Tag Archives: food

Yogurts Used to Combat Superbugs

Dieticians at Addenbrooke’s have said evidence suggested the yoghurt might cut the risk of contracting C.diff. Caroline Heyes, dietetic services manager at Addenbrooke’s hospital, said: “Probiotic yoghurts may play a role in preventing C.difficile infection so we have been running a pilot on three of the care of the elderly wards for six months.
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“We can’t say for sure how much of that benefit is down to the yoghurt and how much they are down to a whole range of infection control procedures that the hospital has in place such as the deep cleaning programme, the bare-below-the-elbow programme, and the increased isolation procedures,” Ms Heyes said.

Waste from Gut Bacteria Helps Host Control Weight

A single molecule in the intestinal wall, activated by the waste products from gut bacteria, plays a large role in controlling whether the host animals are lean or fatty, a research team, including scientists from UT Southwestern Medical Center, has found in a mouse study.

When activated, the molecule slows the movement of food through the intestine, allowing the animal to absorb more nutrients and thus gain weight. Without this signal, the animals weigh less.

The study shows that the host can use bacterial byproducts not only as a source of nutrients, but also as chemical signals to regulate body functions. It also points the way to a potential method of controlling weight, the researchers said.

“It’s quite possible that blocking this receptor molecule in the intestine might fight a certain kind of obesity by blocking absorption of energy from the gut,” said Dr. Masashi Yanagisawa, professor of molecular genetics at UT Southwestern and a senior co-author of the study, Proceedings of the National Academy of Sciences, open access: Effects of the gut microbiota on host adiposity are modulated by the short-chain fatty-acid binding G protein-coupled receptor, Gpr41.

Humans, like other animals, have a large and varied population of beneficial bacteria that live in the intestines. The bacteria break up large molecules that the host cannot digest. The host in turn absorbs many of the resulting small molecules for energy and nutrients.

In the Big Fat Lie I mentioned some related ideas:

It also makes perfect sense that our bodies evolved to store energy for worse times (and some of us have bodies better at doing that). Now we are in a new environment where (at least for many people alive today) finding enough calories is not going to be a problem so it would be nice if we could tell our bodies to get less efficient at storing fat

This research seems to be looking for a similar way to attack the obesity epidemic: reduce the efficiency of our bodies converting potential energy in the food we eat to energy we use or store. If we can make that part of the solution that will be nice. So far the reduction in our activity and increase in food intake have not been getting good results. And efforts to increase (from our current low levels) activity and reduce food intake have not been very effective.
Continue reading →

Silk E.coli Sensors

“Edible Optics” Could Make Food Safer

Scientists at Tufts University’s School of Engineering have demonstrated for the first time that it is possible to design such “living” optical elements that could enable an entirely new class of sensors. These sensors would combine sophisticated nanoscale optics with biological readout functions, be biocompatible and biodegradable, and be manufactured and stored at room temperatures without use of toxic chemicals. The Tufts team used fibers from silkworms to develop the platform devices.
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The possibility of integrating optical readout and biological function in a single biocompatible device unconstrained by these limitations is tantalizing. Silk optics has captured the interest of the Defense Department, which has funded and been instrumental in enabling rapid progress on the topic. The Defense Advanced Research Projects Agency (DARPA) awarded Tufts a research contract in 2007 and is funding Tufts and others on groundbreaking projects that could someday result in biodegradable optical sensing communications technology.
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To form the devices, Tufts scientists boiled cocoons of the Bombyx mori silkworm in a water solution and extracted the glue-like sericin proteins. The purified silk protein solution was ultimately poured onto negative molds of ruled and holographic diffraction gratings with spacing as fine as 3600 grooves/mm.
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The Tufts team embedded three very different biological agents in the silk solution: a protein (hemoglobin), an enzyme (horseradish peroxidase) and an organic pH indicator (phenol red). In the hardened silk optical element, all three agents maintained their activity for long periods when simply stored on a shelf. “We have optical devices embedded with enzymes that are still active after almost a year of storage at room temperature.

