Nut allergies: causes, consequences and emerg...

After water, tea is the most popular drink in the world. We turn to it for comfort, for a break in the day, and increasingly, for its claimed mood‑calming powers. Scroll through social media and you’ll find no shortage of claims that tea, or more so one of its bioactive compounds ...  Show more

One of the best guides to food variety is colour. And for colour, there’s a group of natural plant chemicals called anthocyanins that are getting a lot of attention for their potential benefits on the brain. Anthocyanins are the pigments that give red, purple, and blue plants the ...  Show more

Pollen counts are rising and more of us are experiencing hay fever symptoms than ever before. From airborne allergens to the food on our plates or the chemicals and plants that touch our skin, around 40% of the global population has some form of allergic disease. By 2030, today’s ...  Show more

Have you ever hard of oral allergy syndrome? No? Well, you're not alone. My guest today will share some surprising facts about oral allergy syndrome, as well as cross-reactivity within allergies.

My guest today, Rakhi Roy Chowdhury, holds a Master’s in Dietetics &a ...

These days it can feel like anyone can be allergic to anything– with sensitivities ranging from common allergies to certain foods and animals to more unusual things, like semen or the chemicals used to treat leather. But is that true–ARE we becoming more allergic to things? What ...  Show more

It turns out that compounds in some raw fruits and vegetables mimic the compounds that cause seasonal allergies, and thus make you itchy when you eat them. Learn more about oral allergy syndrome in this episode of BrainStuff, based on this article: https://health.howstuffworks.co ...  Show more