close
close

Food poisoning: Microbiologists warn of increasing salmonella risk


Food poisoning: Microbiologists warn of increasing salmonella risk

Microbiologists warn that more people are likely to suffer from food poisoning in the future as humid temperatures become more common due to climate change. The bacterial strain called Salmonella enterica– better known as salmonella – causes illness in an estimated 1.2 million people in the United States each year, according to a study published […]

High consumption of highly processed foods leads to increasing BMI and fat percentage in young children


High consumption of highly processed foods leads to increasing BMI and fat percentage in young children

In a recent study published in BMC Medicine, researchers investigated the association between ultra-processed food (UPF) intake, obesity, and metabolic indicators in preschool children in Chile. Study: Consumption of highly processed foods was associated with obesity but not with metabolic indicators in a prospective cohort study of Chilean preschool childrenPhoto credit: Rimma Bondarenko/Shutterstock.com background Childhood […]

Ed | Fueling the Crisis: Farm Subsidies and the Rise of Ultra-Processed Food – Food Tank


Ed | Fueling the Crisis: Farm Subsidies and the Rise of Ultra-Processed Food – Food Tank

Canned goods, block cheese, cereal. These are the foods I remember my mother bringing home from our small-town food pantry. I was a strange child; I would beg my mother for fresh broccoli and carrots. But we rarely had them because they were expensive. The food she took from the food bank and other processed […]

Children see less and less advertising for unhealthy food on television, but still a lot


Children see less and less advertising for unhealthy food on television, but still a lot

Study: Trends in children’s exposure to food and beverage advertising on television. Photo credit: MIA Studio / Shutterstock.com Since 2013, the number of children exposed to food advertisements on television has declined significantly. However, they still see over 1,000 predominantly unhealthy commercials each year, suggesting that government regulation is needed. A recently published study JAMA […]

Useful news for patients: August


Useful news for patients: August

In this edition, we’ll share the latest developments on how to protect yourself with new COVID-19 vaccines, exciting breakthroughs in medicine affordability, and simple lifestyle changes that can improve your overall health. Out of cutting edge Treatments to Simple steps to increase your well-being, There are There is something for everyone here. let us immerse […]

Reducing food insecurity among children


Reducing food insecurity among children

Study: Emergency allocations in the SNAP program and food shortages in households with childrenPhoto credit: Jonathan Weiss / Shutterstock.com Question: Was there a relationship between emergency allocations under the Supplemental Nutrition Assistance Program (SNAP) and changes in the risk of food insecurity in households with children? In a recently published study JAMA network openedResearchers are […]

I come from Japan, what I drink every day for a long life


I come from Japan, what I drink every day for a long life

Growing up in Nara, Japan, surrounded by tea fields, Matcha tea has always been a part of my life. The full aroma and deep bitter and sweet umami taste of this vibrant green tea evokes so much nostalgia in me. When I was in high school, I started taking formal tea ceremony lessons. It was […]

Food insecurity in the capital region


Food insecurity in the capital region

Food insecurity affects every community, including the Regional Food Bank’s 23-county service area. Rising costs of living in our region mean that 1 in 9 people (331,830 individuals) are food insecure. This number reflects an increase of nearly 90,000 neighbors experiencing food insecurity compared to last year (2023), when 1 in 12 people were food […]

Consumption of fermented foods modulates the oral microbiota


Consumption of fermented foods modulates the oral microbiota

Cheese production and sterilization process Pressed, cooked cheese was produced by using Streptococcus thermophilus FTS2, Lactococcus subsp. lactis SRTA 2006 and Lacticaseibacillus paracasei ATCC 334 as a starter, and they were partially ionized as previously described. Non-ionized and ionized cheese bars (125 g, vacuum packed) were stored at −20 °C and thawed at room temperature […]