Why food chemicals are a problem—and how to reduce your exposure

Plus more health news  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

April 03, 2025 Why food chemicals are a problem—and how to reduce your exposure By Angela Haupt Editor, Health and Wellness Thousands of chemicals are routinely added to (mostly) processed foods—and Americans have become increasingly wary of them. But do these ingredients deserve that ire? Matt Fuchs talked to scientists about the health risks, as well as how to lower your exposure. READ MORE » WHAT ELSE TO READ 162 House Democrats Urge HHS to Restore Title X Funds The letter, shared exclusively with TIME, comes after HHS said it is withholding Title X funds from 16 organizations. Why You Should Eat a Dense Bean Salad Today We asked experts what they like about the trendy salads—and how to make a really good one. What to Do If Your Doctor Doesn't Take Your Symptoms Seriously Asking specific questions can go a long way. If you were forwarded this and want to sign up to receive it daily, click here. Today's newsletter was written by Angela Haupt and edited by Mandy Oaklander.   Want more from TIME? Sign up for our other newsletters.         Subscribe to TIME TIME may receive compensation for some links to products and services in this email. Offers may be subject to change without notice. Connect with TIME via Facebook | Twitter | Newsletters PRIVACY POLICY | YOUR CALIFORNIA PRIVACY RIGHTS Questions? Contact newsletters@time.com Update your email preferences or unsubscribe here © 2025 TIME USA, LLC. All rights reserved. TIME Customer Service, P.O. Box 37508 Boone, IA 50037-0508, United States of America Terms of Service

The Secret to Silky, Savory Cabbage? Melt It

Plus, the flavor we can't get enough of right now.

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The Secret to Silky, Savory Cabbage? Melt It The key this side's unbelievable flavor—and the rest of these recipes—is honey mustard. We can't get enough of this flavor of the moment. It levels up snacks, sides, and dinners! Get Recipe Dinner Time One-Pan Honey-Mustard Pork Chops GET RECIPE Salmon and Farro Bowl with Honey Mustard Dressing GET RECIPE Honey Mustard Chicken GET RECIPE Honey Mustard Spaghetti GET RECIPE Serious Product Reviews The Best Olive Oils to Buy for Cooking, Drizzling, and Dipping Picks for every palate, including peppery and bold and fruity and mellow. SHOW ME MORE This Cuisinart Mini Food Processor Is My Go-To for Quick and Easy Food Prep It's a weeknight hero, if you will. SHOW ME MORE Perk Up the Party Honey-Mustard Popcorn READ MORE 2-Ingredient Chicken Wings READ MORE Honey Mustard Beer Cheese Fondue READ MORE Unsubscribe Manage My Subscriptions We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. This email was sent to paulyu7005.news@blogger.com Was this email forwarded to you? Subscribe Here Privacy Policy | Terms of Service Dotdash Meredith, 225 Liberty St, 4th Floor, New York, NY 10281 ©2025. All rights Reserved. Serious Eats is part of the Dotdash Meredith publishing family.