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Archive for the ‘food’ category: Page 159

Jan 18, 2021

He may hold the winning ticket in tech and Silicon Valley knows it

Posted by in categories: business, education, finance, food, health

We are creating compelling homegrown solutions in education, health care, agriculture, infrastructure, financial services and new commerce,” Ambani said in his speech. “Each of these solutions, once proven in India, will be offered to the rest of the world to address global challenges.


Mukesh Ambani has spent years trying to turn his inherited oil business into a tech empire. In 2020, that pivot really kicked into overdrive.

Jan 18, 2021

Better diet and glucose uptake in the brain lead to longer life in fruit flies

Posted by in categories: biotech/medical, chemistry, food, genetics, life extension, neuroscience

Researchers from Tokyo Metropolitan University have discovered that fruit flies with genetic modifications to enhance glucose uptake have significantly longer lifespans. Looking at the brain cells of aging flies, they found that better glucose uptake compensates for age-related deterioration in motor functions, and led to longer life. The effect was more pronounced when coupled with dietary restrictions. This suggests healthier eating plus improved glucose uptake in the brain might lead to enhanced lifespans.

The brain is a particularly power-hungry part of our bodies, consuming 20% of the oxygen we take in and 25% of the glucose. That’s why it’s so important that it can stay powered, using the glucose to produce (ATP), the “energy courier” of the body. This , known as glycolysis, happens in both the intracellular fluid and a part of cells known as the mitochondria. But as we get older, our become less adept at making ATP, something that broadly correlates with less glucose availability. That might suggest that more food for more glucose might actually be a good thing. On the other hand, it is known that a healthier diet actually leads to longer life. Unraveling the mystery surrounding these two contradictory pieces of knowledge might lead to a better understanding of healthier, longer lifespans.

A team led by Associate Professor Kanae Ando studied this problem using Drosophila . Firstly, they confirmed that brain cells in older flies tended to have lower levels of ATP, and lower uptake of glucose. They specifically tied this down to lower amounts of the enzymes needed for glycolysis. To counteract this effect, they genetically modified flies to produce more of a glucose-transporting protein called hGut3. Amazingly, this increase in glucose uptake was all that was required to significantly improve the amount of ATP in cells. More specifically, they found that more hGut3 led to less decrease in the production of the enzymes, counteracting the decline with age. Though this did not lead to an improvement in age-related damage to mitochondria, they also suffered less deterioration in locomotor functions.

Jan 17, 2021

Sustainable Village of The Future

Posted by in categories: food, habitats, sustainability

This eco village is 100% self-sufficient and zero waste, offering warmth, shelter and even food! The community of 23 houses was built using recycled, repurposed and locally sourced materials in the Netherlands. These houses produce around 75% of their own electricity and 100% of their heat with the…

Jan 16, 2021

Growing Cups to Replace Plastic

Posted by in category: food

Crafting organic containers by shaping the gourd fruit.


Take a sip of coffee from a cup that’s literally GROWN in nature! The gourd fruit can fill any form, making them perfect for crafting containers to hold food and liquids, no plastic needed!

Jan 16, 2021

Meet Assembloids, Mini Human Brains With Muscles Attached

Posted by in categories: food, internet, robotics/AI

The result was a bizarre, Lego-like human tissue that replicates the basic circuits behind how we decide to move. Without external prompting, when churned together like ice cream, the three ingredients physically linked up into a fully functional circuit. The 3D mini-brain, through the information highway formed by the artificial spinal cord, was able to make the lab-grown muscle twitch on demand.

In other words, if you think isolated mini-brains—known formally as brain organoids—floating in a jar is creepy, upgrade your nightmares. The next big thing in probing the brain is assembloids—free-floating brain circuits—that now combine brain tissue with an external output.

The end goal isn’t to freak people out. Rather, it’s to recapitulate our nervous system, from input to output, inside the controlled environment of a Petri dish. An autonomous, living brain-spinal cord-muscle entity is an invaluable model for figuring out how our own brains direct the intricate muscle movements that allow us stay upright, walk, or type on a keyboard.

Jan 15, 2021

Cities prepare for home delivery by drone

Posted by in categories: biotech/medical, drones, food

The Federal Aviation Administration has released new and looser rules for flying drones over highly populated areas and at night, effectively laying a welcome mat for future aerial deliveries of takeout food, Amazon packages, prescription drugs — you name it.

Why it matters: While the prospect of Jetsons-style convenience with less street gridlock is tantalizing, there are still plenty of logistical hurdles, and it will take some time for cities to figure out how to manage low-altitude air traffic as routinely as they do today’s road traffic.

