. These boxes featured nine entry points, categorized as easy, medium, and difficult.
During each 20-minute trial, the puzzle box contained a single marshmallow; however, the raccoons frequently pursued additional mechanisms even after consuming the treat, signaling their quest for knowledge.
“We were surprised to observe all three solution types being utilized in a single trial,” Griebling remarked.
“Even after the marshmallows were gone, they continued to tackle the puzzle.”
When faced with easier tasks, the raccoons explored multiple openings, mixing up their approach while covering a broad area.
As the difficulty increased, they favored reliable solutions but still demonstrated flexible problem-solving abilities, exploring various solutions even in the most challenging scenarios.
“This behavior highlights the classic trade-off between curiosity and potential risk,” Griebling noted.
Raccoons adapted their strategies based on perceived costs and risks, similar to decision-making patterns observed in other animals and humans.
“It’s akin to the common dilemma of choosing a dish at a restaurant,” Griebling explained. “Do you stick with your favorite or try something adventurous? If the risk is high—like an expensive meal you may dislike—you opt for the safe choice.”
“Raccoons tend to explore when costs are minimal and quickly play it safe once the stakes rise.”
This research sheds light on why raccoons thrive in urban areas. Their success can be attributed to cognitive and physical traits that make them well-adapted to city life.
With front limbs rich in sensory nerves for foraging in rivers, they are particularly skilled at manipulating locks and handles, often similar to those used by humans.
By solving problems related to information access—not merely food—raccoons gain advantages in complex environments, facilitating their ability to access trash cans and other food sources.
“Understanding cognitive traits that empower raccoons can inform strategies for managing struggling species and provide insights for other animals, such as bears, that utilize problem-solving to access engineered resources,” Griebling asserted.
The experiment was conducted with raccoons in a research facility in Colorado; however, earlier studies have indicated that wild raccoons exhibit comparable problem-solving capabilities, though researchers caution that their behaviors may differ.
“Raccoon intelligence has long captivated folklore, yet scientific research into their cognitive abilities remains relatively nascent,” stated Sarah Benson-Amram, also from the University of British Columbia.
“Research like this provides empirical validation for that reputation.”
The team’s results were published in the Journal of Animal Behavior on February 27, 2026.
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Hannah J. Griebling et al. 2026. Raccoons optimally gather information: The exploration-exploitation tradeoff in innovation. Animal Behavior 234: 123491; doi: 10.1016/j.anbehav.2026.123491.
Recent studies show that many pet foods, especially fish-based varieties, contain concerning levels of PFAS (per- and polyfluoroalkyl substances) that exceed safety limits advised by the European Health Organization for human consumption.
The research highlights the urgent need to enhance monitoring of harmful contaminants in pet products and better understand the associated risks to our furry companions, as emphasized by Kei Nomiyama from Ehime University, Japan.
“While we don’t suggest an immediate health crisis, our findings reveal significant knowledge gaps,” Nomiyama states. “Pet owners should focus on ingredient composition and consider diversifying protein sources to mitigate potential exposure risks.”
PFAS are synthetic chemicals widely used in various products and can remain in the environment for extensive periods, sometimes for hundreds or thousands of years. Studies indicate that individuals repeatedly exposed to PFAS may face increased risks of liver damage, certain cancers, and other serious health conditions. Although the impact on pets remains an underexplored area, existing research on cats has linked certain PFAS to liver, thyroid, kidney, and respiratory diseases.
Nomiyama and his team observed that persistent organic contaminants were prevalent in pet food. Given the ubiquity of PFAS worldwide, particularly in aquatic environments, they sought to identify the presence of these contaminants in pet foods.
To conduct their research, the team analyzed the PFAS concentration in 34 popular wet and dry pet foods (48 for dogs and 52 for cats) available in Japan between 2018 and 2020. Using the average food intake and body weight of dogs and cats, they estimated daily PFAS ingestion for each product.
Alarmingly, some products had moderate to high PFAS levels, frequently surpassing the daily intake limits for humans as established by the European Food Safety Authority (EFSA).
Among dog foods, the highest PFAS concentrations were noted in Japanese grain-based products, likely due to agricultural runoff and fish byproducts. Conversely, meat-based products generally had lower PFAS levels, with certain Japanese and Australian brands showing no detectable PFAS.
For cat food, fish-based items sourced from Asia, the U.S., and Europe, especially wet food from Thailand, exhibited the highest PFAS levels.
“The ocean often acts as a repository for numerous synthetic chemicals,” Nomiyama warned. “In essence, PFAS can accumulate and escalate through aquatic food webs.”
Regional variations may demonstrate historical and current PFAS production patterns, alongside raw material sourcing differences. Nevertheless, PFAS contamination is a global challenge. “A more harmonized global monitoring approach would be beneficial,” notes Nomiyama.
The EFSA refrained from commenting specifically on study results but indicated that proposed human safety limits should not be directly applied to other animal risk assessments.
Nomiyama concurs, stressing that the findings indicate alarmingly high PFAS levels that warrant further development of risk assessments for pets.
“Companion animals inhabit the same environments as us and serve as indicators of chemical exposure in numerous ways,” he explains. “Understanding contaminant levels in pet foods isn’t merely an animal health concern; it also aids in comprehending broader environmental contamination pathways. Ongoing evaluation of long-term exposure and species-specific toxicity in companion animals is crucial.”
Haakon Ostad Langberg, from Akvaplanniva, a Norwegian nonprofit research institute, stated that the results align with expectations. “These substances are distributed globally, with some PFAS known for their persistence and potential to bioaccumulate in food webs,” he stated.
“The more pressing issue is that PFAS are pervasive, exposing both people and animals from various sources,” added Langberg. “These compounds are present across all environmental media and numerous products, leading to cumulative exposure. This study offers significant data in addressing that widespread challenge.”
A recent research study by palaeontologists at University College London reveals that the long-necked giant hatchlings of the past frequently became prey to various carnivores, including the iconic tyrannosaurus rex.
A reconstruction of the Late Jurassic ecosystem at the Dry Mesa Dinosaur Quarry, approximately 150 million years ago in Colorado, USA. Image credit: Sergey Krasovskiy / Pedro Salas.
“Adult sauropods, such as diplodocus and Brachiosaurus, were larger than modern blue whales,” Dr. Cassius Morrison from University College London explains.
“The ground trembled when they moved. Yet, their eggs were merely a foot in diameter, taking years for the hatchlings to mature.”
“Given their immense size, it was challenging for adult sauropods to tend to their eggs without causing damage, suggesting that, like today’s baby turtles, young sauropods did not receive parental care.”
In this groundbreaking study, Dr. Morrison and his team examined fossils from the Morrison Formation dating back 150 million years and developed a detailed map of the ecosystem’s food web.
The fossils were sourced from a single site, the Dry Mesa Dinosaur Quarry, renowned for its rich assortment of dinosaur remains over a span of up to 10,000 years, including at least six sauropod species: diplodocus, Brachiosaurus, and Apatosaurus.
To analyze the dietary habits of these prehistoric creatures, paleontologists utilized various data, including dinosaur size, tooth wear, isotopic composition of remains, and, in some cases, fossilized stomach contents revealing their last meals.
With advanced software typically used in modern-day ecosystems, they visualized the intricate food web, mapping the interconnected relationships between dinosaurs, other fauna, and flora with unprecedented detail.
The findings underscored the significant ecological roles sauropods played, highlighting their closer associations with plants and animals compared to other major herbivorous dinosaur groups, such as the ornithischians (like the armored stegosaurus), which presented more formidable predation risks.
“Sauropods had a transformative influence on their ecosystems,” noted Dr. Morrison.
“This research provides a quantifiable measure of their ecological impact.”
“By reconstructing the food web, we can more effectively compare dinosaur ecosystems across different geological periods.”
Scientists suggest that the eventual decline of sauropods, which acted as readily available prey, may have influenced evolutionary adaptations in predators like tyrannosaurus rex, such as increased bite force, size, and enhanced vision. Moreover, larger and more dangerous creatures like triceratops evolved, possessing formidable defenses with their three large horns.
During the late Jurassic period, apex predators like Allosaurus or torvosaurus might have had easier access to food compared to their contemporaries like tyrannosaurus rex, according to Dr. William Hart, a paleontologist at Hofstra University.
“Fossils of Allosaurus display severe scars from encounters, including those inflicted by the spiky tail of a stegosaurus. Some injuries healed, while others did not,” he elaborates.
“However, an injured Allosaurus may have been able to survive due to the abundance of vulnerable young sauropods as easy prey.”
Cassius Morrison et al. 2026. “Size is No Accident Here”: A Novel Food Web Analysis of the Dry Mesa Dinosaur Quarry and Ecological Implications for Sauropod Fauna of the Morrison Formation. Bulletin of the New Mexico Museum of Natural History and Science
Parents Can Foster Healthy Eating Habits in Children
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Nancy Bostock, a pediatrician at Cambridgeshire and Peterborough NHS Foundation Trust, is deeply concerned about the conflicting messages regarding food that children and parents receive. With her expertise in children’s weight management and mental health, she has co-led the creation of innovative food strategies. For more information, visit Cambridge Children’s Hospital.
“I worry that parents may feel overwhelmed by advice from various sources, leading them to adopt practices that might not serve their children’s best interests,” Bostock explains. In her interview with New Scientist, she shares six straightforward, science-based strategies to help children cultivate a healthy relationship with food.
1. Emphasize the Social and Emotional Dimensions of Eating
Eating, parenting, and anxiety are intertwined. This can manifest early in life. Some families experience food insecurity shortly after the birth of a child, pressuring parents to breastfeed. While breastfeeding is undoubtedly beneficial, it is also crucial for the mother’s mental health. Common early-life challenges such as hypoglycemia and jaundice can induce parental guilt over inadequate nourishment.
This stress often leads parents to excessively monitor their children’s eating habits, overshadowing the fundamental relationship between children and food. Remember, most children will eat when hungry and drink when thirsty.
Many parents fret about whether their children drink enough water. However, as long as your child is thriving, there’s no need to constantly check their hydration levels. Trust your child’s instincts.
Additionally, consider the social dynamics of family meals. Reflect on mealtime experiences: do you all eat together? Are meals enjoyable and relaxed? Foster a positive and communal atmosphere surrounding food.
2. Avoid Saying, “I Can’t Eat the Dessert Until I Finish My Dinner.”
Allowing children to regulate their own appetite fosters healthier eating habits as they grow. Minimize parental interference: promote that food is a source of nourishment and energy, and let your child understand their bodily needs.
Statements like “you can’t have dessert until finishing dinner” can lead to unhealthy binge eating. If dessert is always sweet and rich, children might favor less nutritious foods over time, sending a negative message about enjoying food. Instead, serve dinner followed by fruit if desired.
3. Refrain from Imposing Unnecessary Dietary Restrictions
Amidst abundant dietary advice, parents often seek guidance from nutritionists or behavioral specialists to manage children’s eating habits. However, many recommendations to restrict particular foods lack medical foundation. For instance, enforcing a gluten-free diet without celiac disease could have negative effects, including fiber loss and nutrient deficiencies.
Moreover, outright banning certain foods can create a perception of them being “unsafe.” Research suggests that a healthier approach is to prioritize the intake of nutrient-rich foods—fiber, fruits, vegetables, and whole grains—over eliminating food groups.
4. Prevent Children from Using Food for Manipulation
Parents often worry about their children’s eating habits or how their behavior might change if they don’t eat enough. Kids quickly pick up on their parents’ concerns and may manipulate situations with food. Phrases like “If I don’t have ice cream right now, I’ll be sad” can escalate the situation and, if parents give in, this only reinforces bad behavior. Instead, communicate that eating is for energy and health, not a bargaining tool. Offer choices without pressure, like fruit or yogurt if they don’t want the main meal.
5. Recognize That Likes and Dislikes Are Normal
It’s normal for children to become picky eaters as they develop. Research shows that a significant percentage of preschoolers exhibit selective eating behaviors. This phase helps children differentiate safe from unsafe foods. Rather than imposing restrictions, present new foods without pressure; studies suggest children typically need about 15 positive exposures to a new food before accepting it.
While it’s essential to avoid foods known to cause allergies, continued exposure to a range of foods is crucial for health, environmental sustainability, and diverse life experiences. Offer variety and understand that tolerance can precede acceptance.
6. Reflect on Your Own Eating Behaviors
Children mirror their parents’ attitudes and beliefs about food. It’s vital to model healthy perspectives. If you express negativity about your body or weight, children may internalize similar thoughts. Evidence shows kids often adopt their parents’ biases. Hence, the best way to nurture a positive relationship with food and body image in your child is to cultivate one in yourself.
