More fat, cooler cooking, and fewer antioxidants
7 March, 2014 | Claire Scott |
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To reduce obesity… eat more fat? A high dairy fat intake is associated with less central obesity. https://t.co/919aRGKgYs
— F1000Prime (@F1000) March 6, 2014
Cool it down: consuming glycotoxins, which are generated via high-temperature cooking, could lead to dementia. https://t.co/E2VYoIKuUO
— F1000Prime (@F1000) March 5, 2014
Antioxidant angst: N-acetylcysteine and vitamin E supplementation increases tumor growth in lung cancer mouse models. https://t.co/5uM09IlVUj
— F1000Prime (@F1000) March 3, 2014
And elsewhere on Twitter…
"There's a higher rate of cardiovascular events in the 2 hours following outbursts of anger." https://t.co/EyVojyNtDu
— Neuroskeptic (@Neuro_Skeptic) March 7, 2014
I love that scientists set up this experiment and modeled how birds choose optimal paths https://t.co/sgdGGVYH8p @PLOSCompBiol
— Brian Kidd (@bigdatakidd) March 7, 2014
Which bacteria did @MicrobiomeJ find in the classroom? https://t.co/3kc4BM7mxr #notfortheweakofstomach #microbiome pic.twitter.com/F1HtanJjYc
— Genome Biology (@GenomeBiology) March 7, 2014
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