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Showing results 51-61 of 67 for 'Biochemistry'

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    Weizmann Global Gathering 2014: Partners in Innovation, Dr. Gad Asher

    It's a good thing he is giving his presentation at the Global Gathering's Partners in Innovation session in the morning, says Dr. Gad Asher, because that's when our ability to pay attention is at its peak. He explains his research on our circadian clocks – also called biological clocks – and how they are connected to metabolism. Prof. Israel Bar-Joseph introduces Dr. Asher.

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    November is American Diabetes Month

    As we enter a time of year abundant with food-centric holidays, it's helpful to think about how we eat – and how much. And given the link between overeating, obesity, and diabetes, it's no coincidence that November is American Diabetes Month. Weizmann scientists are looking at the complexities of diabetes and developing novel treatments.

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    Gene Analysis Adds Layers to Understanding How Our Livers Function

    Our livers perform a host of vital functions, including clearing our bodies of toxins and producing most of the carrier proteins in our blood. Weizmann researchers have now shown that the liver’s amazing multitasking capacity is due at least in part to a clever division of labor among its cells. In fact, they say, “We’ve found that liver cells can be divided into at least nine different types, each specializing in its own tasks.”

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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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    Evolution Not Only About Natural Selection but Also Improvisation, Says Israeli Scientist

    Prof. Yoav Soen sounds almost angry when he talks about the evolutionary concept of natural selection – or, more precisely, its total acceptance – suggesting it blinds people to thinking more broadly. Instead, they simply embrace the theory of evolution developed more than 150 years ago by Charles Darwin. The blind allegiance to natural selection is a worldwide phenomenon, which is reflected in how research is conducted and scientific questions are explained, says the biomolecular scientist at the Weizmann Institute of Science, Rehovot.

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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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