FeaturedNeuroscience·May 20, 2025·5 min readAcetate and Bacteria Team Up to Burn FatA new study reveals that acetate—when paired with specific gut bacteria—can significantly reduce fat and liver mass in both normal and obese mice. Researchers used a supplement called AceCel, which delivers acetate directly to the large intestine, promoting the growth of Bacteroides bacteria.Read More
FeaturedGeneticsNeuroscience·May 19, 2025·6 min readWant to Live to 115? Here’s What Research Says You Should DoNew insights from longevity research suggest that lifestyle—not just genetics—plays a vital role in living a longer, healthier life. While rare individuals like 115-year-old Ethel Caterham may benefit from exceptional genes, research shows that physical activity, diet, sleep, and stress management are key factors that can significantly influence lifespan.Read More
FeaturedNeurosciencePsychology·May 14, 2025·5 min readDisgust, Not Taste, Drives Vegetarian Meat AvoidanceA new study finds that vegetarians reject meat with the emotion of disgust, rather than simple distaste, mirroring the strong aversion meat-eaters feel toward taboo foods like human flesh or feces. In contrast, disliked vegetables like beets or sprouts are typically rejected due to distaste—an aversion based on taste or texture.Read More
FeaturedNeuroscience·May 12, 2025·4 min readEating More Ultra-Processed Food Linked to Higher Health RisksA major new analysis of over 8 million adults reveals that each additional 100 grams per day of ultra-processed food intake significantly raises the risk of hypertension, cardiovascular events, digestive disease, cancer, and death. Ultra-processed foods—like sugary drinks, chips, and packaged snacks—are high in sugar, salt, and additives, and low in essential nutrients.Read More
FeaturedNeurologyNeuroscience·May 8, 2025·4 min readUltra Processed Foods May Accelerate Parkinson’s Brain ChangesA large new study shows that consuming high amounts of ultra processed foods may be linked to early indicators of Parkinson’s disease. Researchers tracked over 42,000 adults for up to 26 years, finding that those eating 11 or more daily servings of ultra processed foods were 2.5 times more likely to show multiple prodromal Parkinson’s symptoms.Read More
FeaturedNeuroscience·May 7, 2025·7 min readWestern Diet Blocks Gut Microbiome Recovery After AntibioticsNew research shows that a Western-style diet rich in processed foods disrupts the gut microbiome’s ability to recover after antibiotic treatment. In mice, this diet prevented the regrowth of a healthy, diverse microbiome, leaving them more vulnerable to infections like Salmonella.Read More
FeaturedNeuroscience·April 29, 2025·5 min readUltraprocessed Foods Linked to Rising Premature Deaths WorldwideA new study across eight countries shows that higher consumption of ultraprocessed foods (UPFs) is significantly linked to increased premature deaths. Researchers found that each 10% rise in UPFs' share of total energy intake raises all-cause mortality risk by 3%.Read More
FeaturedNeuroscience·April 22, 2025·7 min readPlant or Meat? Either Fuels Muscle Growth EquallyA new study finds that when it comes to building muscle, the source of dietary protein—whether animal- or plant-based—makes no difference, as long as intake is sufficient. Researchers also discovered that evenly distributing protein across meals doesn't enhance muscle protein synthesis compared to skewed intake later in the day.Read More
FeaturedNeuroscience·April 17, 2025·4 min readVagus Nerve Signals Link Diet to Socio-Economic BackgroundNew research reveals that the vagus nerve, which helps regulate appetite, interacts with socio-economic status to influence eating behavior. In a chocolate tasting study, participants from higher socio-economic backgrounds showed stronger alignment between their internal hunger signals and food intake.Read More
FeaturedNeuroscience·April 16, 2025·4 min readPlant-Based Proteins Diet Linked to Longer LifeA global analysis of dietary trends across 101 countries over 60 years reveals that populations consuming more plant-based proteins tend to live longer. While animal-based proteins are linked to lower infant mortality, plant-based sources such as legumes, tofu, and grains are associated with increased adult life expectancy.Read More
Neuroscience·April 12, 2025·4 min readSocial Variety Boosts Diet Quality in WomenA new study finds that older Canadian women who remain socially isolated over time are more likely to consume fewer fruits and vegetables, reducing their overall diet quality. Using data from over 30,000 adults tracked for six years, researchers discovered that sustained social engagement—especially through varied activities—was linked to healthier eating.Read More
FeaturedNeurosciencePsychology·April 11, 2025·5 min readProbiotics May Reduce Negative FeelingsA new study shows that daily probiotics can significantly reduce negative emotions such as anxiety, stress, and fatigue in healthy adults. Using a mix of mood tracking, emotion-processing tasks, and psychological questionnaires, researchers found that probiotics began improving mood after about two weeks.Read More
