Antioxidants
BHA and BHT: The Antioxidant Preservatives Under FDA Review
Is BHA safe to eat? BHA is listed as a probable carcinogen by the National Toxicology Program. Here's what the evidence shows and what FDA is doing about it
IntermediateBlueberry Nutrition: What Anthocyanins Actually Do
The real health benefits of blueberries come from anthocyanins, not ORAC scores. What the human trial data shows about cardiovascular and brain effects
BeginnerHow Antioxidants Actually Work (and Where Marketing Gets It Wrong)
How antioxidants neutralize free radicals in your body, why ORAC scores are meaningless, and why high-dose antioxidant supplements failed in large clinical trials.
BeginnerMushroom Nutrition: The Vitamin D Trick and the Umami Mineral Source
Mushrooms make vitamin D2 under UV light and supply ergothioneine, selenium, copper, and B vitamins. Here is what the research shows and how to cook them.
BeginnerSelenium: The Trace Mineral Behind Thyroid Hormones and Glutathione Peroxidase
Selenium runs your antioxidant defenses and helps activate thyroid hormone. How much you need, the best food sources, and why Brazil nuts are easy to overdo.
IntermediateTBHQ: What This Preservative Does and Why Regulators Are Watching It
What is TBHQ in food? This synthetic antioxidant is in frying oils and snack foods. Here's what the science shows about its safety and why it's on FDA's review list
IntermediateVitamin E: The Fat-Soluble Antioxidant Your Cell Membranes Depend On
Vitamin E protects cell membrane fats from oxidation. The RDA is 15mg alpha-tocopherol. Here's why food beats high-dose supplements, which can do harm.
IntermediateWhat Polyphenols Actually Do: Beyond Antioxidant Theory
Polyphenols aren't just antioxidants. Learn how gut bacteria transform them into active compounds and why food beats supplements.
Intermediate