As narrated by Helen Thomson
If your child’s diet is excessively restricted, or if they are not growing or gaining weight appropriately, please consult a healthcare professional.
In Roald Dahl’s enchanting novel, James and the Giant Peach, a magical crystal causes a dead peach tree to sprout colossal, juicy peaches. It’s a whimsical thought: what if we could cultivate giant fruits without the hassle of pests or dubious old ladies?
Fast forward to the mid-2030s, where botanists have cracked the code. Scientists have enhanced the classic James peach, harnessing genetics to yield extra-large fruits and vegetables, ultimately creating crops that produce an array of delectable and nutritious foods.
One notable innovation is the fruit salad tree, a marvel developed in the early 2020s. Utilizing ancient grafting techniques, hybrid plants are born by combining branches from different species, allowing trees to bear multiple types of fruit. For instance, a grafted tree can yield both red and golden delicious apples, along with other varieties. In 2013, an innovative horticulturist successfully grafted a tree to produce 250 different types of apples. Citrus hybrids combine lemons, limes, oranges, and grapefruits, while other variations produce plums, peaches, nectarines, and apricots.
A remarkable example is the Tomtato, which merges potato roots with tomato foliage. These hybrids arise from closely related plants, such as tomatoes and potatoes, which both belong to the same genus. Additionally, the eggplant also falls under the same classification, showcasing the ease with which thriving hybrids can be created.
By the early 2030s, advanced gene editing and selective breeding will make it feasible to grow fruits from entirely different botanical families. This opens the door to extraordinary plants that can produce bananas, citrus, apples, and peaches from a single tree, tailored to farmers’ and consumers’ preferences.
Gardeners have also turned to Brassica oleracea, a species that generates various types of cabbage, kale, broccoli, cauliflower, and Brussels sprouts. Hybridization was simple, enabling the development of plants yielding these vegetables in diverse areas of a large garden.
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In homage to Roald Dahl’s tale, scientists have created a peach variety yielding fruit the size of a large suitcase. “
While grafting yielded impressive results, it was labor-intensive and costly since each plant required individual attention. The game-changer came in the mid-2030s, with plant geneticists succeeding in creating hybrid superplants from seeds, allowing broader access to multiple harvests from a single crop.
Organizations like PolyPlants are leading the way in novel agricultural practices. As public perception towards gene editing becomes more favorable, people recognize the nutritional benefits. For instance, fruits engineered to be rich in vitamins and nutrients are being developed. A 2022 study focused on creating tomatoes packed with antioxidant-rich anthocyanins, linked to longevity benefits. Other modifications through gene editing have led to polyplants that exhibit enhanced resistance to fungal pathogens, salinity, drought, and insect infestations. By engineering the root microbiome, mycorrhizal fungi are tailored for each crop component, stimulating growth and productivity.
As climate change escalates and traditional crops face threats, large-scale gene editing holds immense importance. PolyPlant’s innovations aim to ensure global food security amidst rising temperatures.
Genomic studies have pinpointed a cluster of genes linked to the size of edible plant components. Grafting techniques enable gene editing in species not directly modified, such as avocados, coffee, and cocoa. These advancements have facilitated the creation of plants that produce oversized fruits.
Honoring Roald Dahl’s legacy, scientists have developed a peach variety that bears fruit as large as a suitcase. A festive tradition has emerged around this giant fruit tree, celebrating the harvest with events encouraging children to enjoy these delightful oversized peaches, cherries, and strawberries.
The crops and trees yielding colossal, nutritious food are not solely for feasting; they play a vital role in addressing nutrition deficits in regions grappling with food insecurity.
Rowan Hooper, Podcast editor of New Scientist and author of How to Spend $1 Trillion: 10 Global Problems We Can Actually Solve. Follow him on Bluesky @rowoop.bsky.social. In Future Chronicles, he imagines the history of future inventions and advancements.
Agriculture has long been a skilled and high-pressure profession, but modern farmers encounter challenges that even our grandparents could not have imagined.
In the UK, extreme weather is severely impacting agricultural lands. A recent survey revealed that 84% of farmers have witnessed a drop in crop yields or livestock production. This decline stems from a mix of heavy rain, drought, and extreme heat. Coupled with labor shortages, escalating machinery costs, and the demand to produce more food with fewer resources, the outlook for British agriculture appears increasingly uncertain.
As these issues escalate, innovations have surged. One of the most surprising solutions isn’t a cutting-edge tractor, miracle fertilizer, or genetically enhanced supercrops. Instead, it’s virtual reality (VR). This immersive technology, typically associated with gaming, is gradually becoming essential for the agricultural sector.
Here are five ways VR can pave the way for resilient farms and safeguard the food supply for an expanding population.
Life-saving VR Simulator
Operating a tractor is a daily task on the farm, but it can be daunting for new drivers. Tractors may be slow, but they can pose serious risks.
Rural roadways are infamous for narrow lanes, mud, hidden ditches, overgrown hedges, and blind turns, all of which can lead to serious accidents. Statistics indicate higher accident risks.
In trials with over 100 drivers, many, particularly those with past accidents, struggled to recognize hazards in time. It’s evident that traditional training doesn’t suffice, as tractors have distinct turning radii, slower speeds, and unique blind spots compared to cars.
There’s hope that this VR training could become a standard educational tool in universities and young farmers’ clubs, ensuring safer driving practices before they venture onto the roads.
Hone Your Skills in VR
VR is also training the next generation of vineyard workers safely, minimizing the risk of harming the vines. The Maara Tech project in New Zealand has created a system enabling trainees to practice vine cutting indoors, even on rainy days. Pruning in wet conditions carries significant risks, exposing fresh cuts to moisture, which can lead to fungal diseases.
Researchers at Eurecat, a European R&D center collaborating with several universities on agricultural innovations, have advanced this concept further. They’ve developed VR pruning shears equipped with sensors that guide users on the correct pressure, angle, and technique. It’s not just about speed; precision is crucial.
Accurate cuts result in healthier grapes, leading to superior quality and fewer errors. Since this training is virtual, new workers can build their confidence and help alleviate seasonal labor shortages.
Mindfulness with VR Headsets
Agriculture is not just physically demanding; it’s also mentally taxing. When adverse weather ruins planting schedules, drought devastates fields, and costs soar, even the most resilient farmers can reach their breaking point.
In response, researchers at the University of East Anglia have initiated the Rural Mind Project, employing a 360-degree VR experience to immerse healthcare professionals, policymakers, and support workers in real farming scenarios—addressing issues like isolation, anxiety due to weather, and financial pressures.
This initiative goes beyond fostering empathy; it aims to facilitate tangible change. VR training is equipping practitioners to recognize rural-specific stressors, find effective support strategies, and dismantle the stigma associated with seeking help.
Unlike conventional therapy, where the presence of a psychiatrist may induce anxiety, farmers can practice coping methods in a tranquil virtual setting designed for rural challenges. Initial feedback suggests VR may reach individuals who would typically avoid seeking assistance.
While it’s not a complete solution, it’s a promising step towards making mental health care as accessible as checking the weather forecast.
Learn the Ropes Without the Mess
Not only does VR help in understanding farm life, but it also provides the younger generation a head start without the mess, fertilizers, or early wake-ups.
Through the DIVE4Ag project at Oregon State University, schoolchildren can embark on virtual field trips via their gadgets, exploring dairy farms, urban gardens, and aquaculture facilities.
Meanwhile, at Lala Lajpat Rai University of Veterinary and Animal Science in India, the AR/VR Experience Center offers agricultural students interactive lessons on crop cultivation, animal care, and modern production methods.
As immersive VR education gains traction, it sparks excitement and confidence, motivating the upcoming generation to consider agricultural careers long before stepping onto a physical farm.
Stepping into the Metaverse
If VR can train farmers effectively, support their mental well-being, and educate them about agriculture, why not extend these benefits to animals? In Turkey, one adventurous dairy farmer has started using VR goggles on his cows while they are comfortably housed in a barn, allowing them to view lush pastures accompanied by soft classical music.
The goal was to create a serene atmosphere to reduce stress and potentially enhance milk output. Early results have been remarkable, as average production climbed from 22 to 27 liters per cow per day.
This approach might seem quirky, but managing cows indoors during extreme climates allows for better control over their feeding, milking, and overall health, suggesting that the future of farming may indeed lie where livestock engage with the metaverse.
From safer tractor operations to calming cows using VR, this technology is demonstrating its value beyond mere gaming. It offers a glimpse into the future of agriculture. EIT Food showcases these innovations, merging visionary concepts with practical solutions to illustrate how immersive technology can make agriculture smarter, safer, and more sustainable for all.
On Tuesday, the city of San Francisco initiated legal action against 10 major food corporations, accusing them of marketing and distributing ultra-processed foods that are detrimental to human health and can lead to addiction.
The lawsuit claims these products are fueling a public health crisis in San Francisco and nationwide, burdening cities and governments with increased healthcare costs associated with diets rich in processed foods. This marks a pioneering effort to hold food corporations accountable for the widespread availability and recognized health hazards of such products.
“Scientific research on the dangers of these products has reached a critical point,” stated San Francisco City Attorney David Chiu during a news conference on Tuesday morning. He emphasized that “These items in our diets are closely linked to severe health issues and impose substantial costs on millions of Americans, as well as on municipalities and states across the nation.”
The category of “ultra-processed foods” typically includes flavored chips, sugary granola bars, and soda. These products contain synthetic ingredients, preservatives, and additives, and are frequently high in saturated fats, sodium, and sugar. Research has associated these foods with: increased risks of obesity, diabetes, and cardiovascular illness, along with premature death and other health issues.
Filed in San Francisco County Superior Court, the lawsuit asserts that the companies were aware these products were “unsafe for human consumption” and employed “misleading strategies” to market and sell their items.
The defendants include Kraft Heinz Company, Mondelez International, Post Holdings, The Coca-Cola Company, PepsiCo, General Mills, Nestlé USA, Kellogg, Mars Incorporated, and ConAgra Brands.
NBC News reached out to each of the companies for their comments; however, no immediate responses were received.
Sarah Gallo, senior vice president of product policy at the Consumer Brands Association, a trade group representing major food and beverage brands, stated, “The makers of America’s trusted household brands are helping Americans make healthier choices and enhance product transparency.”
Gallo further noted, “Currently, there is no agreement on the scientific definition of ultra-processed foods, and any attempts to label processed foods as unhealthy, or to vilify them by overlooking their complete nutritional value, misleads consumers and worsens health disparities. Companies adhere to stringent, evidence-based safety standards established by the FDA to offer safe, affordable, and convenient products that consumers rely on daily. Americans deserve information grounded in sound science to make optimal health choices.”
This lawsuit emerges amid growing scrutiny of ultra-processed foods from across the political spectrum. Secretary of Health Robert F. Kennedy Jr. has criticized these foods, making them a central element of his “Make America Healthy Again” initiative, which includes a proposal to ban artificial colors from the food supply within the next year.
Now, attorneys in California cities recognized for their progressive stances are also addressing this matter.
Laura Schmidt, a professor at the Health Policy Institute at the University of California, San Francisco, commented on the bipartisan trend: “Regardless of the motivation, we share a common goal. This issue has not traditionally been politicized.”
She added, “Until now, it felt like we were observing a slow-motion train wreck. I’ve been discussing childhood diabetes for decades. The rates continue to escalate. Pediatric fatty liver disease and childhood obesity—it’s evident that there is a significant problem with this segment of our food supply.”
Ms. Schmidt expressed disagreement with the industry group’s claim that there is no scientific basis for the term “ultra-processed” foods.
She remarked that the city attorney’s lawsuit resembles those previously filed against the tobacco industry.
“I feel encouraged whenever I witness public officials like the San Francisco city and state-level attorneys engaging in litigation, as this is what captured the attention of tobacco companies in the 1990s,” said Schmidt. (Notably, tobacco giants Philip Morris and RJ Reynolds acquired several food companies in the 1980s; Philip Morris acquired Kraft Foods in 1988 and spun off the brand in 2007.)
Barry Popkin, a nutrition professor at the University of North Carolina, noted that ultra-processed foods began infiltrating the U.S. market in the 1980s and have since become pervasive. Researchers began examining their detrimental health effects approximately 10 to 15 years ago, he added.
“Currently, around 75% to 80% of children’s diets consist of ultra-processed foods, while 55% to 60% of adults’ diets are similarly comprised,” Popkin stated. “It’s impossible to draw comparisons between eating habits during World War II, post-war, and the subsequent decades to today’s dietary norms.”
