Tag: nutrition

bookmark_borderThe Gut Clock: How Microbial Rhythms Shape Health, Sleep, and Metabolism

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by Daniel Brouse
September 9, 2025

The gut microbiome goes through several important shifts over the course of a day, and these changes are tightly linked to the body’s circadian rhythm. These microbial populations do not operate randomly; they follow a daily cycle, synchronizing with light–dark patterns and feeding–fasting intervals. When fasting periods extend too long, or when meals are poorly timed, this rhythm can be disrupted—throwing off the delicate balance of microbial activity.

Daily microbial cycles play a central role in regulating the sleep–wake cycle. Certain microbial groups become more active in the morning to help stimulate metabolism and promote alertness, while others dominate at night, supporting rest, repair, and the production of neurotransmitters that influence sleep quality. Disrupting this cycle can impair both sleep and metabolic health, creating a feedback loop where poor sleep further destabilizes the gut microbiome, and vice versa.

A growing body of evidence shows that not just the substance of meals but also their timing is one of the most significant factors in long-term health outcomes. Eating late at night or consuming heavily processed foods with added sugars can spike blood glucose, disrupt blood pressure regulation, and increase the risk of insulin resistance, diabetes, and hypertension. Conversely, aligning meal timing with the body’s circadian rhythm improves glucose tolerance, cardiovascular stability, and even cognitive performance.

The best practice, according to nutrition science, is to eat larger meals earlier in the day—when the body’s metabolism is most efficient—and to keep dinner light, simple, and consumed at least three hours before sleep (and preferably longer). Avoiding processed foods and added sugars in the evening is particularly important, as late-night consumption forces the body to work against its natural rhythm.

Many people assume raw is always best, but certain vegetables actually become more nutritious when cooked, because heat breaks down cell walls, reduces antinutrients, or enhances bioavailability of key compounds. Here are the big ones:

Tomatoes

  • Nutrient Boosted: Lycopene (a powerful antioxidant linked to reduced risk of cancer and heart disease).

  • Why: Heat processing significantly increases lycopene bioavailability, even though vitamin C decreases.

  • Best Methods: Roasting, simmering into sauce, or slow cooking with olive oil (fat helps absorption).

Carrots

  • Nutrient Boosted: Beta-carotene (precursor to vitamin A, supports vision and immunity).

  • Why: Cooking breaks down tough cell walls, making beta-carotene up to 3x more available.

  • Best Methods: Steaming or roasting; avoid over-boiling which leaches nutrients into water.

Spinach, Kale, and Other Leafy Greens

  • Nutrient Boosted: Calcium, magnesium, and iron.

  • Why: Cooking reduces oxalates, compounds that block absorption of these minerals.

  • Best Methods: Light steaming or sautéing.

Asparagus

  • Nutrient Boosted: Ferulic acid and certain antioxidants.

  • Why: Heat releases more antioxidants from the cell walls.

  • Best Methods: Steaming or roasting.

Mushrooms

  • Nutrient Boosted: Antioxidants like ergothioneine and polyphenols.

  • Why: Heat amplifies antioxidant levels while preserving minerals.

  • Best Methods: Grilling or microwaving (boiling leaches nutrients).

Broccoli (and cruciferous family)

  • Mixed Bag: Vitamin C decreases with heat, but indole-3-carbinol and carotenoids become more available.

  • Pro Tip: Light steaming (not boiling) preserves sulforaphane, the anti-cancer compound.

Pumpkin & Winter Squash

  • Nutrient Boosted: Beta-carotene.

  • Why: Like carrots, cooking breaks down plant cell walls.

  • Best Methods: Baking or roasting.

 Rule of Thumb:

  • Steaming and roasting generally retain the most nutrients.

  • Boiling causes losses into the water (unless you drink it in soups/stews).

  • Pairing with healthy fats (olive oil, avocado, nuts) boosts absorption of fat-soluble vitamins (A, D, E, K).

As the old saying goes, and as modern science now validates:
“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.”

