KIMEE MASSIE

05/21/2026

05/16/2026

THE DIRTY DOZEN 2026

Check out EWG's Dirty Dozen list to help decide when you should splurge for organic produce – part of our annual Shopper’s Guide to Pesticides in Produce™

05/16/2026

Some molds produce compounds called mycotoxins, which may result in gastrointestinal discomfort, flu-like symptoms, and short-term memory loss. Severe cases of poisoning by mycotoxins can lead to more serious issues, including cancer.

Realizing you let an expensive loaf of artisanal bread get moldy on your kitchen counter is not a good feeling. You face a conundrum: Do you throw it out, wasting both food and money, or slice off those few inconspicuous spots and proceed with your sandwich like nothing ever happened? What if you re...

05/13/2026

https://yuka.io/en/tops/sunscreens/

No matter the season or setting, protecting your skin from UV exposure is essential. But with so many options on the shelves, how can you tell which ones are truly safe for you and your kids? The truth is, many sunscreens contain ingredients linked to health concerns and environmental damage, especi...

05/12/2026

Did you know that certain fruits, nuts, and seeds can help with headaches?

Headaches are impossible to predict and challenging to prevent. Sometimes, it can seem like anything can set off the familiar uncomfortable ache, from not getting enough sleep to loud noise. Adjustments to your diet and other lifestyle changes, however, can help prevent severe headaches from popping...

04/23/2026

Estrogen dominance doesn’t mean you have “high estrogen” the way most people think...

After menopause, your ovaries stop making estrogen. But your fat tissue doesn’t – the fat cells convert other hormones into estrogen. So even though your ovaries shut down, your belly fat is still pumping out estrogen 24/7.

You have estrogen, but zero progesterone to balance it
After menopause, progesterone drops to nearly nothing. That leaves you with estrogen (from fat) and no progesterone. This imbalance sends a signal to your body to store more fat.
Weight loss becomes nearly impossible.

Did you know that 8 in 10 women over 50 notice a sudden increase in belly fat after menopause, even […]

04/15/2026

https://www.nytimes.com/2026/03/17/well/eat/matcha-caffeine-coffee.html?unlocked_article_code=1.UlA.tbP-.qAH2hOzj4IZy&smid=url-share&utm_medium=email&utm_source=healthbrief

Some say it offers a smoother, less jittery buzz than coffee.

04/15/2026

https://www.ewg.org/news-insights/news/2026/03/five-ways-reduce-microplastics-your-food?ceid=3985020&emci=81f4ab32-3730-f111-9a48-000d3a14b640&emdi=8ef4ab32-3730-f111-9a48-000d3a14b640&utm_campaign=202604AprilNews2&utm_content=default&utm_medium=email&utm_source=newsletter

While scientists are still uncovering information about microplastics and their potential to affect human health, one thing is certain: They’re making their way into our bodies.

04/11/2026

Repost • While major chocolate companies quietly fund lab-grown alternatives hitting shelves in 2027, they’ve already been replacing your favorite bars for years.

Cadbury’s ‘Dairy Milk’ contains so many substitutions that it’s not legally considered chocolate in 27 countries, yet millions still buy it thinking nothing has changed. The cocoa butter disappeared long ago, replaced with a blend of six industrial oils designed to mimic real chocolate’s mouthfeel. What remains gets diluted with polyglycerol and flavored with petroleum-derived vanilla to mask the waxy taste of those oil blends.

The transition happens through small reformulations every few months, which means your taste buds adapt gradually without noticing the difference. Companies count on you not reading labels carefully enough to spot when ‘cocoa butter’ vanishes from the ingredient list, replaced by vague terms like ‘chocolate flavoring’ and ‘cocoa compounds.’

You can still find real chocolate made with actual cocoa butter and natural vanilla, but you need to know which brands haven’t compromised their recipes. Look for chocolate with five ingredients or fewer and avoid anything containing PGPR, polyglycerol, or vegetable fats where cocoa butter should be.

Want a quick-reference list of grocery-store-accessible chocolate brands that strictly use real cocoa butter and natural vanilla, plus a list of the worst offenders using PGPR and industrial oils?