Tips and Articles

Science-based advice about what to eat from the staff of CSPI’s Nutrition Action Healthletter and NutritionAction.com, and breaking news on the food policy front.
Article

Dietary Guidelines Advisory Committee Gets It Mostly Right

Statement of CSPI Policy Associate Jessi Silverman
June 18, 2020
Article

Requiem for Hydroxy Hype

Beyond the Curve: Dr. Peter Lurie's COVID-19 Blog
June 15, 2020
Article

Emergency Use Authorization for Hydroxychloroquine for COVID-19 Should Never Have Been Issued

Statement of CSPI President Dr. Peter G. Lurie
June 15, 2020
A diagram of the molecular structure of hydroxychloroquine
Article

CSPI’s New Hub of COVID-19 Evidence

Beyond the Curve: Dr. Peter Lurie's COVID-19 Blog
June 8, 2020
Article

CSPI Urges Federal Enforcement Action Against Supplement Manufacturers Making Illegal Antiviral Claims

Investigation Finds 46 Such Products on Amazon
June 4, 2020
Article

CDC Director Robert Redfield: Too Smooth to be True

Beyond the Curve: Dr. Peter Lurie's COVID-19 Blog
June 4, 2020
CDC director Robert Redfield
Article

Committing to Combat Racism and Ignorance

Statement of CSPI President Peter G. Lurie
June 2, 2020
Article

Biotech Blog: USDA’s New Biotech Rule Explained

By CSPI Biotechnology Director Greg Jaffe
June 2, 2020
A screenshot of a page on USDA's website reading: "Regulation of Biotech Plants"
Article

Preparing for the Wrong War

Beyond the Curve: Dr. Peter Lurie's COVID-19 Blog
May 29, 2020
A worker in a hazmat suit using a disinfectant sprayer in an airport
Article

Following Unanimous Committee Vote, Atlanta City Council Should Adopt Resolution Calling for Healthier Food in Public Places

Statement of CSPI Policy Associate Jessi Silverman
May 28, 2020
A map of the US showing places where healthy food procurement policies have been enacted

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Nutrition Tips

Saucy Bits

Master these three sauces—which evoke the cuisines of China (ginger-scallion), Thailand (peanut), and Spain (roasted red pepper)—and you will have added a score of new recipes to your repertoire. That's because each sauce can transform sautéed, grilled, or steamed seafood, chicken, tofu, or vegetables into a distinctive...and delicious...dish. Bon Voyage!

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