Nutrition, Health, and Wellness

bookmark_borderLong-COVID: Elevated Cytokines and Low Iron

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COVID=19

By Daniel Brouse

The study, titled “Iron Dysregulation and Inflammatory Stress Erythropoiesis Associated with Long-Term Outcome of COVID-19,” reveals that Long-COVID is linked to elevated levels of C-reactive protein and prolonged elevation of cytokines compared to healthy controls. The research indicates that the duration of inflammation and the regulation of low iron levels after acute infection are crucial factors associated with long COVID. Individuals with a slower resolution of inflammation and more severe initial infections face an increased risk of developing long COVID.

Iron dysregulation is a common occurrence after infections, as the body swiftly moves iron out of the bloodstream to prevent it from becoming a potential breeding ground for harmful bacteria. The study suggests that defects in iron homeostasis, dysregulated erythropoiesis, and immune dysfunction resulting from COVID-19 may contribute to inefficient oxygen transport, inflammatory imbalances, persistent symptoms, and could potentially be addressed through therapeutic interventions.

The iron dysfunction observed in COVID-19 is indicative of an underlying issue within the immune system. While supplementing iron may address the symptom of low iron levels, it does not directly tackle the root cause. The exact nature of the root cause remains unclear, and questions persist regarding the presence of active virus, remnants of an inactive virus, or potential epigenetic changes influencing the immune response.

A more concerning aspect of COVID-19 is the elevated cytokine levels. The information on autoimmune diseases emphasizes that an excessive release of cytokines, which are signaling molecules involved in immune responses, can lead to an exaggerated inflammatory response. This heightened inflammation has the potential to damage tissues and contribute to autoimmune diseases, where the immune system mistakenly attacks healthy cells.

A “worst-case scenario” involves COVID-19 triggering a persistent autoimmune condition comparable to AIDS or Lyme Disease. Such a condition could involve the immune system continuously attacking healthy cells, causing irreversible organ damage, impacting overall quality of life, and potentially leading to premature death. Efforts to understand and address these complexities are crucial for developing effective treatments and mitigating long-term consequences of COVID-19.

The study: Iron dysregulation and inflammatory stress erythropoiesis associates with long-term outcome of COVID-19

Science Based Information on COVID-19 / SARS-CoV-2 / Novel Coronavirus

bookmark_borderGood Gut Bacteria (Gut Microbiome)

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by Daniel Brouse
help@membrane.com

Good Gut Bacteria
“Gut bacteria play several important roles in your health, such as communicating with your immune system and producing certain vitamins. Your gut bacteria can also affect how different foods are digested and produce chemicals….” (Why the Gut Microbiome Is Crucial for Your Health)

Most people start fermenting good gut bacteria from their mother’s breast milk. There are around 40 trillion bacterial cells in your body. They come from a wide variety of sources. One type can only be found in the milk or meat of cud chewing bovine. If your gut bacteria are destroyed, it is very difficult to re-establish. Eating and/or drinking probiotics will not in-and-of-itself re-establish good gut bacteria. COVID (and other conditions) destroys good gut bacteria resulting in a compromised immune system. The best way to re-establish your good gut bacteria is to consume breast milk for at least 6 months. Alternatively, you need to get all the right ingredients for fermentation including the proper 300 to 500 bacterial types, chemicals for the reaction, and lots of fiber.

Your gut bacteria changes throughout the day. The makeup of the bacteria cultures varies depending on what your body is doing. Eating, exercising, and sleeping will alter the good gut bacteria needed for the job. Changing your sleep schedule, or other changes to lifestyle, may result in noticeable changes in your digestion (runny stool to constipation.) Other reasons you may notice changes in your good gut bacteria activity include breaking down toxic food compounds or providing protection from pathogenic organisms (that enter the body through drinking or eating contaminated water or food.)

