What “Generally Recognized as Safe” Really Means
A new FDA proposal would close a large information gap around food ingredients, but mandatory notification would still not mean conventional premarket approval.
The Leftovers Test Your Nose Cannot Pass
A container can smell fine and still be unsafe. The reliable kitchen clues are less dramatic: time, temperature and how quickly food cooled.
The Olive Oil Shelf Test
The bottle that tastes bright on day one can fade quietly beside the cooker; four ordinary choices decide how quickly.
How Orange Juice Became Breakfast—and Started Losing the Table
The morning glass looks like a natural tradition. It was actually built from wartime research, cold-chain engineering, advertising and standards—and those same forces help explain its decline.
The Salt Swap That Could Prevent Strokes — and the People Who Should Not Make It Alone
Replacing some sodium with potassium can lower blood pressure and may prevent strokes, but the supermarket shortcut comes with an important safety question.
Nearly Half the Honey the EU Tested Failed. The New Label Says Where It Came From, Not What Is In It.
Since 14 June 2026 a jar of blended honey sold in the European Union must name every country of origin and its share. The test that would show whether the jar also contains sugar syrup is not due until 2028.