PepsiCo is named as one of the ten defendants in this new lawsuit.Gabby Jones/Bloomberg from Getty Images File
Last month, the scientific journal The Lancet published a thorough review of the health ramifications of ultra-processed foods, analyzing hundreds of studies along with national food survey data.
The review’s authors indicated that globally, ultra-processed foods are deteriorating diets, promoting overeating, and exposing consumers to harmful substances. This culminates in an escalation of chronic diseases; as research suggests.
Popkin contributed to some of the studies referenced in The Lancet.
“We are in poor health, and our diets significantly contribute to this. While we’ve tackled smoking, cholesterol issues, and heart ailments with medication, our food choices are detrimental to our health,” he remarked. “The most reputable and frequently cited medical journals have deemed this a subject worthy of global presentation.”
Recipes don’t necessarily need to be changed to encourage eco-friendly meal choices
Robert Nishi/Alamy
The innovative design of menus available at all times increases the likelihood of selecting healthy, climate-conscious food choices without altering recipes.
This technique lowered the carbon footprint of meals consumed by 300 individuals at the University of Bristol in the UK by a significant 300 people and reduced saturated fat content by 6%.
“We managed to attain these reductions without the consumers realizing it,” states team member Annika Flynn from the university.
Given that students typically received the same 15 meals each week, the only change was in the presentation of the meals. “We haven’t modified the recipes,” says Flynn. “Everything remains consistent; it’s merely about when the orders and meals are served.”
For instance, if beef lasagna is a favored choice and lentil curry is presented as a more sustainable and healthier alternative, many may still opt for the lasagna. However, if the lentil curry is offered alongside a less popular option, diners may be more likely to select the curry.
“Our observations indicate that most interventions encourage consumers to eat slightly more,” Flynn notes. “However, the likelihood of choosing specific foods or dishes primarily relies on the appeal of the options provided.”
The researchers then examined the menus at 12 National Health Services hospitals across the UK. They project that their methods could diminish the carbon footprint of NHS hospital foods by as much as 29% and cut saturated fat content by up to 32%.
This approach to influencing decisions is termed “nudging.” This study was conducted in a subtle manner, without consumer awareness, as part of a larger initiative focused on sustainable nutrition, environment, and agriculture.
A stealthy strategy can complement efforts to motivate individuals to consciously select healthier or more eco-friendly food options, Flynn asserts. “We can implement both approaches.”
“The key is making it all work together,” comments Charlotte Hardman from the University of Liverpool in the UK. Providing an environment conducive to better choices makes it much simpler for people, she adds.
Flynn mentions her considerations for optimizing their approach, stating, “Ultimately, we aim to develop a user-friendly interface that enables catering providers to customize menus.”
The federal-state collaboration that oversees foodborne illness monitoring discreetly diminished its operations nearly two months ago.
As of July 1st, the Food Surveillance for Active Foodborne Diseases (FoodNet) program has slashed its surveillance efforts to just two pathogens: Salmonella and Shiga Toxin-Producing E. coli (STEC), according to a spokesperson from the Centers for Disease Control and Prevention, as reported by NBC News.
Prior to this, the program was monitoring infections from six additional pathogens: Campylobacter, Cyclospora, Listeria, Shigella, Vibrio, and Yersinia. Some of these pathogens can trigger particularly severe or life-threatening diseases, especially in vulnerable populations such as newborns, pregnant individuals, or those with compromised immune systems.
While states involved in the program are no longer obligated to track the six pathogens, they are still allowed to conduct their own surveillance.
Food safety experts express concern that this underreported decision may hinder public health officials from recognizing trends in foodborne diseases.
FoodNet operates as a partnership between the CDC, the Food and Drug Administration, the Department of Agriculture, and ten state health departments, covering a surveillance area that includes about 54 million people, or 16% of the U.S. population.
A CDC representative commented, “FoodNet’s primary focus will remain on Salmonella and we will uphold both the infrastructure and the quality of our representation.”
A document shared with Connecticut’s Department of Public Health, as reported by NBC News, indicates that “funding does not align with the resources necessary to sustain comprehensive FoodNet surveillance for all eight pathogens.”
On Monday, a CDC spokesperson mentioned that other systems continue to perform national surveillance for the six pathogens removed from FoodNet. For instance, state health departments can still report cases through the National Notification Disease Surveillance System. Additionally, the CDC’s Listeria Initiative gathers laboratory-confirmed cases of listeriosis, a serious infection caused by consuming Listeria-contaminated food.
Nonetheless, food safety experts stress that FoodNet is the only active federal surveillance system monitoring multiple foodborne diseases. Other federal systems rely on passive reporting, meaning that the CDC depends on state health departments to notify them of cases.
Experts fear that without proactive monitoring of all eight pathogens, public health officials might struggle to accurately compare trends over time or to detect increases in specific diseases. There are also concerns that a reduction in FoodNet operations could hinder rapid responses to outbreaks.
Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University, described the decision to cut FoodNet surveillance as “very disappointing.”
“The work that I and countless others have devoted over the past two to three decades to enhance food safety is now at risk,” she stated. Kowalcyk’s advocacy for improved U.S. food safety policy arose after the death of her son from complications linked to foodborne E. coli infections in 2001.
Kowalcyk emphasized that federal food safety funding has failed to keep pace with inflation, and cuts to state health department funding likely impede the ability to sustain FoodNet surveillance. The CDC has requested $72 million for the Food Safety Budget for the fiscal years 2026 and 2024.
It remains unclear how the changes to FoodNet will impact monitoring at the state level.
The health departments of Oregon and Connecticut acknowledged awareness of the recent changes on Monday, while the Georgia Department of Public Health noted it had not yet received official updates from the CDC. Meanwhile, the New Mexico Health Department is awaiting notification from the CDC to clarify the future scope of surveillance.
The Maryland Department of Health indicated that their reporting will continue “regardless of the changes to the FoodNet network,” as state health providers and clinical laboratories must report cases for all eight pathogens monitored by FoodNet.
The Colorado Department of Public Health and Environment warned that if funding decreases in 2026, it may have to scale back active surveillance for some pathogens.
Edible microbeads can absorb fat in the intestines
Vacharapong Wongsalab/Getty Images
Researchers are developing edible microbeads that can absorb fat, aiding weight loss. These beads may one day be introduced into foods and beverages to help manage or prevent obesity.
Despite ongoing efforts to address obesity, global rates continue to rise. While new weight loss medications like Wegovy and Zepbound have emerged, their high cost and potential side effects highlight the need for alternative solutions.
In this context, Yuu and her team from Sichuan University in China have crafted edible microbeads that capture fat before it’s absorbed by the body. These beads are composed of vitamin E and green tea compounds, coated with alginate, a seaweed-derived fiber. All components are food-safe and approved by the US FDA.
When these beads are ingested, the alginate layer expands in the stomach, allowing partially digested fats in the intestines to enter the beads and bind with their compounds. The beads, along with the captured fat, are then expelled during defecation.
In experiments, rats on a 60% fat diet consuming the microbeads lost an average of 17% of their body weight after 30 days. In contrast, a comparable group fed the same high-fat diet without beads showed no weight loss, and another group on a reduced-fat diet also did not lose weight. The microbeads-treated rats exhibited less fatty tissue and reduced liver damage.
Further analysis of the feces from rats given microbeads revealed fat content comparable to that of the group treated with Orlistat, a weight loss drug that blocks fat absorption. This suggests that the microbeads effectively inhibit visceral fat uptake without the gastrointestinal side effects associated with Orlistat.
“One reason [Orlistat] hasn’t gained much popularity is due to the difficulty in managing bowel movements,” notes Thunder Kirsten from Cornell University. Thus, these edible microbeads may present a viable alternative to pharmaceutical therapies, although human trials are still necessary.
A clinical trial with 26 participants is already in progress. “We anticipate preliminary results within the next year,” Wu remarked during a press release at the American Chemical Society Conference on August 21.
One concern raised is that these microbeads may interfere with the absorption of essential fat-soluble vitamins. Additionally, it’s unclear how palatable they will be to consumers. Similar strategies using synthetic indigestible fats called olestra were attempted in the late 1990s and early 2000s but failed to gain traction due to poor sales, leading to their withdrawal about a decade ago.
Researchers aim to create virtually flavorless beads that can be shaped like tapioca or boba, making them suitable for desserts and bubble tea. “We want to design something that fits seamlessly into people’s eating habits and lifestyles,” Wu stated.
Buckwheat seems to be a significant contributor to severe food allergies
Shutterstock/Buntovskikh Olga
It appears that roughly one in seven instances of life-threatening allergic reactions is triggered by foods that lack allergen labeling, prompting researchers to call for policy changes in this area.
Food allergies are rising in prevalence; however, many regulatory allergen lists have not been updated in many years. For instance, the European Union’s Essential labeling of food lists mandates the disclosure of 14 different food allergens, like peanuts and soy, but relies on data that dates back to 2011.
To explore less recognized allergens, Dominique Sabouraud-Leclerc from Centre Hosvia University in France conducted an analysis along with her colleagues, examining 2,999 reports of food-induced anaphylaxis that were voluntarily submitted by medical professionals within an allergenic environment network from 2002 to 2023.
The research aimed to identify emerging food allergens, defined as substances not listed in the European Essential Labeling List but responsible for at least 1% of reported cases.
The researchers found that goat milk, sheep milk, and buckwheat accounted for 2.8% and 2.4% of cases, respectively. Following these, peas, lentils, and alphagal (sugars that can induce allergies to lean meat and other mammalian products) each contributed to 1-2% of reported incidences. Apple products and beeswax items, such as edible pollen, honey, and royal jelly, were also responsible for 1% of cases.
In total, new food allergies constituted 413 cases, approximately 14% of the overall reports.
In terms of reaction severity, goat and sheep cheese elicited particularly dangerous responses, especially among young boys, leading to two fatalities. Recurrent reactions and unexpected exposures, often found in sauces and thickeners primarily made from goat and sheep dairy, were most prevalent, followed by peas, lentils, buckwheat, and pine nuts.
In light of these findings, the team recommended incorporating these four food types into the essential European warning labels. These ingredients should be clearly highlighted on packaging, such as through bold text.
“Our primary aim is to safeguard allergic consumers and ensure they have access to clear information,” said Sabouraud-Leclerc. “This encompasses quality patient care, including proper diagnosis, education, emergency preparation, and understanding food labels.”
The data collected were primarily from France, Belgium, and Luxembourg, but the findings are likely relevant to other nations, with some variations in prevalence based on local culinary practices, according to Sabouraud-Leclerc. “Updating the EU list could inspire similar actions in other countries, creating a snowball effect,” she added.
Cereal bars and protein bars can either be store-bought or homemade, often containing ultra-processed components.
Drong/Shutterstock
Research suggests that while it’s possible to shed weight consuming highly processed foods, the results may not be as significant as when they are eliminated from the diet.
Foods are categorized as extremely processed when they include ingredients such as high fructose corn syrup or additives meant to enhance flavor and presentation, such as flavoring agents and preservatives.
Numerous studies have connected the consumption of ultra-processed foods to adverse health effects, including cardiovascular issues, type 2 diabetes, and weight gain. However, it’s debated whether the unhealthy aspect is solely due to certain ingredients or if the processing itself is inherently damaging.
To explore this in relation to weight loss, Samuel Dicken from University College London and his team conducted randomized trials, assigning 55 overweight or obese individuals to either an ultra-processed or minimally processed diet.
“People often think of pizza and chips, yet the study incorporated meals from the UK Eatwell Guide, featuring protein sources like beans, fish, and meat, while encouraging a balanced diet with at least five portions of fruits and vegetables. The meals were matched in terms of fats, sugars, salt, and carbohydrates,” explained Dicken.
Participants received the meals, marking the first study to assess these diets under real-world conditions instead of clinical environments. The ultra-processed options included lower-fat and lower-salt items like breakfast cereals, protein bars, chicken sandwiches, and ready-made lasagna. “These are the types of foods that carry health claims in supermarkets,” says Dicken.
Meanwhile, the minimally processed meals encompassed homemade options such as overnight oats, chicken salad, freshly baked bread, and spaghetti bolognese. Both groups were provided around 4,000 calories daily, with the instruction to eat to their satisfaction. Participants switched between the diets after eight weeks, taking a four-week break before transitioning again.
Although the study’s primary aim focused on the health effects of balanced diets prepared in various ways rather than directly targeting weight loss, both diets resulted in weight reductions. The minimally processed diet led to a 2% weight loss, while those on the ultra-processed diet saw a 1% decrease.
“We observed greater weight loss from the minimally processed diets, as well as increased fat loss and a notable reduction in cravings,” stated Dicken.
