About Us
Founded in 1944, the American Committee for the Weizmann Institute of Science develops philanthropic support for the Weizmann Institute in Israel, and advances its mission of science for the benefit of humanity.
https://weizmann-usa.org/news-media/in-the-news/the-germs-that-love-diet-soda/
Apr 06, 2018...
Credit Julian Glander
There are lots of reasons to avoid processed foods. They’re often packed with sugar, fat and salt, and they tend to lack certain nutrients critical to health, like fiber. And now, new research suggests that some of the additives that extend the shelf life and improve the texture of these foods may have unintended side effects — not on our bodies directly, but on the human microbiome, the trillions of bacteria living in our guts.These substances may selectively feed the more dangerous members of our microbial communities, causing illness and even death.
https://weizmann-usa.org/news-media/in-the-news/the-a-i-diet/
Mar 02, 2019...
Eric Blad
Some months ago, I participated in a two-week experiment that involved using a smartphone app to track every morsel of food I ate, every beverage I drank and every medication I took, as well as how much I slept and exercised. I wore a sensor that monitored my blood-glucose levels, and I sent in a sample of my stool for an assessment of my gut microbiome. All of my data, amassed with similar input from more than a thousand other people, was analyzed by artificial intelligence to create a personalized diet algorithm. The point was to find out what kind of food I should be eating to live a longer and healthier life.
https://weizmann-usa.org/news-media/news-releases/rhapsody-in-red-violet/
Aug 15, 2017...
Unripe (top) and ripe (bottom) tomatoes. Regular tomatoes (far left) start out green and turn red when ripe. In contrast, genetically engineered tomatoes assume different shades of red-violet, depending on whether they produce betalains (second from left), pigments called anthocyanins (second from right), or betalains together with anthocyanins (far right)
Color in the plant kingdom is not merely a joy to the eye. Colored pigments attract pollinating insects, they protect plants against disease, they confer health benefits, and are used in the food and drug industries. A new study conducted at the Weizmann Institute of Science, published in the Proceedings of the National Academy of Sciences, USA, has now opened the way to numerous potential uses of betalains, the highly nutritious red-violet and yellow pigments known for their antioxidant properties and commonly used as food dyes.
Nov 24, 2016... Following a successful diet, many people are dismayed to find their weight rebounding – an all-too-common phenomenon termed “recurrent” or “yo-yo” obesity. Worse still, the vast majority of recurrently obese individuals not only rebound to their pre-dieting weight but also gain more weight with each dieting cycle. During each round of dieting-and-weight-regain, their proportion of body fat increases, and so does the risk of developing the manifestations of metabolic syndrome, including adult-onset diabetes, fatty liver, and other obesity-related diseases.
https://weizmann-usa.org/news-media/in-the-news/it-s-really-hard-to-study-artificial-sweeteners/
Jan 24, 2019...
Winslow Townson / AP
For decades, ads for treats sweetened with substances like Sweet’N Low, NutraSweet, and Splenda have promised what seems like a miracle of modern science: that you can enjoy all the dessert you want, calorie-free. No need to deprive yourself—with artificial sweeteners, you can literally have your cake and eat it, too. But are these substances safe? Don’t they cause cancer in rats and mess up your metabolism? Listen in now for answers to all these questions, plus the tale of a sugar-free gumball marketing blitz, courtesy of none other than Donald Rumsfeld.
Jun 09, 2017...
Image via Shutterstock
It’s the ultimate health-conscious grocer’s dilemma: Is wheat bread really healthier than white?
While people have been told for years that wheat bread is hands-down the healthier choice, new research proves otherwise.
A team of Israeli scientists at the Weizmann Institute of Science conducted a small study in which 20 participants consumed either processed white bread or artisanal whole wheat sourdough.
https://weizmann-usa.org/news-media/in-the-news/how-israeli-scientists-are-saving-crops/
Mar 19, 2019...
Researchers help plants at the Weizmann Institute of Science. (photo credit: WEIZMANN INSTITUTE OF SCIENCE)
The Weizmann Institute of Science in Rehovot continues to be a leading innovator, as highlighted in a new video series from the institute. Dave Doneson, CEO of the American Committee for the Weizmann Institute of Science, spoke about challenges facing the world’s food supply.
“In Israel’s earliest days, Weizmann scientists invented a non-toxic method for waxing orange so they could be shipped overseas,” Doneson explained. “Since those days, the Institute has continued to apply its plant research expertise toward improving global food security.”
Dec 19, 2018...
Image via Shutterstock.com
Worldwide, about 3 million people are afflicted by multiple sclerosis (MS), an incurable autoimmune disease in which the immune system attacks the fatty membrane (myelin sheath) that insulates the long extensions of nerve cells.
Damaged myelin prevents nerves from communicating with the brain properly, causing symptoms such as blurred vision, difficulty in walking, dizziness and muscular weakness.
Dec 21, 2015...
University studies – and informal surveys of our friends and family – clearly show that the number one New Year’s resolution is to lose weight and be healthy. Year after year, people garner their resolve, join the gym, research the Paleo diet, Atkins, veganism – and vow that this year will be different. This time, the diet will work.
And yet, unfortunately, most dieters don't succeed. Still, we all know someone who committed to a diet and did get healthier – so why doesn’t everyone achieve the same results?
https://weizmann-usa.org/news-media/news-releases/bread-and-health-a-personal-matter/
Jun 08, 2017... Bread occupies a unique place in our diet: it accounts for about one-tenth of the calories many people in the West consume and up to 40 percent of the caloric consumption in some non-Western countries – more than any other food product. In the past few decades, since white bread has acquired a bad name, bakeries have been going out of their way to produce high-quality whole grain breads. But a new study conducted at the Weizmann Institute of Science and published recently in Cell Metabolism reveals that these “wholesome” choices are not necessarily the healthiest for everyone.
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