Our daily morning roundup of food-related fare from around the web.
Researchers at ETH Zurich have concluded that diets rich in niacin (aka Vitamin B3) can help you live longer after tests with roundworms resulted in a lifespan that was one-tenth longer than usual.
It just so happens that bacon is high in niacin.
Science and Cooking: From Haute Cuisine to Soft Matter Science is a free online course from the online university edX, promising to teach you and thousands of your closest friends about emulsions, elasticity and the molecular gastronomy movement’s poster child, spherification. (That’s turning a liquid into a sphere, for those of you still puzzling over the term.) There are no prerequisites, exams are optional, and you get to do all the tasty lab experiments right in your own kitchen.
But this isn’t just some fly-by-night online class. It’s Harvard, baby.
Researchers in Sweden have uncovered a link between the consumption of large amounts of garlic among pregnant women and a reduced risk of premature births. The scientists say the evidence shows garlic is beneficial to pregnant women, but they’re not entirely sure why that is yet.
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