In 2023, Carly Fraser from Live Love Fruit reviewed Apeel Sciences' edible coatings, like Organipeel for organic produce. Apeel mimics fruit skins to reduce spoilage, using citric acid from black mold fermentation and mono/diglycerides from plant oils processed with solvents like heptane.

Two 2025 studies in Frontiers in Nutrition show that probiotics do much more than just aid digestion—they can improve mental clarity, reduce inflammation, and support healthy weight and immune function for nearly everyone.

A July 2025 study from researchers in Japan found that certain gut bacteria may block weight loss—even when you eat well. People who ate a healthy diet but failed to lose weight had higher levels of Collinsella, a microbe linked to obesity and fat storage.

A 2025 animal study in Frontiers in Nutrition by Wang et al. found that giving high-fat–fed rats betaine (1.5% in drinking water) for 8 weeks led to less body fat, improved blood lipids (lower triglycerides, higher HDL), and better glucose tolerance—all without cutting calories.

A 2025 double-blind, placebo-controlled trial by Lamichhane et al. in Nutrients found that elderly prediabetic adults taking 80 mg/day of curcumin for 12 weeks saw significant reductions in HbA1c, a key marker of long-term blood sugar control.

A 2025 systematic review and meta-analysis in Nutrients by Sultan et al. analyzed multiple studies on egg consumption and digestive outcomes. They found that eating eggs (up to one per day) can improve gut permeability, reduce inflammation, and may even help balance gut bacteria.

Research confirms many plant “anti-nutrients” bind minerals, block enzymes, and may harm vulnerable individuals. For example, phytates reduce iron, zinc, and calcium absorption. One Harvard study even found higher glucosinolate intake—found in broccoli and Brussels sprouts—was linked to a 19 % increase in type 2 diabetes risk.

A 2025 UCLA pilot study led by Sanjay Mohanty found that a single piece of chewing gum can release between 100 to over 600 microplastic particles per gram, which means a large stick may shed up to 3,000 fragments into your saliva during chewing.

A 2020 study in the British Journal of Nutrition found that drinking unpasteurised milk increases levels of Lactobacillus in the gut—beneficial bacteria that support digestion and immune health. Two studies in The Journal of Allergy and Clinical Immunology (2011 & 2015) linked raw milk to a significantly reduced risk of asthma, allergies, and respiratory infections in children.

A 2025 study published in Frontiers in Nutrition found that adults who consumed more live dietary microbes—like those in fermented foods—had significantly fewer migraines. The gut-brain connection suggests these microbes reduce inflammation and improve nervous system balance.

A 2025 double-blind, placebo-controlled study by Laterza et al. in Nutrients found that taking a multistrain probiotic with vitamin D significantly improved gut barrier function and microbiota balance in people with IBS. Benefits even lasted after treatment stopped.