When you chow down on a banana, you might often see a black bit at the end and it looks a bit gross. But what is it? Some people think it is the seed, but these are found down the middle, if at all, as the Cavendish variety of bananas, which is commonly sold typically doesn’t produce any seeds. It is actually something completely different. Bananas are technically berries and the black bit is the nub of the flower from which the giant banana berry grew. Bananas grow on trees in bunches, and the end is actually the top of the fruit while the hard stalk is the bottom. But given most people eat bananas by snapping off the stalk first, the residual flower nub is left at the end. This black bit is entirely edible but people often throw it away because it has a tough texture and a bitter taste. So now you know, there is nothing stopping you from getting one of your five a day. Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Alcohol addiction ruins millions of lives every year, but scientists may have found a cure for this terrible affliction. A new treatment for alcohol use disorder (AUD) has been trialled in monkeys with impressive results and, if these translate to human trials, the impact could be monumental. A team of neuroscientists and physiologists from across the US tested a new type of gene therapy to see if they could directly target the underlying brain circuitry associated with sustained heavy drinking. As they noted, in the journal Nature Medicine, people suffering from AUD commonly return to alcohol use even if they attempt to quit. This is largely to do with what’s known as mesolimbic dopamine (DA) signalling – meaning how the central nervous system circuit communicates the feelgood neurotransmitter dopamine. A protein called glial-derived neurotrophic factor (GDNF) is key to keeping these neurons in this reward circuitry functioning. However, experts have found that levels of GDNF are reduced in people with AUD during periods of alcohol abstinence, most notably in a region of the brain called the ventral tegmental area (VTA), as IFLScience notes. Therefore, the researchers decided to test whether using gene therapy to deliver more GDNF to the VTA could help reinforce this crucial dopaminergic signalling and prevent patients from suffering an alcoholic relapse. The team of scientists explained how alcohol consumption in non-addicts prompts the release of dopamine, creating a pleasurable buzz feeling, but chronic alcohol use causes the brain to adapt and stop releasing so much dopamine. “So when people are addicted to alcohol, they don’t really feel more pleasure in drinking,” Dr Kathleen Grant, a senior co-author of the study, said in a statement. “It seems that they’re drinking more because they feel a need to maintain an intoxicated state.” For their research, Dr Grant and her colleagues used eight rhesus macaque monkeys, who were exposed to increasing concentrations of alcohol over four 30-day “induction” periods. The monkeys then had free access to alcohol and water for 21 hours a day for six months, during which they developed heavy drinking behaviours. This was then followed by a 12-week abstinence phase, with the GDNF treatment performed four weeks in for half of the subjects. The gene therapy was delivered using a a viral vector containing a copy of the human GDNF gene injected directly into the primate’s VTA, according to IFLScience. And the results were truly jaw-dropping. “Drinking went down to almost zero,” Dr Grant said. “For months on end, these animals would choose to drink water and just avoid drinking alcohol altogether. They decreased their drinking to the point that it was so low we didn’t record a blood-alcohol level.” The most exciting aspect of their findings is the suggestion that gene therapy could offer a permanent solution for people with the most severe cases of AUD. This will be a welcome glimmer of hope to many, given that some 29.5 million people were diagnosed with AUD in the US alone in 2021, according to the National Institute on Alcohol Abuse and Alcoholism. Of these 29.5 million sufferers, almost a million (894,000) were aged between 12 and 17. It’ll likely be some time before we know for sure whether the gene therapy can be rolled out in humans, but it’s an important first step in tackling this devastating disorder. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Alcohol addiction ruins millions of lives every year, but scientists may have found a cure for this terrible affliction. A new treatment for alcohol use disorder (AUD) has been trialled in monkeys with impressive results and, if these translate to human trials, the impact could be monumental. A team of neuroscientists and physiologists from across the US tested a new type of gene therapy to see if they could directly target the underlying brain circuitry associated with sustained heavy drinking. As they noted, in the journal Nature Medicine, people suffering from AUD commonly return to alcohol use even if they attempt to quit. This is largely to do with what’s known as mesolimbic dopamine (DA) signalling – meaning how the