New research related to Culinary (or: edible) Argan oil, recently published.

Lab test finds different results for the anti-inflammatory effects of polyphenolic extracts through extraction processes. Dr. Mourad Kharbach, Vrije University Brussels, Belgium and 7 other scientists examined and assessed the in vivo anti-inflammatory effect of polyphenolic extracts from culinary argan oil. The two extraction processes:  Mechanical pressing, and hand pressing.   Read more…

In the USA, the majority of today’s buyers of food are millennials

In the USA, the majority of today’s buyers of food are millennials. Millennials are focusing more of their energy on eating wholesome, organic foods from quality, transparent providers.   In this video, https://youtu.be/A-C_u5TgGNM, Mr. Phil Lempert reports on organic food with data from the Organic Trade Association and  New York University. Known as The Supermarket Read more…

April 7, World Health Day

April 7, World Health Day The Barilla Center for Food and Nutrition (BCFN Foundation –  www.barillacfn.com), founded by pasta giant Barilla, developed this double food and environmental pyramid model, emerged from research and evolution of the food pyramid, which forms the basis of the Mediterranean diet. The double food and environmental pyramid highlight the Read more…

Fats, stress, death: Uncovering the toxic effects of saturated fatty acids on cells

New research led by Harvard T.H. Chan School of Public Health has identified numerous genes that influence how cells respond to saturated fatty acids. Some of these genes have promise as potential therapeutic targets for treating metabolic diseases associated with lipotoxicity, including obesity, diabetes, and heart failure. The study also provides new insights into Read more…