Plant-based alternatives such as tempeh and bean burgers provide protein-rich options for those who want to reduce their meat consumption. However, replicating meat's flavors and aromas has proven challenging, with companies often relying on synthetic additives. A recent study unveils a potential solution: onions, chives and leeks that produce natural chemicals akin to the savory scents of meat when fermented with common fungi.
Read more …Making plant-based meat more 'meaty' -- with fermented onions
Nineteen-month-old toddlers already use natural logical thinking, even before they learn to speak, to deal with uncertainties about the world. This natural logic contributes to their learning process, both in terms of language and in other fields of knowledge, according to a new study.
Read more …Toddlers learn to reason logically before they learn to speak, study finds
Resistant starch is a nondigestible fiber that ferments in the large intestine, and consumption of it has previously been shown to have a positive effect on metabolism in animal studies. Now, a 4-month randomized controlled trial in people with non-alcoholic fatty liver disease (NAFLD) indicates that daily intake of resistant starch can alter gut bacteria composition and lower liver triglycerides and liver enzymes associated with liver injury and inflammation.
Read more …Resistant starch supplement reduces liver triglycerides in people with fatty liver disease