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image: Bacteriophages to the Rescue

Bacteriophages to the Rescue

By | July 17, 2017

Phage therapy is but one example of using biological entities to reduce our reliance on antibiotics and other failing chemical solutions.

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image: Book Excerpt from <em>Natural Defense</em>

Book Excerpt from Natural Defense

By | July 17, 2017

In Chapter 3, “The Enemy of Our Enemy Is Our Friend: Infecting the Infection,” author Emily Monosson makes the case for bacteriophage therapy in the treatment of infectious disease.

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image: Art’s Diagnosticians

Art’s Diagnosticians

By | June 12, 2017

Physicians peer into the subjects of artistic masterpieces, and find new perspective on their own approach to diagnosing maladies.

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image: Book Excerpt from <em>Behave</em>

Book Excerpt from Behave

By | June 1, 2017

In the book’s introduction, author and neuroendocrinologist Robert Sapolsky explains his fascination with the biology of violence and other dark parts of human behavior.

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The human brain’s insular cortex is adept at registering distaste for everything from rotten fruit to unfamiliar cultures.

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image: Self-Experimentation Led to the Discovery of IgE

Self-Experimentation Led to the Discovery of IgE

By | June 1, 2017

In the 1960s, immunologists took matters into their own hands—and under their own skin—to characterize an immunoglobulin involved in allergies.

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image: Science Celebrities: Where Are the Women?

Science Celebrities: Where Are the Women?

By | May 15, 2017

Men have traditionally stolen the spotlight as scientific popularizers on TV, but women are making names for themselves in other formats.

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image: Book Excerpt from <em>Flavor</em>

Book Excerpt from Flavor

By | May 1, 2017

Author Bob Holmes dove into the taste-determining realm of his genome.

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The 19th century biologist’s drawings, tainted by scandal, helped bolster, then later dismiss, his biogenetic law.

3 Comments

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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