Eating chocolate at least once a week could avoid a heart attack, according to new research published in a magazine. Chocolate is packed with plant chemicals that weaken inflammation(炎症) and help blood flow, explained scientists.

The study author Dr. Chayakrit Krittanawong said, “Our study suggests chocolate helps keep the heart’s blood vessels healthy.” The study collected data from six trials that examined the link over the past five decades. A total of 336,289 people reported their intake. Those who ate chocolate more than once a week reduced their risk of coronary artery(冠状动脉) disease by eight percent. This was compared to peers who ate it less than once a week.

Researchers stress that some heart-healthy nutrients in chocolate can improve some measures of heart health by reducing inflammation and flushing low-density lipoprotein(低密度脂蛋白) out of the body. When the latter collects, it causes vessels and arteries to become blocked up. It can stop blood flowing to the heart or brain, causing a heart attack or stroke.

Dark chocolate has long been known to have health benefits but recent research has suggested milk chocolate may also provide valuable nutrients to the heart. Dr. Krittanawong pointed out his study did not investigate whether any particular type of chocolate is more beneficial or if there is an ideal portion size. He said, “Chocolate appears promising for the prevention of coronary artery disease. But more research is needed to show how much and what kind of chocolate could be recommended.”

While it’s not clear how much is perfect, Dr. Krittanawong warned people against overeating. He said, “Moderate amounts of chocolate seem to protect coronary arteries but it’s likely that large quantities do not.”

3D printing is becoming more and more popular. We are now able to create things we need very quickly and easily using 3D printers. But can you imagine printing food?

Some scientists are trying to revolutionize the dining experience by doing this. They hope that having a 3D printer in the kitchen will be as common as the microwave oven or blender.

Scientists say that it’ll be quite easy: you simply have to select a recipe and put the raw food “inks” into the printer. You can also modify the instructions to make the food exactly how you want it. This means that it would be very quick and easy to create tasty and nutritious meals.

Using 3D printers to create your meals would also be saving the environment. There would be less need for traditional growing, transporting and packaging processes as food production would be a lot more efficient. For example, alternative ingredients(原料) such as proteins from algae, beetroot leaves and insects could be converted into tasty products.

Printing food could also help people who suffer from dysphasia (a swallowing disorder). They could program the printer to print softer versions of their favorite foods so that they would not have trouble in swallowing them.

However, some people think that a future of 3D food printing would be a disaster. It could take away many jobs, including those from growing, transporting and packaging food. Imagine a world where there was no need for farming or growing crops and the same tastes could be printed from a raw “food ink”. Likewise, traditional cafes and restaurants might lose business. Also, there are concerns about the nutritional value of printed food: is it really possible to be get the nutrients we need from food-based inks and gels(凝胶)?

What’s more, cooking and eating together with family and friends has long been a traditional and enjoyable activity. It is hard to imagine a world where the pleasure of cooking is dead and meals can be created at the touch of a button.

It’s no surprise that wasting things is a nightmare for the environment — everything that we eat, wear, and consume takes up natural resources.When it comes to food waste, the environment has a double whammy — water, packaging,transportation,and agricultural resources get used up, and leftover sandwich or expired (过期的) broccoli you bought in hopes of healthy eating releases greenhouse gases as it decomposes in a landfill.

A new study from the UN Environment Program has found that a fair amount of food may never reach our mouth. Some get lost in production process, but it is mostly households that are to blame: the major waste results from our kitchen. 11 percent of the food in our fridges ends up in the trash, compared to a mere 2 and 5 percent respectively, from grocery stores and fast-food restaurants. These data madden almost half of the world’s population who are still struggling for healthy food. But surprisingly, the new study found that even less-developed countries are guilty of astonishing food waste, which is previously being thought of only as a rich-nation issue.

So what can we do? Something crucial is being more considered and prepared when going to the grocery store. Make a list of meals you want to cook, and then only buy fresh produce that you will 100 percent be eating in the next few days.

Societally, enhancing education on food preservation, food recycling and composting (堆肥), and pushing companies to sell smaller quantities food for one or two persons could all play a helpful role in bringing down the massive pile of food waste, says Edward Jaenicke, a professor of agricultural economics.

While some climate change related issues seem above our individual choices to solve, like the sea level rise,food waste is something we can actually make an impact on, by shopping smart, learning how to compost, and even getting creative with ingredients in the kitchen.We can actually make a difference by making some efforts or good choices or even changes in life.