ANN ARBOR — Restaurants are reducing sodium in some newer items on their menus, but when it comes to existing fare and use of sodium overall there has been little change, according to research led by the University of Michigan.
In 2009, while investigating a sudden influx of illnesses caused by food contamination, journalist Michael Moss learned that there was another, and arguably more severe, public health crisis at hand: the disproportionate use of salt, sugar, and fat in a … Continue reading →
Jay Dickson and Jim Head have gathered time-lapse photography and other data about the sustained salinity of Antarctica’s Don Juan Pond, the most saline natural body of water on earth. Their findings, published online in Scientific Reports, suggest that such … Continue reading →
Berkeley Lab Researchers Propose a Way to Build the First Space-Time Crystal Imagine a clock that will keep perfect time forever, even after the heat-death of the universe. This is the “wow” factor behind a device known as a “space-time … Continue reading →
PASADENA, Calif. – Drastic reductions in Arctic sea ice in the last decade may be intensifying the chemical release of bromine into the atmosphere, resulting in ground-level ozone depletion and the deposit of toxic mercury in the Arctic, according to … Continue reading →
*University of Minnesota professor is part of international team that predicts the volatile region’s water may once again vanish* MINNEAPOLIS / ST. PAUL — An international team of scientists drilling deep under the bed of the Dead Sea has found … Continue reading →
*Symbiogenics — a New Strategy for Reducing Climate Impacts on Plants* Seattle – Rice – which provides nearly half the daily calories for the world’s population – could become adapted to climate change and some catastrophic events by colonizing its … Continue reading →