Nutrition
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ResearchGenes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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PodcastOmega-3 fatty acids
Many consume cod liver oil due to 'a vague sense we should be taking them for something' – but what to the omega-3 fatty acids actually do?
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NewsA taste of why successful salt substitutes remain so elusive
Salty taste’s unique chemistry has stymied the search for an effective salt alternative, and a more realistic goal might be a salty taste enhancer
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OpinionFeeding the confusion
When it comes to working out what foods do to our bodies, mostly we just don’t know
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ReviewThe salt fix: why the experts got it all wrong and how eating more might save your life
A book with a controversial message. But Yuandi Li asks if it’s too good to be true
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ReviewThe angry chef: bad science and the truth about healthy eating
Tackling myths about food and nutrition
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ResearchDietary supplement poisoning every 24 minutes in the US
275,000 calls concerning supplements were made to poison centres between 2002 and 2012
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BusinessEU conditionally approves Dow–DuPont merger
To satisfy competition concerns, DuPont will swap crop protection R&D assets for FMC’s nutrition business
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NewsNIH backs natural products research
The US National Institutes of Health will fund new research centres investigating botanical supplements to the tune of $35M
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ResearchPurple bacteria signal zinc deficiency
Low-cost bacterial ‘litmus test’ could help identify nutrient-deficient populations
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