Scientist have created a new wheat variety that breaks down gluten proteins in the digestive system. Pic: ©GettyImages/luchschen

Researchers develop gluten-busting wheat

By Gill Hyslop

A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.


How a low-calorie diet cuts the risk of age-related disease

By Natasha Spencer

A team of researchers from the University of São Paulo (USP) has found that meals low in calories support protection from some diseases, indicating a correlation between the number of calories a person consumes and cell performance.

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