central nervous system circuit communicates the feelgood neurotransmitter dopamine. A protein called glial-derived neurotrophic factor (GDNF) is key to keeping these neurons in this reward circuitry functioning. However, experts have found that levels of GDNF are reduced in people with AUD during periods of alcohol abstinence, most notably in a region of the brain called the ventral tegmental area (VTA), as IFLScience notes. Therefore, the researchers decided to test whether using gene therapy to deliver more GDNF to the VTA could help reinforce this crucial dopaminergic signalling and prevent patients from suffering an alcoholic relapse. The team of scientists explained how alcohol consumption in non-addicts prompts the release of dopamine, creating a pleasurable buzz feeling, but chronic alcohol use causes the brain to adapt and stop releasing so much dopamine. “So when people are addicted to alcohol, they don’t really feel more pleasure in drinking,” Dr Kathleen Grant, a senior co-author of the study, said in a statement. “It seems that they’re drinking more because they feel a need to maintain an intoxicated state.” For their research, Dr Grant and her colleagues used eight rhesus macaque monkeys, who were exposed to increasing concentrations of alcohol over four 30-day “induction” periods. The monkeys then had free access to alcohol and water for 21 hours a day for six months, during which they developed heavy drinking behaviours. This was then followed by a 12-week abstinence phase, with the GDNF treatment performed four weeks in for half of the subjects. The gene therapy was delivered using a a viral vector containing a copy of the human GDNF gene injected directly into the primate’s VTA, according to IFLScience. And the results were truly jaw-dropping. “Drinking went down to almost zero,” Dr Grant said. “For months on end, these animals would choose to drink water and just avoid drinking alcohol altogether. They decreased their drinking to the point that it was so low we didn’t record a blood-alcohol level.” The most exciting aspect of their findings is the suggestion that gene therapy could offer a permanent solution for people with the most severe cases of AUD. This will be a welcome glimmer of hope to many, given that some 29.5 million people were diagnosed with AUD in the US alone in 2021, according to the National Institute on Alcohol Abuse and Alcoholism. Of these 29.5 million sufferers, almost a million (894,000) were aged between 12 and 17. It’ll likely be some time before we know for sure whether the gene therapy can be rolled out in humans, but it’s an important first step in tackling this devastating disorder. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

A 3-D-printed toilet has been invented and the surface is so slippery that nothing can leave a mark on it. Cleaning the toilet has to be one of the grimmest household chores, but thanks to new material, you may never have to scrub a loo again. The toilet is the invention of Yike Li at Huazhong University of Science and Technology in Wuhan, China, who, alongside colleagues, invented a toilet whose surface is so slippery that nothing stains it and uses less water for each flush. The team created a prototype of the toilet around 10 times smaller than a real one. It was made using 3D printing technology, where particles of plastic and hydrophobic sand grains were fused together with lasers. The surface of the toilet was lubricated with a type of silicon oil that also penetrated the surface due to the complex structure of the material. The team tested the toilet with a variety of substances, including honey, yoghurt, muddy water as well as synthetic faeces. They found that none of the substances stuck to the toilet bowl. Amazingly, the toilet was just as slippery after having been rubbed with sandpaper over 1,000 times, which Li believes is due to the oil being able to penetrate the material of the toilet. Li believes the technology would be suited for settings in which a toilet gets a lot of use, such as on modes of transport and in public toilets. He explained: “The reduced flushing volume would result in less wasted water during transportation to the processing facilities, thereby saving transportation costs.” But, before that can happen, Li says the technology needs to be adapted for use on a full-sized toilet and also needs to be cheaper to make. You can see the toilet in action below courtesy of New Scientist. Nothing can stick to this 3D-printed slippery toilet youtu.be Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

