“Don’t forget a meal with friends, the joy of picking something right out of the garden, listening to new music by Chaka Khan, texting or calling an old buddy, or picking up a magazine with no TV or music in the background. None of this is comparable to a weekend in Paris, but with all that’s going on, it’s nice to get back to normal, if just for a few minutes.”

We could not agree more. The world feels heavy right now, with grave news unfolding recently, from the floods in Nepal to the loss of tremendous icons. It’s easy to feel despondent, as if nothing you might do is enough to remove the pain.

But this reminder calls us back to the ordinary joys that help us feel normal(ish) again—or more so, grateful and present. The things that may feel small, like picking something from the garden and sharing a meal with loved ones, matter in colossal ways. Because ultimately, Steve is saying we cannot take for granted the beauty within our reach that makes life feel big, full, and worth honoring. (You can read Steve’s insights in his newsletter here, and listen to him on ‘The PrimaFoodie Podcast’ here!)

On this last day of August, we’re rounding up a few of our favorite things to do, listen to, consider, and more—plus a bit of encouraging food news—to bring us back to the present and honor the ordinary joys.

Here’s to a healthy transition toward fall.

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She was talking about a blender.

Since getting the gadget, our friend has been whipping up vegetable gazpachos and fresh fruit smoothies. She cut out sugary morning drinks, upped her fiber intake, and felt better, brighter, and all-around healthier.

All thanks to a blender.

We tend to think of health-focused investments as gadgets and services marketed to improve sleep and reduce stress—i.e., red-light therapy, vitamin IVs, and medical concierge memberships. These are fantastic. Yet what we overlook is the area with perhaps the greatest impact on our health: our food.

What we eat affects how we feel, function, and look.

What we eat impacts how we live and the health of our organs.

So it makes sense that some of the best investments we make revolve around making healthy eating easier.

Here’s our short list of the top five “food investments” we believe make a massive impact. Some skew pricey, which is why we call them “investments,” but their return is priceless.

Each will uplevel how you eat, feel, and live.

#1: High-Quality Blender

A high-functioning blender opens the door to fresh, seasonal sauces and dressings to complement vegetables and meats; soups (chilled and hot) for a healthy lunch; smoothies for a fresh breakfast or afternoon snack; and homemade smoothies and dips—all to name a few.

Even for the most devout non-cooks, a great blender is a salve. Vitamix is the queen of blenders, with unmatched technology and ease of use, while Zwilling makes an excellent option. Either way, aim for a blender with a vortex motor and a glass container. Lower-grade blenders may break more often and may not blend as well.

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But what about when you return home? How do you ensure you assimilate into your life in the strongest way?

That’s a question worth asking—especially if you’ve spent the summer in and out of your routine (like us).

The answer is a checklist we’ve created and tested:

The PrimaFoodie Healthy Post-Travel Guide

It’s not an overwhelming 25-step protocol. It’s a simple list of easy habits that make a massive difference in those first 48 hours home.

This toolkit works year-round to help you recover, feel great after your adventures, and get into your groove.

First, a smart mindset shift: Travel days are not an exception to your wellness routine—they’re an essential part of it.

Similarly, when you return home after, say, three weeks in Spain, the easiest thing may feel like ordering greasy takeout and writing off those first few days back. But that’s not doing your body any favors, especially when it’s battling jet lag.

That’s why a healthy post-travel routine includes two parts:

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Whatever and however you choose to spend the rest of this glorious season is yours. Here’s to putting down our phones and savoring every second. And if you are seeking some inspiration, we’ve rounded up some things to make, eat, read, do, and plan for that have been invigorating us lately.

Delicious, Yes, But Golden Mushrooms Threaten Ecosystems, via Civil Eats

You may see the bright golden oyster mushrooms at your local farmers’ market. Known for their delicate sweet flavor, these mushrooms are a favorite among professional chefs and home cooks. But here’s an interesting fact: Golden oyster mushrooms are growing heartily in more than 25 states, potentially crowding out other species and reducing forests’ biodiversity. So what does this mean? This Civil Eats report offers a fascinating look at what happens when a cultivated species of mushroom starts to take over. Read here.

