Life Changes
Healing Through Storytelling: Lessons from The Odyssey
The journey of Odysseus in Homer's 'The Odyssey' offers profound insights into healing...
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- Written by: Julaine Allan, Charles Sturt University
Lysergic acid diethylamide (LSD) is a synthetic chemical made from a substance found in a fungus that grows on rye and other grains, called ergot.
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- Written by: Clare Collins, University of Newcastle
A friend reckons he has it good. His partner cooks a bacon-hash-brown-fry-up for breakfast every day. “Are you sure?” I said. “Cause that’s exactly what I would feed my partner if I wanted to bump him off!”
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- Written by: Irene Luo, Epoch Times
“An apple a day keeps the doctor away” says the proverb—but maybe not in China. Due to a lack of regulation and enforcement, farmers in China regularly add dangerous amounts of fertilizers, preservatives, pesticides, and other chemicals
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- Written by: Simon Cotton, University of Birmingham
A hotel in Reykjavík has on display a McDonald’s burger and fries, seemingly undecomposed after 2,512 days – and counting. It was bought on October 30, 2009, the day that the last McDonald’s in Iceland closed.
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- Written by: Irene Luo, Epoch Times
In a squalid fish farm in Yangjiang, Guangdong, farmers fed tilapia fish with the feces of pigs and geese to lower the cost of production.
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- Written by: Kathryn M. Flinn, Baldwin Wallace University
In one of television’s more bizarre recent offerings, the History Channel show “Appalachian Outlaws” follows a band of West Virginians as they hunt rugged forests for American ginseng, a medicinal root worth hundreds of dollars per pound.
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- Written by: Irene Luo, Epoch Times
After numerous food scares in China, the Chinese have become disillusioned with the communist regime’s ability to properly regulate the food industry. And the contaminated food does not just stay in China. The U.S. Food and Drug Administration (FDA) regularly refuses shipments from China...
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- Written by: Steve Manas, Rutgers University
A new study complicates the “five-second rule,” the widely accepted idea that it’s okay to scoop up fallen food and eat it if you’re quick enough.
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- Written by: National University of Singapore
Low levels of vitamin D are linked to an increased risk of cognitive decline and impairment in elderly Chinese people.
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- Written by: Bryan Lessard, CSIRO
Scientists have predicted that by 2050 there will be 9.6 billion humans living on Earth. With the rise of the middle class, we are expected to increase our consumption of animal products by up to 70% using the same limited resources that we have today.
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- Written by: Gregory Moore, University of Melbourne
The classification of fruits and vegetables often confuses many, with common terms deviating from botanical definitions. Fruits, typically seed-bearing, attract animals for seed dispersal, while vegetables, lacking a strict definition, encompass various plant parts. This article explores the complexities of these classifications and their nutritional implications.
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- Written by: Peter Rüegg, ETH Zurich
It is a hotly debated, highly researched subject: which fats are good for us and which aren’t?
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- Written by: Anthony Booker, University of Westminster
The use of food supplements and herbal medicinal products by the public, including athletes, is common practice – but it is not well regulated.
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- Written by: Michelle Schoffro Cook, PhD, DNM, ROHP
It’s easier than you think to experience the beauty and healing properties of lavender by growing and using your own fresh lavender for use in food, body care, bathing, and other purposes. It can easily be done indoors in pots or outside in your garden.
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- Written by: Jasleena Grewal, YES! Magazine
Foraging, or wandering in search of food and plants, isn’t relegated to remote forests and idyllic fields. Edible and usable weeds are abundant in urban environments too.
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- Written by: Caroline Wood, University of Sheffield and Wayne Martindale, Sheffield Hallam University
We all know the score: current trends predict there will be 9.7 billion mouths to feed by 2050. Producing enough food without using more land, exacerbating climate change or putting more pressure on water, soil and energy reserves will be challenging.
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- Written by: Kristina Sauerwein, Washington University in St. Louis
Commonly touted as “good cholesterol” for helping reduce risk of stroke and heart attack, both high and low levels of high-density lipoprotein (HDL) cholesterol may increase a risk of premature death, a new study suggests.
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- Written by: Pat Bailey, University of California, Davis
Researchers have discovered how three fungal diseases have evolved into a lethal threat to the world’s bananas.
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- Written by: Voster Muchenje, University of Fort Hare and Carlos Nantapo, University of Fort Hare
Food, nutrition and human health institutes around the world have been fighting to reduce the risks associated with consuming detrimental fatty acids that are linked to cardiovascular diseases.
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- Written by: Caroline Wright, Nottingham Trent University
We’ve all been there, you buy some potatoes, pop them in the cupboard, and then promptly forget about them. Then the next time you open up the cupboard, you discover said potatoes have started sprouting and now resemble an alien lifeform.
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- Written by: Brian Wallheimer, Purdue University
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria, extending its shelf life by several weeks.