For a lot of people, coffee is one of the few things that gets them out of bed and out the door in the mornings. But while it’s tempting to whack the kettle on first thing, a health expert has stated that delaying our first coffee of the day could be much more beneficial to our health. Nutritionist Gabi from The Fast 800 urged people to wait at least 90 minutes before getting their first coffee hit [via the Mirror]. Gabi claims that we can all boost energy levels by doing so. In fact, eating on an empty stomach could even cause your body to enter stress mode and release hormones like adrenaline and cortisol. "Supporting your morning coffee routine with some smart practices can be a game changer for your overall well-being,” Gabi said. She recommends drinking water, as well as eating a meal packed with fibre and protein to balance sugar levels. “Elevated blood sugar can trigger inflammation and set us up to be on a blood sugar roller coaster for the rest of the day, thereby tanking our energy supply,” the health guru said. "Within the first hour of waking, our cortisol levels ideally acutely rise and fall in a response known as our cortisol awakening response. This rise and fall of cortisol represents a healthy nervous system and actually has a big influence on our immune health and even the risk of autoimmune development." She also states that delaying coffee for a minimum of 90 minutes promotes high energy levels. Gabi said: "Morning light exposure is a huge regulator of circadian rhythm and light exposure triggers the healthy release of cortisol in the morning to support the body’s natural rhythm. Getting natural light exposure within the first hour or so of waking is a great way to support optimal hormone balance." It comes after it was revealed that the drink also gives us an extra ‘special boost’ as well as just a caffeine hit. Scientists have claimed that the act of drinking a cup of joe gives the body a lift, making us more alert, which can’t be replicated merely with caffeine. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

An AI meal app suggested a "meal" that would create chlorine gas. The New Zealand app, created by supermarket chain Pak ‘n’ Save, was advertised as a way for customers to creatively use leftovers during the cost of living crisis. Users enter the ingredients they have in their homes and the app generates recipes. But New Zealand political commentator Liam Hehir noticed it made “aromatic water mix” when he put in ingredients that would create chlorine gas. The bot recommended the recipe as “the perfect nonalcoholic beverage to quench your thirst and refresh your senses”. “Serve chilled and enjoy the refreshing fragrance,” it said, despite the fact that inhaling chlorine gas can cause lung damage or death. Sign up to our free Indy100 weekly newsletter This was not the only dodgy recipe the app came up with. Posting on social media, others weighed in with grim recipes they had found, including "bleach-infused rice surprise" and "mysterious meat stew" made with human flesh. A spokesperson for the supermarket said they were disappointed to see “a small minority have tried to use the tool inappropriately and not for its intended purpose”. In a statement, they said that the supermarket would “keep fine tuning our controls” of the bot to ensure it was safe and useful, and noted that the bot has terms and conditions stating that users should be over 18. In a warning notice appended to the meal-planner, it warns that the recipes “are not reviewed by a human being” and that the company does not guarantee “that any recipe will be a complete or balanced meal, or suitable for consumption”. “You must use your own judgement before relying on or making any recipe produced by Savey Meal-bot,” it said. Sounds like it... Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

A chemical reaction that gives food flavour could have helped evolution, one study suggests. According to New Scientist, the Maillard reaction is when the temperature between sugars and amino acids rises above approximately 140°C. It often occurs in food such as toasted bread, meats and roasted vegetables. Caroline Peacock at the University of Leeds wanted to explore whether it could happen at lower temperatures. To do this, scientists added iron or manganese minerals to a solution made up of sugar glucose and the amino acid glycine. When the substance was incubated at 10°C, the process was sped up by around 100 times. The temperature is said to be similar to the seabed at the edges of continents. Peacock and the team discovered that the Maillard reaction also occurs on the ocean floor, where iron and manganese minerals are often found. If this is the case, it could cause the carbon in sugars and amino acids to be stored in "large, complex polymers that microbes find harder to ingest," Peacock said, as per the publication. Sign up for our free Indy100 weekly newsletter "If you can get your carbon through the 1-metre danger zone [at the top of the sea floor], where carbon generally is attacked and degraded and turned back into carbon dioxide by microbes, that will lock it away from the atmosphere," she explained. The team estimated that the minerals could lock away roughly 4 million tonnes of carbon every year. If this process didn't exist, the atmosphere could have warmed by a further 5°C over the past 400 million years, the study suggested. "This process has such a profound impact on atmospheric oxygen," she says. "Because complex life forms require higher levels of oxygen, as they’re more energetically demanding, we think it’s reasonable to surmise this process had a hand in creating conditions required for complex life." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