Beefsteak. Sungold. Campari. Cheery. Roma.

Tomatoes of all varieties are in season this month, which means lots of juiciness and vibrant acidity. There are so many to choose from, so here’s where to start: Go local. Your farmers’ market is the best place to find the sweetest, freshest in-season tomatoes—but if you are sourcing them at the store, aim for those that organically grown in your home state. These gems are rich in potassium, vitamin C, and lycopene, and are as delicious when thickly sliced and topped with sea salt and olive oil as they are chopped and added to grilled steak. Tomato season is happy season—and yep, our favorite thing about this month.

Could the toxins making you feel tired, inflamed, or chronically unwell be different from the ones you’ve been told about? It’s a question Divya Alter will be unpacking with Melina Takvorian-Mishra, PhD. In late August, the two Ayurvedic health practitioners will host a six-hour online workshop on how to recognize the four primary forms of toxicity described in Shaka Vansiya Ayurveda, understand how they affect everything from digestion to inflammation to immunity, and discover ways to reduce their impact through food and lifestyle.

The Toxins Nobody Talks About: Online Workshop w/ Melina Takvorian-Mishra, PhD and Divya Alter

August 29-30, 2026; 10 am - 1 pm ET

Register HERE

Rosemary Vanilla Popsicles

Herby, bright, and juicy, these popsicles offer a vanilla-y treat for the hottest August days.

Ingredients:

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There are many headlines, but confusion reigns: What exactly is Cyclosporiasis, why is the outbreaking happening, and how do you stay safe from it?

We break down what you must know about the current issue and foodborne illnesses at-large, including the top ways to safe and well.

But here’s the greater issue we must talk about:

The current outbreak isn’t just about Cyclosporiasis. It’s about the safety and health of our food system overall, and who does and does not look out for us.

Being vigilant about the food that lands on our plates is about even more than our nutrition. It’s about our health, safety, and peace of mind.

It’s about watching out for ourelves in the face of a food system that doesn’t always watch out for us.

What is Cyclosporiasis?

Cyclosporiasis is caused by Cyclospora, a microscopic parasite that thrives in warmer environments and caused intestinal problems in humans.

The parasite infects humans when we drink contaminated water or eat contaminated food. It’s spread through contact with human feces. (One common example is when someone has not washed their hands after going to the bathroom and then handles food.)

What types of food does Cyclospora affect?

The most commonly contaminated foods are raw fruits and vegetables that have been handled in unsanitary conditions, or that have picked up the parasite from contaminated water.

According to the US Food and Drug Administration, Cyclospora is believed to only infect humans and spread through human fecal matter.

What are the symptoms of Cyclosporiasis?

The illness most commonly impacts the intestinal lining, causing cramping, loss of appetite, fatigue, and diarrhea.

Though experts say it is usually not considered deadly, there are further warnings that a loss of appetite and diarrhea can lead to very serious secondary conditions, including dehydration and implications for young, old, and immunocompromised people. So it must be considered seriously.

The onset can be quick or slow. After a person drinks or eats something contaminated, it can take as little as one day or as long as one to two weeks for symptoms to appear.

Where did this recent outbreak begin?

Sources have linked this recent outbreak to shredded iceberg lettuce supplied by Taylor Farms, a large US producer of salad kits and other produce blends. Experts have linked many of the reported illnesses to consumption of lettuce distributed from Taylor Farms to Taco Bell locations across various states.

Taylor Farms announced on Friday, July 17, that it was recalling the iceberg lettuce it had shipped. Headquartered in Salinas, California, the producer sells its vegetables to many conventional supermarkets, including Whole Foods and Target.

How bad is this outbreak?

The C.D.C. has reported 1,645 cases and 141 hospitalizations of Cyclosporiasis since May, noting that the true number is likely higher, as not all cases are reported and not all infections are noticeable or diagnosed.