Further evaluations revealed that minimally processed diets contributed to lower body fat volumes and improved blood markers. Interestingly, participants on the ultra-processed diet exhibited decreased levels of low-density lipoprotein (LDL), known as “bad” cholesterol.
However, Ciarán Forde from Wageningen University in the Netherlands pointed out that ultra-processed meals are typically more calorie-dense compared to minimally processed alternatives. “Fundamental questions remain regarding which specific treatments or ingredients drive the observed outcomes,” he noted.
Forde also emphasized that the weight loss observed might not be applicable to the general population since participants started as overweight or obese and transitioned to healthier eating habits.
Among the countless enigmas of science, I find myself intrigued by the enticing toffee tucked away in the kitchen cupboard. It has me completely captivated—almost like I’m being swept into some metaphysical currents.
The pressing question is: how? How do chocolate bars diminish my willpower when I thought I was a seasoned adult who should know better?
The solution may be linked to the concept of “food noise.” This pervasive and disruptive phenomenon relates to the relationship between food and our perceptions of it.
In the case of my beloved toffee crunch, these fleeting thoughts are mere distractions that I inevitably give in to within an hour.
Food noise can be a serious issue
For some individuals, food noise is a substantial concern. Hayashi Daimon, a doctoral researcher at Penn State University, explains.
He notes that when the volume increases, food noise becomes a source of “a constant obsession that undermines an individual’s well-being and complicates healthy choices.”
Although research on food noise is sparse, in 2023, Hayashi and his colleagues published a paper aiming to connect established knowledge about food cues and anecdotal insights into food noise. Their team is actively pursuing further research.
“I believe that research on food noise is at a point where asking the right questions and seeking empirical data is more crucial than making presumptions,” Yayashi highlights.
“From our preliminary findings, I can tell you that most social media accounts describe food noise as a source of distress, with people indicating they would rather avoid it.”
read more:
Individuals respond variably to food cues
Hayashi asserts that food noise is characterized by an ongoing, heightened reaction to food signals—ranging from social media advertisements to the aroma of someone’s dish, and the internal mechanisms that regulate appetite hormones.
While these cues serve to nourish us, some individuals exhibit quicker responses.
“A combination of personal attributes such as genetics, lifestyle, and stress can lead to heightened sensitivity to food noise, particularly as we are frequently subjected to strong external food signals.”
An intriguing study has emerged from research on GLP-1 agonists, a category of weight loss medications including Ozempic.
“Anécdotal evidence suggests that many individuals use the term ‘food noise’ to describe obsessive behaviors regarding food prior to starting such treatments,” says Hayashi.
“My hypothesis is that one of the impacts of these medications, which might clarify their efficacy in obesity treatment, is that they diminish the responsiveness to food cues and lessen susceptibility to food noise.”
Further research will address this inquiry and determine the extent of food noise’s impact on others.
Certain foods are rich in brain dopamine reactions termed “Bliss Points,” particularly those high in sugar, fat, and salt, like chocolate digestives – Credit: Peter Dazelly via Getty
What actions can we take regarding food noise now?
If you’re searching for approaches to manage intrusive thoughts about food (or intense cravings for forbidden toffee), Hayashi suggests consulting a nutritionist. They can assist in examining your dietary habits and devising strategies to enhance resistance to food cues.
These strategies may encompass mindful eating practices or ensuring sufficient meal consumption to avoid the discomfort of hunger at mealtimes.
Crucially, avoid falling into the trap of guilt surrounding the notion that struggling with food represents personal failure.
“We exist in a paradoxical society where cultural messages incessantly promote thinness and muscularity, while simultaneously compelling us to engage with external food cues that lead to poor dietary choices,” he explains.
“This creates an ideal scenario for suffering from food noise, compounded by a social structure that makes access to healthier options more challenging than opting for convenient, highly processed foods lacking in nutritional value.”
About our experts
Hayashi Daimon is a doctoral researcher at Penn State University in the United States. His work has been featured in Nutrients, Journal of Human Nutrition and Dietetics, and Surgery for Obesity and Related Diseases.
The Caves of Amdo and Kebara in northern Israel date back to the central Paleolithic period, approximately 70,000-50,000 years ago. Both are situated in the Southern Levant’s Mediterranean region. The Neanderthals occupying these sites left behind a wealth of stone tools, evidence of fire usage, and a variety of animal and human fossils. A recent study from the Hebrew University of Jerusalem indicates that despite their proximity and the use of similar resources and tools, Neanderthals at these sites employed markedly different methods for processing their food.
Jaron et al. Despite comparable occupational strengths, similar stone tool techniques, and access to similar food resources, we propose a unique slaughter strategy among Neanderthal populations in the caves of Amdo and Kebara.
“The distinct variations in cut mark patterns between Amdo and Kebara might reflect local customs in animal processing,” stated Anal Jaron, a doctoral candidate at Hebrew University in Jerusalem.
“Though the Neanderthals at both sites experienced similar environments and challenges, they seem to have developed a distinct butchering strategy potentially passed on through cultural learning and social traditions.”
“These two sites present an extraordinary opportunity to investigate whether Neanderthal slaughter methods were standardized.”
“If butchering techniques differ between sites or over time, it could suggest that factors like cultural practices, dietary preferences, or social structures have influenced self-sufficiency activities, including slaughter.”
The Neanderthals resided in the caves of Amdo and Kebara during the winters between 70,000 and 50,000 years ago.
Both groups utilized the same flint tools and primarily preyed on gazelles and fallow deer.
However, it appears that the Kebara Neanderthals hunted larger game compared to their counterparts in Amdo and opted to perform the slaughter in caves rather than at the kill sites.
In Amdo, 40% of the animal bones show signs of burning, with most being fragmented, possibly resulting from intentional cooking or accidental damage afterward.
Conversely, in Kebara, only 9% of the bones are burned, suggesting they were cooked with less fragmentation.
Amdo’s bones seem less impacted by carnivores than those found in Kebara.
To compare food preparation techniques at Kebara and Amdo, researchers selected bone samples from corresponding layers at both sites.
These samples were analyzed macroscopically and microscopically to assess various cut mark characteristics. Similar patterns might suggest consistent slaughter practices, while differing patterns may highlight distinct cultural customs.
The cut marks were notably clear and intact, with minimal alteration from carnivorous activity or later damage from desiccated bones.
The profiles, angles, and widths of these cuts were akin across both groups and their toolkits.
Nonetheless, the cut marks at Amdo were found to be more densely packed than those at Kebara, and exhibited a less linear shape.
Scientists have proposed several potential reasons for this observation. It could be due to differing demands in processing various prey species and types of bones—most of the bones found in Amdo are short, yet similar distinctions appeared when examining small, straight bone fragments present in both sites.
Experimental archaeology indicates that this pattern cannot be solely attributed to the skills of butchers or heightened slaughtering efforts to maximize food yield.
Instead, the varying cut mark patterns likely reflect intentional butchering choices made by each group.
One hypothesis is that Neanderthals in Amdo treated meat differently prior to slaughter—perhaps opting to dry it or allow it to decay.
We posit that managing decomposing meat poses challenges, which may explain the strong cut marks and less linear characteristics observed.
The second possibility is that the organization of the groups (e.g., the number of butchers involved in a particular kill) contributed to the variance in practices between these two Neanderthal communities.
However, further research is needed to explore these theories.
“There are some limitations to consider,” Jaron noted.
“Bone fragments can be too small to provide a complete understanding of the butcher marks present on the remains.”
“We have made efforts to mitigate biases caused by fragmentation, but this may limit our ability to fully interpret the findings.”
“Future research involving more experimental work and comparative studies will be vital to address these uncertainties. Eventually, we might be able to reconstruct Neanderthal recipes.”
Survey results published in the journal Frontiers of Environmental Archaeology.
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Anal Jaron et al. 2025. Comparing Neanderthal Treatment of Faunal Resources in the Amdo and Kebara Caves (Israel) Through Cut Mark Analysis. Front. Environ. Archaeol 4; doi:10.3389/fearc.2025.1575572
Depiction of a Neanderthal group engaged in food preparation
Luis Montagna/Marta Montagna/Science Photo Library
Neanderthals likely developed distinct food preparation traditions that varied between groups. Excavations at two caves in what is now northern Israel indicate that these ancient inhabitants had unique methods for processing similar types of prey.
Contrary to popular belief, Homo sapiens were not the first to prepare and cook food. Evidence shows that Neanderthals, who thrived in Europe and Asia until approximately 40,000 years ago, hunted, cooked a diverse array of animals, and employed flint tools to enhance their meals with wild herbs.
For further insights into Neanderthal cuisine, see Analle Jaron from Hebrew University in Jerusalem and her team, who investigated findings at the Amdo and Kebara caves.
Located merely 70 km apart, these sites provide a unique lens through which to examine cultural differences among Neanderthals. The stone tools, remnants of food, and hearths uncovered at both locations suggest that these groups occupied the caves concurrently, possibly during winter months.
As Jaron remarks, “The same animal species were being hunted, set against a similar landscape. The weather conditions were alike, and both Neanderthal groups primarily feasted on gazelles and some fallow deer.”
However, notable differences were also present. For instance, bone evidence indicates that larger prey was favored in the Kebara cave, where more substantial animals were brought in and processed.
Jaron and her colleagues utilized microscopic analysis to study bone remnants from the sediments dated between 50,000 and 60,000 years ago, examining cut marks made by stone tools.
They discovered that while the flint tools were similar across both sites, the patterns of cut marks varied. “The cuts in Kebara displayed a greater fluctuation in width and depth, while in Amdo, they were concentrated in large clusters, often overlapping,” Jaron explains.
To determine whether these discrepancies influenced hunting practices, the researchers focused on the long bones of gazelles from both sites, which exhibited similar variations.
“We’re discussing two groups living in close proximity that both butchered the same type of meat, but it appears that at one site, the meat was processed closer to the bones.” says Ceren Kabukcu from the University of Liverpool, UK.
Past studies examining bone cut marks from later human societies indicate that the variations observed in Neanderthal butchery are not merely due to a lack of skills or difference in technique. It’s not a matter of expertise; it’s a difference in approach.
Jaron posits that these contrasts are likely a result of intentional choices regarding butchering methods. She suggests that Neanderthals in Amdo may have preferred to prepare their meat in ways that preserved it, such as drying or hanging before cooking.
“In the context of opportunistic behavior in slaughtering, one would expect the most efficient methods to be employed to maximize utility; nevertheless, it appears that cultural or social factors played a more significant role,” Jaron states. “This might relate to the group’s practices, passed down through learning and generations.”
“The existence of differences and the subtlety in technological usage in daily life isn’t entirely surprising,” notes Kabukcu. “As research deepens, we may uncover more nuances across various Paleolithic sites, even in China.”
It remains uncertain whether the caves were inhabited simultaneously or if different groups intermingled. “They could have been occupied at the same time or separated by hundreds of years. There’s no definitive way to ascertain that,” Jaron adds.
Nonetheless, she points out that the pronounced clustering of cut marks in Amdo is consistent across both the oldest and youngest sediment layers, suggesting that groups returning to the cave may have maintained similar butchering practices over centuries.
In the paper published online in the Journal of Comparative Psychology, marine biologists detail 34 interactions where killer whales (Orcinus orca) offered food to humans over the last 20 years. These incidents were reported in oceans worldwide, including locations from California to New Zealand, Norway, and Patagonia. The killer whales provided a diverse array of 18 species: six fish, five mammals, three invertebrates, two birds, one reptile, and one type of seaweed. The authors propose that these occurrences may illustrate a form of general altruism.
Case presented by Towers et al. Wild killer whale (Orcinus orca) utilized prey and other items to incite interactions with humans. Image credits: Towers et al., doi: 10.1037/com0000422.
Altruistic behaviors, such as sharing prey, are prosocial acts that can foster various forms of reciprocity.
Such relationship dynamics lay the groundwork for cerebral development related to the evolution of social norms in species like primates and dolphins.
Despite some cultures among these species benefiting from interactions with other mammals, documented cases of wild animals actively providing for humans are exceedingly rare.
“Orcas frequently share food with one another. It’s a prosocial behavior that helps them build relationships,” remarked Dr. Jared Towers, a researcher at Bay Setrogy.
“We are also intrigued by what they choose to share with people and how that relates to us.”
Dr. Towers and his collaborators, Dr. Ingrid Visser from the Orca Research Trust and Dr. Vanessa Prigollini from the Marine Education Association, collected and analyzed data on the 34 food distribution events they and others encountered.
In 11 cases, people were in the water when killer whales approached them. In 21 instances, they were on boats, and in two cases, they were on the shore.