A man who has spent 'millions' trying to biologically lower his age in order to live longer reveals he drinks alcohol every morning for breakfast. Bryan Johnson, 45, has the 'biological age' of an 18-year-old, and is projected to live to be 200. He made the shocking confession on Steven Bartlett's Diary Of A CEO podcast, where he told of how his final meal of the day is done by 11am. Johnson says he loves wine, and would have 3oz with his breakfast before it became too expensive. Sign up to our free Indy100 weekly newsletter

Ever wondered why people say they can smell rain before it rains? They are not pulling your leg - there is real science behind it. It is all because of petrichor, made up from the Greek words "petra", meaning stone, and '"ichor", which refers to the golden fluid that flows in the veins of the gods in their mythology. It basically means the the "smell of rain" with the phrase coined by Australian scientists Joy Bear and Richard Thomas in 1964. Jeff Weber, a meteorologist with the University Corporation for Atmospheric Research Unidata Program Center told the Mirror: "Petrichor is caused by oils derived from plants, primarily leaves, that accumulate over dry periods. These oils settle into soils or onto pavement over time and are released into the atmosphere by being disturbed by rainfall." According to the Met Office, the reason people claim to smell rain because it comes is because "when a higher humidity is experienced as a precursor to rain, the pores of rocks and soil become trapped with moisture forcing some of the oils to be released into the air". Sign up to our free Indy100 weekly newsletter Despite some being released before it actually rains, the strongest smell is released during. This is when raindrops landing on soil "trap tiny air bubbles on the surface which then shoot upward" and "burst out of the drop throwing aerosols of scent into the air where they are then distributed by the wind". The smell is produced by a soil bacteria which releases a chemical called geosmin, which provides an "earthy", musky or fresh aroma. Before it rains, a person might be able to smell the scent of ozone, or O3, which is a naturally present gas in the atmosphere which gets its name from the Greek word 'ozein', or smell. It sometimes indicate that a storm is on the way because pockets of gas are pushed down to ground level by winds. This means that those who are sensitive to the smells will likely be able to pick them up. So now you know. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

If you’re anything like us, the first coffee of the day is the only thing that can get us up on a morning – and it turns out, there’s real science behind it. Everyone knows that coffee can give us a welcome caffeine hit, but it’s now been revealed that the drink also gives us an extra ‘special boost’ too. Scientists have claimed that the act of drinking a cup of joe gives the body a lift, making us more alert, which can’t be replicated merely with caffeine. In fact, new research shows that drinking hot coffee activates additional areas of the brain. Sign up to our free Indy100 weekly newsletter Scientists from the University of Minho in Portugal and elsewhere looked into the effects of coffee outside of just caffeine content as part of a study – and they found that plain caffeine didn’t have the same impact. In fact, a cup of coffee also influenced working memory and goal-directed behaviour. “There is a common expectation that coffee increases alertness and psychomotor functioning. When you get to understand better the mechanisms underlying a biological phenomenon, you open pathways for exploring the factors that may modulate it and even the potential benefits of that mechanism,” study co-author Nuno Sousa explained. Experts said that drinking coffee actually increased the connectivity in the brain’s more advanced nerve network controlling vision, and other parts involved in working memory, cognitive control and goal-directed behaviour – something not found when participants only took caffeine. Researchers also said that if subjects wanted to not just feel alert but ready to go, caffeine alone might not do the job. “Acute coffee consumption decreased the functional connectivity between brain regions of the default mode network, a network that is associated with self-referential processes when participants are at rest,” study co-author Maria Picó-Pérez said. “The subjects were more ready for action and alert to external stimuli after having coffee,” she added. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Pasta lovers are often guilty of draining their pasta water down the sink before adding sauce. But there is an important reason to save your pasta water and it is pretty scientific. Because pasta is made of flour, it releases starch into the cooking water as it boils, creating a white, cloudy liquid that emulsifies sauces it is added to. Emulsification is the process of blending two liquids that would otherwise repel each other ― in the case of pasta, it’s oil and water ― into a smooth, inseparable mixture. Sign up to our free Indy100 weekly newsletter Starchy pasta water is also a thickener, so saving some and mixing it into sauce creates something creamy and thick that won’t ever separate. This makes for a better sauce, so if you ladle some pasta water out before draining the rest you are going to be giving serious chef vibes. With that said, it is time to impress everyone you ever cook for again - just from the simple act of saving a small bit of water. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Reusable water bottles tick many boxes. Not only do they help you stay hydrated and help save money, but they also help cut down on single-use plastic. They've almost become a fashion accessory, with chic stainless steel flasks and viral bottles going viral across TikTok. Sign up for our free Indy100 weekly newsletter Trying to hit the NHS-recommended eight glasses of water a day for adults is an excellent idea, of course, but did you know there’s one way your refillable bottle could potentially be detrimental to your health? According to a study from waterfilterguru.com, reusable water bottles contain an average of 20.8m colony-forming units (CFUs) of bacteria, which equates to 40,000 times more than the microbes on a toilet seat. So what might be the consequences if you continuously sip and refill without washing your bottle properly between uses? We asked health experts to talk through the risks… Bottling up bacteria “A common misconception when it comes to reusable water bottle hygiene is that as you’re typically filling it with pure water and it’s only coming into contact with your own mouth, there’s little need to clean it often,” says Dr Donald Grant, senior clinician at The Independent Pharmacy. However, every time you drink from the bottle, you’re transferring bacteria from your mouth, which can then multiply in the container. “Anything that is reusable can be prone to accumulating dirt, dust or debris and, as a result, bacteria,” says private GP Dr Suhail Hussain. “This is exacerbated by the fact water bottles are the ideal environment for harbouring bacteria due to being moist.” Hard-to-reach crevices – for example, inside a screw top or under a flip-up straw – could also develop mould, and then there’s contamination from other sources. “When you store it in a gym bag, for instance, it can pick up bacteria from the interior of the bag or anything else stored in it, while you can also transfer bacteria from your hands to your bottle,” says Grant. “If your bottle has a valve cap, you may need to lift or twist it with your fingers, and this can transfer bacteria you may have picked up from touching other objects or surfaces.” What types of microbes are found in water bottles? “These might be simple commensals such as streptococcus and staphylococcus, which normally live in symbiosis with their host (i.e. us) but can become problematic if they accumulate or the individual is under the weather,” Hussain says. “Bacteria such as E. coli – a common cause of urine and bowel infections – can often colonise the water bottle following repeated handling, such as taking the cap on and off.” These bacteria can potentially cause a variety of issues. “You may become sick and develop gastric illness, such as diarrhoea or vomiting,” Hussain continues. “Gram negative rods – another common bacterium found in unwashed bottles – can lead to urogenital tract infections and pneumonia.” Grant warns: “If there’s a build-up of mould inside the bottle, this can cause allergy symptoms, such as a runny nose, sneezing, or red and itchy eyes. Symptoms might be more severe for someone with asthma.” How often should you wash your reusable water bottle? “To minimise your risk of getting sick, you should ideally clean your water bottle after each use,” Grant says. “As a minimum, you should aim to wash it thoroughly at least a few times a week.” Hot water and washing up liquid are all you need to banish bacteria on a daily. “Fill the bottle with hot soapy mixture and swill around, or leave to soak in a detergent mixture,” Hussain advises. “Remember to pay special attention to lids/caps and screw top regions – use a clean brush [to scrub them].” If you’ve neglected your bottle for a few days and it needs a deeper clean, Grant suggests: “Soak your bottle overnight in a solution of half vinegar and half water. Rinse the bottle and let it dry fully before using it again.” Storage is also important to help minimise nasty microbes. “Where possible, you should keep your water bottle out of germ-rich environments such as your gym locker or sports bag,” Grant says. “You should also avoid filling your bottle with anything other than water, such as protein shakes, energy drinks, or sugar-rich liquids, as sugar can stimulate the growth of bacteria.” Hussain adds: “Don’t leave a water bottle in the sun for long periods or sitting in the cup holder in the car – the mixture of warmth and moisture is likely to make bacterial overgrowth worse.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.