Vitamins
There is a symbiotic relationship between good gut bacteria and vitamins. “It has been known for decades that intestinal bacteria make important contributions to human metabolism and physiology. Perhaps the example best known to clinicians is the microbial synthesis of the essential nutrient vitamin B12 — the enzymes required for B12 synthesis are possessed by bacteria but not by plants or animals.” (Microbial production of vitamin B12)

Several bacterial genera that are common in the distal intestine (e.g., Bacteroides, Bifidobacterium, and Enterococcus) are known to synthesize vitamins. Thiamine, folate, biotin, riboflavin, and panthothenic acid are water-soluble vitamins that are plentiful in the diet, but that are also synthesized by gut bacteria. Likewise, it has been estimated that up to half of the daily Vitamin K requirement is provided by gut bacteria. Interestingly, the molecular structure of bacterially synthesized vitamins is not always identical to the dietary forms of the vitamins. In fact, several specialized epithelial transporters have been recognized to participate specifically in the absorption of vitamins derived from gut bacteria. (Contributions of Intestinal Bacteria to Nutrition and Metabolism in the Critically Ill)

Vitamin D and its nuclear receptor (VDR) regulate intestinal barrier integrity, and control innate and adaptive immunity in the gut. (Vitamin D and the Host-Gut Microbiome)

Sunlight and the photosynthesis of vitamin D also play an important and symbiotic role in maintaining good gut health.

Fiber
Soluble fiber benefits your digestion, gut bacteria, and blood sugar levels.

New knowledge about the gut microbiota and its interaction with the host’s metabolic regulation has emerged during the last few decades. Several factors may affect the composition of the gut microbiota, including dietary fiber. Dietary fiber is not hydrolyzed by human digestive enzymes, but it is acted upon by gut microbes, and metabolites like short-chain fatty acids are produced. The short-chain fatty acids may be absorbed into the circulation and affect metabolic regulation in the host or be a substrate for other microbes. (Dietary Fiber, Gut Microbiota, and Metabolic Regulation)

The best sources of dietary fiber are: beans, whole grains, brown rice, popcorn, nuts, baked potato with skin, berries, and bran cereal. Juicing and/or blending destroys most of the fiber.

A study “Cancer Prevention with Resistant Starch” (conducted over the last 30 years) shows that resistant starch reduces your risk of cancer. Good sources of resistant starch include rice or potatoes that have been cooked and cooled, as well as, whole grains such as barley and oats.

The resistant starches produce good bacteria that reduces a type of acid that promotes changes to your DNA. The changes to your DNA increase the risk of many types of cancer. The discovery may also explain in part why COVID increases your risk of cancer. COVID is known to destroy good gut bacteria.

Back to the NAD+ Immune Boosting Diet

bookmark_borderGut Microbiota (Good Gut Bacteria) and COVID-19

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by Daniel Brouse

Good gut bacteria are the microorganisms (bacteria and archaea) that live in the digestive tract. The gut microbiota produces fermentation of non-digestible substrates like dietary fibres and endogenous intestinal mucus.

“Approximately 100 trillion micro-organisms (most of them bacteria, but also viruses, fungi, and protozoa) exist in the human gastrointestinal tract — the microbiome is now best thought of as a virtual organ of the body. he human genome consists of about 23 000 genes, whereas the microbiome encodes over three million genes producing thousands of metabolites, which replace many of the functions of the host, consequently influencing the host’s fitness, phenotype, and health,” according to the Role of the Gut Microbiota in Nutrition and Health. “Gut microbes are key to many aspects of human health including immune, metabolic, and neurobehavioural traits.”

Research published in the Journal Nature states, “The human oral and gut commensal microbes play vital roles in the development and maintenance of immune homeostasis.”

In the study, Gut microbiota composition reflects disease severity and dysfunctional immune responses in patients with COVID-19, it was reported:
Although COVID-19 is primarily a respiratory illness, there is mounting evidence suggesting that the GI tract is involved in this disease. Gut microbiome composition was significantly altered in patients with COVID-19 compared with non-COVID-19 individuals. Moreover, this perturbed composition exhibited stratification with disease severity concordant with elevated concentrations of inflammatory cytokines and blood markers such as C reactive protein, lactate dehydrogenase, aspartate aminotransferase and gamma-glutamyl transferase. SARS-CoV-2 primarily infects the respiratory tract, however, pathophysiology of COVID-19 can be attributed to aberrant immune responses in clearing the virus.

