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The Economist
The Economist
26 Nov 2024


NextImg:Nobody knows why ultra-processed foods are bad for you

Nobody knows why ultra-processed foods are bad for you

But scientists are racing to find out

For millennia, people have altered food to please their palettes. More than 3,000 years ago Mesoamericans, living in what is Mexico and Central America today, cooked corn kernels in a solution of wood ash or limestone. The process, known as nixtamalisation, unlocked nutrients and softened the tough outer shells of the corn, making them easier to grind.

illustration of a blue laboratory flask with a hand holding it from the side. A large explosion of white papers is erupting from the top of the flask

Scientific publishers are producing more papers than ever

Concerns about some of their business models are building

Comedy Club audience.

The two types of human laugh

One is caused by tickling; the other by everything else


The human small intestine.

Scientists are building a catalogue of every type of cell in our bodies

It has thus far shed light on everything from organ formation to the causes of inflammation


How squid could help people get over their needle phobia

Cephalopod ink propulsion is inspiring an alternative to syringes

Norway’s Atlantic salmon risks going the way of the panda

Climate change and fish farming are endangering its future

Artificial intelligence is helping improve climate models

More accurate predictions will lead to better policy-making