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Topic: partner
(page 16)
Plant-based diets and iron deficiency
Mahya Tavan, Bi Xue Patricia Soh - The Conversation
It takes more than one superhero
Monica Castillo - Capital & Main
The history of weight loss drugs
Laura Dawes - The Conversation
Fly in your drink? Don't be spooked
Primrose Freestone - The Conversation
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PFAS now in drinking straws
Ovokeroye Abafe - The Conversation
Indigenous food sovereignty as community
Leilani Marie Labong - FoodPrint
Could you soon have a food prescription?
Kurt Hager, Fang Fang Zhang - The Conversation
Heat's impact on the food truck industry
Joseph Winters - Grist
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Meat substitutes and the environment
Jennifer Yule - The Conversation
The psychology of comfort (or junk) food
Hayley O'Neill - The Conversation
What is your holobiont?
Christopher Damman - The Conversation
4 ideas to salvage summer produce
Melina Hammer - Food52
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Male eating disorders are common
Vivienne Lewis - The Conversation
Unsafe foods sometimes smell just fine
Matthew Gilmour - The Conversation
Heat's adverse impact on food security
Brett Wilkins - Common Dreams
Ozempic's hidden dangers
Fady Shanouda, Michael Orsini - The Conversation
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New England farmers affected by climate
Carolina Drake - FoodPrint
The impact of RED-S on female athletes
James McKendry, Mikkel Oxfeldt - The Conversation
Microplastics appear on farms, too
Branaavan Sivarajah, Jesse Vermaire - The Conversation
The power of an anti-inflammatory diet
Lauren Ball, Emily Burch - The Conversation
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Why are lionfish so harmful to oceans?
Shayna Conde - Food52
The magic of carbonation
Michael W. Crowder - The Conversation
How much red meat should you consume?
Katherine Livingstone - The Conversation
What is a functional food?
Janet Colson - The Conversation
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