Happiness & Success
Achieving Happiness Through Acceptance of Life
The quest for happiness often leads to frustration, as many fail to realize that the...
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- Written by: University of Melbourne
Rice is the staple food of billions of people throughout the developing world. But beyond easing hunger pains and providing carbohydrates for energy, it has little nutritional value.
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- Written by: Jim Dryden, Washington University in St. Louis
Inflammation is one of the main reasons why people with diabetes experience heart attacks, strokes, kidney problems, and other, related complications. Now a surprise finding identifies a possible trigger of chronic inflammation.
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- Written by: Michelle Ma, University of Washington
Recent studies estimate up to 30 percent of seafood in restaurants and supermarkets is actually something other than what is listed on the menu or label.
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- Written by: Nicola Jones, University of Warwick
A review of seven research studies suggests a vitamin D deficiency might increase the risk of bladder cancer.
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- Written by: Gerry Everding, Washington University in St. Louis
The discarded bone of a chicken leg, still etched with teeth marks from a dinner thousands of years ago, provides some of the oldest known physical evidence for the introduction of domesticated chickens to the continent of Africa.
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- Written by: Marla Paul, Northwestern University
Scientists have identified for the first time the region in the brain responsible for the “placebo effect” in pain relief, when a fake treatment actually results in substantial reduction of pain.
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- Written by: Kristin Samuelson, Northwestern University
Depending on your genetic make-up, you might be able to drink coffee right before bed or feel wired after just one cup, ongoing research shows.
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- Written by: Jim Dryden, Washington University in St. Louis
In a small weight-loss study, women on a high-protein diet did lose weight but didn’t see improvements in insulin sensitivity, which can help lower diabetes risk.
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- Written by: Amy Pullan, University of Sheffield
Researchers find no link between how hungry we feel and the number of calories we consume.
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- Written by: Emma Rayner, University of Nottingham
Women who replaced an afternoon diet drink with water lost more weight and had better insulin sensitivity.
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- Written by: Chris Elliott, Queen's University Belfast and Marie Cantwell, Queen's University Belfast
Eating processed meat can increase your risk of getting colorectal cancer. The World Health Organisation’s International Agency for Research on Cancer (IARC) says that each 50g portion of processed meat eaten daily (about two bacon rashers) increases bowel cancer risk by 18%.
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- Written by: Paul Bertrand; Amy Loughman, and Melinda Jackson, RMIT University
The gut microbiota is the community of bugs, including bacteria, that live in our intestine. It has been called the body’s “forgotten organ” because of the important role it plays beyond digestion and metabolism.
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- Written by: Andrew Tonkin, Monash University
Aspirin is, like ibuprofen and Voltaren (diclofenac), a non-steroidal anti-inflammatory drug (NSAID) used to treat pain and reduce fever.
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- Written by: National University of Singapore
A compound derived from the leaves of the neem plant could significantly suppress the development of prostate cancer, according to new research with mice.
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- Written by: Jane Martin, University of Melbourne and Trevor Shilton, Curtin University
Three in five Australian adults get sucked in by promotions and specials on junk food and sugary drinks at the supermarket, research released today shows.
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- Written by: Merlin Thomas, Baker IDI Heart & Diabetes Institute
Metformin is the most widely used drug to treat type 2 diabetes globally. In Australia, approximately two-thirds of patients with type 2 diabetes are prescribed metformin, either alone or in combination with other pills, or with insulin injections.
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- Written by: Lene Hundborg Koss, University of Copenhagen
Food scientists argue that near-infrared spectroscopy would work better than other methods to detect food fraud.
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- Written by: Jonas House, University of Sheffield
There’s a lot of hype around edible insects. Insects are being championed as a healthy and sustainable alternative to conventional protein sources in Europe and the US, and “ento-prising” new products are appearing almost every week.
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- Written by: InnerSelf Staff
Opponents and proponents of genetically modified food have invoked science in their arguments, but science has no definitive answer.
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- Written by: Julaine Allan, Charles Sturt University
Lysergic acid diethylamide (LSD) is a synthetic chemical made from a substance found in a fungus that grows on rye and other grains, called ergot.
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- Written by: Clare Collins, University of Newcastle
A friend reckons he has it good. His partner cooks a bacon-hash-brown-fry-up for breakfast every day. “Are you sure?” I said. “Cause that’s exactly what I would feed my partner if I wanted to bump him off!”
