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Thirty percent of bacteria found in babies' guts came from mothers' milk, a study finds.

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image: Why I Had My Sense of Flavor Genotyped

Why I Had My Sense of Flavor Genotyped

By | May 1, 2017

One person’s quest to get to the bottom of the unique way he experiences food

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image: Cooking Up Cancer?

Cooking Up Cancer?

By | April 1, 2017

Overcooked potatoes and burnt toast contain acrylamide, a potential carcinogen that researchers have struggled to reliably link to human cancers.

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image: Improving Tomato Flavor, Genetically

Improving Tomato Flavor, Genetically

By | January 26, 2017

A sequencing blitz on the tomato genome reveals the genes that contribute most to tastiness.

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image: Further Support for Early-Life Allergen Exposure

Further Support for Early-Life Allergen Exposure

By | September 20, 2016

Egg and peanut consumption during infancy is linked to lower risk of allergy to those foods later in life, according to a meta-analysis.

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image: Gut Bugs to Brain: You’re Stuffed

Gut Bugs to Brain: You’re Stuffed

By | November 24, 2015

Bacteria in the intestine produce proteins that stop rodents from eating.

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image: Sweet and Low

Sweet and Low

By | October 1, 2015

Glucose activates sleep-promoting neurons in the mouse hypothalamus.

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image: Periodic Fasting Improves Rodent Health

Periodic Fasting Improves Rodent Health

By | June 18, 2015

And a diet that includes a few days of caloric restriction each month reduces biomarkers of aging and disease in people, according to a small trial.

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image: Soil Bacteria Live on Wine Grapes

Soil Bacteria Live on Wine Grapes

By | March 25, 2015

The earthiness of Merlot may have to do with grapevine-dwelling microbiota.

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image: From the Feature Well

From the Feature Well

By | December 30, 2014

A review of The Scientist’s 2014 special issues, highlighting trending areas of research across the life sciences

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