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A picture of Leo Bear-McGuinness

Leo Bear-McGuinness profile page

Science Writer & Editor

 at Technology Networks

Leo is a science writer with a focus on environmental and food research. He holds a bachelor's degree in biology from Newcastle University and a master's degree in science communication from the University of Edinburgh.


The University of Edinburgh  

Newcastle University  

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Published Content
Total: 99
A bowl of lettuce.

Lettuce More Susceptible to E. coli Than Kale and Other Brassicas

After exposing the vegetables to the bacteria and various temperatures, the researchers from the University of Illinois observed that lettuce was the most vulnerable to E. coli at room temperature.
Person asleep.

Sleep Apnea Linked to Poor Diet

A new survey found that people who ate unhealthier foods reported snoring more than those who ate more fruit and vegetables.
Peanut butter.

Food Emulsifiers Linked to Increased Breast and Prostate Cancer Risk

As if the products’ added salt, sugar and fat levels weren’t damaging enough to our health, a new study has linked the foods’ emulsifiers to higher incidences of certain cancers.
Tuna in water.

Mercury Levels in Tuna Are Just as High as They Were in 1971

Despite a global reduction in mercury pollution in the intervening fifty years, researchers say marine fish are still just as contaminated with the toxin, likely due to legacy mercury still circulating in the oceans.
A mug of tea.

From PFAS to Microplastics, What Might Be Leaking Out of Your Teabag?

Depending on the brand, your favorite cup of tea could be contaminated with billions of microplastics and/or traces of per-and polyfluoroalkyl substances (PFAS).
A chocolate.

Chocolate Can Be Made Healthier (And Keep Its Flavor) With Oat Flour

Researchers at Penn State University say their bespoke chocolates, made with 25% reduced sugar and substituted oat flour, were judged equally delicious as standard chocolates by participants in a blind taste test.

Scientists Uncover How Blueberries Appear Blue

After closely studying the skin of the fruit, researchers observed that its blue color is instead created by a layer of surface wax made up of miniature structures that scatter blue and UV light.
Dr Paul Dyer holding petri dishes, standing next to a bulk of blue cheese.

Scientists Take the “Blue” Out of Blue Cheese

Blue cheese can be yellow, white, orange and green, all while maintaining the same texture and flavor, more or less.
Teabag in a glass.

Teabags and Processed Meats May Be Key Dietary Sources of PFAS

After comparing the eating habits of young US adults with their blood levels of PFAS, the researchers found that the participants who ate more takeouts and processed meats were more likely to have higher levels of the forever chemicals.
Water Analysis

Water Analysis

To check all wastewater is safe, the EPA and other regulators carry out tests along water systems. Download this infographic to learn what treatment steps are required, which contaminants are removed and which methods are used.