Researchers have identified certain fatty acids whose levels vary among pine species, making them a potentially useful tool for telling different species apart.

New study of pine nuts leaves mystery of “pine mouth” unsolved

By American Chemical Society Ali Reza Fardin-Kia Sara M. Handy Jeanne I. Rader—— Bio and Archives--March 14, 2012

Global Warming-Energy-Environment | Comments | Back To Full Article

Journal of Agricultural & Food Chemistry A new study of the composition of pine nuts, including those associated with “pine mouth,” leaves unsolved the decade-old mystery of why thousands of people around the world have experienced disturbances in taste after eating pine nuts. The report on pine nuts or pignolia — delicious edible nuts from pine trees enjoyed plain or added to foods ranging from pasta to cookies — appears in ACS’ Journal of Agricultural & Food Chemistry.

Read Full Article...

Welcome to CFP’s Comment Section!

The Comment section of online publications is the new front in the ongoing Cancel Culture Battle.

Big Tech and Big Media are gunning for the Conservative Voice—through their Comment Sections.

Canada Free Press wishes to stay in the fight, and we want our fans, followers, commenters there with us.

We ask only that commenters keep it civil, keep it clean.

Thank You for your patience and for staying aboard the CFP ‘Mother Ship’.

READ OUR Commenting Policy

CFP Comments

Comments

Support Canada Free Press

Recommended by Canada Free Press