Engineering a Better World: Bike Corn-Sheller

photo of bike maize sheller

More appropriate technology from MIT’s D-Lab.

D-Lab-developed device makes corn processing more efficient

Jodie Wu, an MIT senior in mechanical engineering, spent the summer traveling from village to village in Tanzania to introduce a new system for processing the corn: A simple attachment for a bicycle that makes it possible to remove the kernels quickly and efficiently using pedal power. The device makes processing up to 30 times faster and allows one person to complete the job alone in one day.

The basic concept for the maize-sheller was first developed in Guatemala by an NGO called MayaPedal, and then refined by Wu last semester as a class project in D-Lab: Design, a class taught by Department of Mechanical Engineering Senior Lecturer Amy Smith. Now, thanks to Wu’s efforts, the technology is beginning to make its way around the world.
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Thus, the owner of a bicycle, with a small extra investment, can travel from village to village to carry out a variety of useful tasks. A simple bike thereby becomes an ongoing source of income.

Wu refined the corn-sheller system, which was originally designed as a permanent installation that required a bicycle dedicated solely to that purpose, to make it an add-on, like Kiwia’s tools, that could be easily bolted onto an ordinary bike and removed easily.

Photo shows the prototype of the attachment. Engineering that makes a significant difference in people’s lives (especially those that need it the most) is even cooler than the latest high tech gizmos in my opinion. And those new gizmos are cool.

Related: Design for the Unwealthiest 90 Percent – Appropriate Technology posts – Water Pump Merry-go-Round – Nepalese Entrepreneur Success – Tumaini Cycles blog (by

Active Amish Avoid Obesity

Lessons from the Amish: We’re not doomed to obesity

Four years ago we discovered that the Amish maintained super-low obesity levels despite eating a diet high in fat, calories and refined sugar. They key was their level of physical activity — men averaged 18,000 steps a day, women 14,000. That’s monumental compared to the paltry couple of thousand or so most of us eke out in a day.
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A recent study revealed even more about the Old Order Amish: They maintain low obesity levels despite having a gene variation that makes them susceptible to obesity. The secret here? You guessed it — lots of physical activity.

Study Conclusions: “Our results strongly suggest that the increased risk of obesity owing to genetic susceptibility by FTO variants can be blunted through physical activity. These findings emphasize the important role of physical activity in public health efforts to combat obesity, particularly in genetically susceptible individuals.”

Sometimes the simple explanation is worth paying attention to. Add lack of activity to eating more (Obesity Epidemic Explained – Kind Of: 1970 Americans ate an average of 2170 calories per day in 2000 they ate an average of 2700) and it seems like it is logical we would gain weight due to these two factors.

Bill Nye the Science Guy, Interview

Bill Nye the Science Guy Makes Green “Stuff Happen”

One of your first “Stuff Happens” episodes is about breakfast. What’s so special about breakfast and the environment?
Are you kidding? It’s the most important meal of the day. It had the iconic story that North American pigs – from where we get bacon – I presume unwillingly are fed feed made with South American anchovies (and herrings and sardines). Farmers say eating fish helps their animals grow to that wonderfully ample size consumers want. Because of this, we’re accidentally destroying an ecosystem. It’s the story of stories.

How so?
We’re seriously depleting the world’s anchovy population and leaving the penguins and South American seabirds with nothing to eat. These birds are dangerously close to starving because the anchovy and sardine populations have been decimated.

What can we do?
Strange as it may seem, you could eat more anchovies. This would raise the price of the fish and make anchovy fish feed more costly and less desirable to pig farmers. Also eat organic bacon from pigs raised on 100% agricultural feed. If you’re looking for the true organic meat products, make sure it’s grass-fed only.

