Oils and Sweeteners
The Foods (6)
Honey
One of humanity's oldest sweeteners and medicines, mostly fructose and glucose, studied for wound healing, cough relief and antimicrobial action.
Read the deep dive →Dark Chocolate
Made from cacao seeds of the Americas, its flavanols are studied for heart, brain and mood; some bars carry measurable lead and cadmium.
Read the deep dive →Olive Oil
Pressed from the fruit of the olive tree for some 6,000 years, it is studied for heart health, inflammation and brain protection.
Read the deep dive →Coconut Oil
Pressed from coconut meat and about ninety percent saturated fat, it is stable for cooking; its evidence is strongest for skin and hair.
Read the deep dive →Wheat Germ Oil
Oil pressed from the wheat kernel's embryo, an outstanding natural vitamin E source; it is mostly fragile omega-6 fat that turns rancid easily.
Read the deep dive →Blackstrap Molasses
The dark syrup left after cane sugar's third boiling, a mineral-rich sugar carrying calcium, magnesium, potassium and iron, not a supplement.
Read the deep dive →Fats and sweeteners, where processing method matters more than almost anything else on the label — extraction, heat and refinement decide what is left.