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An equation for flexitarian flavour that brings veggies to life

Could umami flavours be the key to a greener diet that is more viable than vegetarian ones that replicate meat products using plants?

United statesJonas drotner mouritsenEvgeniy leeUniversity of copenhagen department food scienceInternational journal of gastronomyOleg mouritsenFood scienceInternational journalEquivalent umami concentrationEafood dietLexi dietSustainable dietEalthy alternative diet

Eating seafood more frequently can increase the risk of exposure to industrial chemicals: Study

Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations suc

United kingdomMegan romanoDartmouth collegeAssociate professorGeisel schoolWhatsapp channelsIndustrial chemicalsEafood dietOmega fatty acidsOmega 3Public healthEalth and wellnessHealth newsHealth issuesFoetal abnormalitiesHigh cholesterol

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