Healthy Eating
The best beans to jumpstart quick, easy, and healthy meals
We all know that beans—that’s shorthand for beans, dried peas, lentils, and other legumes—are healthy. But these beans are healthy, flavorful, fast food. That’s good news for your health and the planet’s. Here’s a sampling of yummy, easy beans that won’t break your sodium bank.
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Seasonal eating
As each new month arrives, it’s fun (and healthy!) to consider creative ways to incorporate seasonal produce into your routine. These peak-ripeness fruits and veggies are often more affordable than their hot-house or imported counterparts.
The best fruit & veg right now
What’s in season: December produce guide
See what’s in store this month.
Recipe of the Week
Crunchy Brussels Salad
Raw brussels sprouts not for you? Use another winter salad green—try kale or any green cabbage—in this Crunchy Brussels Salad. For a lighter texture, go with shredded romaine.
Easy, healthy, and free
Browse all free recipes
All of The Healthy Cook's recipes are delicious—find a new favorite!
Chemical Cuisine
Our food additive safety ratings
Wondering which ingredients in your foods and beverages are safe? Our Chemical Cuisine database rates additives—used to preserve foods and affect their taste, texture, or appearance—from ‘safe' to 'avoid.'
Caffeine Chart
How much is too much?
Caffeine is one of the only FDA-approved drugs that is present naturally and legally added to widely consumed foods. Exactly how much caffeine is there in the food and beverages you consume? CSPI has compiled the data.
Banning Red 3
Where is Red 3 legal?
CSPI’s interactive map tracks which states have introduced or passed legislation to ban the carcinogenic color additive Red 3 from foods and beverages.
Take action
Tell Congress: Support the Expanded Food Safety Investigation Act
Support this commonsense bill that allows investigators to enter large animal farms and sample dangerous diseases that could pass onto humans.
CSPI & Nutrition Action Customer Service
Customer Service can be reached by email at the following addresses: customercare@nutritionaction.com or customercare@cspinet.org
Advocacy
Our issues
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.
See what we're working on.
Booklet
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…