New Study Shows How Copper Restricts the Spread of Global Antibiotic-Resistant Infections

New research from the University of Southampton has shown that copper can prevent horizontal transmission of genes, which has contributed to the increasing number of antibiotic-resistant infections worldwide.

Horizontal gene transfer (HGT) in bacteria is largely responsible for the development of Continue reading

Television Food Commercials Influencing Kids to Demand for Unhealthy Foods

Parents have suspected all along that television commercials are leading their kids to request sugary, fatty or salty foods, and now researchers at the Institute of Psychology, Health and Society in the U.K., have confirmed this suspicion.

A team of scientists found that children who watched commercials for fast food or unhealthy snacks before a cartoon were more likely to choose such foods after their program, when compared to kids who viewed advertisements for toys.

“Obesity in young children is now a major health concern around the world. Our studies highlight that there are global connections between advertising, food preferences and consumption,” said researcher Emma Boyland.

She noted that  Continue reading

Today hybrid Versions of Grains Contain significantly more Gluten than Traditional Varieties

Over the past decade, the frequency of conversations about gluten intolerance (GI) and celiac disease (CD) in the United States has gone from almost unheard of to commonplace. Chances are your local supermarket sells dozens of items labeled “gluten free” where none existed five years ago. Restaurants and school lunch programs frequently offer gluten-free alternatives. What happened?

“Gluten” is the general term for a mixture of tiny protein fragments (called polypeptides), which are found in cereal grains such as wheat, rye, barley, spelt, faro, and kamut. Gluten is classified in two groups: prolamines and glutelins. The most troublesome component of gluten is the prolamine gliadin. Gliadin is the cause of the painful inflammation in gluten intolerance and instigates Continue reading