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Some fermenting foods can carry the risk of a bacterium that produces an extremely strong toxin called bongkrekic acid

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More than 1 in 10 children in the U.S. have ADHD, fueling debate over the condition and how to treat it

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Today’s leading AI models can already write and refine their own software. The question is whether that self-improvement can ever snowball into true superintelligence

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Researchers have discovered that cooling starchy foods—from pizza to rice—creates “resistant starch,” a carb that behaves like fiber and alters your blood sugar response

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Scientific American sits down with nature writer Robert Macfarlane to discuss his latest book—one of our top picks of 2025—and whether a river has rights

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