A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

In today's world, we hear a lot about what we should eat: more vegetables, less sugar and salt, and to obtain locally sourced, sustainable, and nutrient-rich food. But there's a fundamental question ...

These epidemiologic patterns highlight the limitations of focusing on genetics alone. Although the Human Genome Project greatly expanded our understanding of hereditary contributions to disease, genes ...