| Mar 11, 2008
The health-conscious among us take care to avoid notorious risks such as mercury-laden fish, lead paint and cigarette smoke—all of which contain chemicals proven to do a body bad.
But do you ever think twice about the lotion you smear on your face, the...
| Sep 14, 2008
First of two parts
At first, the experimental shampoo looked like a putrid salad dressing. Its oil and its water just couldn't get along. They separated in the bottle and, over time, the shampoo took on an ugly brown hue.
The team at Avalon Organics,...
| Jan 13, 2010
Do you ever find yourself feeling faint and irritable when you've skipped a meal? Do you feel fatigued, depressed or worried when you don't have enough food or have gone too long between meals? Do you crave sugars and carbohydrates and feel immediate...
| Nov 10, 2009
Chinese factory workers exposed to huge amounts of bisphenol A had a substantially higher risk of sexual dysfunction, according to a study released late Tuesday that is expected to add more urgency to the question of the chemical's safety.
The new study,...
| Jul 8, 2010
These days, the average American consumes a whopping 22 teaspoons of sugar each day, totaling about 350 calories. Thus, in the context of a national obesity problem, it's no surprise that food manufacturers have begun introducing sugar-free versions of...
| Nov 11, 2009
Avoiding unsafe cleaning products is just as important as identifying safe ones. One hundred thousand chemicals are used commercially, and the production of chemicals doubles every seven years. Cleaning products are among the most toxic substances that...
| Aug 5, 2010
Many diets fail for the simple reason of hunger. But there are ways to help control ghrelin, the appetite-boosting hormone that triggers the brain to encourage eating.
Do aerobic exercise. Research has shown activities such as running on a treadmill...
| Aug 8, 2008
In California and elsewhere, public health advocates are battling the restaurant industry over the passage of regulations requiring chain restaurants to post calorie counts on their menu boards. The restaurant industry's counter-arguments are crassly...
| Apr 9, 2008
IN a small, windowless laboratory -- far removed from romantic vineyard vistas -- scientists at the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) are attempting what most wine lovers would say is impossible. They are developing a test for terroir,...
| Apr 13, 2009
| 11:36 AM
In the garage, shed or basement of nearly every gardener, you will find stacks of plastic pots. Then there are mulch bags, pesticide and fertilizer bottles, flat trays from six-packs of annuals. We think of our gardening as greening the world, but it...
| Jan 23, 2009
The next time you take a bite of a granola bar or gulp down an iced tea, take a look at the ingredient list. There's a decent chance it doesn't include cane or beet sugar, high-fructose corn syrup or honey, but rather something called agave nectar....
| Apr 11, 2007
Leo Bulgarini is a little obsessed with gelato. The Rome-born ex-sommelier and his wife, Elizabeth Foldi, spent two years scouring villages throughout Italy seeking those who still made gelato the old way, using not pastes and premade bases, but fresh...