Black Raspberries Alter Hundreds of Genes Slowing Cancer

Black Raspberries Slow Cancer by Alter Hundreds of Genes

Researchers at the Ohio State University Comprehensive Cancer Center examined the effect of freeze-dried black raspberries on genes altered by a chemical carcinogen in an animal model of esophageal cancer
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“We have clearly shown that berries, which contain a variety of anticancer compounds, have a genome-wide effect on the expression of genes involved in cancer development,” says principal investigator Gary D. Stoner
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Stoner notes that black raspberries have vitamins, minerals, phenols and phytosterols, many of which individually are known to prevent cancer in animals. “Freeze drying the berries concentrates these elements about ten times, giving us a power pack of chemoprevention agents that can influence the different signaling pathways that are deregulated in cancer,” he says.
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Their analyses included measuring the activity, or expression levels, of 41,000 genes. In the carcinogen-treated animals, 2,261 of these genes showed changes in activity of 50 percent or higher.

Pretty cool stuff.

Science Sortof Explains: Hiccups

photo of Red Hot Pepper by John Hunter

I love spicy food (Indian food is my favorite food). In my garden, this year, I am growing some spicy peppers (which honestly I don’t really like on their own – I have discovered). Still I eat them some and I get the hiccups almost every time. So I finally used Google to find out why. That lead to – MayoClinic on Hiccups:

A hiccup is an unintentional contraction of your diaphragm – the muscle that separates your chest from your abdomen and plays an important role in breathing. This contraction makes your vocal cords close very briefly, which produces the sound of a hiccup.

Although there’s often no clear cause for a bout of hiccups, some factors that can trigger acute or transient hiccups include: Eating spicy food. Spicy food may cause irritation to the nerves that control normal contractions of your diaphragm.

I must say the internet is great. Still that is hardly a great explanation for me. I almost never get the hickups eating spicy meals but every time I eat a hot pepper on its own I seem to (which happens very quickly and then ends pretty quickly – under 5 seconds). I guess somehow the other food in my mouth disrupts the potential nerve irritation so that it doesn’t cause a hiccup? It doesn’t seem like the raw pepper is hotter (higher Scoville Heat Unit) than the food, so I don’t think it is just a matter of more “heat” causing the hiccups.

Photo by John Hunter, Creative Commons Attribution-Share Alike (see requirements for use).

How Humans Got So Smart

Cooking and Cognition: How Humans Got So Smart

For a long time, we were pretty dumb. Humans did little but make “the same very boring stone tools for almost 2 million years,” he said. Then, only about 150,000 years ago, a different type of spurt happened — our big brains suddenly got smart. We started innovating. We tried different materials, such as bone, and invented many new tools, including needles for beadwork. Responding to, presumably, our first abstract thoughts, we started creating art and maybe even religion.

To understand what caused the cognitive spurt, Khaitovich and colleagues examined chemical brain processes known to have changed in the past 200,000 years. Comparing apes and humans, they found the most robust differences were for processes involved in energy metabolism.

The finding suggests that increased access to calories spurred our cognitive advances, said Khaitovich, carefully adding that definitive claims of causation are premature.

Nice example of scientific discovery in action. The direct link from cooking to brain development is far from proven but it is interesting. I also like “the same very boring stone tools for almost 2 million years” – maybe that is because I am too cynical (but while evolution is amazing – sometimes it is amazing how slow progress is).

An Appetite For Science

An Appetite For Science by Corinne A. Marasco

episodes titled “Churn Baby Churn” and “I Pie” explain, respectively, how sugar crystallization affects the texture of ice cream and what happens to a pie crust in the oven as it bakes. These are the sort of processes that chemists and materials scientists address everyday.
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Yogurt contains beneficial bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, that love lactose, the sugar found in milk. Adding a starter culture of plain, store-bought yogurt to milk at 110 Â°F, Brown shows that the bacteria will convert the lactose into lactic acid. The heating pad helps to maintain a steady temperature to allow the bacteria to incubate. If the temperature of the milk is too low, the bacteria won’t grow to make yogurt. If the temperature is too high, the bacteria will die.
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He’s confident he could teach a high school or college science course with nothing but a kitchen. For labs he could demonstrate how heat denatures protein by cooking an egg, how yeast cells execute gas-liberating reactions by baking a loaf of bread, or how fermentation occurs by making pickles. As a bonus, the class would get to eat the experiments, enabling observation of cause and effect.