The Food and Drug Administration Wednesday advised companies to change the labels on their drugs to make it illegal for livestock producers to use drugs for "growth promotion" or "feed efficiency." The announcement is the latest step in a long-running effort by the FDA to reduce the use of antibiotics in agriculture.
Shifting to a diet that's packed with pork, cheese and eggs has a big influence on the trillion of bacteria living in our guts, even after just a few days, new research shows. And some of these changes probably aren't so good. One type of microbe that flourishes under the meat-based diet has been linked to diseases in mice.
When it comes time to fertilizing a cornfield, most farmers use huge machines that weigh at least 10 tons. But three brothers in Minnesota have created a tiny robot they say can do the same job much more efficiently.
Without a farm bill, dairy policy will revert to 1949 law, and wholesale milk prices could double. But the Senate Agriculture Committee chairwoman says she expects a bill to pass in January, in time to avert a spike in milk prices.
The latest installment in the Hobbit movie trilogy opens this week. And some hard-core fans plan to celebrate not just with a marathon screening of the Lord of The Ring films that came before it, but with a full day of feasting — seven meals, hobbit-style. We offer up a sample menu.
Organic milk contains about 62 percent more omega-3s than milk from cows on conventional dairy farms, a new U.S.-based study finds. To get the full boost of these healthful fatty acids, you'll need to drink whole milk.
Lacing a sugar-free candy with the right kind of bacteria might one day help fight off tooth decay, a study suggests. The experimental mint lowered the levels of cavity-causing bacteria in volunteers' saliva. But the microbe candy still has a long way to go before it reaches shelves at Walgreens.
For this week's Sandwich Monday, we try the seasonal Pecan Pie-flavored Pringles. It's the holidays in a can!
Historian Maureen Ogle's new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There's a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.
For the first time, scientists have figured out where we sit on the global food chain. Although humans are clearly top chefs of the world, we're not the top predator. Instead, our ranking is closer to a small, smelly fish that we put on pizzas and salads.