Food and Diet
The Topics (13)
Banned Additives
Additives, growth hormones and processing aids allowed in US food but banned or restricted elsewhere, and the regulatory philosophies behind the gap.
Read the deep dive →Seed Oils
Industrially extracted oils from soybean, corn, canola and similar seeds, weighed claim by claim against the randomized-trial and cohort evidence.
Read the deep dive →Food Dyes
Petroleum-derived synthetic colorings found in candy, cereals and medicines, studied for links to childhood hyperactivity, allergic reactions and organ toxicity.
Read the deep dive →Preservatives
Synthetic chemicals added to extend shelf life, with research on cumulative exposure, gut-microbiome effects, endocrine disruption and cancer links.
Read the deep dive →Food Additives
Thousands of emulsifiers, thickeners and other additives in processed food, including how the generally recognized as safe (GRAS) pathway lets some enter without formal review.
Read the deep dive →Artificial Sweeteners
Zero-calorie synthetic sugar substitutes in diet drinks and sugar-free foods, studied for gut-microbiome, glucose, appetite and cancer effects.
Read the deep dive →Ultra Processed Foods
Industrial formulations in the NOVA 4 group, which observational studies and one controlled trial link to overeating and chronic disease.
Read the deep dive →MSG
A widely used glutamate flavor enhancer, regulated as generally safe yet debated for neurological, metabolic and sensitivity reactions in some people.
Read the deep dive →Processed Oils
How heat- and solvent-extracted vegetable oils are made, and the omega-6 balance and oxidation concerns raised about them.
Read the deep dive →Alcohol
Ethanol examined as a dose-dependent toxin, with the evidence on liver damage, cancer, sleep, blood pressure and nutrient depletion.
Read the deep dive →Nitrates Nitrites
Nitrogen compounds found in vegetables, water and cured meats, where the source largely decides whether studies link them to benefit or cancer risk.
Read the deep dive →Acrylamide
A compound formed when starchy foods are fried, baked or roasted at high heat, classified by International Agency for Research on Cancer (IARC) as a probable human carcinogen.
Read the deep dive →Scombroid Fish Poisoning
Histamine that bacteria make in fish kept warm after the catch, which cooking, canning and freezing do not destroy, and how the illness differs from a fish allergy.
Read the deep dive →What arrives on the plate — additives, dyes, preservatives, the industrial oils, and the compounds cooking itself creates. Five of these are hubs with their own sub-articles, because “food additives” is not one question. Dose and frequency decide almost everything here, and the pages give both.