Salt isn’t bad for you after all
Gary Taubes: WHY have we been told that salt is so deadly? Well, the advice has always sounded reasonable. It has what nutritionists like to call “biological plausibility.” Eat more salt and your body...
View ArticleThe benefits of coffee
Brian Fung in the Atlantic: The case for coffee. I’ve already noted here before that caffeine is a super drug; a health-increasing, disease preventing, death-reducing, performance enhancing drug that...
View ArticleWater water everywhere
While farmers, irrigators and environmentalists argue about water allocations in the Murray-Darling river system, Australia’s north has massive untapped waterways and water reserves. David Leyonhjelm...
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Cutting salt doesn’t help your health
From the NYT, a new finding about salt. In a report that undercuts years of public health warnings, a prestigious group convened by the government says there is no good reason based on health outcomes...
View ArticleSynthetic food grown in a petri dish
From slashdot comes news of a scientist who can grow meat that is perfectly edible from a ‘culture’, in other words, in a lab. “Today, at 14:00 Western European Time (9:00 am Eastern), Professor Mark...
View ArticleBuilding a better tomato
It’s long been a symbol of the shortcomings of modern agriculture, but the tasteless supermarket tomato might soon be history. Food scientists have discovered that they’ve been focusing on the wrong...
View ArticleSkinner cures obesity
“Skinner’s theory was at its core so simple that it sounds purely commonsensical today: all organisms tend to do what the world around them rewards them for doing.” That’s David H Freedman, writing in...
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