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Kitchen know-it-alls beware! We’re going to fact check all those health warnings you’ve grown up with. We all want to take care of ourselves, but some of these myths can actually get in the way of good healthy decisions. On that note, let’s shatter some food myths!

We're rounding out this miniseries with another reason to drink (responsibly, people!). You may have heard that a glass of red wine is good for the heart. But it turns out there's more to it than that. And it's good news if you don't like wine.
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Kitchen know-it-alls beware! We’re going to fact check all those health warnings you’ve grown up with. We all want to take care of ourselves, but some of these myths can actually get in the way of good healthy decisions. On that note, let’s shatter some food myths!

Myth #2 is one we've been wanting to put on ice for a while. (See what I did there). Some say using frozen vegetables means losing some nutritional value. But are those some that say right? Take a look, and check out the other food myth videos.
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Kitchen know-it-alls beware! We’re going to fact check all those health warnings you’ve grown up with. We all want to take care of ourselves, but some of these myths can actually get in the way of good healthy decisions. On that note, let’s shatter some food myths!

The first one is one we've heard a lot: microwaving your food zaps the nutritional value. Watch to find out why that's a lot of malarkey.
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Stanford’s Zhenan Bao and her research team are developing electronics that could revolutionize wearables and prosthetics. In this episode, Matt Davenport and Noel Waghorn get a glimpse behind the scenes at Stanford and learn how Zhenan’s past at the historic Bell Labs is helping her create futuristic materials.
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When the environmental conditions are right, blue-green algae (which are actually blue-green bacteria) can blossom into harmful algal blooms. These blooms can release all sorts of deadly poisons into the environment. In this episode, SOC’s Sophia Cai explains how human health could be at risk, with help from SOC’s structure-drawing extraordinaire, Lauren Wolf.
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Joe DeSimone cofounded Carbon (formerly Carbon3D) to bring chemistry to bear on 3-D printing. Join us as we learn how this has enabled the company to print at unprecedented speeds and churn out materials that have never been printed before. And find out why Carbon believes it’s poised to kick off a new era of 3-D manufacturing.
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It’s an inevitable side effect of longevity: your hair will turn gray. In this episode, Sophia Cai chats about the chemistry of your natural hair color, why it eventually turns white, and how scientists may be able to slow that graying down.
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Red wine is full of antioxidants and some people have spent serious cash trying to harness the health benefits of these compounds by soaking in tubs full of vino. In Episode 23 of Speaking of Chemistry, Matt Davenport dips into wine science to find out if this unorthodox spa treatment is as wildly indulgent, and effective, as it sounds.
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Strawberries are sweet, juicy, and delightful. Unfortunately, they’re also attractive bait for a litany of pests and diseases. In 2016, an expiring federal pesticide exemption could mean the end of strawberries as we know them. In this Speaking of Chemistry video, Sophia Cai explains the problem and some possible solutions.
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If you’ve ever had a bug bite, or brushed against some poison ivy, you know the agony of an itch and the overwhelming desire to scratch. But why might you want to think twice about scratching? In this week’s Speaking of Chemistry, Lauren Wolf gives you the answer, with a little help from Batman & Robin.
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