Browsing: Japanese

Rice is a staple food for more than half of the world’s population, but new research suggests that its nutritional value may extend beyond its familiar carbohydrate content. Scientists have found that black and green varieties of Japanese rice contain unusual fats and may be digested more slowly than ordinary white rice

If you’re heading for menopause, the word “estrobolome” could soon become familiar. It’s the term for a group of gut microbes that interact with female hormones – and they’re an argument for eating more fibre