Protein Consumption Search Results

News: Compound in a Frog's Defensive Slime May Treat Your Next Flu Infection

Our quest to find novel compounds in nature that we can use against human diseases —a process called bioprospecting — has led a research team to a small frog found in India. From the skin slime of the colorful Hydrophylax bahuvistara, researchers reported finding a peptide — a small piece of protein — that can destroy many strains of human flu and can even protect mice against the flu.

How To: Use Cake Flour to Get Pillowy Soft-Baked Cookies

For those of you that prefer a soft-baked cookie that is fluffy in the middle, using cake flour instead of regular all-purpose (AP) flour is your secret baking weapon. "But I don't have cake flour," you protest. Fear not: if your kitchen is sans cake flour, you can easily whip some up by mixing together AP flour and a little bit of cornstarch for the same results.

How To: Make Cheese Fondue Without a Fondue Pot

Fall is the time for comfort foods—and what is more comforting than crusty bread slathered in melted cheese? Owning a fondue pot is both convenient and wonderful, but not all of us have the luxury of space for nonessential kitchen appliances. However, there are plenty of ways to make an absolutely delicious, lump-free fondue without the traditional equipment.

How To: Turn Your '57 Chevy Classic (Or Any Old Car) into the Best Couch Ever

Antique car collecting and restoration is a very popular hobby practiced by many around the world. A quick drive through my town turns up with a handful of classic cars parked in their respective driveways, some in pristine condition, and others not-so-much. While some people end up eventually fixing up their classics, many also do not. Some cars end up rotting away, left to be either salvaged or sold off in pieces—mostly due to time consumption and excessive costs.

How To: Monitor Your Drinking in Style with the Buzzed Buzzer—A DIY Breathalyzer Party Horn

Last week, the whole world ushered in the new year, celebrating the start of 2013 with family and friends, and of course, that little thing we like to call alcohol. But just because New Years Day is over doesn't mean the party is. And surely, there will be some assholes out there that will drink and drive this year. It happens. So, how can you make sure you're not one of those assholes?

How To: Carve a Tasty Watermelon Brain for Halloween

Brains? If you've ever played Plants vs. Zombies, then you already know that brains are a delightful treat for our undead brethren. For those of us still living, we can still indulge in some brain-related dining for Halloween next week. If you're holding a dinner party or just want to make some cool, creepy looking fruit, then this DIY Watermelon Brain is perfect. In order to create this delicious dish, all you will need is a peeler, sharp knife, cutting board, watermelon, and... a brain. Wel...

News: Bacteria Turned into Factories, Supplying Critical Enzymes to Make Cancer Drugs Cheaper & Save Endangered Yew Trees

Cytochrome P450 (P450s) are proteins found in nearly all living organisms, which play roles that range from producing essential compounds and hormones to metabolizing drugs and toxins. We use some of the compounds synthesized by P450 in plants as medical treatments, but the slow growth and limited supply of these plants have put the drugs' availability in jeopardy and jacked up prices.

How To: This Simple Step Will Take Your Quinoa to the Next Level

Nowadays, it feels like you can't talk about eating healthy without bringing up quinoa. Quinoa (KEEN-wah) has been the "superstar" of the health movement for a while; 2013 was declared the International Year of Quinoa by the United Nations, and has only continued to grow in popularity with both health nuts and culinary experts alike through the past few years. The true testament to quinoa's success has been its eventual integration into our everyday lives. Quinoa is now very accessible to fol...

Cook Like a Chef: Use Parchment Paper Lids Instead

Simmering or poaching food is a total pain sometimes. The problems are numerous: a layer exposed to air often dries out and creates a gross skin that can ruin the texture of the sauce, the poaching liquid evaporates too quickly and causes the poached protein to burn, and so on.