Ancient Eastern herb, gou teng, may be the best way to treat Parkinson's Disease.
Tryptophan's sleepy effect is maximized by foods heavy in carbs.
Polar bears have evolved so that they don't need to drink liquid water.
Iron can be used by our body for good or bad, depending on which cells get a hold of it.
Climate change may not only devastate food crops, but also diminish plants' nutritional value.
Alzheimer's, a brain disorder associated with memory loss, is caused when plaque accumulates on neurons, killing the cells off and causing brain shrinkage.
While it's something of a taboo for folks in the U.S., eating insects instead of conventional meat might not be such a bad idea.
Today's A Moment of Science asks, what makes meat "tender"?
Your recipe calls for flour or cornstarch as the thickening agent. Does it make a difference which you choose? How do thickeners thicken, anyway?