Gene-unie disgust – why do we dislike certain foods
Why do we eat what we eat? People enjoy eating foods that are not just appealing to their taste buds, but more importantly, that are not unappealing to them. Whether...
Improving Food with Fermentation – Superfood or superfad?
Depending on your tastes, you may find that many of your favourite foods are products of fermentation. Wine, cheese, bread, beer, and chocolate are just a few of these products...
Pica – Cravings to the Extreme
Defined as the consumption and craving of nonfood items over a period longer than a month, pica is a disorder that many may find overly bizarre and unrelatable. This disorder...
Issue 2, 2022 – Cover
Though invisible to the naked eye, the microbiome makes up around 0.3% of our total body mass and is equivalent to the number of cells in our human body. The...
Letter from the Chair – Volume 10, Issue 2
I hope you are hungry. I know I am. This issue of IMMpress Magazine provides a full serving of nutritional microbiome-rich information that should satisfy anyone seeking to learn about...
Letter from the Editors – Volume 10, Issue 2
The vastness of our universe was put into the spotlight with the first images of the James Webb Space Telescope. These beautiful images, showing only a small fraction of the...
Manipulating Metabolism: An Interview with Dr. Michael St. Paul
Nutrient-limited, hypoxic, and acidic - the microenvironment of solid tumors is like a battlefield for effector T cells. What can be done to allow T cells to survive such a...
CSI 2022
After a two-year hiatus of in-person conferences, the 34th annual Canadian Society for Immunology (CSI) meeting reunited immunologists in the port city of the Canadian Atlantic, Halifax, Nova Scotia, on...
The Gut-Brain Connection: Role of Microbial Messengers
People often experience “butterflies in their stomach” or a “gut-wrenching” feeling in the face of stressful situations, but what does this entail? Is it just our imagination, or can the...
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