Plus more health news
Why food chemicals are a problem—and how to reduce your exposure |
|
| | | By Angela Haupt Editor, Health and Wellness |
|
|
|
| Thousands of chemicals are routinely added to (mostly) processed foods—and Americans have become increasingly wary of them. | But do these ingredients deserve that ire? Matt Fuchs talked to scientists about the health risks, as well as how to lower your exposure. | | | | | | | |  | 162 House Democrats Urge HHS to Restore Title X Funds | The letter, shared exclusively with TIME, comes after HHS said it is withholding Title X funds from 16 organizations. |
|  |
|
|  | Why You Should Eat a Dense Bean Salad Today | We asked experts what they like about the trendy salads—and how to make a really good one. |
|  |
|
|  | What to Do If Your Doctor Doesn't Take Your Symptoms Seriously | Asking specific questions can go a long way. |
|  |
|
| If you were forwarded this and want to sign up to receive it daily, click here. Today's newsletter was written by Angela Haupt and edited by Mandy Oaklander. | | | | | |
| | | | | Update your email preferences or unsubscribe here © 2025 TIME USA, LLC. All rights reserved. TIME Customer Service, P.O. Box 37508 Boone, IA 50037-0508, United States of America | Terms of Service |
|
|
|
|
|