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Dyt. Anıl Arkalı
- 28 August 2023
Why is Consumption of Packaged (processed) Foods Not Recommended?
Under the current conditions of busy work schedules, there has been a significant increase in the consumption of ready-made and packaged foods. But what are the risks of regularly and consistently consuming processed foods? Processed foods now account for 25-60% of daily energy intake in many countries around the world. (BMJ 2019;365:l1451) In order to consume a natural food, we might subject i...
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Biyolog Zehra SAYGILI
- 28 August 2023
The Negative Effects of Antibiotic Use in Livestock on Human Health
Animals, like humans, are quite susceptible to bacterial infections. Often, in farms or production centers with large animal populations, antibiotics are used when an animal becomes infected to prevent the spread of bacteria and avoid infecting others. However, nowadays, the use of antibiotics in animals has become more than just treating diseases. In today's world, antibiotics are used not onl.....
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Uzm. Dyt. Elif Gülfem KİRAZ
- 28 August 2023
Dietary Fiber Consumption
In modern times, the consumption of dietary fiber in humans has significantly decreased compared to ancestral communities. Over the past 60 years, especially in high-income countries, there has been an increase in the prevalence of inflammatory bowel disease (IBD), allergies, and other autoimmune diseases in parallel with changing dietary patterns in society. Chronic inflammatory conditions in...
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Dyt. Ece Sarıtoprak
- 28 August 2023
History and Current Use of Aegean Healing Ware Greens
In today's world, people's interest and curiosity about different cultures, the increasing importance of healthy eating, and the desire to access natural foods have led to a growing demand for regional cuisines. When you think of the Aegean Region, the first thing that comes to mind is its unique greens. In Turkey, there are numerous types of greens that are considered as vegetables. In Aegean...
Ali Rıza AKIN began his scientific career at the University of Istanbul, Biology Department, where he worked on human microbiota, next-generation probiotics, and host-microbe relationships for 25 years. He continued his research journey in Northern California, Silicon Valley.
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