As you gorge on food this holiday season, you might not want to think about the fat content of all the goodies you've indulged in. Nevertheless, your brain will be keeping tabs directly, suggests a report in the November 26th issue of the journal Cell, a Cell Press publication.

New report that came out today in UK media says that most children are not aware of the negative impact of junk food. This raise the question of educating our children to be more aware of the negative impact that can come with fast junk food and not following healthy eating habits. Parents and school teachers have a big responsibility to play in this education. Regulators should make it harder for junk food wending machines to be present in schools and educational establishments.

A Brazilian palm berry sweeping the globe as a popular health food - though little research has been done on it – now may have its purported benefits better understood.

Food Prices Too High? Tired of overpriced, undersatisfying meals? Want to have fresh, local food on hand all year-round? Ten Ways looks at eating local, fresh and delicious.

Microbiologists at Oregon State University have developed a new technology to detect illness-causing bacteria – an advance that could revolutionize the food industry, improving the actual protection to consumers while avoiding the costly waste and massive recalls of products that are suspected of bacterial contamination but are perfectly safe.

Humans aren’t the only ones who like fatty foods - bearded vultures do, too. A study by Antoni Margalida from the Bearded Vulture Study and Protection Group in El Pont de Suert, Spain, has found that the bearded vulture will discard less energy-dense bones and choose only the bones containing the highest fat content both for its consumption and delivery to its young.

Linseed is said to protect against cancer – but not everybody likes the taste. Researchers have now isolated the valuable components of the flax seeds. Incorporated in bread, cakes or dressings, they support the human organism without leaving an unpleasant aftertaste.

Chronic dieters tend to consume more calories when foods and packages are smaller, according to a new study in the Journal of Consumer Research.

The lettuce cut and packaged for food service and salad mixes is an increasingly important component of the produce industry. Lettuce is highly perishable, and the cutting required in processing further shortens its shelf life.

The news that olives are sources of "good fat" has increased worldwide demand for the luscious, versatile fruits. Olives have become extremely popular, enjoyed as condiments, appetizers, spreads, and additions to salads and sauces.

Many heavy meat eaters believe they eat a lot of meat because of the taste. But according to groundbreaking new research in the Journal of Consumer Research, the reason that a beef burger tastes better than a veggie burger to some people has more to do with values than actual taste.

Pears and apples contain air pathways to “breathe”. The pathways are microscopically small structures for oxygen supply and are key elements in determining the fruit’s health. Researchers from the Catholic University of Leuven in Belgium and the European Synchrotron Radiation Facility (ESRF) have visualized them for the first time, therefore proving their hypothesized existence.