Researchers have identified another good reason to eat more mushrooms. New research , published in Food Science & Nutrition (January 2021) found that adding a mushroom serving to the diet increased the intake of several micronutrients, including shortfall nutrients such as vitamin D, without any increase in calories, sodium or fat.
Researchers with the Fatty Acid Research Institute (FARI) and collaborators at Cedars-Sinai Medical Center in Los Angeles and in Orange County, CA, have published the first direct evidence that higher omega-3 blood levels may reduce risk for death from COVID-19 infection. The report was published in the journal
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IMAGE: The researchers examined data from study participants of the EPIC-Potsdam study who developed type 2 diabetes during the follow-up of the study. Thus, an increase in risk for microvascular complications. view more
Credit: Source: DIfE
Successful weight loss is considered to be an integral part of the therapy for type 2 diabetes. Nevertheless, studies keep appearing that question the importance of losing weight. However, new data from a large-scale observational study carried out at DIfE in cooperation with the German Center for Diabetes Research (DZD) support the current recommendations of physicians. The findings, published in the journal
Diabetologia, suggest that obesity and weight gain can lead to vascular disorders, the leading cause of disease and death for people with type 2 diabetes.
Packing a lunchbox with fruit, sandwiches, and snacks is common practice for most Australian families. But what if there was another way?
Flinders University researchers investigating the pros and cons of school-provided lunches say uniform delivery of lunchtime food at school could be a solution to better childhood nutrition and learning in Australia.
Our new beans combine the best of both worlds for farmers and consumers, says Parker. They combine the better qualities of heirloom-type beans with the better qualities of commercial types.
Heirloom-type beans often represent older bean types that are known for culinary qualities and seed patterns. These are highly desired by consumers. Heirloom types often fetch a higher market value than other beans.
Commercial dry beans often have higher yields, shorter maturity times, and improved disease resistance. While they possess qualities desirable to producers, they don t fetch as high of a market price compared to their heirloom counterparts. Our goal was to improve field characteristics of the heirloom beans without losing culinary characteristics, said Parker. We have an interest in higher-value varieties and want them to grow well.