Heating Poppy Seeds, But Not Baking Them in Muffins, Reduces Opiate Levels

The tiny black seeds contain small amounts of morphine and codeine that can show up in a drug test. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have studied how different treatments affect levels of opiates in poppy seeds.

Comparing Heirloom and Modern Wheat Effects on Gut Health

December 18, 2019 American Chemical Society

Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have shown that a popular modern variety does not impair gastrointestinal health in mice compared with heirloom wheat.

Cutting Acrylamide in Fried and Baked Snacks

September 11, 2019 American Chemical Society

Although experts say it’s impossible to completely eliminate acrylamide from crackers, cookies and potato chips, food manufacturers are working to reduce the compound’s levels, according to an article in Chemical and Engineering News (C&EN), the weekly news magazine of the American Chemical Society.

‘Catcher of the Rye’ Method Detects Rye Gluten Proteins In Foods

August 14, 2019 American Chemical Society

Researchers reporting in the Journal of Proteome Research have developed a method to detect proteins from rye, which could help food manufacturers meet regulatory requirements for “gluten-free” claims on foods.

Are We Running Out Of Helium?

March 15, 2019 American Chemical Society

This incredible element is in high demand all over the globe. It’s also way too expensive to create in the laboratory, and that’s bad news for more than just your birthday party!