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Seaweed, a versatile crop

30 March 2022 by Diederik van der Hoeven
seaweed

Seaweed has many applications. It is processed to food additives and mock meat products. It is used in additives in the food of chickens, pigs, cows, pets and horses. As a seaweed-biostimulant it can reinforce the qualities of soils and … Read more

30 March 2022 by Diederik van der Hoeven

Chemistry vs. bacteria, # 64. Fungal infections

27 March 202227 March 2022 by Alle Bruggink
fungal infections

Fungi are the producers of our most important antibiotics. But they can also be a burden, even a threat at times. Here we will not go into relatively innocent and easily curable conditions, mostly at or near the outside of … Read more

27 March 202227 March 2022 by Alle Bruggink

Chemistry vs. bacteria, # 63. Modern vaccines

23 March 202223 March 2022 by Alle Bruggink
vaccines

In our conflict with bacteria, we make much more use of tablets and powders than of vaccines. TBC treatment is an exception, all the more so because the tuberculosis bacterium is hard to control with antibiotics. In the case of … Read more

23 March 202223 March 2022 by Alle Bruggink

Chemistry vs. bacteria, # 62. Herbal medicine

20 March 2022 by Diederik van der Hoeven
herbal medicine

From times immemorial, mankind has swallowed or applied herbs as medicines. Herbal medicine has now moved into the background, maybe even become obsolete. But problems like resistance revive this branch of medicine. For instance, careful research into traditional Chinese medicine … Read more

20 March 2022 by Diederik van der Hoeven

A plant-based diet would have a major impact on climate change

18 March 2022 by Diederik van der Hoeven
plant-based food

A shift towards a plant-based diet could buy humanity a much needed pause in the growth of greenhouse gas emissions. The plant-based diet and global warming The effects of a phase-out of a meat-based diet would have a major effect … Read more

18 March 2022 by Diederik van der Hoeven

Chemistry vs. bacteria, # 61. Herbal antibiotics, cinnamon

14 March 202214 March 2022 by Alle Bruggink
cinnamon tree

Like garlic, cinnamon has a long history. It is figures in the history of trade and monopolies of spices. In the case of cinnamon, its use as a food additive and taste enhancer is more pronounced than that as a … Read more

14 March 202214 March 2022 by Alle Bruggink

Are mutation rates constant? Evolution theory still in development

12 March 2022 by Diederik van der Hoeven
Darwin

For a long time, biology held that mutation rates are random. Biologists assumed that mutations occur anywhere in the genome, in principle at the same rate everywhere. That some mutations are more successful than others is because harmful mutations are … Read more

12 March 2022 by Diederik van der Hoeven

Chemistry vs. bacteria, # 60. Herbal antibiotics: garlic

8 March 2022 by Diederik van der Hoeven
garlic

From times immemorial, garlic has not just been looked upon as a food, but as a medicine as well. The well-known clove figures in each old medicinal text, as a cure for many conditions. How does this stand up under … Read more

8 March 2022 by Diederik van der Hoeven

Chemistry vs. bacteria, # 59. Phytomedicines, what does actually work?

4 March 20224 March 2022 by Alle Bruggink
phytomedicines

In popular writings, recommendations for the use of vegetal medicines abound, as a cure for whatever condition. Often, regulation is absent. To keep truth and fiction apart is almost an impossible task. Germany is the country that generates the most … Read more

4 March 20224 March 2022 by Alle Bruggink

Low-tech and its benefits for sustainability

1 March 2022 by Diederik van der Hoeven
low-tech

Many proponents of sustainability adhere to the idea that the main path to sustainability lies in high-tech solutions. Like electric cars instead of the old ones, that guzzle fossil fuels. We even wrote a book on this ‘green growth’. But … Read more

1 March 2022 by Diederik van der Hoeven
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