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Showing results 41-51 of 62 for 'Bacteria'

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    Tangled Relationships Unpicked: A Statistical Method Discovers Hidden Correlations in Complex Data

    <em>Nature</em> reports on two brothers – David Reshef of MIT's Broad Institute and Harvard, and Yakir Reshef of the Weizmann Institute of Science – who, with their team, have developed a method for extracting otherwise-invisible relationships and trends from complex sets of data. In the era of big data, the method could prove invaluable.

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    How Disrupting Your Gut’s Rhythm Affects Your Health

    <em>The Wall Street Journal</em> reports on “tour de force” research by Dr. Eran Elinav and Prof. Eran Segal that “sheds light on how eating and sleeping habits can contribute to disease by disrupting the bacteria in the digestive tract.” This is another major step toward personalized nutrition and personalized medicine.

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    Bread and Health: A Personal Matter

    Bread occupies a unique place in our diet: it accounts for about one-tenth of the calories many people in the West consume and up to 40 percent of the caloric consumption in some non-Western countries – more than any other food product. In the past few decades, since white bread has acquired a bad name, bakeries have been going out of their way to produce high-quality whole grain breads. But a new study conducted at the Weizmann Institute of Science and published recently in Cell Metabolism reveals that these “wholesome” choices are not necessarily the healthiest for everyone.

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    Israel Start-Up Preparing for a Post-Antibiotics World

    Israeli startup BiomX, which is developing a treatment that selectively kills specific bacteria, last week completed a $24 million financing round. The company was founded in 2015 on the basis of research by two Weizmann Institute scientists: Dr. Eran Elinav, a specialist in microbiome – the mix of bacteria in the human body (he is also known from DayTwo, which developed an app for nutritional consultation according to a person's individual composition of bacteria), and Professor Rotem Sorek, an expert in genetic engineering and bacterial genetics. The third founder is MIT Professor Timothy K. Lu, who specializes in genetic engineering of anti-bacterial viruses.

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    Here’s Why You’re Not a Bad Aunt if You Make their PB&J with White Bread

    Being a Savvy Auntie means being savvy about an extensive range of topics, including nutrition. After all, haven’t we all been responsible at some point for feeding our nieces and nephews? And while we occasionally look the other way when it comes to the ice cream, chocolates, and candy that kids love, we also want to ensure that our nieces and nephews develop healthy eating habits. However, being savvy about nutrition may not be as easy as we thought, as some of our traditional assumptions about food are now being challenged. You’re about to make a sandwich. Do your reach for the freshly stone-milled whole-grain wheat flour, sourdough leavening, superior ingredients baked in a stone-hearth oven to create a picture-perfect, super-healthy loaf of artisanal bread.? Or, white bread -- the industrial kind made from white flour.

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    Is Wheat or White Bread Healthier? Listen to Your Gut, Study Says

    It’s the ultimate health-conscious grocer’s dilemma: Is wheat bread really healthier than white? While people have been told for years that wheat bread is hands-down the healthier choice, new research proves otherwise. A team of Israeli scientists at the Weizmann Institute of Science conducted a small study in which 20 participants consumed either processed white bread or artisanal whole wheat sourdough. Prior to the study, the participants consumed the same amount of both white and non-white bread for several days. And during the study, the groups consumed at least 100 grams of bread (three to four slices) per day for one week before a two-week break when they switched bread types and repeated the weeklong consumption.

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    White Bread is Just as Healthy as Wholemeal, Claim Experts

    Most people would agree taste-wise, white bread is bae. The thing is, it's had a bad rap for a while health-wise, with many of us believing that wholemeal loaves are simply better for you... But are they? Well, according to new research, it turns out white might be alright after all. We hate to break it to you, but if you've been forcing yourself to eat wholemeal then it might have been a total waste of time. Scientists at the Weizmann Institute of Science have discovered that opting for wholemeal over white bread made practically no difference to a person's health, the Evening Standard reports.

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    Believe It or Not, White Bread Might Actually Be “Better” For Some of Us

    When it comes to bread, we’ve known for a long time now that it’s better to pick the brown, whole-grain-y stuff over ultra-processed white bread. Right? Well, maybe not, according to a new study published in Cell Metabolism and reported on by Science Daily. Apparently, we should be focusing less on the bread itself and more on who’s eating it. Here’s how the study went down: Researchers at the Weizmann Institute conducted a randomized trial with 20 healthy subjects in order to figure out how processed white bread and “artisanal whole wheat sourdough” might affect the human body in different ways. Half of the participants were asked to eat more white bread for one week than they normally did, and the other half was assigned to eat more whole wheat sourdough. Then, there was a controlled 2-week period with no bread, after which time the two groups swapped diets. The half that had originally consumed the white bread switched over to whole wheat, and vice versa.

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    The Dust Storm Microbiome

    Israel is subjected to sand and dust storms from several directions: northeast from the Sahara, northwest from Saudi Arabia, and southwest from the desert regions of Syria. The airborne dust carried in these storms affects the health of people and ecosystems alike. New research at the Weizmann Institute of Science suggests that part of the effect might not be in the particles of dust but rather in bacteria that cling to them, traveling many kilometers in the air with the storms. Some of these bacteria might be pathogenic – harmful to us or the environment – and a few of them also carry genes for antibiotic resistance.