The fact that our brain’s response to food relies on a dopamine release system is not a recent discovery; however, researchers at the Max Planck Institute for Metabolism Research in Germany used a newly developed positron emission tomography (PET) technique to not only find that two peaks of dopamine are actually released, but were also able to identify the specific brain regions associated with them.
A study published in the Proceedings of the Royal Society B has substantiated a link between Toxoplasma gondii, a parasite commonly found in cat feces, and common characteristics found in entrepreneurs.
“Surviving the holidays” is a saying commonly used in jest to comment on the stress that comes with spending extended time with family, eating and drinking too much, and getting into arguments over who has a better cookie recipe. However, a new study in Sweden has found that the odds of having a heart attack increase by nearly 40% on Christmas Eve.
International researchers from Chalmers University of Technology have found that organic food is worse for the climate than non-organic food, according to IFLScience.com. While organic farming reduces the amount of fertilizers and chemicals used to boost crops, there is still an side effect on the environment.