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Digging In: Fortifying Global Food’s Future
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Your Gut Wants a Menu…Not Just Superfoods
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Food Labels & Pesticides: A Science-Based Perspective
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The USDA’s Plans for Farm AI
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Do Our Bodies Digest European Wheat Differently?
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How Hunger Affects a Growing Brain
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Protecting Your Plate from Cyclospora
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DC Faces Up to Busy Ag Agenda
The Sugar-Free Chocolate Puzzle
Sugar makes up nearly half of a chocolate bar's physical structure, forcing formulators into a high-stakes balancing act of rare sugars, fibers, and flavor science to craft the ultimate guilt-free bite. Here's how they do it...
Peptides: Radical Medicine or Dangerous Hype?
Peptides are dominating all media channels right now for their anti-aging properties, even though they lack human research and face strict restrictions. Fortunately, we can harness many of these same anti-inflammatory and repair pathways naturally through foods. Here’s how…
Do Our Bodies Digest European Wheat Differently?
Does your body have a hard time digesting bread and pasta? But when traveling abroad, you can eat carbs and feel fine? We’re looking into wheat processing in the U.S. and Europe to find out what the differences are and if European carbs are more friendly on our digestive system.