Original article found at VitalChoice.com Food makers cracked the “hyperpalatability” code and it’s fattening us; Brain’s impulsivity circuit revealed in separate study Why it can be hard to stop eating even when you’re full: Some foods may be designed that way By Tera Fazzino, Ph.D., and Kaitlyn Rohde, B.S. All foods are not created equal. Most are palatable — that is, tasty to eat — because we need to eat to survive. For example, a fresh
The following is written by my esteemed colleague and dear friend, Susie Ellis, Chairman and CEO of Global Wellness Summit. During the planning of the Global Wellness Summit (GWS) 2020 Singapore, I learned from Nancy Davis, our extraordinary executive director and chief creative officer, who curated much of the 2019 Summit agenda, that I would have 20 minutes onstage to deliver my opening remarks. I was excited to have time to share my thoughts with
by Gary Null, PhD. and Richard Gale for GreenMedInfo For years, scientists have warned about the dangers of enormous amounts of debris orbiting our planet. Aside from wrenches and other tools used by astronauts, plastic bags, and yes even a toothbrush, according to the federally-funded Aerospace organization, the greater dangers are obsolete spacecraft, portions of damaged and disabled satellites, rocket fragments, flywheels, and nuclear reactor cores that have broken up or collided with various other objects.
Original article from SCIENCE When humans started to tame dogs, cats, sheep, and cattle, they may have continued a tradition that started with a completely different animal: us. A new study—citing genetic evidence from a disorder that in some ways mirrors elements of domestication—suggests modern humans domesticated themselves after they split from their extinct relatives, Neanderthals and Denisovans, approximately 600,000 years ago. “The study is incredibly impressive,” says Richard Wrangham, a biological anthropologist at Harvard University
Original article from Dr. Perlmutter There has certainly been a lot of information appearing in scientific literature as of late indicating that coffee consumption is good for the brain. One recent report has revealed what I believe to be a very specific mechanism that directly relates the consumption of coffee to the well-established reduction in risk for Alzheimer’s disease (AD). Researchers in Toronto, Canada, recognizing that coffee consumption is correlated with the decreased risk of