Driving the news: FAA rules — handed down late last month — will require drones flying over cities to use remote identification technology, so people on the ground can tell what they’re doing and who owns them.

Jan 14, 2021

Newly discovered fungi turn flies into zombies and devour them from the inside out

Posted by in category: food

This type of fungi isn’t in the depths of the rainforest but in Denmark.

Nature scares sometimes.


Two newly discovered fungi eat flies from the inside out while dropping new spores out of holes dissolved in the living flies’ abdomens.

Jan 14, 2021

Roadmap To End Aging — Understand The Hallmarks To Change Your Direction

Posted by in categories: food, life extension, neuroscience

It can be done. And it can be done sooner than many realise…even within YOUR lifetime. Imagine… Reaching triple digits with the health, fitness and body of an athletic 30 year old… It is entirely within reach now, it may be even less than a decade away. All we need to do is repair the damage that living and our metabolism create, it is slowly accumulating, which is why it takes 7 or 8 decades to rear its ugly head in most people, so one treatment should keep things under control for many years, and by then science will have advanced immeasurably, improving the treatments to whole new levels… Then you can dream of reaching 4 digits…then 5…then 6… BUT You need to stay in good enough shape to last long enough to see the treatments perfected and available. So watch your diet, your mental and physical health, your weight, and look to use occasional fasting, and time restricted eating, along with saunas and cold showers (or any hot/cold therapy), etc., to keep yourself at your optimum until that days arrives. If you want to know more, then this video breaks it down into even more detail. Have a great day and enjoy your journey into the future…


In a roadmap to end aging — understand the hallmarks to change your direction.

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Jan 13, 2021

Artificial Flesh

Posted by in categories: biological, biotech/medical, ethics, food, futurism, health, innovation, science, sustainability

Review: Meat Planet (2019) by Benjamin Aldes Wurgaft

In the words of the book’s author, Benjamin Aldes Wurgaft, Meat Planet: Artificial Flesh and the Future of Food (2019) is “not an attempt at prediction but rather a study of cultured meat as a special case of speculation on the future of food, and as a lens through which to view the predictions we make about how technology changes the world.” While not serving as some crystal ball to tell us the future of food, Wurgaft’s book certainly does serve as a kind of lens.

Our very appetites are questioned quite a bit in the book. Wondering about the ever-changing history of food, the author asks, “Will it be an effort to reproduce the industrial meat forms we know, albeit on a novel, and more ethical and sustainable, foundation?” Questioning why hamburgers are automatically the default goal, he points out cultured meat advocates should carefully consider “the question of which human appetite for meat, in historical terms, they wish to satisfy.”

Wurgaft’s question of “which human appetite” – past, present, or future – is an excellent one. If we use his book as a lens to observe other emerging technologies, the question extends well beyond our choices of food. It could even have direct implications for such endeavours as radical life extension. Will we, if we extend our lifetimes, be satisfactory to future people? We already know the kind of clash that persists between different generations, and the blame we often place on previous generations for current social ills, without there also being a group of people who simply refuse to die. We should be wary of basing our future on the present – of attempting to preserve present tastes as somehow immutable and deserving immortality. This may be a problem such futurists as Ray Kurzweil, author of The Singularity is Near (2005) need to respond to.

If we are to justify the singularity at which we or our appetites are immortalized, we should remember technology changes “morality’s horizon”, as Wurgaft observes. If, for example, a new technology arises that can entirely eliminate suffering, our choice to allow suffering is an immoral one. If further technologies then emerge that can eliminate not just suffering but death, it will become immoral on that day to permit someone’s natural death – at least to the extent it is like the crime of manslaughter. I argued in my own book that it will be immoral to withhold novel biotechnologies from impoverished countries, if we know such direct action will increase their economic independence or improve their health. Put simply, our inaction in a situation can become an immoral deed if we have the necessary tools to stop suffering.

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Jan 13, 2021

Dr Halima Benbouza — Leading Biotech Development In Algeria For Health, Agriculture and Conservation

Posted by in categories: bioengineering, biotech/medical, education, food, genetics, government, health

Dr. Halima Benbouza is an Algerian scientist in the field of agronomic sciences and biological engineering.

She received her doctorate in 2004 from the University Agro BioTech Gembloux, Belgium studying Plant Breeding and Genetics and was offered a postdoctoral position to work on a collaborative project with the Agricultural Research Service, United States Department of Agriculture in Stoneville, Mississippi.

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