Charles Platkin, PhD

Today, the Center for Food As Medicine (foodmedcenter.org) and the Hunter College NYC Food Policy Center (nycfoodpolicy.org) released its groundbreaking, 335 page (and more than 2500 citations), first ever, academic…

I’ve been traveling the last few days with my family, and we’ve been hitting local salad bars whenever we can. Yes, #salads are generally healthier than fried fast food, or…

In 2013, Danielle Nierenberg co-founded Food Tank, a nonprofit organization focused on building a global community for safe, healthy, nourished eaters. Food Tank is an international convener that aims to…

So why do we feel more comfortable eating “natural,” “fresh” or “organic” foods? “We are less afraid of any risk when it’s natural and more afraid when it’s manmade,” says David Ropeik, a lecturer on risk communication at the Harvard School of Public Health. He cites two reasons. One: There is an “implicit lack of trust by the consumer in businesses that are out for their own profit, and we trust nature a lot more.” Two: When we encounter things we don’t understand, we don’t trust them, or at least we proceed with caution. And according to Ropeik, there is not necessarily any reason to fear processed foods. He argues that there is a much higher risk associated with food poisoning or an allergic reaction than with chemicals or pesticides used in foods — even long-term.

The Thanksgiving holiday season is traditionally one of the busiest travel times of the year, and 2019 is expected to be busier than ever before. Airlines for America (A4A), the…

Airline Water: Which Airline’s Water Is Safest? New Study rates health of water provided to passengers  A 2019 Airline Water Study released today by foodmedcenter.org and the Hunter College NYC…

Peter Curtis Pardini is an award-winning director and producer whose work has been featured on The Grammys, HBO, CNN, and in Parade magazine, Deadline Hollywood and People magazine. He gained…

Just for the record, sushi does not mean raw fish. Sushi specifically refers to dishes made with vinegared rice, which traditionally includes fish (often raw) and/or vegetables, wrapped in seaweed. So the basic ingredients in sushi make it sound healthy and “calorically light,” but that just isn’t the case when you take American eating habits into account.