AURORA, Colo. (Dec. 29, 2020) – College football players may underestimate their risk of injury and concussion, according to a new study published today in JAMA Network Open. Christine Baugh, PhD, MPH, assistant professor of medicine at the University of Colorado School of Medicine and member of the CU Center for Bioethics and Humanities, is…
Carrageenans, biologically active polysaccharides isolated from red algae and widely used in the food industry as stabilizers, thickeners, or jelly agents have an express effect on the immune systems of mice, a study reports. The research was carried out by scientists from the School of Biomedicine of Far Eastern Federal University (FEFU), Far Eastern Branch…
Philadelphia, December 29, 2020 – Posttraumatic stress disorder (PTSD) is a complex psychiatric disorder brought on by physical and/or psychological trauma. How its symptoms, including anxiety, depression and cognitive disturbances arise remains incompletely understood and unpredictable. Treatments and outcomes could potentially be improved if doctors could better predict who would develop PTSD. Now, researchers using…
New alcohol-free libations are flooding the market. There is a demand, and it’s likely to increase in the short term as more people abstain during “Dry January.” But Chris Becker, a former technology consultant who doesn’t drink, has the long term in mind. He started a website, Better Rhodes, six months ago to meet what…
Chutneys originated in India, but they have become a staple in many other countries. Afghanistan, which neighbors the subcontinent, is one of them. Several years ago, the sisters Sheilla and Yasameen Sajady turned the cilantro chutney made by their mother, Fatima, into a business, selling it locally in the Minneapolis area. (Their mother and father,…
A standing rib roast is a celebratory choice for a crowd, but in this year of shrunken gatherings, you can go small. A gorgeous block of rib-eye with only a single, massive bone from Heritage Foods can serve four, or two with leftovers. The lush, tender beef raised in Texas is a cross between Akaushi,…
Jarrett Wrisley, who lived in Italy, and Paolo Vitaletti, who is from Falcognano, near Rome, and is a chef and partner at Appia, an Italian restaurant in Bangkok, have written a compelling new travel and recipe book. The result of several trips to Italy, it explores the foods that punctuate the Via Appia, the ancient…
Still looking for that tin of caviar and bottle of bubbly to bid good riddance to 2020? Pay attention to what Jean-Georges Vongerichten has on offer. A 50-gram (1.76-ounce) tin of Bulgarian osetra caviar with garnishes, enough for two, and a 750-milliliter bottle of Louis Roederer brut Champagne, for $128, make for a worthwhile package.…
Rich and chocolaty champurrado, a Mexican beverage in the atole family, is easy to prepare with a mix from La Monarca Bakery, a chain in the Los Angeles area now selling it nationwide. Serve it with tamales or, for Epiphany, to sip with a circular rosca de reyes (king’s cake). It combines masa harina with…
In Italy, pizza calls for bubbles, whether Lambrusco, beer or Coca-Cola. For a celebration, you could most definitely keep drinking Champagne. It’s a tried-and-true combination, for me at least. Or you dispense with the bubbles imperative and pull out a fine Barolo, Chianti Classico, Brunello di Montalcino or any other red with lively acidity. Bay…