The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.
The health benefits of differing low-fat diets are far from equal,
say researchers, suggesting that a low-fat diet rich in vegetables
and fruits has twice the cholesterol-lowering power of a
conventional low-fat diet.
Knocked by an economic slowdown and the strength of the Euro
against the US dollar, growth in turnover for the European food and
drink industry rose by a 1.9 per cent wisp from 2002 to 2003,
concludes a new report from the US government,...
Eating beans or lentils at least twice a week may reduce a woman's
risk of developing breast cancer, according to research designed to
investigate the benefits of the plant compounds flavonols,writes