Research

“Water, Agriculture and You” summarizes the findings from The Rodale Institute long-term experiments showing how agricultural practices and systems influence ground and surface water quality.

ARS plant geneticists have developed the world's first leafminer-resistant green leaf lettuce, throwing a major roadblock in the path of these tiny flies that puncture and lay eggs in lettuce leaves.

Sinalbin, the same compound that gives white mustard its pungent flavor, could also prove useful in fighting weeds, according to results of ARS studies.

In a new study, aged laboratory animals that ate a diet rich in the berry and grape compound pterostilbene performed better than those in a group that did not eat the enriched diet.

A recent study by the University of Calgary, Canada, found that although most food products targeted at kids made claims to health benefits, the vast majority of these were unhealthy and non-nutritious, often failing to meet the Center for Science in the Public Interest’s nutritional guidelines due to excessive sugar content.

Despite the constant flow of “new and improved” pharmaceuticals on the market, simple dietary changes may be the best answer to chronic diseases like hypertension.

Water, Agriculture and You

Rising carbon dioxide levels from human activities are increasing acidity in the world's oceans at a faster rate than climate change models predict, according to scientists who claim it will have a dramatic impact on marine ecosystems.

A long-term feeding study commissioned by the Austrian Agency for Health and Food Safety, managed by the Austrian Federal Ministry of Health, Family and Youth, and carried out by Veterinary University Vienna, found evidence that genetically modified (GM) corn seriously affects reproductive health in mice.

Evidence already showed us that a lower-calorie diet could prolong life expectancy and lead to better health, but researchers at the Center for Human Nutrition at Washington University in St. Louis found that diet composition may be a much more critical factor than calorie consumption, particularly the amount of protein in the diet.