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Category: food

Is AR your new diet plan?

The future of dining is here, and it’s all about molecular gastronomy, augmented reality headsets and multi-textured algae — and it’s virtually no calories.

Researchers at Project Nourished have found a way to merge the taste, feel and smell of food using atomizers, virtual reality headsets, a device that mimics chewing sounds, a glass with built-in sensors, a specialized utensil, and a 3D-printed food cube. The goal is to trick the user’s mind and palate into thinking they’re experiencing something entirely different than what they’re actually eating.

According to CEO Jinsoo An, the project was born out of his frustrations with his own gluten and soy sensitivities. He wants to help people struggling with weight management, diabetes and other food intolerances, so they can enjoy foods they might not otherwise be able to consume.

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Swarms of graphene-coated nanobots could be our best hope yet of cleaning up the murky oceans, with scientists demonstrating that new microscopic underwater warriors can remove up to 95 percent of lead in wastewater in just 1 hour.

The invention couldn’t have come at a better time, with ocean pollution at an all-time high, much of it stemming from industrial activities such as electronics manufacturing. By 2050, it’s estimated that there will be more plastic than fish in the world’s oceans, and waste metals such as lead, arsenic, mercury, cadmium, and chromium are affecting the delicate ecological balance that will make things very difficult for any animal that relies on it for food — including humans — in the near future.

Developed by an international team of researchers, the newly developed nanobots have three key components: a graphene oxide exterior to absorb lead (or another heavy metal); a nickel core that enables researchers to control the nanobots’ movement via a magnetic field; and an inner platinum coating that functions as an engine and propels the bots forward via a chemical reaction with hydrogen peroxide.

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Nice

HYDERABAD: In an initiative that may improve farm productivity, Indian Institute of Technology (IIT), Mumbai and Professor Jayashankar Telangana State Agriculture University (PJTSAU), Hyderabad have joined hands to develop nanosensors that can read the percentage of moisture and nutrients in the soil. This new research is expected to provide an important technological innovation in the field of agriculture. This is for the first time an IIT is collaborating with an agricultural university to devise solutions for the farmers.

“While we were exploring the possibilities of nano technology in various fields, the idea of using it in agriculture sector struck us. Thanks to the interest shown by some agricultural scientists at PJTSAU, we decided to develop nanosensors which can calculate the moisture content of the soil. There is a need for IITs to work for solving the problems faced by farmers and this is a step in that direction,” said V Ramgopal Rao, director of IIT Delhi, who was instrumental in initiating the research project, while he was the chief investigator of Centre of Excellence in Nanoelectronics Project at IIT, Mumbai.

While IIT, Mumbai will develop the nano soil sensors, PJTSAU will serve as the testing partner and conduct field tests to assess the efficacy of nanosensors. Already, funds have been allotted by IIT for the research project and a team of agricultural scientists and technologists has been formed to work on the project.

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CRISPR to improve shelf life of vegetables and fruits. I magine what this would mean for populations in remote locations with horrible climates or in disaster zones that need fresh foods.

Yinong Yang, a Penn State University researcher, has used a famous gene editing tool known as CRISPR/Cas9 for cutting out a small piece of DNA from one specific gene in a white button mushroom. With this, Yang was able to stop the gene, which in turn cuts the production of an enzyme known as polyphenol oxidase in mushroom. With this gene editing of white mushrooms, the mushroom doesn’t get spoiled as natural mushrooms.

You might have heard something like this earlier as scientists have also developed non-browning versions of apples and potatoes. However, those crops were called GMOs as scientists had put in new, slightly altered genes within those plants to ‘silence’ the natural gene.

Last fall, Yang wrote a letter to the US Department of Agriculture, wherein he asked whether his mushroom would be subject to regulation by the USDA. The USDA replied this week saying no.

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imrs.php

“Researchers at George Washington University have linked fast-food consumption to the presence of potentially harmful chemicals, a connection they argue could have “great public health significance.””

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#nutrition #CrapScience

So after 40 years of prescribing low fat diets & demonising cholesterol, the largest & longest clinical experiment ever (40 years, 9,000 patients, randomly assigned diets) shows that “Patients who lowered their cholesterol, presumably because of the special diet, actually suffered MORE heart-related deaths than those who did not.”

In other words, if you’ve been cutting on steaks, butter etc. for 4 years or more, you may have INCREASED your mortality rate from heart disease by %8.

Oops?

Via Oxford Martin School @oxmartinschool

A fuller accounting of the results of a massive government-funded experiment on fatty foods challenges the conventional advice about what is healthy, and what is not.

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