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Making Trans-Fat Free Margarine

20 Mar 2017

Margarine originally was a cheap butter substitute made by emulsifying beef fat with water or milk. Eventually animal fat was replaced by partially saturated vegetable fats, hardened by the process...

Mini Carrots, Max Nonsense

20 Mar 2017

Remember Bugs Bunny's classic question, "What's up Doc?" Well, I'll tell you what's up. Carrot consumption! Why? Because those polyethylene-bagged cute little baby carrots are extremely...

Can You Overdose on Folic Acid?

20 Mar 2017

Vitamins have a great public image. Even the term itself derives from the Latin vita, meaning life. And indeed vitamins are essential to life. Our bodies cannot make these nutrients, so we must...

Can walnuts reduce the risk of heart disease?

20 Mar 2017

Want to reduce your risk of heart disease? The California Walnut Commission makes it simple. Eat Walnuts. And the U.S. Food and Drug Administration agrees. Sort of. The following claim is allowed...

Maple Syrup as a Cancer Fighter?

20 Mar 2017

Maple syrup as a cancer fighter? Thats what a press release from the Federation of Quebec Maple Syrup Producers claims. Recent studies have shown Canadian maple syrup to contain more than twenty...

Formaldehyde in Baby Shampoo - Crunch the Numbers, Crunch the Scare

20 Mar 2017

It is a very small molehill. But to the folks at the Campaign for Safe Cosmetics (CSC) it seems more like Mount Everest. This organizations recently released report features a cute baby smothered...

What are Prions?

20 Mar 2017

Imagine your brain literally turning to sponge. Thats just what happens in a family of diseases known as the spongiform encephalopathies which leave the brain riddled with holes. In humans,...

The Risk of Caramel Colouring

20 Mar 2017

Colas derive their colour from caramel, which basically is a complex mixture of compounds produced when various carbohydrates such as sucrose, fructose, glucose or starches are heated to a high...

Frying and Cooking Fumes

20 Mar 2017

One wouldnt expect that frying a steak exposes the cook to the same chemical that is used in mothballs, but it does. Researchers at the Norwegian University of Science and Technology were...

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