Ingredients

Sweeteners: aspartame, sugar, which to avoid?
Aspartame, sucralose, stevia or classic sugar: should you really replace sugar with a sweetener? A clear comparison, product by product.
Nitrites in charcuterie
Preservatives in hams and dry sausages, nitrites are linked to a risk of colourectal cancer. What does a nitrite-free charcuterie really change?
Palm oil: real dangers?
Health, environment, labelling: palm oil is caught up in controversy on several fronts. What are the real risks, and is there an acceptable palm oil?
Glutamate (MSG)
Blamed for every ill, the flavour enhancer glutamate is also naturally present in many foods. Let's separate fact from fiction.
Food colourings
Natural or synthetic, colourings are mainly used to make a product more appealing. Which to avoid, and how to spot them on the label.
Carrageenans (E407)
A thickener very common in desserts and plant milks, E407 is controversial. What we know, what is suspected, and where it is found.
Additives: are they all a real danger?
Colourings, preservatives, emulsifiers: not all additives are equal. Let's sort those that raise questions from those with no known risk.