Who knew a genetically revised form of Baker’s yeast was the key to unlocking the treatment of Malaria. Baker’s yeast is commonly used for bread and beer and has been modified to produce a key component in treating Malaria, artemisinic acid.  In the past pharmaceutical companies have relied on the sweet woodworm tree to harvest this acid, but haven’t been able to get a high enough production from them since it’s population has fluctuated.  By genetically modifying yeast and making it able to be produce high yields of artemisinic acid the global need for Malaria drugs can be met.  It’s amazing what a little Baker’s yeast can do.

Dr Ben Goldacre, the author of Bad Pharma, who has written extensively about autism and vaccination, says: “Health scares are like toothpaste: once they’re out, it’s very hard to get them back in the tube. They catch fire fast, because they’re so seductive to journalists. And they don’t go away, because once you’ve planted fear and doubt in the mind, people become almost superstitious. Even doctors I know feel worried about MMR, knowing it’s irrational.”

parislemon:

motherjones:

You may know the Team Gulp by its original name: “Lake Huron.”

More ridiculous soft drink charts here.

This is disgusting. Next up: a tub of soda that you can’t actually carry. You have to sit somewhere to drink it without moving.

The size of sodas have jumped up an alarming amount.

Quote IconUsually, things are done the way they’re done for good reasons. But sometimes, they’re only done that way because nobody has questioned it recently.

@marcoarment

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