Food & Nutrition

I was tempted to say, “Why don’t you buy the book?” but that sounded a bit too self-serving. So, let me dig into the science that centers around a small molecule called acrylamide.

Increased consumption of unpasteurized milk has raised safety concerns among food aficionados, public health experts, and government agencies.

That message, repeated everywhere from official recommendations to cereal-box packaging, is that whole grains are a straightforward upgrade over refined grains: slower to digest, gentler on blood sugar, and protective against ch

Bacteria are everywhere. Most are harmless but some are “pathogenic,” meaning they can cause disease. They can carry out their mischief in two ways.

A Different Way to See Sugar

This post is a follow-up to a previous ACSH post that explored relationships betwee

The Limits of Hedonic Eating

Final Four Exit: “Cane Sugar > HFCS”

Two words used to scare people are impossible to avoid: synthetic and its younger cousin, ultra-processed.