There’s soon going to be another reason to either choose vegetarian food options or get your meat from local, trusted sources: mRNA vaccines are about to be heavily implemented across the meat industry, with cattle, chickens, pigs, goats and other livestock targeted for regular mRNA injections. Continue reading →
Lots of people are waking up to the dangers of conventional produce and sticking to organic varieties, but a recent study serves as a reminder of why it’s also important to go organic when it comes to cow’s milk too.
I’d like to thank all the Natural News readers for your support as I’m engaged in intensive laboratory research and not posting very many stories right now. This will continue through early January up until we break our big announcements on food science. Continue reading →
The folks at the Department of Nutrition and Food Science at the University of Maryland have recently made an important discovery about some healing foods. These foods are special, because they contain extra doses of disease- fighting antioxidants and healing phytonutrients. They’re called “micro greens” and are the seedlings of vegetables and Continue reading →
University of Minnesota researchers have discovered and received a patent for a naturally occurring lantibiotic — a peptide produced by a harmless bacteria — that could be added to food to kill harmful bacteria like salmonella, E. coli and listeria.
The U of M lantibiotic is the first natural preservative found to kill gram-negative bacteria, typically the harmful kind. “It’s aimed at protecting foods from a broad range of bugs that cause disease,” said Dan O’Sullivan, a professor of food science and nutrition in the university’s College of Food, Agricultural and Natural Resource Sciences. “Of the natural preservatives, it has a broader umbrella of bugs that it can protect against.”