In all of 2026, there have been nearly 7,000 confirmed and probable Cyclosporiasis cases, up from about 3,000 in previous years. The New York Times reported that “this is now the largest recorded Cyclospora outbreak in U.S. history, and case counts are on track to exceed that of any previous year.”

How common are foodborne illnesses?

This is the critical question, as foodborne illness is, unfortunately, a common occurrence—and Cyclosporiasis isn’t even one of the top offenders.

According to the Centers for Disease Control and Prevention, nearly 50 million people in the United States get sick from a foodborne illness every year—with the germ Norovirus causing the most illnesses. That is strictly the reported illnesses—countless people get sick and it goes unreported or have imbibed contaminated water or food and have not shown symptoms. So again, this is common.

The six top food-borne germs—including viruses, bacteria, fungi, and parasites—that cause illness, according to the CDC, are:

1. Norovirus

2. Campylobacter

3. Salmonella (non-typhoidal)

4. Clostridium perfringens

5. Shiga toxin-producing Escherichia coli (STEC)

6. Listeria monocytogenes

How do you stay safe?

This is the critical question, which begs all of us to ask:

• Where am I sourcing my food?

• How fresh is my food?

• How is my food handled and packaged?

• What do I know about the companies and/or farmers cultivating it?

The FDA has urged people to avoid eating lettuce from Taco Bell until the Cyclospora incident is under control—but that counsel is limited in scope. Of course, it’s critical to take extra precaution with produce implicated in outbreaks — especially bagged lettuce—but there are much wider precautions to take, whether there is an outbreak or not.

Here are 8 Critical Ways to Stay Safe from Food-borne Illness:

#1: Source whole lettuce and produce, ideally from a local farm that practices organic and ethical practices. Avoid bagged and packaged produce whenever possible and choose whole, uncut fruits and vegetables. Produce that’s been cut and excessively handled warrants more opportunities for contamination. (Also, it’s less fresh!)

#2: Wash your fruits and vegetables thoroughly before eating and storing.

#3: Avoid cross-contamination with other foods in your kitchen by washing and storing separately. Raw or undercooked meat, chicken, and seafood should be stored away from raw fruits and vegetables and other foods. Different foods should also be prepared and handled on their own cutting boards, with their own utensils, and the like.

#4: Keep your refrigerator clean. Aim to wash produce/crisper bins and shelves weekly. For a complete how-to on keeping your fridge and kitchen safe and clean, look to our Ultimate Guide to a Non-Toxic Home.

#5: Always wash your hands thoroughly. A good rule is to wash with soap and water for 30 seconds before handling food, for 30 seconds in the middle of handling, and 30 seconds after handling food. And always wash in between handling different types of foods.

#6: Keep knives, plates, cutting boards, counters, and any other utensils thoroughly washed with soap and water—before and after handling and cooking.

#7: Cook foods to the right temperature, especially so for poultry (165°F, seafood (145°F), and meats (145°F).

#8: Refrigerate your food quickly and toss leftovers within 1-2 days.

Why is this about a wider issue?

The safety of our food system relies on numerous departments. There’s governmental oversight of international produce sampling, food import inspection, doctors recognizing outbreaks, and countless other branches. And there’s the responsibility of the food producers and farmers to follow rigorous protocols that put the safety of their product at the forefront.

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• AI is shaping how we find and absorb information.

• Marketing continues to intersect with our decisions, feeding us ideas and promises.

How does this affect how and what we eat?

We’re told what’s supposedly “good” for us in deceptively slick and fast ways. We’re fed ideas about what to eat before we listen to our bodies.

Simply put: We’re being misled.

Before We Eat, We Consume Marketing

From colorful packaging to TV commercials to persistent ads, food brands have persuaded us to reach for certain foods for decades.

Some are easier to spot. Coca-Cola has been linking drinking soda with fun, freedom, and community. That motive is clear: We know soda is filled with sugar and additives, offers no nutritional value, and is linked to health concerns. The Coca-Cola Company just wants to sell more Coca-Cola.

