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New research suggests the common food dye Red 40 may promote inflammation and colitis in susceptible individuals. This article examines the evidence and broader implications for food additives.
Discover the limitations of beans and legumes as protein sources. Learn why animal proteins may be superior for meeting nutritional needs.
Examine how the widely accepted taste map is a distortion of the original research and explore the factors that contribute to such scientific misconceptions.
Dive in to understand the diverse world of onions, their unique flavors in various dishes, and how they transform from raw to caramelized forms.
Explore the critical difference between water activity and moisture content in food, and discover how these factors influence food stability and shelf life.