Archive for the ‘food’ category: Page 7

Jan 13, 2024

Diabetic Nephropathy | Diabetic Kidney Disease

Posted by in categories: biotech/medical, food

Kidney damage from diabetes is called diabetic nephropathy. You can slow down kidney damage or keep it from getting worse. Controlling your blood sugar and blood pressure, taking your medicines and not eating too much protein can help.

If you have diabetes, your blood glucose, or blood sugar, levels are too high. Over time, this can damage your kidneys. Your kidneys clean your blood. If they are damaged, waste and fluids build up in your blood instead of leaving your body.

Kidney damage from diabetes is called diabetic nephropathy. It begins long before you have symptoms. People with diabetes should get regular screenings for kidney disease. Tests include a urine test to detect protein in your urine and a blood test to show how well your kidneys are working.

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Jan 13, 2024

Hypertension: Eating more tomatoes may help lower risk by 36%

Posted by in categories: biotech/medical, food

For older adults with mild high blood pressure, a new study suggests consuming tomatoes may help manage hypertension and may even lower the risk of developing high blood pressure in the first place.

In the study, people without high blood pressure who ate the most tomatoes or tomato-based foods had a 36% lower risk of developing hypertension than those who ate the least.

In people who already had high blood pressure, especially those with stage 1 hypertension, moderate consumption of tomatoes was associated with a reduction in blood pressure.

Jan 12, 2024

Food Waste Costs the World’s Economy $1T Each Year

Posted by in categories: economics, finance, food

With better food preservation and factories that are more precise along with more upgrades to the global supply line we could even eliminate poverty with the food that is wasted.

It is estimated that 1.3 billion metric tons of food are lost or wasted annually, translating to a financial loss of $1 trillion (USD) per year. And without significant changes, this problem is expected to grow to 2.1 billion metric tons and $1.5 trillion by 2030.

Staggering as these numbers might be, they do not take into account the hidden costs of food production, including labor, storage and salvage or the costs related to customer dissatisfaction, lost opportunities, and inventory/stocking level imprecision.

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Jan 8, 2024

Apple Flash: Our Smart Devices will Soon be Smarter

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

Our smart devices take voice commands from us, check our heartbeats, track our sleep, translate text, send us reminders, capture photos and movies, and let us talk to family and friends continents away.

Now imagine turbocharging those capabilities. Holding in-depth, natural language exchanges on academic or personal queries; running our vital signs through a global database to check on imminent health issues; packing massive databases to provide comprehensive real-time translation among two or more parties speaking different languages; and conversing with GPS software providing details on the best burgers, movies, hotels or people-watching spots trending along your route.

Tapping into the seductive power of large language models and natural language processing, we’ve witnessed tremendous progress in communications between us and technology that we increasingly rely on in our daily lives.

Jan 6, 2024

Vorkoster smart lid detects when food has gone off

Posted by in category: food

Berlin-based designer Kimia Amir-Moazami hopes to tackle the issue of food waste with a container system that reveals if something is safe to eat or not.

Vorkoster is a smart lid that uses PH-sensitive film to detect if a food product has expired. The film gradually changes colour as the food product begins to spoil, making it easy to see whether it’s still edible.

This can provide an accurate indication of food freshness so that people don’t have to rely on generic expiry dates, which can lead to food being thrown out unnecessarily.

Jan 4, 2024

Networks of silver nanowires seem to learn and remember, much like our brains

Posted by in categories: biological, food, nanotechnology, robotics/AI

Though highly capable – far outperforming humans in big-data pattern recognition tasks in particular – current AI systems are not intelligent in the same way we are. AI systems aren’t structured like our brains and don’t learn the same way.

AI systems also use vast amounts of energy and resources for training (compared to our three-or-so meals a day). Their ability to adapt and function in dynamic, hard-to-predict and noisy environments is poor in comparison to ours, and they lack human-like memory capabilities.

Our research explores non-biological systems that are more like human brains. In a new study published in Science Advances, we found self-organising networks of tiny silver wires appear to learn and remember in much the same way as the thinking hardware in our heads.

Jan 4, 2024

Solar panels shade carrots, beetroot, saffron in first US farm experiment

Posted by in categories: food, solar power, sustainability

Agrovoltaic arrays are strategically arranged to allow for diverse types of farming activities, maximizing land utilization.

Jan 3, 2024

Algae as a Surprising Meat Alternative and Source of Environmentally Friendly Protein

Posted by in categories: food, sustainability

With more of us looking for alternatives to eating animals, new research has found a surprising environmentally friendly source of protein – algae.

The University of Exeter study has been published in The Journal of Nutrition and is the first of its kind to demonstrate that the ingestion of two of the most commercially available algal species are rich in protein which supports muscle remodeling in young healthy adults. Their findings suggest that algae may be an interesting and sustainable alternative to animal-derived protein with respect to maintaining and building muscle.

Researcher Ino Van Der Heijden from the University of Exeter said: “Our work has shown algae could become part of a secure and sustainable food future. With more and more people trying to eat less meat because of ethical and environmental reasons, there is growing interest in nonanimal-derived and sustainably produced protein. We believe it’s important and necessary to start looking into these alternatives and we’ve identified algae as a promising novel protein source.”

Dec 31, 2023

Plenty’s high-tech robot farm is transforming traditional agriculture

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

The firm developed vertical farming and integrated advanced robotics to handle tasks such as planting, harvesting, and ensuring efficient, automated processes.

A cutting-edge technology indoor vertical farm could transform food production. Plenty, a San Francisco-based company, curated a high-tech robot farm.

Vertical farming involves growing crops in stacked towers indoors while advanced robotics handle tasks from seed planting to harvesting, ensuring efficient, automated processes.

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Dec 29, 2023

UK firm develops jet fuel made from human poo

Posted by in categories: energy, food

The starting material is generated in excess and available in plenty.

Environmentalists have opposed using crops for jet fuel but there will be no opposition to using a waste that nobody wants.

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