1. Organic foods are healthier and tastier, study finds
According to a new study published in the British Journal of Nutrition, organic produce (fruits, vegetables, and grains) contain 18 to 69 percent higher concentrations of antioxidants than conventional crops. Or, as The Plate puts it, "The organic eater consumes the antioxidant equivalent of approximately two extra produce portions every day, without altering food intake." These higher antioxidant levels improve the taste profile of organics, too. Read on.
2. Diabetes-fighting potential in rosemary, oregano, and marjoram
Load up on the culinary herbs: Medical News Today reports that rosemary, oregano and marjoram contain compounds that may help keep glucose in check, offering an alternative way to manage type 2 diabetes. Read on.
3. What seafood guzzles the most gas?
Diesel fuel is the biggest source of greenhouse gases in the fishing industry, but not all fish have the same carbon footprint. Researchers from the University of Tasmania and Dalhousie University in Canada analyzed over 1,600 records of fuel use by fishing fleets worldwide to determine what type of seafood takes the most fuel to catch and transport. Read on.
4. Olives might be California's next oil rush
Olive trees can survive without irrigation; they simply go dormant when the climate gets too dry. In drought-ravaged California, this hardy local crop may prove to be an agricultural godsend—if American eaters stop to realize that most of the imported "extra virgin olive oil" they consume is a rancid con. Read on.
5. Zero-waste U.K. supermarket uses its own rotten food to produce electricity
A grocery store in the United Kingdom is turning its own unsold food into electricity by sending it to oxygen-free silos, which use the resulting biomethane to create electricity. Read on.
Illustration: Katie Eberts
