This week’s Feedback column (that I write) in New Scientist magazine has five segments. Here are bits of each of them: The raw-broccoli experiment — What would be the effect on young adults and young children of seeing positive expressions on the faces of strangers who are eating raw broccoli? Katie Edwards at Aston University, UK, together with […]
“Green, nutrient-rich coffees may be on the horizon after researchers have developed a powder made from imperfect-looking broccoli that would have previously been wasted,” says a press release sent out earlier this year by CSIRO, Australia’s national science agency. Mary Ann Augustin is the lead researcher on the experiment. Ashitha Nagesh wrote an essay about this […]
The press release for the upcoming Third European Broccoli Conference (19th & 20th of October, 2011, in Madrid, Spain) includes this intriguing one-two broccoli-then-coffee combination: 15:40 to 16:20 — Health benefits of broccoli: many good reasons to include broccoli in your meal. Dr. Elizabeth Jeffery [pictured here], Interim Assistant Dean, multidisciplinary Research Programs, Professor of Nutrition, Department of Food Science […]