Some instances were recorded through videos and photos, while others were documented via interviews with researchers.
All incidents had to meet strict criteria for inclusion in the analysis; each case required the whale to approach humans and present items voluntarily.
In every instance except one, killer whales observed the reactions after they offered food, and in seven instances, they initially refused to present it before trying multiple times.
“While domesticated animals like dogs and cats occasionally share food with humans, our study provides one of the first comprehensive accounts of such behaviors in non-domesticated species,” the scientists stated.
“This behavior makes sense, as killer whales are intelligent, social creatures that use food sharing to form relationships with both kin and non-kin.”
“They often hunt prey much larger than themselves.”
“By offering items to humans, they are presented with chances to practice, explore, and engage with the cultural behaviors typical of killer whales, while also learning to manipulate and enhance their interactions with us.”
“We believe that the cognitive abilities and social nature of these animals can help explain these behaviors.”
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JR Towers et al. 2025. Water Test: An Attempt by a Wild Killer Whale (Orcinus orca) to Provide for People (Homo sapiens). Journal of Comparative Psychology in press; doi: 10.1037/com0000422
According to a recent study, out of 186 countries, only Guyana is capable of producing sufficient food for itself without relying on foreign imports.
This study, published in Natural Food, assessed how effectively countries can supply their populations with seven food groups: fruits, vegetables, dairy products, fish, meat, plant-based proteins, and starchy staples.
Globally, the research revealed that 65% of countries produce meat and dairy in alignment with their population’s dietary needs.
It also determined that Guyana, situated in South America, stands as the sole country achieving complete self-sufficiency, while China and Vietnam can sufficiently produce food across six out of the seven food groups.
However, only one in seven individuals in the surveyed countries was deemed self-sufficient in five or more categories.
Surrounded by lush greenery, Guyana was identified as the only nation in this study that produces enough food to nourish its people across all seven food groups. – Credit: Jonas Stehl, Nature Food 2025, doi: 10.1038/S43016-025-01173-4 Data published
Meanwhile, there is a global deficiency of nutrient-dense plants, as fewer than half of the countries involved in the study produce adequate plant-based proteins, such as beans, chickpeas, lentils, nuts, and seeds, as well as sufficient starchy carbohydrates and vegetables.
Europe and South America tended to be closer to achieving self-sufficiency compared to other regions. In contrast, small island nations, countries in the Arabian Peninsula, and low-income nations were more likely to depend on food imports.
Six nations—Afghanistan, the United Arab Emirates, Iraq, Macau, Qatar, and Yemen—produced inadequate food groups to be categorized as self-sufficient.
“Low self-sufficiency is not inherently negative,” stated Dr. Jonas Stehl, a researcher from Göttingen and the first author of the study, in an interview with BBC Science Focus. “There are effective and often advantageous reasons why a country may not meet all its food production needs.”
For instance, a country may lack sufficient rainfall, quality soil, or stable temperatures necessary for growing adequate food for its population.
Stehl added that importing food from suitable regions can also be cost-effective.
“However, low levels of self-sufficiency can compromise a country’s ability to respond to sudden global food supply shocks, such as droughts, conflicts, and export bans,” he noted.
A team from the University of Göttingen in Germany and the University of Edinburgh in the UK conducted the study, evaluating the food output of various countries.
The researchers compared this data to the nutritional needs of each nation’s citizens, referencing the World Wildlife Fund’s Livewell Diet.
The Livewell Diet recommends “a flexible eating pattern that emphasizes plant-based protein sources, consumes vegetables, legumes, whole grains, and limits foods high in fat, salt, and sugar.”
The Covid-19 pandemic and the onset of the Russia-Ukraine conflict have sparked discussions about the merits of self-sufficiency, as these global crises have disrupted consistent food supplies to importing countries.
Stehl concluded that “the increased attention on national food self-sufficiency may signal broader political changes.”
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About Our Experts
Dr. Jonas Stehl is a doctoral researcher at the University of Göttingen in Germany, focusing on the food system and its implications for sustainability, nutrition, and health from a global viewpoint. He is part of an interdisciplinary research training group named Sustainable Food Systems. Stehl’s research interests include development, health, the environment, group economy, nutrition, and food security.
Officials from federal health agencies have decided to reverse the ruling that led to the dismissal of numerous scientists at the Food Safety Labs. They are also reviewing whether other critical positions have been affected.
A representative from the Department of Health and Human Services confirmed the reinstatement of these employees and mentioned that several individuals will also be returned to the office responsible for handling freedom of information requests.
In recent months, approximately 20% of FDA positions have been cut, marking one of the most significant workforce reductions among all agencies impacted by the Trump administration.
An HHS spokesperson stated that the departures were misleading due to erroneous employment codes.
In light of contradictory statements from FDA Commissioner Dr. Marty McCurry during a recent media interview, the decision to rehire scientists researching food-related illnesses and product safety—such as infant milk powder—will follow shortly.
“You could argue that no cuts were made to scientists and inspectors,” Dr. McCurry stated during Wednesday’s CNN broadcast.
Contrarily, many scientists were laid off from food and drug safety labs nationwide, including Puerto Rico, and from the veterinary unit working on avian flu safety. Employees on leave indicated that scientists in the tobacco sector, who were let go in February, including those examining the health implications of vaping, have not been considered for paid leave and reinstatement.
It remains uncertain how many dismissed employees will be permitted to return.
According to a department spokesperson, about 40 employees from Chicago’s Moffett Lab and a lab in the San Francisco area are being offered positions. Researchers in these facilities investigate various facets of food safety, including how chemicals and bacteria permeate food packaging and methods to ensure safety for infant formula. Some scientists in Chicago have also analyzed the findings of other labs to ensure the safety of milk and seafood.
Dr. Robert Caliph, the FDA commissioner under President Joseph R. Biden, described the term “decapitation and visceral withdrawal” as fitting for the abrupt loss of agency expertise. He noted that the FDA is already behind in meetings designed to assist businesses in developing safe products.
“Much of that involves routine daily tasks that significantly affect overall safety, though they’re not particularly controversial,” he commented. “It just requires effort, and they need personnel present to carry out their duties.”
Dr. McCurry also mentioned that the layoffs do not impact product reviewers or inspectors. However, their responsibilities are being hindered by voluntary departures, the reduction of support staff, and widespread disruptions at agencies, as many are looking to exit, according to former employees.
Hundreds of drug and medical device reviewers, representing about a quarter of the agency’s workforce, have opted out of major projects. As discussed on CNBC. Under FDA Ethics Rules, staff participating in employment interviews are prohibited from conducting agency reviews on products from firms seeking employment.
Dr. Gottlieb characterized the job cuts as “deep,” impacting the Bureau of Policy’s ability to process which drug brands can be offered as low-cost generics. Approvals for generic drugs could potentially save consumers billions.
The reduction in support staff overseeing inspections at food and drug facilities abroad has raised security concerns. Many of those who lost their positions were responsible for surveillance, ensuring inspectors’ safety, especially in hostile regions.
And there is the evolutionary rarity of carnivorous caterpillars. And now, scientists have discovered not only a food for other insects, but also a very hungry caterpillar.
Called The Bone Collector, this scary taste in Caterpillar and Couture was explained in the Journal on Thursday Science. “The behavior was completely unknown,” said Daniel Rubinoff, an entomologist and research author at the University of Hawaii at Manoa. His team initially compared caterpillars to raw crime scenes.
Bone collector’s caterpillar is found only within the six-square miles of a single mountain range on Oahu. So it only exists in co-necks spun by spiders in logs and rock caves. When caterpillars almost slip about the web, they clean dead insects and other arthropods that have been soaked in sticky silk.
According to David Wagner, an entomologist at the University of Connecticut, Caterpillar’s reliance on Spiders presents one of nature’s most unlikely connections, as he was not involved in new research. “It’s amazing how caterpillars tie their fate to spiders. It’s clear and current danger for both caterpillars and moth,” Dr. Wagner said. He only knows one other species that frequently visits spider nets. But the species are vegetarians who snack on plant ingredients caught in the web.
Dr. Rubinoff first encountered the bone collector’s caterpillar in 2008 while examining the inner web of a hollow tree. Caterpillars are extremely rare. Over 150 field studies in the area produced only 62 bone collector specimens.
Scientists determined that bone collectors belong to hyposporoma, a diverse genus of small moth species found only in Hawaii. The larva stage rotates silk protective cases that resemble everything from Kandi wrappers to cigars.
Like hermit crabs, these caterpillars carry their cases before moving before appearing as fully grown moth. Some species decorate mobile homes with wood, algae and shells to blend into the environment.
Bone collector Caterpillar gives an eerie spin on his practice. Using silk, caterpillars weave small pieces of dead insects they encounter on the spider web. Researchers have identified parts from six families of insects attached to caterpillars, including the heads of weevils and the abdomen of beetles. Caterpillar also incorporates fragments of the exoskeleton molted by Arachnid’s neighbors.
Dr. Rubinoff and his colleagues brought some bone collectors back to the lab. They were surprised at how loud the caterpillars were when they were to decorate their lawsuit. “These caterpillars can identify differences in the objects of their environment,” Dr. Rubinov said. The larvae chose to avoid other available debris and harvest only from insect corpses.
But the ruins are not. Caterpillar uses the lower jaw to carefully rotate and investigate future body parts. Something too large will bite you in a more comfortable size.
The caterpillars gathering bones are too noisy about their diet. The team discovered that caterpillars, including one another, eat insect prey that can catch.
But they have to fight against an eight-legged landowner. The team observed bone collector caterpillars that frequently and frequently visit the web of at least four introduced spider species. The team assumes that Caterpillar’s horrifying outfits will help disguise them among insects trapped in the web. Dr. Wagner suspects caterpillars will undermine the appeal of their culinary culinary by disguising them as “a pile of garbage” of objects that the spiders didn’t scarf down.
The bone collector approach appears to be working. Researchers never observed spiders consuming bone collectors or engulfing them in silk.
The team studied bone collector genetics and determined that it was likely that it diverged from other carnivorous hypofluvium caterpillars more than 5 million years ago. This may be millions of years before Oahu emerged from beneath the sea, and the ancestors of bone collectors once lived on other islands.
Bone collector’s current paradise slices may be at risk. Caterpillars have adapted to thrive in nets spun by non-native spider species, but their habitat is threatened by invasive ants and parasitic wasps. According to Dr. Rubinoff, conservation attention is desperately needed to save endemic arthropods in Hawaii.
Health Secretary Robert F. Kennedy Jr. announced widespread cuts at federal health agencies, including the Food and Drug Administration, which eliminates overlapping services and paper pushers.
However, interviews with more than a dozen current and former FDA staff featured another photo of the widespread impact of layoffs that ultimately cut the agency’s workforce by 20%. Among them are experts who have navigated the maze of law to determine whether expensive drugs can be sold as low-cost generics. Lab scientists who tested food and drugs for contaminants or fatal bacteria. Veterinary department experts investigating avian flu infections. Researchers who monitored advertisements that were aired for false claims about prescription drugs.
In many areas of the FDA, no employee will support overseas inspectors at risk of processing their pay, submitting retirement or layoff documents, or making the most of their agency’s credit card. Even libraries of institutions that relied on subscriptions to medical journals where researchers and experts were now cancelled have been closed.
FDA’s new commissioner, Dr. Marty McCurry, appeared on Wednesday in a much-anticipated appearance at Maryland headquarters. He gave a speech outlining a wide range of issues in the health care system, including an increase in chronic diseases. Employees were not given a formal opportunity to ask questions.
Approximately 3,500 FDA employees are expected to lose employment under the cuts. A spokesman for Health and Human Services did not answer the question.
When the Trump administration ran its first round with the FDA in February, it thwarted a team of scientists who did the nuanced job of ensuring the safety of surgical robots and devices injecting insulin into diabetic children. Some of the layoffs and cuts described as arbitrary volition by former FDA officials have quickly reversed.
Dr. David Kessler, a former agent committee member on the pandemic response under President Biden and White House adviser, said the latest round of layoffs has been deprived of decades of important experience and knowledge from the institution.
“I think it’s devastating, coincidence, thoughtful and confused,” he said. “I think they need to be revoked.”
It remains uncertain whether any of the lost jobs will be restored by the regime. In the interview, 15 current and former staff members spoke on condition of anonymity, some of whom spoke and explained the expected layoffs and expected impacts on food, drugs and medical supplies, fearing unemployment or retaliation.
It is common to assume that individuals who are overweight derive more pleasure from food compared to those with smaller bodies, but this is not accurate. Instead, individuals tend to experience increased pleasure from their diet as they gain weight.
