Unlike traditional breads that use standard dry yeast to rise, sourdough is crafted from flour, water, salt, and an active starter.

John Mercer at the University of Nevada, Las Vegas has published a brief report with Katsiaryna Afanasyeva and colleagues in the International Journal of Exercise Science on core temperature in triathletes swimming in warm open water, with and without a wetsuit.

Social media and GLP-1s are spurring increased interest in hydration products, and companies are responding with things like electrolyte mixes and ‘hydrating hot chocolate’.

Social media and GLP-1s are spurring increased interest in hydration products, and companies are responding with things like electrolyte mixes and 'hydrating hot chocolate'

A passionate golfer on the transfer problem in golf practice: what forty years of motor-learning research explains, what good Tour caddies have always practiced, and how applied AI can close that gap.

Most people are getting fibermaxxing wrong — and they don’t even know it.