Saliva Testing Offers Easier and Earlier Detection of COVID-19

Saliva Testing Offers Easier and Earlier Detection of COVID-19

Dr. Andrew Brooks of RUCDR Infinite Biologics holds up a saliva sample.

(Photo credit: Nick Romanenko/Rutgers, The State University of New Jersey)


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Judah Freed
Judah Ken Freed is an award-winning author, seasoned journalist and book publishing consultant based in Denver. His two thousand published articles and essays have run in local and global publications from Westword to Huffington Post to The Sun. A futurist at heart, he pioneered coverage of the internet and interactive TV for the top media industry trade magazines in the USA and Europe (Multichannel News, TV Technology, Euromedia, Inter@ctive Week, others). His interviews with media visionaries, and his writings on the social effects of new media, drew calls to speak on four continents. His writings on global thinking, featured on BookTV, won 2007 and 2012 Nautilus Awards for best social change books. Inspired by being a Stage IV cancer survivor, and informed by his work as the Director of Publishing for RIP Medical Debt, he is keen to write about innovations in the life sciences for leapsmag. Follow him at JudahFreed.com or @judahfreed.
Lab-grown meat will soon be sold in the U.S., but who will buy It?

Chicken that is grown entirely in a laboratory, without harming a single bird, could be sold in supermarkets in the coming months. But critics say the doubts about lab-grown meat have not been appropriately explored.

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Last November, when the U.S. Food and Drug Administration disclosed that chicken from a California firm called UPSIDE Foods did not raise safety concerns, it drily upended how humans have obtained animal protein for thousands of generations.

“The FDA is ready to work with additional firms developing cultured animal cell food and production processes to ensure their food is safe and lawful,” the agency said in a statement at the time.

Assuming UPSIDE obtains clearances from the U.S. Department of Agriculture, its chicken – grown entirely in a laboratory without harming a single bird – could be sold in supermarkets in the coming months.

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Ron Shinkman
Ron Shinkman is a veteran journalist whose work has appeared in the New England Journal of Medicine publication Catalyst, California Health Report, Fierce Healthcare, and many other publications. He has been a finalist for the prestigious NIHCM Foundation print journalism award twice in the past five years. Shinkman also served as Los Angeles Bureau Chief for Modern Healthcare and as a staff reporter for the Los Angeles Business Journal. He has an M.A. in English from California State University and a B.A. in English from UCLA.
Friday Five: "Cyclic breathing" can increase well-being, Stanford scientists find

In this week's Friday Five, breathing this way may cut down on anxiety, a fasting regimen that could make you sick, this type of job makes men more virile, 3D printed hearts could save your life, and the role of metformin in preventing dementia.

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The Friday Five covers five stories in research that you may have missed this week. There are plenty of controversies and troubling ethical issues in science – and we get into many of them in our online magazine – but this news roundup focuses on scientific creativity and progress to give you a therapeutic dose of inspiration headed into the weekend.

Here are the promising studies covered in this week's Friday Five, featuring interviews with Dr. David Spiegel, associate chair of psychiatry and behavioral sciences at Stanford, and Dr. Filip Swirski, professor of medicine and cardiology at the Icahn School of Medicine at Mount Sinai.

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Matt Fuchs
Matt Fuchs is the host of the Making Sense of Science podcast and served previously as the editor-in-chief of Leaps.org. He writes as a contributor to the Washington Post, and his articles have also appeared in the New York Times, WIRED, Nautilus Magazine, Fortune Magazine and TIME Magazine. Follow him @fuchswriter.