Associations between gut microbiota composition, levels of cytokines and inflammatory markers in patients with COVID-19 suggest that the gut microbiome is involved in the magnitude of COVID-19 severity possibly via modulating host immune responses. Furthermore, the gut microbiota dysbiosis after disease resolution could contribute to persistent (long-COVID) symptoms, highlighting a need to understand how gut microorganisms are involved in inflammation and COVID-19.

2025 Update: COVID-19, the Aging Brain, and Gut Microbiome

With growing evidence that COVID-19 can persist in the body, especially the gut, and cause systemic effects, researchers are calling for greater awareness, ongoing monitoring, and expanded health support — not just for those with long COVID, but for the broader public as well.

About Good Gut Bacteria (Gut Microbiome)
About Persistent SARS-CoV-2 and COVID-19
COVID Chronic Conditions and Long-COVID

Science Based Information on COVID-19 / SARS-CoV-2 / Novel Coronavirus

bookmark_borderNAD+ Plus Immune System Diet (CISP CPD)

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By Daniel Brouse
help@membrane.com

THE NAD+ PLUS DIET (COVID Induced Secondary Pellagra and COVID Prevention Diet)

The NAD+ Plus Diet is based on research by Dr. Ade Wentzel (Port Elizabeth, South Africa), Robert Miller (Cape Town) and Guy Richards (Johannesburg). The team of scientist developed a diet based protocol that boosts NAD+ and the immune system.

THE PROTOCOL: Niacin B3, Vitamin D, Vitamin C, Quercetin, Zinc, and Selenium

Boosting NAD+ is of particular importance when it comes to COVID-19. NAD+ (nicotinamide adenine dinucleotide) is in every cell of your body. NAD+ is involved in cell creation, maintenance, metabolism, and regulating cell processes. COVID both increases the breakdown of NAD+ and decreases the production of NAD+. If you have suboptimal NAD+ prior to contracting COVID, the coronavirus is likely to make the symptoms more severe and persist longer in duration (resulting in death.) Boosting your NAD+ can also help with aging, hypertension, type 2 diabetes, and most other ailments and illness.

By maintaining lifestyle and diet, COVID-19 can be prevented and/or shortened in severity and duration. COVID-long Haulers Syndrome can be cured. Long haulers syndrome is COVID-19 Induced Secondary Pellagra (CISP).

THE DIET TO BOOST THE IMMUNE SYSTEM WITH NAD+
Quercetin
Coffee and red wine are rich in Quercetin. Dieting can be fun. Quercetin is a bioflavonoid found in fruits and vegetables. There isn’t a Recommended Daily Allowance and the dosage depends on your weight; however, at least a 100mg per day is a good rule of thumb. 500-1000mg per day may be needed to boost NAD+. The highest levels are found in:

  • Onions 19.36mg per 100g serving [Red onion 32mg]
  • Dill (fresh) 55mg per 100g serving
  • Hot wax yellow peppers, raw 50mg per 100g serving
  • Radish leaves 70mg per 100g serving
  • Cilantro 53mg per 100g serving
  • Capers 173mg per 100g serving

Zinc
The Recommended Daily Allowance of Zinc is 10-15mg per day.

  • Water. Drinking water is rich in Zinc. Do not drink filtered water. Do not drink purified bottled water. Zinc is naturally present in water. The amount of Zinc in your water depends on the local geology and hydrologic cycle. The World Health Organization says, “In natural surface waters, the concentration of zinc is usually below 10 µg/litre, and in groundwaters, 10–40 µg/litre. In tapwater, the zinc concentration can be much higher as a result of the leaching of zinc from piping and fittings.” WARNING: If you live in an area where it is not safe to drink the water, or the zinc in the water is not sufficient, you may need to take a 10-15mg supplement.
    Nutrients In Drinking Water
    USDA Study shows regional mineral content of public and well water.
  • Meat and marine organisms contain 10–50 mg/kg wet weight

Vitamin C
The Recommended Daily Allowance of Vitamin C is 60mg per day. For NAD+ boosting, 500-1000mg may be required. Whole foods are recommended. Juicing may provide higher concentrations of Vitamin C; however, other nutritional benefits are lost in the process. You may need to supplement your diet with 500mg of Vitamin C per day.

