President Trump has ordered federal agencies to cut two regulations for every new one they enact – ignoring the fact that many regulations produce large social benefits.
Some say cancer-causing chemicals can leak into packaging and into your food.
osseous/Flickr
The FDA recently advised people not to eat raw cookie dough because raw flour with E. coli in it had sickened 38 people. Do we really have to forgo our favorites?
When does it all become dangerous to eat?
Rich Johnstone
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Some companies have used nano-titanium dioxide to make powdered sugar on donuts whiter.
Shutterstock
Two new studies from Food Standards Australia and New Zealand show there’s no evidence that nanoparticles in food present a health risk, but there’s more research to be done.
What’s in the bottle is good for me, right?
nerissa's ring
Microscopic needle-like particles don’t seem like something you’d want to feed a baby. Whether safe or not, the way we deal with nanoscale food additives leaves plenty of other questions.
Proceed with caution when using foil for cooking.
Shutterstock
While cooking food in aluminium pots isn’t a bad thing, doing so in foil is problematic. Over-exposure to aluminium may pose serious threats to human health.
Recipe in need of improvement.
Mars by Shutterstock
A food scientist explains the nitty gritty of the five-second rule.
The governments’s proposed new labelling system doesn’t allow for clear statements about where food comes from if it’s not Australian.
Cascadian Farm/Flickr
The new country-of-origin labels are supposed to change a confusing system that led to public outrage about hepatitis infections from frozen berries earlier this year. They fall considerably short.