Researchers have now identified the reasons behind this phenomenon, as well as how restoring the pleasure response can be facilitated by adopting a healthier diet.
“Obesity is often associated with an excessive enjoyment of food. People believe they cannot resist unhealthy food options,” explained Professor Stephan Lammel, a neuroscientist at the University of California, Berkeley and the senior author of the study, in an interview with BBC Science Focus.
“However, both our research and previous studies indicate the opposite: Over time, individuals may experience a decrease in food-related pleasure.”
These findings are linked to the role of dopamine, a brain chemical associated with rewards, motivation, and pleasure. Researchers have discovered that overweight mice have lower levels of a molecule called neurotensin, which impacts dopamine responses to food.
“Contrary to popular belief, individuals with obesity may not eat for pleasure. In reality, much of their eating habits are influenced by routines and emotional cues rather than pleasure or desire,” Lammel added.
To investigate this further, researchers fed a group of mice a high-fat, unhealthy diet and observed their eating behavior. The results showed that the mice preferred the high-fat diet over regular low-calorie foods, indicating a preference for unhealthy options.
However, when presented with high-calorie treats like butter, peanut butter, and chocolate, the mice showed less interest compared to those on a normal diet. This suggests that their food choices were driven by habits rather than pleasure.
Further experiments involving stimulating brain circuits connected to dopamine yielded interesting results. While normal weight mice responded positively to the treatment, overweight mice did not, indicating an issue with dopamine and neurotensin levels.
The researchers were able to correct this by switching some mice to a normal diet, resulting in a return to normal levels of neurotensin, dopamine function, and interest in high-calorie foods. Additionally, artificially restoring neurotensin levels in other mice led to weight loss and improved food motivation, mood, and mobility.
“Our findings suggest that targeting neurotensin signaling through genetic strategies could help rebalance food motivation and promote healthier eating habits,” Lammel stated.
It is important to note that this study was conducted on mice fed high-fat diets, so the results may not directly apply to obese individuals. Nevertheless, the implications for human health are promising.
When asked about the potential impact on people, Lammel commented, “It could potentially make it easier for individuals to maintain a healthy weight without solely relying on willpower or restrictive diets.”
About our experts
Stephen Lammel: Associate Professor of Neurobiology at the Department of Neuroscience at the University of California, Berkeley. Investigator at Weil Neurohub with a focus on neural circuits mediating motivation and reward. Member of the Helen Wills Neuroscience Institute.
The movement to ban synthetic dyes in food across the US is gaining momentum, driven by critics who argue that these dyes pose a problem that should not be ignored.
States like West Virginia are referencing the Make America Healthy Movement, led by Health and Human Services Secretary Robert F. Kennedy Jr., as a key driving force. There is no established monitoring for this issue.
In the first three months of the year, 20 states, including Oklahoma, West Virginia, and New York, have introduced nearly 40 bills aimed at restricting artificial dyes and other food additives, the highest number in any year according to the Environmental Working Group, a food safety advocacy group.
Advocate Brandon Cowd, who with his wife Whitney created the film “Documentary” cited by West Virginia lawmakers, expressed optimism about the progress being made. “We have bills on the table in states like Oklahoma, Tennessee, Florida, New York, Texas, and Arizona. There is a strong showing from all these states,” Cowd said.
The FDA has approved 36 color additives, including nine synthetic dyes used in food and beverages. Despite their approval, concerns have led to bans on certain dyes like Red No. 3 in January due to potential cancer risks.
These synthetic dyes are commonly found in products marketed to children such as candies, breakfast cereals, and soda, due to their bright and eye-catching colors.
Recently, West Virginia lawmakers passed a bill to ban seven dyes, including Red 40 and Green 3, effective 2028 upon the governor’s signature. This follows a previous ban on six dyes from foods served in public schools, similar to actions taken in California.
Lawmakers in Arizona also discussed a bill to ban certain chemicals, including synthetic dyes, from foods served in public schools.
Kennedy advocates for the elimination of artificial dyes
While the FDA has not established direct links, some government officials and groups claim a connection between these dyes and health issues.
Harvard nutrition professor Jerrold Mande noted the increasing attention to this issue and credited grassroots movements for the shift in focus. Studies have suggested possible links between dye consumption and behavioral issues in children.
Kennedy has been a vocal advocate for the elimination of artificial dyes, citing reports that indicate these dyes could disrupt normal behavior in children. He also plans to address major food company executives on this issue.
While scientific evidence regarding the effects of artificial dyes on health is inconclusive, many state lawmakers have taken action based on precautionary principles, pointing to stricter regulations in European countries.
Consumers like Wendy Bacos and Liz Dent have taken the initiative to avoid foods containing artificial dyes for their children, citing health concerns and seeking out alternatives to these additives.
The Food and Drug Administration said Thursday Requirements are delayed by 30 months Its food companies and grocery stores quickly track and pull contaminated food through their supply chains and pull them off the shelf.
The rule, which aimed to “limit food-borne illness and death,” required businesses and individuals to maintain a better record to identify where food was cultivated, packed, processed and produced. It is expected to come into effect in January 2026 as part of the groundbreaking food safety law passed in 2011, and progressed during President Trump’s first term.
Health Secretary Robert F. Kennedy Jr. has shown interest in food chemical safety, moving to ban food dyes and making public debuts that people can move to ban food dyes. Track toxins in food. However, other actions in the Trump administration’s first months have undermined efforts to tackle the bacteria and other contaminants of diseased food. The administration cut its way through the company closed down jobs for major food safety commissions, frozen scientists’ credit card spending, and routine testing was conducted to detect food pathogens.
In recent years, there have been several well-known outbreaks, including cases related to last year’s fatal listeria of wild boar headmeat and E. coli in the onion of MacDonald’s quarter pounders.
The postponement issued an alarm among several advocacy groups on Thursday.
“The decision is extremely disappointing and consumers are at risk of getting sick with unsafe foods as small segments of the industry are seeking delays despite their 15 years of preparation,” said Brian Ronholm, Food Policy Director for the Advocacy Group’s Consumer Report.
Many retailers have already taken steps to adhere to the rules. Still, food industry trade groups lobbyed to delay the implementation of the December regulations. To the Los Angeles Times.
In a letter to President Trump in December, food manufacturers and other corporate trade groups cited many regulations that they said were “strangled our economy.” They asked Food traceability rules stored and delayed.
“This is a huge step towards food safety,” said Sarah Sosher, director of regulatory affairs at the advocacy group, Science Center for the Public Interest. “The surprising thing about that is that this was a bipartisan rule.”
Sosher said there is widespread support for the measure to protect consumers and businesses.
Exciting news! There are new dancing animals in town, and they go by the name of Happy Feet. Recent research has uncovered the adorable jig that baby loggerhead turtles perform when they approach their favorite feeding spot.
A study captured the lively turtle movements, including tilting their bodies vertically, lifting their heads, opening their mouths, moving their front flippers in a paddling motion, and sometimes even spinning in place.
Researchers noted a distinct difference in the “turtle dance” behavior between feeding and non-feeding areas.
However, the study did not explore how these animals fare on the dance floor. The mystery of how turtles locate their favorite feeding spots during long migrations and lifetimes has intrigued scientists for quite some time.
New research suggests that turtles use Earth’s magnetic fields as a guide to identify the unique magnetic characteristics of their preferred feeding spots and celebrate with a dance when they find them.
In the experiment, researchers recreated two magnetic field signatures found worldwide, corresponding to locations near the Gulf of Mexico and New Hampshire, USA. Turtles were trained to associate each magnetic field with a feeding site.
The results showed that turtles exhibited more “turtle dance” behavior in designated feeding areas, indicating their ability to distinguish between the two magnetic fields.
“Sea turtles can sense both the strength and tilt of magnetic fields,” explained the lead researcher. “They not only detect these magnetic properties but also have a remarkable memory for them.”
This memory was evident as the turtles continued to recognize the designated feeding sites months after the initial experiment, even when not exposed to them. This demonstrates the turtles’ ability to navigate using magnetic cues and retain memories of specific locations.
Adult turtles have been observed returning to foraging sites after migrating for breeding, while baby loggerheads travel to coastal feeding grounds using ocean currents. Previous studies have shown their reliance on a “magnetic compass” for navigation, with the current research exploring their “magnetic map” capabilities.
The research team plans to delve deeper into these mechanisms in future studies to uncover how turtles perceive and use magnetic information for navigation.
The number of cats increasing that have died or become ill after consuming raw pet food and raw milk contaminated with the H5n1 virus has prompted health authorities to take special precautionary measures to protect pet food companies from bird flu. They are advising pet food makers to follow food safety plans such as sourcing ingredients from healthy flocks and applying heat treatments to inactivate viruses, as suggested in recent guidance from the Food and Drug Administration.
Since the H5n1 virus started spreading in 2022, there have been bird outbreaks under all conditions. Cats appear to be particularly susceptible to the H5N1 virus, with many household cats and wild cats becoming infected since its emergence in 2022. Some farm cats have fallen ill after consuming raw milk, while others have died after consuming contaminated raw pet food.
Despite the FDA guidance, some experts like Dr. Jane Cycks from the University of California, Davis School of Veterinary Medicine have raised concerns about the lack of detailed instructions on guaranteeing the absence of H5N1 in food. The FDA has advised pet owners to cook raw pet food to eliminate risks and follow USDA guidelines for safe food handling.
In response to the situation, some raw pet food companies have implemented safety measures such as sourcing quality ingredients and using processes like high-pressure pasteurization. However, experts emphasize that cooking is the only certain way to eliminate the risk of H5N1 in pet food.
While high-pressure pasteurization is advertised as a method to kill pathogens, experts caution that cooking to internal temperature is the most reliable way to ensure food safety. Consumers are advised to cook raw pet food thoroughly before feeding it to their pets to reduce the risk of transmission of bird flu.
For those who prefer raw pet food brands, experts suggest cooking the food before feeding it to ensure the safety of pets.
There are two major problems with the global food system. First, hundreds of millions of people cannot afford enough nutritious food to stay healthy. Second, it’s incredibly destructive. We’re still destroying rainforests to make way for ranches, both conventional and organic farms produce all kinds of pollutants, and our food system produces more than a third of greenhouse gases. I’m letting you do it.
Things could get even worse if global temperatures rise above 1.5 °C (see 2024 expected to be first year to surpass 1.5 °C warming threshold). But there’s a lot we can do, from eating less meat to reducing food waste (see “Is the climate food crisis even worse than we imagined?”). The amazing advances in genetic technology in recent years have greatly expanded the scope for improving the plants and animals that feed us. We can make them more nutritious and healthier, better able to cope with changing conditions and less susceptible to the diseases that will become more prevalent as the world warms. It should also be possible to produce plants that require less fertilizer and capture more of the sun’s energy.
It is surprising that most countries do not invest significantly in crop improvement.
The benefits from all this will be immense. We get more food from less land, lower prices, reduce greenhouse gas emissions and make it less likely that viruses such as H5N1 bird flu will cause new pandemics.
It is therefore surprising that most countries do not invest heavily in crop improvement. While there is some private investment, these companies are unlikely to make their technology freely available and adoption has been slow.
Opposition to genetically modified (GM) crops also binds us to the idea that more “natural” agricultural methods are better, as approval is difficult and expensive.
This situation is starting to change, with many countries making it easier to bring gene-edited crops and animals to market, but we need more action, and faster action.
The idea that organic food is good for the planet and genetically modified food is bad for the planet is a false narrative that hides a much more unpleasant reality. This means that continuing as is will only lead to more destruction and more hunger.
You've probably already noticed that the prices of many foods in your shopping cart have increased significantly. In the UK, the price of white potatoes is 20% increase in the past yearwith carrots 38% increase Olive oil rose 40%. And while that means the cost of assembling a roast dinner has soared, specialty items have also seen an even bigger price increase, with you now paying nearly twice as much for a portion of a chocolate bar. It will be.
The drivers of price increases are complex, but one of the biggest drivers is climate change. In the short term, extreme weather caused by global warming is having a devastating impact on producers. For example, in Northern Europe, heavy rains in the spring of 2024 left fields too waterlogged to harvest vegetables or plant new crops. Meanwhile, Morocco, which normally exports many vegetables to Europe, experienced a drought and ran out of water for irrigation. As a result, the prices of potatoes and carrots have soared.
As average global temperatures rise by 1.5°C above pre-industrial levels in the coming years, heat waves, droughts and extreme storms will become more common and intense, causing major disruptions to food production. It will be. But current efforts to compensate for the effects of crop failures, such as clearing forests to grow more crops, are exacerbating many other problems, from biodiversity loss to rising carbon dioxide levels. I am. Are we underestimating the magnitude of the impact, when it's already happening to so many foods? If so, what can we do about it?
