All posts created by Jhoanna Robinson
01/24/2018 / By Jhoanna Robinson

Onions are naturally tasty — add them to any dish, and they would surely make an already scrumptious meal even

01/10/2018 / By Jhoanna Robinson

The accumulation of heavy metals such as cadmium in food is a major issue in scientific communities and international food

12/29/2017 / By Jhoanna Robinson

Chia seeds, which come from the plant Salvia hispanica, can be eaten as they are, or baked, or cooked, or

10/17/2017 / By Jhoanna Robinson

Can one’s diet really prevent someone from suffering from dementia during the later years of their life? This is what

10/17/2017 / By Jhoanna Robinson

A new study that was published in Proceedings of the Royal Society B has found that what a soon-to-be father eats

09/26/2017 / By Jhoanna Robinson

It has the texture of a grape, its skin feels like the reptilian scales of a dinosaur, and it oozes

09/07/2017 / By Jhoanna Robinson

Octacosanol – which can be found in beeswax, wheat germ oil, rice bran, sugar cane, and other varieties of plants

08/29/2017 / By Jhoanna Robinson

Donq quai has been used in traditional Chinese medicine for more than 2,000 years. Its functions include strengthening the heart,

08/24/2017 / By Jhoanna Robinson

Horse gram, which has the scientific name Macrotyloma uniflorum and which belongs to the legume family, is rich in protein.

08/24/2017 / By Jhoanna Robinson

Tepary beans, which have the scientific name Phaseolus acutifolius, are the most drought-resistant legume species in the world. They require