Food & Body
How To: Brew Your Own Ginger Beer Like a Boss
Step aside, ginger ale; ginger beer is here, and it's delicious. Ginger beer is made by fermenting a combination of ginger simple syrup, yeast, and water, which gives it its robust flavor and sparkling quality. It's extremely simple to make, but you do have to wait a bit for the final product. After a few days, though, your ginger beer will be sparkling and ready to drink as is, or in your favorite cocktail.
News: Watch Out Amateur Mushroom Hunters — Death Caps Are Nothing to Mess With
There is a reason the Amanita phalloides mushroom is called the "Death Cap." It can kill you. Mushrooms are a type of fungi, an organism that produces thread-like mycelia that often produce spores. Spores allow the fungi to reproduce. Molds, lichens, and yeast are all fungi, but the most visible fungi are mushrooms. Some fungi are delicious, but others can cause disease or, and still others, like Penicillium, can cure it.
News: Your Lungs Aren't the Same After a Battle with Pneumonia
Once we recover from the respiratory infection pneumonia, our lungs are better equipped to deal with the next infection — thanks to some special cells that take up residence there.
Put Down the Ointment: Topical Antibacterials Totally Disrupt Your Skin Microbiome
The next time you suffer a cut or abrasion, think twice before you reach for the Neosporin. It's time, and mom, tested — you get a cut, you wash it carefully, then apply some triple-threat antimicrobial ointment. You may or may not slap on a band-aid. We won't cover it here, but so that you know, covering the wound with a sterile dressing or band-aid is a good idea.
News: Here's How Bacteria Causes Acne & Pimples
How do I get rid of these zits?! Whether its pimples, blackheads, or whiteheads, the name is the same, and the name is acne.
News: Finally! A Way Homeowners Can Control Ticks That Spread Lyme Disease
With a predicated increase in the number of Lyme disease cases in the coming spring season, new research endorses the use of bait boxes to control ticks on the rodents that serve as their hosts.
News: Making Soy Sauce Takes Years of Fermentation with Mold & Yeast
Soy sauce is a sushi essential for most Americans and we don't often consider its exact origins whilst chowing down on that tuna roll.
News: Frustrated by Acne? New Research Shows Skin Microbiome Makes a Difference
The squiggly guys in this article's cover image are Propionibacterium acnes. These bacteria live in low-oxygen conditions at the base of hair follicles all over your body. They mind their own business, eating cellular debris and sebum, the oily stuff secreted by sebaceous glands that help keep things moisturized. Everybody has P. acnes bacteria—which are commonly blamed for causing acne—but researchers took a bigger view and discovered P. acnes may also play a part in keeping your skin clear.
How To: Clear Your Stuffy Sinuses in Seconds Using Nothing but Pressure
When a stuffy nose hits, it feels like breathing clearly and easily may never come again. Allergies, colds, and even changes in weather can leave our sinuses blocked, with medicine seeming like the only option. But don't break out the medication just yet — relieving the pressure of a stuffy nose, a stuffy head, and stuffy ears can be as easy as touching a pressure point.
How To: The Fascinating & Disturbing Story of How Yogurt Was Accidentally Invented
You probably don't give much thought to buying yogurt in the store. You have your favorite brand, or maybe you like trying new varieties each week; either way, you just grab it and go.
How To: Stop the Itch! 12 Quick Household Remedies for Relieving Itchy Bug Bites & Stings
With warm weather comes bugs, and with bugs come bites, and with bites come itches. From ticks and spiders to mosquitoes and bees, insect bites come in sundry shapes and sizes, but they all commonly pull an itchy, red reaction out of our bodies.
How To: Tell When It's Safe to Eat Around Moldy Food
It's always the snack you're most looking forward to that ends up being moldy when you open the fridge to grab it. Always. That slice of leftover pizza or chunk of cheese you've been thinking about all day? We've all been there. What separates us is how we choose to deal with it. Personally, I toss anything that has even the slightest hint of mold, but not everyone errs on the side of caution. Some people don't mind the risk and just cut off the green or fuzzy parts and eat the rest.
News: Radical Theory Linking Alzheimer's to Infections Could Revolutionize Treatment
There are all kinds of theories—many supported by science—about what causes Alzheimer's disease. Tangles of protein called ß-amyloid (pronounced beta amyloid) plaques are prominently on the list of possible causes or, at least, contributors. An emerging theory of the disease suggests that those plaques aren't the problem, but are actually our brains' defenders. They show up to help fight an infection, and decades later, they become the problem.
News: We Know You Want To, but You Really Shouldn't Be Kissing Your Pet on the Mouth
If you live with pets, you know where their tongue has been, yet you let them kiss and lick you all they want without even thinking twice about it. I've heard people say that a dog's mouth is very clean, and that their saliva, delivered by licking, can help heal wounds, but is that really true?
News: Pasteurization Has Saved Millions of Lives, So Why Do People Want to Drink Raw Milk?
For some, drinking raw milk is a way to get back to nature, improve family nutrition, and hedge against asthma and allergies. However, according to public health authorities, drinking raw or unpasteurized milk is a big mistake—even fatal. So what's the story?
News: You're Eating Mold & You Don't Even Know It
Koji is a culture made up of a certain fungus (mold) called Aspergillus oryzae, which has been used to ferment rice and soybeans in Japanese, Chinese, and Korean kitchens for centuries. Koji can actually have other involved fungi, but Aspergillus oryzae is the most common, and therefore the names can be used interchangeably. Its end purpose is to enhance the flavor of items like soy sauce, sake, and miso.
News: New Study Unveils the True Story of Kuru, a Fatal Brain Disease Spread by the Cultural Practice of Eating the Dead
Kuru is called the shaking disease, its name derived from the Fore word for "to shake." Caused by an organism that infects the part of the brain that controls coordination, people afflicted with kuru shake uncontrollably.
News: Organic or Not, Your Produce Is Loaded with Bacteria, Inside & Out
We know that healthcare-related facilities can be fertile ground for antibiotic-resistant bacteria, but recent research suggests your produce aisle might be too.
News: 14 Types of Bacteria & 10 Strains of Fungus Are Responsible for All the Delicious Flavors of Cheese
If you want to appreciate the value of microbes, look no further than a chunk of cheese. Because cheese roughly traces back to the Neolithic Era, we might say the earliest cheesemakers were the first humans to manipulate microbes—without even knowing it. Now, thanks to microbiologists and the long tradition of cheesemaking, we know a lot more about the microbes that make our favorite types of cheese possible.
News: Deadly Lungworm Parasite Spread by Rats & Snails Is More Prevalent Than We Thought
Deadly rat lungworm parasites have found their way into Florida. The parasitic worm relies on snails and rats to complete its life cycle, but don't let this nematode's name fool you. This worm can cause meningitis and death in humans who inadvertently consume snails, frogs, or crustaceans harboring the infective parasite.
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