Author Jo Robinson explores the agricultural history of phytonutrients, while Harvard researchers move us a step closer toward understanding how the resveratrol in red wine and chocolate could be hindering the aging process.
Breeding the Nutrition Out of Our Food – Jo Robinson for The New York Times
Scientists Shed Light On How Resveratrol Works – Los Angeles Times
[…] Saturday is the day I pamper the corn – not just any corn – but Wampum corn, which produces multi-colored corncobs most people classify as ornamental. But after grinding some Wampum corn into meal and enjoying the most blissful cornmeal pancakes, our family enjoyed a day with the energy and strength of a thousand well-fed men. We realized there’s some good stuff in colored corn you just can’t get from a box of Jiffy mix. Science backs me up on this. […]
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5 Things About Eating Healthfully
Could these “purple” corn be the same ones that Hmong people eat? What about sticky corn?