Why food chemicals are a problem—and how to reduce your exposure

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April 03, 2025 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. READ MORE » WHAT ELSE TO READ 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.   Want more from TIME? Sign up for our other newsletters.         Subscribe to TIME TIME may receive compensation for some links to products and services in this email. Offers may be subject to change without notice. Connect with TIME via Facebook | Twitter | Newsletters PRIVACY POLICY | YOUR CALIFORNIA PRIVACY RIGHTS Questions? Contact newsletters@time.com 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