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
Recent Articles
Acesulfame Potassium: The Sweetener That's Almost Never Alone
What is acesulfame potassium in food? Why Ace-K is almost always blended with other sweeteners, its regulatory history, and microbiome research
Acids and Bases in Cooking: From Ceviche to Baking Soda
Acids and bases change how food looks, tastes, browns, and sets. Learn how pH shapes cooking from ceviche to baking powder to vegetable color
Added Sugar Science: What It Does in the Body and How It Differs from Natural Sugar
How added sugar is metabolized, how it differs from natural sugar at the molecular level, why dose and food context matter, and what the WHO guidelines actually say.
AGEs: The Compounds Formed When Food Meets High Heat
Advanced glycation end products explained: what AGEs are, how cooking creates them, what the health evidence shows, and whether you should worry.
Annatto: The Natural Orange Color in Cheese and Butter
Annatto colors cheddar cheese, butter, and dairy products orange-yellow using natural carotenoids from Bixa orellana seeds. Learn how it works and the allergy facts.
Antinutrients: Lectins, Phytates, and Oxalates Explained
Are antinutrients bad? Learn what lectins, phytates, and oxalates actually do and why the science doesn't support avoiding plant foods over them.