  • Red pepper, sweet raw 95mg per 1/2 cup serving
  • Orange 70mg per serving
  • Broccoli cooked 39mg per 1/2 cup serving
  • Strawberries 49mg per 1/2 cup serving
  • Potato 17mg per 1/2 cup serving
  • Tomato 17mg mg per 1/2 cup serving

Vitamin D
The Recommended Daily Allowance of Vitamin D is 600-1,000iu per day. For NAD+ boosting, you may need to supplement your diet with 1,000-2,000iu of D3 per day. Few foods naturally contain vitamin D.

  • Sunlight. 15 minutes of sunshine per day. 90% of your body’s Vitamin D comes from the photosynthesis of sunlight to the skin. UVB light causes a reaction resulting in Vitamin D and other photoproducts essential for a healthy immune system. WARNING: UVB can cause cancer.
  • Fatty fish and seafood / Trout 645iu per serving
  • Mushrooms 366iu per 1/2 cup raw
  • Egg yolks 44iu per 1 scrambled egg
  • Fortified milk 120iu per cup

Selenium
The Recommended Daily Allowance of Selenium is 55mcg per day. Care should be taken not to overdose on Selenium. Consuming 50 Brazil nuts in one day can lead to selenosis resulting in breathing problems, heart attack, kidney failure, and death. Selenium supplements are not recommended.

  • Brazil nut 1 (one) 78mcg
  • Shrimp 3oz 40mcg
  • Chicken 3oz white meat 22mcg
  • Beef 3oz 18mcg

Niacin B3
The Recommended Daily Allowance of Niacin is 16mg per day. Niacin is your main precursor to creating NAD+. It is the most important component of the diet. It is also the most difficult to find sufficient quantities of in food. Most Americans get their Niacin from fortified breakfast cereal. Niacin is sprayed on the outside along with several other vitamins. It would take 100 bowls of Wheaties/day to correct a niacin deficiency. To obtain the amount of Niacin needed from a natural diet would require 4 pounds of liver a day or 62 pounds of cabbage (not recommended). You will likely need to supplement your diet with 50-100mg of Niacin per meal in order to boost your NAD+ and immune system. Nicotinic acid is essential, NOT nicotinamide.

  • Beef liver pan fried 3oz 15mg
  • Chicken breast 3oz 10mg
  • Marinara (spaghetti) sauce, ready to serve, 1 cup

Conclusion
Having survived COVID-19, I became inflicted with COVID-long Haulers Syndrome. After searching for a cause and a cure, I found The Vitamin and Mineral Protocol. The dosage depends on your age, weight, preexisting conditions, and what COVID has done to your body. The above diet is what cured me. You may need to increase the dosage of supplements.

COVID-19 Testimonial
Getting and Recovering from COVID.

The NAD+ Plus Immune Boosting Diet may treat other conditions. If you are on drugs to help regulate your preexisting conditions, you may need to reduce your dosage. Perhaps someone on Lisinopril for high blood pressure, or Warfarin to thin their blood, or maybe Metformin for their type 2 diabetes, should have concern that replenishing your NAD+ will cause the medication to be too strong. You should check with your doctor about lowering your dosage.

Robert Miller said, “Metaformin is a complex 1 inhibitor that will mess with NAD+ redox and NAD+ levels. As for lowering doses, yes, NAD+ boosting is highly likely to create a need to lower some medication but this must be done with a medical professional.”