Andrew Carter and Adam DiMartino launched Smallhold in 2017 with a goal of providing mushrooms to more people. Carter believed that mushrooms are highly sustainable in terms of water, waste, plastic use, and emissions. Over the years, Smallhold has successfully introduced specialty mushrooms like shiitake, green oysters, and trumpet mushrooms to grocery stores and households across America.
As mushrooms gained popularity as a symbol of sustainability during the pandemic, Smallhold found success and attention from the media, resulting in a valuation of $90 million. Despite starting in a Brooklyn shipping container, the brand expanded rapidly with farms in New York, Texas, and California, selling in 1,400 stores nationwide.
Smallhold’s co-founders, DeMartino and Carter, believe in promoting sustainability and reducing waste in the food industry. However, the company faced challenges when the founders resigned, leading to Smallhold filing for bankruptcy. Although the brand was acquired and reorganized, it struggled to maintain its original vision, closing farms and reducing staff.
For entrepreneurs, Smallhold’s journey serves as a lesson on finding a niche beyond sustainability and ensuring economic sustainability. While the company focused on unique mushroom varieties and sustainable practices, it also built a strong brand through aesthetics and social media. It’s crucial for startups to deliver quality products, maintain profitability, and avoid excessive reliance on venture capital.
In the evolving landscape of food startups, lessons can be learned from Smallhold’s experience. By combining sustainability with quality, variety, and branding, companies can attract customers and thrive in the market. Innovating in the food industry requires a balance between financial responsibility and sustainability goals, defining success on your own terms.
The researchers Stanford University Aqueous solutions of tartrazine, a common food coloring approved by the U.S. Food and Drug Administration, have been shown to have the effect of reversibly transparentizing the skin, muscle, and connective tissue of live rodents.
Diagram of skin tissue cleared by saturating it with FD&C Yellow 5, including the path of photons reflecting off unstained tissue. Image courtesy of Keyi 'Onyx' Li / National Science Foundation.
“We combined a yellow dye, a molecule that absorbs most light, especially blue and ultraviolet light, with skin, a scattering medium; these two individually block most light from passing through,” said study lead author Dr. Zhihao Ou, who conducted the research with colleagues during his postdoctoral research at Stanford University before joining the University of Texas at Dallas in August 2024.
“But when we combined them, we were able to achieve skin transparency in mice.”
To master this new technique, Dr. Ou and his colleagues developed a way to predict how light would interact with stained biological tissue.
These predictions required a deep understanding not only of light scattering, but also of the process of refraction, how light changes speed and bends as it passes from one material to another.
Scattering is why we can't see through the body: fats, fluids within cells, proteins, and other substances all have different refractive indices, properties that determine how much incoming light waves bend.
In most tissues, these materials are so densely packed that differences in refractive index cause light to scatter as it passes through them, resulting in what our eyes perceive as opaque, colored biological material.
The researchers realized that if they wanted to make biological materials transparent, they had to find a way to match the different refractive indices so that light could pass through unimpeded.
Drawing on fundamental insights from optics, the researchers realized that the dyes that are most effective at absorbing light are also highly effective at directing light evenly through a wide range of refractive indices.
One dye that scientists predicted would be particularly effective was Tartrazinecommonly known as FD&C Yellow 5, is a food coloring.
As it turns out, they were right: when dissolved in water and absorbed into tissue, the tartrazine molecule becomes perfectly structured to match the refractive index, preventing light scattering and resulting in transparency.
The authors first tested their predictions on thin slices of chicken breast.
As the concentration of tartrazine increased, the refractive index of the fluid inside the muscle cells increased, matching the refractive index of muscle proteins, causing the sections to become transparent.
Next, the researchers gently applied the temporary tartrazine solution to the mice.
First, the researchers applied a solution to the scalp, making the skin transparent to reveal the blood vessels crisscrossing the brain.
The researchers then applied the solution to the abdomen, where it disappeared within minutes and demonstrated intestinal contractions and movement due to heartbeat and breathing.
This technique allows for the resolution of micron-scale features and improved microscopy.
Once the dye was washed off, the tissue quickly returned to its normal opacity.
Tartrazine appears to have no long-term effects and excess is excreted within 48 hours.
“It's important that the dye is biocompatible and safe for living organisms,” Dr. Ou said.
“Plus, it's very cheap and efficient. You don't need that much of it to work.”
The team has yet to test the process on humans, whose skin is about 10 times thicker than that of mice.
“At this point, it's unclear how much dye or the delivery method is needed to penetrate the entire skin,” Dr. Ou said.
“In human medicine, we now have ultrasound that can see much deeper into the body.”
“Many medical diagnostic platforms are prohibitively expensive and inaccessible to a wide range of users, but this shouldn't be the case for a platform based on our technology.”
of study Published in this week's journal Science.
_____
Wu Zhihao others2024. Achieving optical transparency in living animals using absorbing molecules. Science 385 (6713); doi: 10.1126/science.adm6869
This article is an edited version of an original release from the National Science Foundation and the University of Texas at Dallas.
A sweet dessert made from Neurospora crassa served at the Alchemist restaurant in Copenhagen.
Alchemist
A type of mold that grows on discarded food has been shown to fundamentally change the taste of the food, making food that would otherwise be thrown away edible in new ways.
Neurospora crassa, Orange fungus, grown from waste products from soy milk production, has been used for centuries to make onkom, a traditional food from the Indonesian island of Java.
Vayuhir Maini The UC Berkeley professor and his colleagues worked with chefs from Michelin-starred restaurants in New York and Copenhagen to develop new foods using the bacteria, some of which are now appearing on their menus, including a cheese-flavored toast made with stale bread and a sweet dessert made with sugar-free rice custard.
About a third of food is wasted worldwide, and discarded agricultural products account for about 8% of greenhouse gas emissions. Upcycling, or turning discarded produce into new, edible foods, can divert waste from landfills and reduce the climate impact of food production while also strengthening food security, Hill-Maini said.
His team: N. Intermedia It can thrive on at least 30 types of agricultural waste, including tomato pomace and banana peels, without producing toxins.
The fungus is capable of turning indigestible plant waste into nutritious food in about 36 hours. “It seems to be on a unique trajectory of transforming waste from trash to treasure,” Hill-Maini said.
When the team first had Danish consumers try Oncom, people consistently rated it a six or above on a scale of one to nine, and described the taste as “earthy and nutty,” he says.
Hill-Maini developed the fungus-based food in collaboration with Rasmus Munk, owner of the Copenhagen restaurant The Alchemist, and Andrew Lasmore of Blue Hill at Stone Barns in Pocantico Hills, New York.
In The Alchemist, N. Intermedia It was used in a dessert of gelled plum wine and unsweetened rice custard and was fermented for 60 hours, a process that Munch says changed both the aroma and flavor “pretty dramatically.”
“It was shocking to suddenly discover flavors like banana and pickled fruit without adding anything other than the fungus itself,” he says. “Of course, not all of our wild shots work, but when they do, they can produce pretty revolutionary results.”
By demonstrating what upcycled food can achieve at the highest gastronomic level, the chefs hope to help accelerate commercial acceptance of the concept.
“We're just in the beginning stages of realizing its full potential,” Hill-Maini says.
Two rows of rundown, dirt-smothered caravan parks line either side of the road near the motorway that winds into Bristol’s city center. Rats dart between water-filled concrete sluices and piles of rubbish-strewn vegetation. Drug users stumble out of a nearby underpass as trucks roar overhead.
It’s a dreary camp where around 30 Brazilian delivery drivers for big companies like Deliveroo and Uber Eats are forced to scrape by to make ends meet.
Celia Campos, 45, has been living in a caravan next to the lock for a year. “We left Brazil to look for a better place,” she says in rapid Portuguese. “But most of us don’t achieve our dreams. We come back in a worse state than when we left.”
Delivery drivers claim their income is not keeping up with rising prices, making it extremely difficult to make a living from delivering food.
The national minimum wage is £11.44 an hour, but food delivery companies like Deliveroo and Uber Eats do not formally employ their drivers – they are gig economy workers who are paid per delivery, meaning they can earn much less than the minimum wage.
Campos says she works long hours for both companies, working 333 hours in July and earning the equivalent of £6.27 an hour. Her pay records show she was paid around £1.20 for some Uber Eats deliveries. “We spend as much time as we can on the streets. I work from 8am until I’m tired, usually until midnight,” she says. “Delivery work is not good anymore. You have to be a slave to make enough money.”
She cannot afford Bristol’s soaring rents, which have risen faster than anywhere else in the country and have resulted in an increase in the number of people living in their cars in the West Country city.
Harsh living conditions, long hours and low wages have led to mental health issues in the camps. “I had depression for a year. It was awful,” Campos said. “I don’t want anyone to go through that. If you just work, work, work, work and you have no life… that’s what causes depression.”
Deliveroo, which recently survived a seven-year legal battle over greater rights for gig economy delivery workers, posted its first profit this month and reported a net profit of £1.3m for the first half of 2024.
Uber, which provides taxi and food delivery services, said it expects its pre-tax profits in the UK to rise to £32 million in 2022 from £5 million in 2021, with the delivery arm of its UK business generating revenue of £700 million.
The Labour government promised a new employment rights bill that would ban zero-hours contracts and provide sick pay from day one, but plans to introduce a single status for all employees – which would give gig economy workers the same rights as employed staff – have been replaced with a promise to consult on a simpler employment framework.
Some Labour MPs have raised concerns about Deliveroo’s relationship with the party after the company sponsored a series of Labour events, and its chief executive Will Thew was invited to a drinks party hosted by Keir Starmer last month. Shu appears in the video It was recorded at the event and shared on the PM’s official X account.
Another of the three women living in the caravan is preparing to work for Uber Eats. Lorena, 28, has been living in the caravan for a year and a half. She says she works 12-hour days and earns £600 a week, which works out to £7.14 an hour. “When I got here it wasn’t so bad but now I feel like a dehumanised person,” she says.
Riders say they get little support from the platforms they log into every day, so they look out for one another. They protect their mopeds, fix each other’s punctures, raise money for injured or sick workers. One person likens the road community to a labor union or “syndicate,” while another says Favela – A working-class slum in Brazil.
Some still feel vulnerable to street violence: Lorena fears that anti-immigrant protesters will burn down their house. “We feel threatened,” she says.
Her neighbour, Lucas, 25, is staying in a rundown caravan, its window seams covered with black duct tape and undersides covered with a tarpaulin, his double bed taking up most of the living space, just five metres by two metres.
The wall above the small camping stove is covered in black mold, making it dangerous to use in an enclosed space. “There is no comfort here. [in the caravan]”I just have a bed to sleep in and that’s it. Sometimes I lose motivation,” he says.
On the other side of the road, another rider prepares to head out on his moped. Freitas, 32, is a qualified pharmacist in Brazil but delivers takeaways in the UK, earning an average of £3.43 per delivery, according to figures from his Uber Eats app. “I studied for five years. I don’t want to tell my family what’s going on here,” he says.
He desperately wants to move because his caravan has no electricity, no heating and no place to cook. When it rains, the windows leak into his bed. “It’s hard to live like this. At night you have to wrap yourself up in a blanket,” he explains. “Many of the people who stay here develop mental problems because they live in a small box.”
Heather Mack, deputy leader of Bristol city council, said: “Most of us strive to treat others how we would like to be treated but shamefully this is not the case for companies like Deliveroo and Uber Eats in our city. People who work for a living should be able to live a life that provides the essentials we all need – safety, hygiene and food.”
Mack also called on the government to end “cruel and hostile environment” policies to give immigrants a path to legal work.
The Independent Workers’ Union of Great Britain (IWGB), which led an unsuccessful legal campaign to secure employment rights for delivery drivers, said the Bristol camp was “emblematic of the mass misery that the gig economy is producing”. Maritza Castillo Calle, vice-chairman of IWGB, accused delivery companies of slashing driver pay to boost profits. “We should not be mistaken in thinking that Deliveroo’s first-ever profit last week is a direct result of workers facing unprecedented hardship,” she said.
Deliveroo said it was “very concerned” that delivery drivers were living in unsuitable conditions and would contact Bristol City Council. A spokesman added: “Deliveroo offers protections to its delivery drivers, including the flexible working they want, attractive income opportunities, free insurance, sickness cover, financial support for delivery drivers who become new parents and a range of training opportunities.”
