Author Jo Robinson explores the agricultural history of phytonutrients, while Harvard researchers move us a step closer toward understanding how the resveratrol in red wine and chocolate could be hindering the aging process.
Breeding the Nutrition Out of Our Food – Jo Robinson for The New York Times
Scientists Shed Light On How Resveratrol Works – Los Angeles Times
scienceandfooducla 
Could these “purple” corn be the same ones that Hmong people eat? What about sticky corn?
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