Tips and Articles

Science-based advice about what to eat from the staff of CSPI’s Nutrition Action Healthletter and NutritionAction.com, and breaking news on the food policy front.
Tip

3 Ways to Enjoy More In-season Vegetables

August 15, 2017
Tip

Exercise and Beyond for Blood Pressure

August 8, 2017
Article

Delay in Menu Labeling Rule is Not Needed and Hurts Consumers, Says CSPI

August 2, 2017
Tip

Super Supper Salads Make Dinner a Breeze

July 31, 2017
Article

Chili’s, IHOP, and (Surprise!) The Cheesecake Factory Top 2017 Xtreme Eating Awards

July 28, 2017
Article

Bill Threatens Progress on Transparency and Choice at Restaurants

Statement of CSPI Vice President for Nutrition Margo G. Wootan
July 27, 2017
Article

Unqualified Clovis Should Not Have Been Nominated and Must Not Be Confirmed

Statement of CSPI President Michael F. Jacobson
July 26, 2017
Article

Slow Drip: Soda Declining on Kids’ Menus

Still, More Improvement Needed, Says CSPI
July 24, 2017
Tip

This Salad is Like Summer in a Bowl

July 20, 2017
Article

Trump Values Industry Profits Over Public Health and Safety

Statement of CSPI President Michael F. Jacobson
July 20, 2017

Get Free Nutrition Tips

From the staff of CSPI's Nutrition Action Healthletter.
Learn More

Take Action

Make your voice heard in the halls of Congress, in city halls, and in corporate boardrooms.
Join the Fight

Make a Donation

Your tax-deductible gift fuels the fight for safer, healthier food.
Donate Now
Nutrition Tips

It's Easy Eating Green

All vegetables are good vegetables, but the leafy greens are superstars. Spinach, swiss chard, kale, mustard or collard greens—take your pick. What to do with them? Steam a green (we're using quick-cooking baby kale here), sauté up a topping (it will take you 10 minutes, tops), and toss. It's that simple.

See more tips