Ade Wentzel added, “Quercetin and Warfarin should be monitored as the Warfarin effect may be changed. Nicotinic acid can reduce blood pressure and blood sugar in those with raised numbers so this needs to be monitored carefully.”

ADDITIONAL RESOURCES
COVID-19 / SARS-CoV-2 / Novel Coronavirus

COVID-19 Emergency Management Plan

COVID: The Cure?
Could Nicotinamide adenine dinucleotide (NAD+) be both a prophylactic and a treatment for COVID-19?

COVID-19: NAD+ Protocol
NAD+ is a crucial part of the immune system. COVID depletes your NAD+.
Included in the elements you need are Vitamin B3, Vitamin D, Vitamin C, Quercetin, Zinc, and Selenium.

COVID Long Haulers Syndrome: NAD+ Deficiency
Research by Ade Wentzel, Robert Miller, and Guy Richards has found COVID-long (Long Haulers Syndrome) is a result of an NAD+ deficiency caused by SARS-CoV-2 (novel coronavirus).

bookmark_borderIs Opposition To GMO Crops Irrational?

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By Daniel Brouse

There is evidence of genetically modified crops for over 8,000 years. There is no evidence of harm from eating GM foods. The Bible compares the grafting of an olive branch to a human being grafted to God. Romans 11:17 — “But some of these branches from Abraham’s tree — some of the people of Israel — have been broken off. And you Gentiles, who were branches from a wild olive tree, have been grafted in. So now you also receive the blessing God has promised Abraham and his children, sharing in the rich nourishment from the root of God’s special olive tree.”

The BBC program “The Inquiry” asks:

“Ask a scientist, and they will almost certainly tell you genetically modified food is safe to eat. Yet an awful lot of consumers disagree. Is their fear of GM food irrational? Earlier this year the Pew Foundation released a US poll which suggested 88% of scientists think GM food is generally safe to eat, while only 37% of the public agree. It is the issue on which American scientists and the general public are most divided, more so than climate change or vaccines. If the scientific consensus says it is safe, should we embrace a technology that could help solve hunger and feed the world? Or is GM food a lightning rod for justified concerns about the impact of global agribusiness and industrial food production?”

Listen to the report.

The BBC report mentions flood-tolerant rice. The Ronald Laboratories of UC Davis state:

“Each year millions of small farmers in the poorest areas of the world lose their entire crops to flooding. Although 24% of the global rice crop is grown in paddies, most rice varieties will die if fully submerged for more than three days. In India and Bangladesh alone, submergence destroys 4 million tons of rice each year, enough to feed 30 million people.

About 50 years ago, breeders discovered an unusual and ancient variety of rice that could withstand 2 weeks of complete submergence. Using conventional approaches, breeders tried to introduce this submergence tolerance trait into rice varieties favored by farmers in India and Bangladesh. However, because the breeding was imprecise, the resulting varieties were rejected by farmers. In the 1990s, rice breeder David Mackill (University of California, Davis) and graduate student Kenong Xu (University of California, Davis) demonstrated that tolerance to complete submergence mapped to the Submergence tolerance 1 (Sub1) Quantitative trait locus (QTL)

In 1996, Ronald began a project with Mackill and Xu, funded by the USDA, to isolate the genes at the Sub1 locus. Over a period of 10 years, Dr. Xu carried out fine mapping and physical isolation of the Sub1 gene in the Mackill and Ronald laboratories at the University of California, Davis (Xu. et. al., 2000). While working as a postdoctoral fellow in Ronald’s laboratory, Xu identified and sequenced the Sub1 QTL genomic region, revealed that it carried three ethylene response transcription factors (ERF) and demonstrated that one of the ERFs, designated Sub1A, was up-regulated rapidly in response to submergence. Xu and Ronald further demonstrated that overexpression of Sub1A conferred robust tolerance to submergence in genetically engineered plants ( Xu. et. al., 2006). This work revealed an important mechanism with which plants control tolerance to environmental stress and set the stage for in-depth molecular-genetic analyses of Sub1A-mediated processes”

Also see: GMO Rice Wins Humanitarian Award

bookmark_borderGMO Rice Wins Humanitarian Award

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by Daniel Brouse

WASHINGTON, DC — Although social media is full of unsubstantiated claims about GMO’s, the truth is: there is no evidence that GMO’s are harmful. In fact, quite the contrary. For instance, there are specific breeds of tomatoes, potatoes and carrots being grown for their additional health benefits.

