Breaking News
This Will Piss You Off!
This GENIUS Trellis Trick Grows MORE Cucumbers with LESS Effort
MOLD FREE COFFEE?! From Bean to Brew: Unlocking Pure Coffee Bliss with Lore Coffee Roasters
Boots on the Ground...15 viewers share the good and bad of the US economy.
Top Tech News
Hydrogen Gas Blend Will Reduce Power Plant's Emissions by 75% - as it Helps Power 6 States
The Rise & Fall of Dome Houses: Buckminster Fuller's Geodesic Domes & Dymaxion
New AI data centers will use the same electricity as 2 million homes
Is All of This Self-Monitoring Making Us Paranoid?
Cavorite X7 makes history with first fan-in-wing transition flight
Laser-powered fusion experiment more than doubles its power output
Watch: Jetson's One Aircraft Just Competed in the First eVTOL Race
Cab-less truck glider leaps autonomously between road and rail
Can Tesla DOJO Chips Pass Nvidia GPUs?
Iron-fortified lumber could be a greener alternative to steel beams
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.