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The Center for Science in the Public Interest is one of the oldest independent, science-based consumer advocacy organizations in the country. We work to improve how the nation eats, and we hold government and corporations accountable.

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Laboratory-developed tests have gone unregulated for decades despite numerous reports of inaccurate tests that have resulted in patient harm.

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Dr. Peter Lurie testifying in Congress


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CSPI’s work improves the way America eats by transforming the food environment in schools, restaurants, grocery stores, and public places. We fight to keep our food supply free of dangerous chemicals and pathogens. We push government and industry to make transparent, science-based decisions.

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Healthy Cook's Kitchen Seafood book cover


The Healthy Cook's Kitchen: Seafood

Eat seafood once or twice a week. That’s what health experts recommend. Wouldn’t it be wonderful to have a stable of simple, scrumptious, and healthy recipes to help you get there? That’s where we come in! In the third installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood shares some of her favorite recipes. How does Poached Provencal White Fish sound? Or Snapper Tacos with Avocado Salsa? Mmm…

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