By Victoria Vernail Gluten is a class of proteins naturally found in wheat, barley, and rye. Gluten is present in many common foods, including beloved pastas and baked goods, because it helps ingredients stick together. Food that is gluten-free may have a dry and crumbly texture compared to gluten-containing foods because it is missing the … Continue reading This is your brain on gluten
Month: July 2023
Ironing Out the Details at the Blood-Brain Barrier: A Summary of My Dissertation
By Stephanie Baringer, Ph.D. The following is a synopsis of my Ph.D. thesis that I defended on July 17, 2023, titled Regulation of Brain Iron Acquisition and Misappropriation in Alzheimer's Disease. Thank you to LTS for the years of opportunity to write about my deep-dive interests and now for the chance to share this summary … Continue reading Ironing Out the Details at the Blood-Brain Barrier: A Summary of My Dissertation
SYK Might Make You Sick: New Discovery Could Lead to Better Therapies for Diabetes Patients
By Esma Yerlikaya Diabetes is a pandemic affecting over 500 million people globally1. By its simplest definition, diabetes is a condition that disrupts the utilization of sugar in the bloodstream. Due to its inability to enter the cells, sugar accumulates in the blood. Type 1 and type 2 diabetes are two distinct forms of diabetes. … Continue reading SYK Might Make You Sick: New Discovery Could Lead to Better Therapies for Diabetes Patients
Lions Talk Science 