As the American population ages, the incidence of Alzheimer’s disease also continues to rise. While researchers continue to study Alzheimer’s, studies suggest diet may play a role in its prevention or delayed onset.
An essential micronutrient not commonly found in food, iodine is needed for the synthesis of thyroid hormones and is critical for normal neurodevelopment in utero.
In its most mild and transient form, it can be an uncomfortable nuisance, but severe or chronic diarrhea lasting two weeks or more can be dangerous, leading to dehydration, malabsorption and nutrient deficiencies.
The third most-abundant mineral in the human body, potassium is an electrolyte, regulating fluid balance by transferring nutrients and waste in and out of cells.
These microscopic bacteria may be instrumental to the treatment and prevention of certain infectious diseases, metabolic conditions, immune disorders and neurological disorders.
Food & Nutrition Magazine invited three Stone Soup bloggers to join a screening of the film Food Evolution and share their feedback. Here’s how they described the documentary,
Billed as a set of techniques that promise more precision, flexibility and efficiency, these new breeding technologies are fast-replacing the biotechnology used to create the first genetically engineered crops.
Often described as “vitamin-like” for its water soluble vitamin properties, choline is a unique micronutrient that is crucial for many biological functions.
Emulsifiers made from plant, animal and synthetic sources commonly are added to processed foods such as mayonnaise, ice cream and baked goods to create a smooth texture, prevent separation and extend shelf life.