Uber said Uber Eats offers thousands of delivery workers flexible ways to earn money. “When delivery workers work with us, they have a range of protections, including insurance for their journey, and we regularly work with them to see how we can improve their experience.”
Back in Bristol, Campos gets on his scooter. He’s exhausted after a long night’s shift, but he says he has to go back to work. “If you’re only getting paid £1, £2 or £3 per delivery, you have to make a lot of deliveries. The owners of these companies don’t think about us, the couriers who make their money, they only think about themselves.”
Raising cattle produces huge amounts of greenhouse gases
Alan Hopps/Getty Images
As the world's population grows, the only way to reduce agriculture's huge greenhouse gas emissions is to make food production more efficient. Unfortunately, efficiency gains have stagnated since 2010, and as food demand continues to grow, agricultural emissions and deforestation are likely to skyrocket.
Lin Ma Ma and his colleagues at the Chinese Academy of Sciences in Shijiazhuang came to their conclusion after analysing existing data to estimate greenhouse gas emissions per unit of protein produced between 1961 and 2019. They chose protein instead of calories because it's a better indicator of food quality, Ma says.
Between 1961 and around 2010, emissions per unit of protein fell by two-thirds, the team says. But since then, there has been no further improvement and there are even signs of an increase. Agriculture is responsible for about a third of all greenhouse gas emissions, and food demand is projected to increase by up to 50% by 2050. If agriculture's climate efficiency does not improve further, emissions from agriculture will also increase by 50%, the researchers warn.
Moreover, without improvements in agricultural efficiency, the only way to increase production is to clear more land for farming, which will lead to further deforestation and biodiversity loss, they say.
“That's very bad news. We need to drastically reduce emissions, not increase them.” Richard Waite He is a researcher at the World Resources Institute in Washington, D.C., but was not involved in the study.
“The continued and accelerating expansion of agricultural land since the turn of the century is of great concern as there is no path forward to limit warming to 1.5°C. [of global warming] “It's important to end deforestation as quickly as possible,” he says.
There are many reasons why climate emissions per unit of protein produced are no longer decreasing, Dan Leto For one thing, people around the world are eating more meat, which produces far more greenhouse gas emissions than plant-based foods, said Breakthrough Institute researcher David Schneider, who was not on the team.
The fact that large amounts of agricultural crops are now being converted to fuel rather than food could also be a factor, he says. “The rise in crop-based biofuels likely explains some of the slowdown in decarbonization we find in the paper,” as biofuel crops grown for energy are chosen for their calorie content rather than their protein content, reducing the efficiency that Ma's team measures.
Another potential factor is the increase in extreme weather events that are affecting crop yields and food prices around the world, which the study did not take into account, Ma said. “But we suspect the impact of extreme weather on crop yields was relatively small before 2019.”
The food pyramid is a visual representation of a balanced diet, showing the types and proportions of foods that contribute to overall health.
Imagine a pyramid divided into sections, with each section representing a different food group. Specific designs vary, but a typical food pyramid usually includes the following categories from base to apex:
Base (grain)
At the bottom, widest part, are grains like bread, rice, and pasta. These provide complex carbohydrates, which are your primary source of energy. Whole grains are also a good source of added fiber.
Second layer (fruits and vegetables)
Next, fruits and vegetables are rich in vitamins, minerals, fiber, and antioxidants. To get a variety of nutrients, try to eat at least five servings of colorful vegetables each day.
3rd layer (protein)
This section includes proteins like meat, poultry, fish, eggs, beans, nuts, etc. Protein is essential for muscle maintenance, immune function, and growth, and helps you feel fuller for longer.
Top layer (dairy or alternative)
This section discusses fortified alternatives, such as dairy or soy milk, which provide calcium and other essential nutrients needed for bone health.
Outside the pyramid (sweets and fats)
Here are your fats and sweets: While fats are necessary for many bodily functions, choose healthy fats, such as those found in olive oil and avocado. Limit your intake of added sugars and sweets.
The food pyramid acts as a guide to creating a balanced diet by incorporating a variety of foods from different groups while avoiding relying too heavily on one category.
This concept was shaped into a plate in the UK, Eatwell Guide. It tells you how much of each food group you should eat based on the space it takes up on your plate.
According to the Eatwell Guide, eating healthy means making balanced choices from the five food groups over the course of a day or week: one-third fruits and vegetables, one-third grains and starches, and the remaining third a mix of dairy, proteins, and fats, both animal and plant-based.
This article is a response to the question “What is the food pyramid and can it help you eat healthily?” (asked by Diane Weeks from Glasgow).
If you have any questions, please send them to the email address below.For further information:or send us a messageFacebook,XorInstagramPage (be sure to include your name and location).
UltimateFun FactsFor more amazing science, check out this page.
McDonald’s has terminated its trial of an artificial intelligence chatbot in its drive-thrus, sparking concerns about the fast-food industry’s hasty adoption of this technology.
The largest burger chain in the world is removing its AI-based automated ordering system from over 100 restaurants throughout the US.
This system, capable of responding to customer orders using AI voice, was undergoing testing under a contract between McDonald’s and IBM that began in 2021.
McDonald’s has not specified the reasons for ending the trial. As reported by Restaurant Business, the company informed franchisees that the technology would be discontinued on July 26th.
A McDonald’s spokesperson mentioned to the publication that a decision regarding automated ordering plans would be made by year-end, emphasizing that “voice ordering solutions at the drive-thru are part of our restaurants’ future.”
Fast-food chains have displayed considerable interest in incorporating generative AI into their operations in recent years. Apart from McDonald’s, various companies such as Wendy’s, Hardee’s, Carl’s Jr., and Del Taco have implemented this technology in their drive-thrus. Yum! Brands, the owner of Taco Bell and KFC, also declared its adoption of AI earlier this year. “AI First Mindset” at a fast food restaurant.
The fast-food industry is increasingly receptive to AI as a substitute for human workers, aiding in reducing escalating labor costs. Following California’s enactment of a new minimum wage regulation for fast-food employees, companies are hastening the integration of AI technology to handle tasks like taking customer orders.
While companies promote AI as the future of the fast-food industry, these technologies have been featured in viral videos and covered in the media when orders go awry. McDonald’s drive-thru AI blunder became viral last year after several TikTok videos showcased the system incorrectly adding items, such as butter packs, or doubling the order quantities.
In one video, two women were captured laughing and requesting the system to cease adding items to their order, as it appeared to tally hundreds of dollars’ worth of McNuggets to their bill.
Automated systems have faced criticism for misinterpreting customer orders, as well as for depending on outsourced human labor for their operation. Presto Automation, which supplies AI services to fast-food chains, disclosed in an SEC filing last year that it employs customer-facing staff in countries like the Philippines, who spend around 70% of their time there.
In addition to drive-thru ordering, companies are exploring leveraging generative AI for creating digital chatbots on their apps or utilizing image recognition for estimating wait times.
In December, McDonald’s partnered with Google to develop a chatbot named “Ask Pickles” for guiding employees on tasks like cleaning restaurant equipment. The collaboration also encompasses exploring other potential applications of generative AI. As per Bloomberg’s report.
Continued use of drugs such as cocaine and morphine is thought to affect the way the brain prioritizes the body’s basic needs, but we are only now understanding how this happens.
When people repeatedly misuse drugs, they can experience long-term behavioral changes, where they choose to take drugs instead of doing what they need to do, such as eating or drinking.
A brain pathway called the mesolimbic reward system is thought to be involved in this process, but few studies have directly compared the system’s response to drug intake and its response when its innate needs are not met.
now, bowen tan from Rockefeller University in New York and colleagues showed that the same neurons are activated in these two situations. They revealed this using sophisticated microscopy equipment that can track the activity of individual neurons in the brains of mice in a state of withdrawal after repeated exposure to these drugs.
“There has long been a debate in this field about whether there are specialized cell types that encode only drug value and specialized cell types that encode only natural reward value,” Tan said. To tell. “What we saw is that these drugs of abuse typically activate the same set of neurons as natural rewards.”
The researchers also observed that after giving mice cocaine or morphine, their food and water intake decreased, while the neural responses needed to satisfy basic needs were disrupted.
“What’s really remarkable about this finding is that the strong neural responses to food and water are almost replaced by responses to drugs,” he says. Jeremy Day At the University of Alabama at Birmingham. “[This suggests] Drug rewards can override the way the brain converts desire states into behaviors that satisfy those desires.”
Tan and his team also identified a gene called.Rev which appears to be necessary for the drug to have this effect. Rev Because it is part of a cell signaling pathway that is also found in humans, future research could explore how inhibiting this pathway could be used as a treatment for substance misuse, he said. To tell.
Because of global warming, you are already paying more and more for groceries. And rising temperatures will cause food prices to rise significantly over the next decade.
By 2035, rising temperatures alone are expected to increase global food prices by 0.9 to 3.2 percent each year, according to a study conducted in collaboration with the European Central Bank. This would increase the overall inflation rate by 0.3 to 1.2 percentage points.
“We are often shocked and surprised by the magnitude of these effects,” he says. Maximilian Kotz He mentioned discussions he had with economists during his research at Germany's Potsdam Institute for Climate Impact Research.
To find out how this is affecting food prices, Kotz and his colleagues looked at monthly price data for a variety of goods and services for 121 countries from 1996 to 2021 and the exposure to which those countries were exposed. The weather conditions were compared.
Researchers looked at the correlation between food prices and factors such as average monthly temperatures, temperature fluctuations, droughts and extreme rainfall. They found a strong association between average temperature and food prices a month or so later.
Areas north of 40 degrees latitude, such as New York City, Madrid, and Beijing, experienced warmer-than-average winter temperatures, leading to lower food prices. But not just in the summer, temperatures in other parts of the world have always been above average, causing food prices to rise.
Moreover, the impact on prices is long-lasting. “If prices go up based on one of these shocks, they stay high for at least the rest of the period,” Kotz says.
The study didn't look at why prices have increased, but one possible explanation is that extreme heat is reducing yields, he said. “The vines may be dry when the crop should be harvested.”
Kotz said factors such as extreme rainfall had a smaller impact on food prices than average temperatures. This may be because flooding tends to be localized, whereas above-average temperatures can be very widespread.
Other studies have reached similar conclusions, Kotz said. But his team went a step further and investigated how food prices would change based on increases in average temperatures in climate model projections. Under the team's worst-case emissions scenario, global food inflation due to climate change will exceed 4% per year by 2060. However, the team believes the 2035 prediction is more reliable, as many other factors could have changed by then.
“There are a lot of things that could happen that will change the way the economy responds to climate change,” Kotz said. For example, inflationary pressures would be reduced if farmers adapted their practices to better cope with rising temperatures. But so far, he says, there is no sign that farmers are adapting.
“I think these are realistic predictions. They are based on solid empirical evidence.” Matin Kaim At the University of Bonn, Germany. “We need to recognize the fact that climate change poses new and major challenges to food and nutrition security.”
Like the US Federal Reserve and the Bank of England, the European Central Bank aims to: keep inflation around 2%. Rising food inflation will make achieving this goal even more difficult, Kotz said.
Potentially dangerous chemicals may be present in food packaging
Pirin Petunia/Getty Images
Food packaging and utensils commonly contain up to 68 “forever chemicals” that can pose health risks, many of which regulators are potentially unaware of. There is a gender.
Perfluoroalkyl and polyfluoroalkyl substances (PFAS) are a type of synthetic chemical used to make products such as nonstick cookware and waterproof clothing. The bonds between carbon and fluorine atoms in PFAS are so strong that it can take hundreds to thousands of years for the bonds to break down.
Many of these chemicals are associated with adverse health outcomes, including: cancer and reproduction and immunity problem.
“There are thousands of these chemicals,” he says. Birgit Geueke At the Swiss Food Packaging Forum organization. “We wanted to understand what information is known about the presence of PFAS in food packaging.”
Geweke and his colleagues analyzed 1,312 studies conducted around the world that looked in detail at chemicals that come into contact with food that can be generated during manufacturing, packaging, and cooking. He then cross-referenced these chemicals with his list of known PFAS.
The research team found that 68 types of PFAS are commonly present across food-contact materials, such as packaging and utensils. Of these, 61 were not included in the regulatory list mandating the use of PFAS because they were not previously known to be present in such substances.
Of the 68 PFAS, only 39 have been tested for toxicity. One of the substances analyzed was perfluorooctanoic acid, which has been shown to have the potential to cause cancer in humans, based on limited evidence that it can cause testicular and kidney cancer. It is classified, Geueke said.
“I think it’s the manufacturer’s responsibility to minimize the use of PFAS,” she says. Regulators around the world are working in the right direction, she says. For example, the European Union recently proposed banning most PFAS.
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