A 2025 analysis in Frontiers in Nutrition by He, Wang & Li used data from 12,432 U.S. adults to link specific pesticide chemicals—including the herbicide 2,4-D, organophosphates, and glyphosate—to poorer overall cardiovascular health.

A 2025 randomized controlled trial in Nutrients by University of Stanford tested omega‑3 supplementation plus resistance training vs. training alone in 30 healthy, active adults.

A 2025 French study from ANSES found that glass-bottled beverages—like soda, lemonade, iced tea, and beer—contain around 100 microplastic particles per liter, which is 5 to 50 times more than plastic or metal bottles.

A 2025 systematic review and meta-analysis in Nutrients by Sultan et al. analyzed multiple studies on egg consumption and digestive outcomes. They found that eating eggs (up to one per day) can improve gut permeability, reduce inflammation, and may even help balance gut bacteria.

Research confirms many plant “anti-nutrients” bind minerals, block enzymes, and may harm vulnerable individuals. For example, phytates reduce iron, zinc, and calcium absorption. One Harvard study even found higher glucosinolate intake—found in broccoli and Brussels sprouts—was linked to a 19 % increase in type 2 diabetes risk.

A 2024 study from MIT and SMART introduced microneedle patches that inject melatonin directly into fruits and vegetables to delay spoilage. While the researchers claim this method reduces food waste by extending shelf life, it also involves piercing your produce with hormone-loaded needles—something never done before on a wide scale for fresh food.

A 2024 study from Tufts University published in The Journal of Nutrition found that drinking 1–3 cups of black coffee per day was linked to a 14–17% lower risk of death from any cause, including cardiovascular disease. But when that coffee is loaded with sugar or saturated fat, the benefit fades fast.

A 2023 review by Torres‑Gonzalez & Bradley at Mass General Brigham found that milk isn’t just saturated fat—its unique structure (like milk polar lipids and odd‑chain fatty acids) speeds up cholesterol digestion, lowers inflammation, supports healthy gut bacteria, and shields against metabolic stress.

In 2025, Cannavaro, Leva, Caturano, Berra, Bonfrate & Conte (Université Clermont Auvergne & CNRS) reviewed research on using amino acid supplements during weight loss. Their Nutrients paper finds that certain amino acids—especially leucine, HMB, and collagen peptides—help protect lean mass when you’re slimming down.

A 2025 randomized trial by Kreimeyer et al., published in Nutrients, found that mixed and wheat varieties raised fasting glucose, insulin markers, and triglycerides, while pilsner performed similarly to water—reducing cholesterol and LDL, and lowering liver injury markers.

A 2025 study from the University of Southern California discovered that neurons in the ventral hippocampus store detailed memories of meals—what you ate and when. These brain “engrams” communicate with hunger centers, helping you feel full between meals.

In a 2025 study, researchers examined U.S. dietary data from 2003–2018 to uncover trends in extreme sodium consumption—the top 5% of daily salt intake. They found these extreme levels climbing higher over time, with a growing group consuming far beyond the recommended upper limit of 2,300 mg/day.

A 2025 feasibility trial by Meinlschmidt et al. studied 54 women with and without obesity after a 10-hour daytime fast. Both groups reported increased hunger and lower satiety, but mood effects differed: women with obesity experienced more depression and anger, while non-obese women mainly reported increased fatigue.

A 2025 Consumer Reports investigation tested 300 ground beef samples and found that conventionally raised beef was twice as likely to contain dangerous “superbugs” resistant to multiple antibiotics compared to sustainably raised beef (18% vs. 9%) . These bacteria included E. coli and Staph aureus—some producing toxins that survive even proper cooking.

For the first time, the federal government is officially acknowledging the link between ultra-processed foods and skyrocketing rates of chronic illness, metabolic dysfunction, and neurodevelopmental issues like autism and ADHD.

Despite the wholesome label, “natural flavors” often contain highly processed chemical mixtures derived from plants or animals, but with little nutritional value.

A 2020 study in the British Journal of Nutrition found that drinking unpasteurised milk increases levels of Lactobacillus in the gut—beneficial bacteria that support digestion and immune health. Two studies in The Journal of Allergy and Clinical Immunology (2011 & 2015) linked raw milk to a significantly reduced risk of asthma, allergies, and respiratory infections in children.