What to know about the latest erythritol study
Until recently, the low-calorie sugar alcohol erythritol had appeared to be safe. But the new evidence isn’t as conclusive as it may seem. Here’s a closer look.
Industry Accountability
Have a food allergy? This industry practice could increase your risk
Government Accountability
CSPI lauds FDA’s proposed reorganization of its food function
Healthy Retail
Customers want healthier options at dollar stores
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From the Pear in Mind blog
Special Interests are Sabotaging Child Nutrition Programs
WHO to provide clarity on the link between popular artificial sweetener and cancer
James Madison would be proud
Court hits pause on Missouri pharmacist gag rule about COVID treatments
Majority of Californians support warning labels for foods with harmful synthetic dyes
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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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Tell FDA: Develop added sugar reduction targets for our food supply
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From Nutrition Action
The best nut butters & beyond
Black Lentil Tabouli
What's in your tap water?
Food Find: Blueberries and gooseberries
What to know about the latest erythritol study
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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…