It seems like every year there’s a new miracle food. First it was kale, then it was açai bowls, and now kombucha (pronounced come-BOOCH-uh) is the new health craze. You may have heard friends or colleagues touting its benefits: “It prevents cancer!” “It fights off colds!” “It’s the fountain of youth!” Maybe you’ve recently hopped on the kombucha train, or have been drinking it for years, or, if you’re honest, maybe you have absolutely no idea what it is. (It’s a fermented tea drink, in case you were wondering).
Well, you’re in the right place! Let’s learn more about the science behind kombucha. We’ll explore how it is made and how it interacts with our bodies. And spoiler alert: while it’s probably not the fountain of youth, evidence suggests it could be really, really good for us.
Have you ever wanted an instrument for determining which biological molecules are present in a mixture? Okay, unless you’re working in a lab, you probably haven’t had that desire. But the good news is, you have one anyway, and you take it with you wherever you go- it’s your tongue! Continue reading “A Taste of Science for the Everyday”
By pure volume, America has become one of the largest consumers of wine in the world. Twenty years ago, Americans produced about 440 million gallons of wine, and the average person in the US drank about two gallons of it a year. Continue reading “Where Wine Gets its Kick”