Breaking News
China's gold rush is becoming impossible to ignore.
A 3-year-old boy had an 11 cm liver tumor...
Bazoka incoming…
15 Years After Occupy, the Case Against the System Has Never Been Clearer
Top Tech News
Tesla Model 3 killer charges from 10 to 97% in just 9 minutes
World-first unpowered DNA computer sets speed record
I Power 5 Buildings Off-Grid. Here's How
The US government is pushing hard to get a working nuclear fission reactor into space by late 2028
SpaceX Starmind AI in Space Radiator
China Will Dominate Global Nuclear Energy Through 2035, Analyst Says
These Absolutely Wild-Looking EVs Are Saudi Arabia's First Homegrown Cars
BEYOND THE MOON: NASA plans a nuclear-powered fleet to push DEEPER into space
Big Oil Backs Mazama's $135 Million Bet On Superhot Geothermal
Quantum compass takes flight on Northrop's Lumberjack drone 
Fascinating study uncovers how we evolved to benefit from eating fermented food
A fascinating new study from scientists at the University of Leipzig has discovered that a specific immune function receptor, uniquely evolved in humans and great apes, is triggered by a metabolite from lactic acid bacteria (LAB) found in fermented foods.
Most mammals have two kinds of hydroxycarboxylic acid (HCA) receptors. These receptors are known to regulate immune function and energy homeostasis, primarily in response to dietary conditions. Around 15 years ago a third HCA receptor was discovered in the human genome, which further research revealed to be unique to humans and great apes.
A new study has now discovered that one of the strongest activators of this third HCA receptor is D-phenyllactic acid, a metabolite produced by lactic acid bacteria which appears in some foods as the fermentation process takes hold.