Exposure to chemicals used in the manufacture of non-stick surfaces has been linked to an increased rate of thyroid disease.
But experts warn more research is needed to confirm whether the chemicals are the cause of the increased rate.
Read more at ABC News website.
In an article published in the journal Science, the researchers speculate that the ability to taste carbonation may have evolved as a reaction to help humans avoid foods that are going off and have begun fermenting.
They claim that sour and bitter tastes often indicate foods that should be avoided, while sweet, salty, and the savoury taste sensation called umami, are those that can be beneficial.
Read more – http://bit.ly/12Nnfr
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Pears spoil quicker than apples because they’re out of breath, according to European researchers.
The finding could lead to new ways in storing pears to ensure that they’re less likely to rot on the way to the fruit bowl.
More at ABC Science Online.
