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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.
Soy: friend or foe?
Phytoestrogens, GMOs, deforestation, supposed benefits: soy attracts a lot of misconceptions. Here is what to take away.
Is breakfast really compulsory?
The most important meal of the day, or just a habit? What the studies say, and what a supermarket breakfast really provides.
Are plant proteins enough?
Can you meet your protein needs without meat or animal products? Combinations, quantities and points to watch to find your way around.
Is gluten really bad?
Between coeliac disease, supposed sensitivity and a passing fashion, what do we really know about gluten, and for whom does a gluten-free diet make sense?
Marketing traps
"Natural", "light", "source of fibre", fruit photos on the packaging: claims that make you feel good without changing the product's composition.
List of allergens that must be declared
Which allergens must appear on the packaging, how to identify them in the ingredient list, and what does the phrase 'may contain traces' mean.