Things get cryptic when campaigns and advertisements make compelling claims about our health, emotional well-being, and the environment. Companies use words like “natural” and “reduced sodium” to make us believe we’re reaching for a nutritional option. Giant corporations push products—i.e. Got Milk?—to gaslight us into thinking we all must be eating or drinking this very thing.

So much of this marketing is not only slick, it feeds our broken food system. It overlooks genuine nutritional needs while perpetuating shareholder profits and worsening poor eating habits, health issues, and animal cruelty.

And with the proliferation of AI and social media, the messaging is everywhere, permeating our feeds and search results and further influencing our food choices.

So how do we ensure our food decisions are, in fact, our decisions?

Here are two ways to start:

#1: Reclaim Critical Food Thinking

Marketing, as a practice, is rooted in manipulating our emotional and mental states. And not just ours, but our children’s. Remembering the psychological triggers behind these tactics can help put space between seeing a marketing tactic and falling for it.

The next time a food (or “edible food-like substance,” to borrow Michael Pollan’s language) looks enticing, take a few seconds to ask yourself:

• How is this emotionally triggering me? Tactics used to link food to beauty, freedom, connection, or nostalgia are common. Check in with yourself before buying and eating something.

• Is this tailored to my demographic or my child’s? If a product is trying to cater to or align with your interests, lifestyle, or even health weaknesses, that’s a sign to second-guess or dig deeper into a product.

• What about this packaging is appealing? Is it the color, font, or language drawing you in?

After considering these things, give yourself a moment to discern what’s behind your intrigue.

From there, turn over the package and read the ingredients. That says it all.

#2: Follow the Food Industry Money

A tried-and-true journalism tactic has always been to follow the money.

Journalists ask: Who is making money off of these claims or issues?

That can be clarifying with food. Shareholder profits are the main driver for massive food manufacturers, especially of ultra-processed foods. Does Kellogg’s really care about kids’ nutrition? If it did, it wouldn’t make such processed sugary cereal.

Cheap, fast-food-like substances with a long shelf life are big moneymakers.

But there’s more. Consider some of the “health” focused campaigns: What and how is behind them?

The billion-dollar “Got Milk?” campaign began in 1993 in response to an urgent call to boost milk sales. Demand for dairy had started to drop, creating a surplus of cow’s milk. The California Milk Processor Board spent more than $20 million—a year!—to entice people to drink milk. It hired a slick ad agency to create “Got Milk?”, making people think that milk was nutritionally great, a must-have with cookies, and all the rest.

But this wasn’t about health at all. This was about the US dairy industry’s profitability.

More recently, a study linked weekly egg intake with a lowered risk of Alzheimer’s.

Now, this may be true, and eggs are rich in vital nutrients. But an interesting fact is that the American Egg Board provided initial funds for the study. The study states, “The analyses in this study were supported by an investigator-initiated grant from the American Egg Board.”

Here’s what’s concerning. The American Egg Board promotes all eggs, even those from factory farms that keep chickens in cages in horrific conditions. The Egg Board even claims that keeping them in cages “protects them.”

There is a motive for sales here. Not sales of organic eggs that come from regeneratively farmed, cage-free, humanely treated hens. But sales of eggs from mistreated animals.

Follow the money. It tells so much.

So, how do we know our decisions around our food are truly ours?

We reclaim our critical food thinking in this saturated world.

• Pause.

• Check in emotionally.

• See if you’re being triggered.

• Follow the money.

• Read labels.

• Eat whole foods as much as possble.

Food warriors, we’re in this together!

Happy almost 4th! As we close June and head deeper into summer, here’s a roundup of excellent reads, recipes, and more from the PrimaFoodie team.

Stay hydrated and well this holiday week!

• How about a salad of cherry, barley, pickled onions, and balsamic from of Department of Salad? Count us in.

• We truly do believe that “this salsa makes summer cooking easy,” as the NY Times says.

• A bevy of July 4th menu inspiration, thanks to .

• Sunscreen has been making headlines lately. Why? Here are answers.