Such a beneficial crop, Golden Rice, has just won a humanitarian award. Not only is Golden Rice more nutritious, it is also less harmful to the environment. There are numerous health benefits including β-Carotene providing vitamin A to children. The environment would also see a positive impact in many parts of the world from Golden Rice. Because the rice is more nutritious, less of it needs to be consumed. In addition, a healthy population is much less taxing on the natural resources.

The United States Patent and Trademark Office stated, “Despite current interventions, vitamin A deficiency is the leading killer of children globally (2-3 million annually) and also the leading cause of childhood blindness (500,000 cases annually). Most cases arise in Asia where the staple food eaten by 3.5 billion people daily, white rice, lacks vitamin A sources typically found in meat and leafy vegetables. These deaths and blindness are preventable.

Golden Rice was genetically enhanced to provide a source of vitamin A for people subsisting mainly on rice. Professors Potrykus and Beyer invented the technology after a decade of research, and have worked with Dr. Dubock since 2000 to donate it to the resource poor in developing countries. Patenting the technology allowed the inventors to partner with Syngenta on commercial projects in return for support of their humanitarian objectives to make Golden Rice available free of charge to those in need. Local Golden Rice varieties are currently being developed by public sector institutions in Bangladesh, China, India, Indonesia, Philippines, and Vietnam, with a target cost no more than white rice.”

In a statement, Golden Rice said, “The White House Office of Science and Technology Policy and the U.S. Patent and Trademark Office (USPTO) have announced the winners of the 2015 recipients of the Patents for Humanity Award, among them the Golden Rice Project.

Patents for Humanity is a USPTO program that recognizes patent owners and licensees working to improve global health and living standards for underserved populations. The program advances the President’s global development agenda by recognizing private sector leaders who bring life-saving technologies to those in need, while showing how patents are an integral part of tackling the world’s challenges.

The award has been bestowed upon the Golden Rice Project, in particular to Prof Ingo Potrykus, Prof Peter Beyer, and Dr Adrian Dubock. Dr Dubock will attend the official award ceremony on 20 April 2015, accompanied by the Golden Rice Humanitarian.”

Unfortunately, many of the countries most in need of Golden Rice have laws against importing rice; however, the Pacific Trade Partnership could help save millions of kids… annually.

bookmark_borderCheese: Toe, Armpit, Belly Button and Mouth Bacteria

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The “Grow Your Own… Life After Nature exhibition,” is an exhibit where cheeses are created using “microbial sketches” created with bacteria samples from various people’s body parts. Each cheese ends up smelling like the donor’s body odor.

“I’m really excited about things that sometimes are a little bit gross, a little bit disgusting,” microbiologist Christina Agapakis.

Agapakis and partner artist Sissell Tolaas said, “Many of the stinkiest cheeses are hosts to species of bacteria closely related to the bacteria responsible for the characteristic smells of human armpits or feet. Can knowledge and tolerance of bacterial cultures in our food improve tolerance of the bacteria on our bodies? How do humans cultivate and value bacterial cultures on cheeses and fermented foods? How will synthetic biology change with a better understanding of how species of bacteria work together in nature as opposed to the pure cultures of the lab?”

“This isn’t cheese for eating,” Agapakis said. “This is cheese for thinking.”

bookmark_borderForaging For Food in the Winter

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Winter foraging can be one of the toughest challenges; however, if you do a little preparation in the fall, the buried treasures will yield healthy results.

Find out more from the Guide To Edible Plants’ Foraging for Food in the Winter.

Chives, Garlic Greens, Mint, Carrot Greens, Parsley