Spices
Ginger Nutrition: Fresh vs Dried Changes the Active Compounds
Fresh ginger contains gingerols. Drying converts them to more potent shogaols. Learn the real health benefits of ginger and what the research shows
BeginnerSilicon Dioxide in Food: Anti-Caking Science and the 'Sand in Food' Myth
Silicon dioxide is an anti-caking agent in spices and powdered foods. It's not the same as sand. Learn how it works, why it's safe, and what nano-size concerns mean.
BeginnerTurmeric Nutrition: The Curcumin Bioavailability Problem
The health benefits of turmeric hinge almost entirely on bioavailability. Learn why plain turmeric falls short and what the science actually tells you
Intermediate