Medical Notes: June 4, 2023
Can Netflix help with childhood cancer treatment? Microplastics may be messing with sex hormones. Red-flag warning signs of cancer. Your child’s drink may be toxic.
Food Marketing to Children Part 2: How To Make Healthier Choices
Experts reveal small actions that can make a big difference in the health of America’s children.
Has The Food Marketing Industry Contributed To Childhood Obesity?
Experts break down the marketing strategies used to get product attention in grocery stores and online.
Kitchen Chemistry: Sweet Proteins May Be the Future of Sugar
Many alternative sweeteners have tried to solve this sugar dilemma, but Dr. Ryder believes the best solution can be found in plant proteins.
Medical Notes: April 23, 2023
Autism diagnoses are at an all-time high. Teens using cannabis could have major reproductive effects. Artificial intelligence could help keep people alive and more.
Kitchen Chemistry: Natural Flavors – How Natural Are They?
Dr. David Andrews explains the process of creating natural flavors, the FDA guidelines, and how safe they are for consumption.
Medical Notes: March 19, 2023
Do you know what’s in your baby’s food? Why are stroke-related deaths on the rise? Plus, to improve your liver health, start walking.
Is Your Diet Slowly Killing You?
Experts discuss how you can supplement your diet – with less pills and more natural ingredients – to get your health back on track.
Medical Notes: February 5, 2023
Scientists have discovered a new use for vaccines. Is it possible for doctors to care too much? And some good news for people with a sesame allergy.
Medical Notes: July 31, 2022
A new invention helps researchers study the body’s chemistry; A spray-on coating could eventually replace plastic wrap; How to stay cool while lowering your energy bill; And finally, women in science don’t always get credit for their work.
Enhancing Food Safety
Increasing recalls for food contamination have scared many Americans. A noted expert discusses why contamination scares are becoming more common, what government and producers are doing to protect us, and what we can do in our own kitchens to make foods safer.
