Food manufacturers have been quietly reducing sodium by tiny amounts in popular foods like crackers for years now. That's because if products are marked "low sodium," consumers won't buy them. But companies are also working on ways to deliver more salt taste with less sodium.
When a meteorite crashed down in April on the exact spot where gold was discovered in 1848, professional and amateur meteorite hunters alike fanned out to collect small chunks. Now more than 50 scientists have published an analysis of the rare space rock.
The state is known for its tough environmental rules, but it has largely ignored hydraulic fracturing until now. Though California's concerns are like those of many other places, there's also the question of how the growing fracking industry might affect earthquakes.
Many modern day liqueurs, like Campari and Pimm's, started off as 19th century medicinal tonics made to cure an array of ailments, including malaria. So if you're sipping a French aperitif or an absinth cocktail this holiday season, chances are you're also imbibing a bit of malaria history.
It's that time of year again when millions of Americans vow to create good habits and break bad ones. The psychologist behind PsyBlog explains why it is so difficult to modify our behavior -- and to stick with the change.
Many health experts say we should eat less salt, but that's not easy. Salt is added to almost everything that we cook or bake. Are we born with a taste for that much salt, or do we just like what we've always eaten? Scientists say it's some of both.
More than 100 federally owned primates have been the subject of controversy. In 2010, the National Institutes of Health made arrangements to move some retired chimpanzees back into the research, spurring protests. But the NIH eventually decided to accept an independent assessment that found there is almost no scientific need for chimps in biomedical research.
If you've ever wanted to eat a replica of the Mars rover Curiosity that made history this summer, here's your chance. A Caltech chef made one out of gingerbread, and it's on display in the lobby of the Athenaeum, a faculty and staff club on the Caltech campus.
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