• We cannot get enough of this Soi Polo Chicken!

• Chef has the more honest, refreshing outlook on starting a restaurant and “failing forward.”

• The easiest, most delicious steak you’ll make all summer.

• This is an insightful and thorough look at the power of storytelling and Indigenous foodways for undoing harm.

• has made a classic soup even better.

• Creating a magical Indian meal in little time.

• A wildfire season revs up early, here’s what to know.

Sunscreen has been making headlines as of late.

The Food and Drug Administration recently approved the broad-spectrum chemical compound bemotrizinol for topical use.

It’s a big deal, given that it’s been two decades since the US approved a chemical sunscreen ingredient that filters two types of ultraviolet radiation—UVA and UVA rays—and bemotrizinol does just that.

Before we keep going, a few words on the basics. There are two types of sunscreen: chemical and mineral. If you’re new to PrimaFoodie, let it be known that we lean toward mineral sunscreen—and we’ll tell you why shortly.

Just as we investigate food ingredients, we do the same for topical ones, even those we may choose not to use or consume in our own lives. Because having an evidence-based understanding of the ingredients in food and personal products is the first step toward deciphering what you allow into your body and life.

So let’s get to the most crowded self-care section this season: the sunscreen shelves.

What’s the new ingredient bemotrizinol?

Bemotrizinol is a broad-spectrum chemical sunscreen that works by absorbing ultraviolet A or UVA, also called the “tanning rays”, and ultraviolet B or UVB, the rays that cause sunburn.

Bemotrizinol is also known as BEMT, Parsol Shield, and Tinosorb S.

Before bemotrizinol, the FDA had only approved the ingredient avobenzone as a chemical that protects against both UVA and UVB rays.

Why the new approval in the States?

American and international experts say that bemotrizinol offers more substantial UVA and multi-UVA/UBA protection than avobenzone—essentially, those in favor say it offers greater protection across the entire UVA spectrum. UVA rays tend to penetrate the skin more deeply than UVB, which can contribute to accelerated skin aging, precancerous changes, and cancer.

So there’s a lot of fanfare around this newly approved ingredient for its protection abilities.

Is bemotrizinol available now?

Very soon. Bemotrizinol is allowed on shelves starting in August of this year, but that doesn’t mean you’ll see it that soon. Some sunscreen manufacturers that choose to incorporate it will likely take time to perfect their formulations—that is, if they haven’t been doing so already in the lead-up to the approval.

Keep an eye out for the words bemotrizinol, Tinosorb S, or Parsol Shield on the product’s packaging.

How does bemotrizinol differ from mineral sunscreen?

As we stated earlier, there are two types of sun protection: chemical and mineral.

Chemical sunscreens work by absorbing UV rays before the skin can. In the US, chemical sunscreen ingredients include avobenzone, homosalate, octinoxate, octisalate, and others.

Mineral sunscreens, also called physical sunscreens, work by both partially reflecting UV rays and also absorbing UV rays. Mineral sunscreens in the US include zinc oxide and titanium dioxide.

Bemotrizinol falls into the chemical sunscreen camp because it works by absorbing UV rays.

Some history: People have been creating ways to protect their skin from the sun for centuries. They’ve rubbed mud, minerals, and botanical oils on their skin to block the harsh rays, just as they’ve worn clothing and hats. Over the last century, modern science has developed various formulations that block and screen UV rays. By the 1930s, researchers identified several ingredients that absorbed UV rays, including aesculin, derived from horse chestnut and other deciduous trees, and bark tannins.

The research and findings have continued and greatly evolved since—and with that have come breakthroughs, controversies, and concerns.

What are the concerns over chemical sunscreens?

Years ago, notably in 2019, the FDA said that only the mineral sunscreen ingredients titanium dioxide and zinc oxide are GRASE, or “generally recognized as safe and effective.” The FDA then also stated that more than a dozen chemical sunscreen ingredients are not GRASE, including avobenzone, oxybenzone, cinoxate, homosalate, octinoxate, and others.

