The Science Behind What You Eat
Food science explained in three steps: the quick answer, the science, and what it means for you.
The Quick Answer
The Science
What It Means for You
Start Here
Pick the question you need answered right now.
Simple Nutrition Model
Use one visual plate model for most weekday meals.
1/2 Plate Produce
Non-starchy vegetables and fruit.
1/4 Protein
Fish, poultry, beans, tofu, eggs, yogurt.
1/4 Fiber Carbs
Whole grains, potatoes, legumes.
Behavior Micro-Guides
Small rules for common failure points.
Recent Articles
Allulose: The 'Rare Sugar' That Doesn't Count as Sugar on the Label
Allulose tastes like sugar but is left off the Total and Added Sugars line. Here is what it is, why the FDA exempted it, and how it differs from polyols.
Aquafaba Science: How Chickpea Water Whips Like Egg Whites
Why the liquid from a can of chickpeas whips into a meringue-like foam, how its proteins and saponins mimic egg white, and where aquafaba works and fails.
Creatine: What the Most-Studied Sports Supplement Actually Does
What creatine actually does, why monohydrate is the studied form, whether loading is needed, the water-weight effect, and an honest read on the brain research.
Green Potatoes and Sprouts: When Is a Potato Actually Unsafe?
Are green or sprouted potatoes safe to eat? The green is chlorophyll, but it signals solanine, a heat-stable toxin cooking will not remove. Here is the keep-cut-toss rule.
Potassium: The Mineral Most People Don't Get Enough Of
Potassium balances sodium, helps blood pressure, and most Americans fall short. The best sources beat bananas, but kidney and heart patients need caution.
Quinoa Nutrition: The 'Complete Protein' Pseudo-Grain, Examined
Quinoa is a complete-protein pseudo-cereal seed, but protein per serving is modest (about 8g per cooked cup). What the label means and why you rinse it.