Ingredients and additives
Brominated vegetable oil: the additive that lasted the longest
Brominated vegetable oil served a specific technical purpose: to keep citrus flavorings in suspension so they would not float to the neck of the bottle.
Blog
Every article takes a claim you have already heard about food and follows the mechanism behind it — what actually happens in the body, what the research supports, and where the claim stops being true.
Nutrition
Coffee: how much you can drink and what adds calories
There are three questions about coffee, and they are different: how much caffeine is safe, does coffee harm your health, and why a latte with syrup costs as much as a full meal.
Recipes
Soups without sautéing: three recipes and what changes in flavor
Sautéing involves 2–3 tablespoons of oil that go entirely into the pot: about 250–350 kcal for the whole pot, which is 50–90 kcal per serving.
Health
Carbohydrates during long workouts: when food is needed during exercise
Gels, isotonic drinks, and bars on the course solve one problem — preventing fuel from running out where it is truly needed.
Shopping
GOST and TU: what is actually behind these letters
GOST is often read as a mark of quality, while TU is seen as permission to do whatever one wants.
Allergies
Fish, crustaceans, and mollusks: three separate lines in the allergen list
In the list of mandatory allergens, fish, crustaceans, and mollusks are listed as three separate items, and this is not just bureaucracy: their proteins are different, and a reaction to shrimp does not mean a reaction to cod.
Ingredients and additives
"Clean label": how a short ingredient list is achieved without changing the product
There is a confirmed trend: consumers prefer products with short and understandable ingredient lists.
Nutrition
Juice, nectar, mors, and juice-containing drinks: what is the difference
Four different products with similar images sit on adjacent shelves: juice, nectar, mors, and juice-containing drinks.
Recipes
Three protein-rich breakfasts that take ten minutes to prepare
The usual breakfast has one problem, and it's not the calories: porridge made with water, toast with jam, and coffee contain almost no protein.
This article is for general information. It is not medical advice, a diagnosis, or a prescription for treatment or a diet, and it does not replace a consultation with your doctor. If you have a health condition, are pregnant, take medication, or follow a diet prescribed to you, decisions about food belong with your doctor.
Figures from regulations, guidelines and studies are given as they stood when this article was prepared and may since have changed; check them against the primary sources. This article is not advertising, an offer, or individual advice, and neither the author nor the site owner is responsible for decisions taken on the basis of it.