This caused widespread concern.

The greatest concern among consumers is the potential effects of chemical sunscreens entering the body. Studies show that the skin can absorb chemical ingredients, including oxybenzone, homosalate, octisalate, octocrylene, avobenzone, and octinoxate, at levels above 0.5 nanograms per milliliter. This can eventually lead to the chemicals entering the bloodstream. Studies have shown that experts have detected sunscreen ingredients in human blood, urine, and breast milk.

A 2023 scientific review found evidence that oxybenzone has endocrine-disrupting properties. A 2025 review stated that oxybenzone is linked to reproductive harm.

It’s critical to note that oxybenzone is one of many sunscreen ingredients banned in the European Union, which has much stricter rules than the US regarding what it allows and what it does not.

Homosalate, another chemical UV filter ingredient that’s heavily restricted in the EU, has also been shown to penetrate the skin and potentially cause health issues.

It’s these reasons that we at PrimaFoodie have stayed away from sunscreens made with common chemical ingredients.

So, is bemotrizinol safe?

Here’s what we know:

Bemotrizinol has been widely used and approved in the EU for decades, and the EU is incredibly strict regarding the safety of personal care products.

So far, there is no data suggesting that Bemotrizinol poses health risks, including disruption of endocrine or fetal development.

The nonprofit Environmental Working Group gives Bemotrizinol a low score of 1 in its evaluation of any toxicity, cancer, or allergy risk.

The FDA recognizes Bemotrizinol as GRASE.

So is it safe? That is up to you to determine.

What if I’m still unsure of what sunscreen to use?

Here are six things to do and consider when using any sunscreen:

#1: Read the ingredients. Do you know what each ingredient does? Aside from the UVA and UVB-blocking ingredients, check whether there are other ingredients—dyes, fillers, fragrances, alcohols—that may cause irritation or be linked to other health concerns. We suggest going for a “clean” sunscreen, which means it contains the fewest ingredients possible, ideally all organic or natural, and no added fillers, dyes, fragrances, or preservatives.

Mineral sunscreens tend to contain fewer ingredients than chemical sunscreens—another plus in our eyes.

#3: Consider how the solution feels. Is it sticky or does it smell weird? No sunscreen will work if it slides off, smells off, or feels gross to apply. Consider how it feels on your skin, and whether you’re willing to reapply—because reapplication is critical as sunscreen wears off quickly due to sweat, heat, and water.

#4: What’s the brand behind the sunscreen? Does it follow ethical standards and use sustainable packaging?

#5: Are you thoroughly protected? Bolster your protection from the rays by using sunscreen plus additional physical barriers, such as airy clothing and hats.

#6: What do you like? No matter what, a sunscreen must work for you. You know your body, health, and needs better than anyone.

Listen to yourself—and remember to reapply!

Now, stay tuned for our annual PrimaFoodie Sunscreen Guide, coming soon. We apply, reapply, vet, and inspect to bring you the most effective clean ‘screens out there.

But first, let’s talk sustainability for a second.

As an educational platform focused on food and wellbeing, we spend a lot of time thinking about sustainability. How can we best honor and improve the availability of our natural resources?

Our top answer is always the same:

Cooking at home.

While we don’t brand our recipes or food journalism as “sustainable” (”Sustainable Steak” doesn’t sound that appealing), it is the ethos of everything we do.

Our small team has reported on topics critical to human and environmental health, including heavy metals, microplastics, and ultra-processed foods. Considering all that we cover, the core of what we do is to help you feel educated about the food you eat, inspired to cook with great ingredients, and engaged in a conscious lifestyle.

Creating a meal at home is one of the best ways to understand the resources you’re using—from the ingredients to water to energy. It allows you to tweak a recipe to fit your budget, dietary needs, and lifestyle, while offering a lens into an ingredient’s food mileage (the more local, the better!) and the people behind its cultivation.

So when we talk about sustainability…

We return to home cooking as the ultimate avatar.

It’s how we can embrace the individual power to make a difference, both in our intimate lives and the world at large.

