Latest Nutrition Stories
WHO categorizes aspartame as a possible carcinogen—but don’t panic
Up your daily fiber intake for a happy microbiome
Here’s the scoop on how to choose a healthy ice cream
The scientifically best way to pack a cooler
The ‘experience’ of a cup of coffee may be just as stimulating as its caffeine
The best protein powders of 2023
Lab-grown chicken is now USDA approved—if you can afford it
An eating disorder chatbot that gave harmful advice was taken offline. Now it’s coming back.
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Kate Wells/KFF Health News
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The sustainable secret to raising tastier crabs
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Sofia Quaglia/Hakai Magazine
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More infants seem to be allergic to cow’s milk—but nobody really knows why
The science behind being hangry
Eliminating heavy metals from baby food is frustratingly complicated
Sugar substitutes won’t help you lose weight
A peanut allergy patch is making headway in trials with toddlers
A hunk of cheese is a perfect playground for fungal antibiotics
How to tell if your oats really are gluten-free
Check your pantry for two kinds of potentially contaminated flour
Inventing lager was a huge mistake
That melatonin gummy might be stronger than you need
On 420, learn more about weed with these carefully cultivated science stories
Food forests can bring climate resilience, better health, and tasty produce to city residents
Go ahead, leave your fresh eggs on the counter in this handmade wooden tray
The best meat alternatives of 2023
Why food tastes wildly different to different people
Dehydrating food can save you money and reduce waste
Babies who grow up around pets may be less likely to develop food allergies
Scientists made a woolly mammoth meatball, but don’t grab your fork yet
Our bottled water habit stands in the way of universal clean drinking water
Scientists cooked up a 3D printed cheesecake
How to feel full just by eating good food
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Betsy Andrews/Saveur
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Paleo and keto diets aren’t great for you or the planet, study says
What kind of worm is in your mezcal?
How to use the power of mushrooms to improve your life
Poppy seeds can skew drug test results, but they won’t actually intoxicate you
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Gary Reisfield / The Conversation
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To lower food emissions, consider what your dinner ate
Popular artificial sweetener associated with risk of heart attack and stroke
The FDA says it’s ok to call almond milk ‘milk’ (for now)
Lion’s mane mushroom shows promise in boosting brain cell growth
A new ingredient could revolutionize white bread
Taking milk with your coffee could be good for your health
It took centuries (and vitamins) for doctors to finally stop scurvy
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Dan Levitt
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Freshwater fish are loaded with ‘forever chemicals’
The only real way to detox your body
Reducing sodium in packaged foods could reduce disease and save lives
Nutrition tracking can put you on the path to meet your fitness goals
Experts rank the raw food diet as the worst of 2023
Hydration seems to be the key to aging better and living longer
A new kind of quinoa flour may be coming to a sugar cookie near you
A diabetes-friendly guide to holiday parties
An archeologist’s quest to find seafood’s place on the ancient Mediterranean menu
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Paul Greenberg / Hakai Magazine
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Why US vegetable prices have skyrocketed in the past year
The Aztecs’ solar calendar helped grow food for millions of people
Debunked: Vitamins and supplements won’t keep mosquitos from biting you
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Matan Shelomi / The Conversation
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Is white meat better than dark meat? There’s no wrong answer.
Why German scientists got cows stoned
FDA says this lab-grown chicken is safe for human consumption
Italian chefs are cooking up a solution to booming jellyfish populations
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Agostino Petroni / Hakai Magazine
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Pumping carbon dioxide waste to rooftop gardens boosts crop yields
Meals catering to different health needs could help save lives—and billions of dollars
The FDA investigated the ongoing baby formula shortage. Here’s what it found.
Kale is an acquired taste, even in utero
Deadly and delicious: These 6 foods can actually kill you
Two decades-long studies link ultra-processed foods to cancer and premature death
This is how much watermelon it’d take to kill you