Science & technology | Nutrition
Scientists are learning why ultra-processed foods are bad for you
A mystery is finally being solved
For millennia, people have altered food to please their palates. More than 3,000 years ago Mesoamericans, living in what is Mexico and Central America today, cooked corn kernels in a solution of wood ash or limestone. The process, known as nixtamalisation, unlocked nutrients and softened the tough outer shells of the corn, making them easier to grind.
Already have an account?Log in
Continue with a free trial
Explore all our independent journalism for free for one month
Get startedOr continue reading this article
Register now Discover more
Scientific publishers are producing more papers than ever
Concerns about some of their business models are building
The two types of human laugh
One is caused by tickling; the other by everything else
Scientists are building a catalogue of every type of cell in our bodies
It has thus far shed light on everything from organ formation to the causes of inflammation
How squid could help people get over their needle phobia
Cephalopod ink propulsion is inspiring an alternative to syringes
Norway’s Atlantic salmon risks going the way of the panda
Climate change and fish farming are endangering its future
Artificial intelligence is helping improve climate models
More accurate predictions will lead to better policy-making
