Fitness & Nutrition News

Vaccines are often framed solely as a health intervention, but they are also a critical economic investment. This investment generates high returns in both the short and the long term. As I highlighted in my presentation this week at the World Vaccine Congress, vaccination prevents illness, reduces medical spending, preserves productivity, and protects families, employers, […]

/PRNewswire/ -- Oral and oropharyngeal cancers account for roughly one death every hour in the United States, yet outcomes improve substantially when the...

If you experience any of these vitamin D deficiency symptoms, you may be among the 35% of U.S. adults deficient in the vitamin. Here's what to look for.

Scientists examined the health data of a large sample of adults who ate ultra-processed foods and linked a number of servings to a 67% increased chance of heart disease.

Receiving an ADHD diagnosis in adulthood can be a huge relief, particularly for women, says Dr. Petra Beschoner.

Antimicrobial resistance threatens all of modern medicine. Infectious disease expert Amesh Adalja, MD, FIDSA, senior scholar at the Johns Hopkins Center for Health Security, warns that health care workers face occupational exposure to drug-resistant bacteria. Judicious antibiotic use and policy reforms like the PASTEUR Act are critical solutions.

People can learn about the night sky in a new attraction at Hull's Queen Victoria Square.

Plant-based beverages made from protein-rich raw materials are gaining popularity due to the increasing demand for sustainable food production. However, these beverages may suffer from undesirable sensory or nutritional properties. To address these challenges, fermentation could be employed in their production. We employed lactic acid bacteria, spontaneous fermentation, and kombucha fermentation, followed by LC–MS metabolomics analysis, to investigate the changes in the biochemical composition of fermented beverages using lupin, a less-utilized protein-rich plant, as the raw material. After fermentation with individual lactic acid bacteria strains, as well as with spontaneous and kombucha fermentations involving various microbial species, we observed distinct differences among these fermentations. For instance, the relative abundances of biogenic amines and raffinose family oligosaccharides (RFOs) varied depending on the fermentation technique used. Additionally, the relative abundances of lactic acid derivatives increased in all fermentations. The results of this study demonstrate that fermentation can effectively modify the biochemical composition of lupin-based beverages. By selecting the appropriate fermentation technique, lupins could be used to produce sustainable protein-rich beverages with possibly improved nutritional content.

Noroviruses are very contagious and can spread easily from person to person – it is one of the most common causes of stomach bugs.

Losing weight through diet can seem overwhelming but with MacroFactor, it is streamlined and easy to the point i lost 50 pounds in 10 months.