Health

Registered Nutritionist Sophie Gastman explores why punitive vegetable marketing harms our relationship with food, especially for children, and why we need a new approach.

Acrylamide is a naturally occurring chemical formed during high-temperature cooking of starchy foods, like potatoes and bread. It's not added to food, but rather a by-product of the cooking process.

Strawberries and pesticide residues: what you need to know

Yes, plastic kitchenware can release microplastics after intensive use, but that doesn't mean that you need to throw out your plastic utensils!