Jiro Ono, 89, widely considered the world’s greatest sushi chef, has some dire news for aficionados of raw fish: The delicacy’s best days may be behind us.
“The future is so bad,” the owner of the three Michelin star-rated restaurant Continue reading Greiff: The end of wild sushi
Aviation emissions are a major clause of climate change, writes Valerie Brown – yet they remain unregulated. The gap between the best and worst performing airlines demonstrates ample opportunities for improvement – but is the political will there to impose effective regulation? Continue reading How much longer can the aviation industry fight off emissions controls?
A recent study, published in the Nutrition Journal, looked at the impact in people who had slightly raised cholesterol of taking chlorella, a type of fresh water algae. 63 subjects took part in the double blind, placebo controlled trial, Continue reading Could algae hold the key to reducing cholesterol?
Carrageen moss is one of Ireland’s more unusual natural resources. First of all, it’s not a moss: it’s a seaweed. And to add to the confusion, there are any number of ways to spell its common name: carrageen, carrageenan, carragheen and carragheenan, take your pick. They’re all derived from the Irish word carraigín, which means “moss of the rocks” (though some think that the – Continue reading Ireland: Carrageen Moss Blancmange
Krill oil supplements contain special omega-3 essential fatty acids in phospholipid form and one of the world’s strongest antioxidants, astaxanthin. Recent human clinical studies have shown that phospholipid omega-3 may be a more desirable form of omega-3. Continue reading AlgaeBiotech looks to replace the krill