Healthy Eating
10 food swaps to save money on groceries
These 10 matchups between competing nuts, seeds, fruits, vegetables, grains, and proteins can help you save money on groceries and shave dollars off your supermarket bill. Sometimes, less is more.
Preventing Disease
An expert's take on the evidence for managing stress and anxiety
Fact vs. Fiction
Google AI: Can you trust its advice about foods and health?
Healthy Eating
What’s in season: November produce guide
Fact vs. Fiction
Bone broth, detoxes, and other wellness fads that won't quit
Food Safety
What you need to know about food poisoning
Food Additives
Titanium dioxide is lurking in these Halloween candies
Government Accountability
How GusNIP in the next Farm Bill can help small farmers
Food Safety
Food safety tips for power outages and floods
Healthy Eating
Healthy, hearty recipes to keep you cozy this fall
Sustainability
Why food waste matters to your pocketbook and the planet
Food Service
Centering equity in healthy food purchasing policies
Industry Accountability
Corn masa fortified with folic acid would save Latine lives
Healthy Eating
Healthy cereals for kids with no food dyes
Sugary Drinks
How much sugar is in a pumpkin spice latte?
Healthy Eating
Easy, healthy recipes for your late-summer produce
Healthy Eating
How many calories are in a Crumbl Cookie?
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Seasonal eating
As each new month arrives, it’s fun (and healthy!) to consider creative ways to incorporate seasonal produce into your routine. These peak-ripeness fruits and veggies are often more affordable than their hot-house or imported counterparts.
The best fruit & veg right now
What’s in season: November produce guide
See what’s in store this month.
Recipe of the Week
Rainbow Carrot Salad
Carrots were yellow or purple until Dutch breeders reportedly produced the orange household staple in the 1600s. Now there’s even white and red! This Rainbow Carrot Salad showcases them all.
Easy, healthy, and free
Browse all free recipes
All of The Healthy Cook's recipes are delicious—find a new favorite!
Chemical Cuisine
Our food additive safety ratings
Wondering which ingredients in your foods and beverages are safe? Our Chemical Cuisine database rates additives—used to preserve foods and affect their taste, texture, or appearance—from ‘safe' to 'avoid.'
Caffeine Chart
How much is too much?
Caffeine is one of the only FDA-approved drugs that is present naturally and legally added to widely consumed foods. Exactly how much caffeine is there in the food and beverages you consume? CSPI has compiled the data.
Banning Red 3
Where is Red 3 legal?
CSPI’s interactive map tracks which states have introduced or passed legislation to ban the carcinogenic color additive Red 3 from foods and beverages.
Take action
Tell Congress: Support the Expanded Food Safety Investigation Act
Support this commonsense bill that allows investigators to enter large animal farms and sample dangerous diseases that could pass onto humans.
CSPI & Nutrition Action Customer Service
Customer Service can be reached by email at the following addresses: customercare@nutritionaction.com or customercare@cspinet.org
Advocacy
Our issues
CSPI’s work improves the way America eats by transforming the food environment in schools, restaurants, grocery stores, and public places. We fight to keep our food supply free of dangerous chemicals and pathogens. We push government and industry to make transparent, science-based decisions.
See what we're working on.
Booklet
The Healthy Cook's Kitchen: Seafood
Eat seafood once or twice a week. That’s what health experts recommend. Wouldn’t it be wonderful to have a stable of simple, scrumptious, and healthy recipes to help you get there? That’s where we come in! In the third installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood shares some of her favorite recipes. How does Poached Provencal White Fish sound? Or Snapper Tacos with Avocado Salsa? Mmm…