Blog Collection

Ingredient Deep Dives

Long-form explainers on additives, preservatives, contaminants, and the ingredients that deserve a closer look.

13 articles

All articles in this collection

Apr 7, 2026

Sodium Benzoate and Benzene: The Preservative in Your Drinks

Sodium benzoate (E211) is one of the most widely used preservatives in beverages and condiments. But when it meets vitamin C, it can form benzene — a known carcinogen. Here's what you need to know.

Apr 1, 2026

Nitrates in Processed Meat: Are They Causing Cancer?

Processed meat is in IARC's top cancer risk category alongside tobacco — but that doesn't mean eating bacon is as dangerous as smoking. Here's what the nitrate science actually says.

Mar 31, 2026

PFAS in Food: Forever Chemicals, Real Risks, and What to Do

PFAS 'forever chemicals' have been detected in 97% of Americans' blood, and food is one of the main exposure pathways. Here's what the science says and how to reduce your risk.

Mar 28, 2026

Propylparaben: Why Europe Banned It and the US Hasn't Yet

Propylparaben is a common preservative in US tortillas, baked goods, and snacks — but the EU banned it from food in 2006 over hormone-disruption concerns. California follows in 2027. Here's what you need to know.

Mar 27, 2026

Mercury in Fish: The 2026 Safe and Unsafe Seafood Guide

A 2026 EFSA survey found 1 in 3 Europeans — including pregnant women — are eating potentially unsafe amounts of high-mercury fish. Here's what you need to know to protect yourself and your family.

Mar 25, 2026

Cereulide and Bacillus Cereus: The Reheated Rice Toxin Cooking Can't Kill

Reheating rice can't protect you from cereulide — a heat-stable bacterial toxin that survives cooking, refrigeration, and even autoclaving. Here's what you need to know.

Mar 20, 2026

Sucralose in Baking: What EFSA's 2026 Assessment Means for You

EFSA confirmed sucralose is safe in drinks and cold foods, but raised a serious flag for home baking — here's what the science says and what to use instead.

Mar 18, 2026

Carrageenan Explained: Why It Matters for Your Gut

Carrageenan is in thousands of everyday foods, from almond milk to deli meats. Learn what the latest science says about its effects on gut health, who should pay attention, and how to spot it on a label.

Mar 17, 2026

Are Seed Oils Actually Bad for You? What 30+ Studies Say

The internet says seed oils are toxic. Harvard, Johns Hopkins, and 30+ clinical trials say otherwise. Here's what the evidence actually shows — and where the real concerns are.

Mar 10, 2026

Azodicarbonamide (ADA): The Yoga Mat Chemical Still in US Bread

Azodicarbonamide is a bread additive banned across Europe, Australia, and the UK — yet still legal in the US. Here's what the science says and why it matters.

Mar 9, 2026

BHA: The Preservative the FDA Is Finally Reviewing

BHA has been listed as a probable carcinogen since 1991 and banned from general food use in the EU. The FDA issued a safety review request in February 2026 — 35 years later.

Mar 9, 2026

Potassium Bromate: Banned in 40+ Countries — Still in US Bread

Potassium bromate is banned in the EU, UK, Canada, India, and 40+ countries over cancer risk — but still legal in US bread. California bans it in 2027. See which brands still use it.

Mar 9, 2026

Titanium Dioxide (E171): Banned in Europe, Still in US Candy and Gum

The EU banned titanium dioxide (E171) in 2022 over genotoxicity concerns. The FDA still allows it in candy, gum, and frosting across the US. Here's how to spot it on labels.