This summer, we’ll be focused on that: small and big ways to cook at home more nutritiously and less wastefully, and unexpected tips to live more sustainably.

We’re unofficially calling it the ‘Sustainable Summer’ series.

It kicks off today with these two great recipes. We’ll be following up with tips, tricks, and insiders’ looks at smart ways to save money, energy, and time.

We see this series as a portal of possibilities—a starting point where the choices we make become a practice in alignment with our health and that of the Earth.

Ultimately, it’s about eating and living in ways that reflect the life you want to step into.

More so, who is inspiring us?

It’s Zack Galifianakis. The comedic star released a new Netflix series called “This Is a Gardening Show,” and it’s a delightful look at food, sustainability, and true care.

As the title suggests, it’s a gardening series where the actor interviews farmers, cultivators, and kids about all things vegetables and more. Every minute carries an oddball, unique humor. But more so, this show is a celebration of our humanity, shedding light on where our food comes from, and the bounty we too often take for granted.

You will keep coming back to this steak.

Lemongrass, also known as Cymbopogon or citronella grass, is an aromatic tropical plant with bright citrusy, flowery notes. It pairs perfectly with steak, making for a fresh dish with Thai-inspired finishes. We love pairing this steak with fresh watercress or spinach, which are both in peak season right now.

Ingredients

For the Steak:

• 1½ pounds hanger, flatiron, or flap (Bavette) steak, trimmed and cut into 1” cubes

• 2 fresh lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced

• 2 Serrano chiles (with seeds if you prefer more heat)

• 1 2”-piece ginger, peeled and thinly sliced

• 4 garlic cloves

• 1 13.5-oz. can of unsweetened coconut milk

• ⅓ cup seasoned rice vinegar

• Olive oil (for the grill)

• Kosher salt

• Handful of fresh cilantro, chopped (for serving)

For the Dressing

• 2 Serrano chiles, chopped (seeds and all)

• ¼ cup fresh lime juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons red onion, finely chopped

• 2 teaspoon honey

• Kosher salt (for taste)

1. Prepare the dressing by adding the chiles, lime juice, oil, onion, and honey in a small bowl and stirring until well combined. Season with salt and set aside.

2. Purée the lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add the steak cubes and toss to coat completely. Cover with a large plate and let sit at room temperature at least 2-3 hours or chill up to 1 day.

3. Prepare a grill or a cast-iron pan over medium-high heat. Coat the cooking surface with a drizzle of olive oil. Drain marinade from meat and season lightly with salt. Put the meat on the grill or a cast-iron pan and turn every 2-3 minutes until the meat is browned all over and firm around the edges, with a bit of bounce in the center when gently pressed (this will take about 6–8 minutes). If using a meat thermometer, the center should read 149-160 degrees Fahrenheit (65-72 degrees Celsius).

4. Remove the meat and let it rest for 10 minutes. Drizzle with dressing and top with fresh cilantro to serve.

Trust us, this steak is a hit with anyone and for any occasion, from a weeknight dinner to an early summer weekend party.

And now… our most requested and clicked on chicken dish we’ve ever created:

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Today, it’s a reality.

Lab-grown meat, also known as cultivated meat, is making its way onto restaurant plates.

But not without a fight.

States, lobbyists, and activists are working to ban the cultivated product made from animal cells. Opponents claim that lab-grown meat has a positive impact on animal welfare and the environment.

It’s a heated topic with one colossal issue: Everyday consumers—aka, us!—might not know what lab-grown meat is or how to spot it. Which means, we may be unintentionally putting it into our bodies.

That warrants a breakdown. Here are five things to know:

#1: Lab-Grown Meat Is Not Meat

It’s a cultivated product, made in a lab. Manufacturers start by gathering cells from an animal—from muscle, tissue, and other parts. They then isolate those cells and nurture them in a controlled laboratory setting (a bioreactor) until they grow into a meat-like substance that mimics the color, texture, and flavor of poultry, beef, and other meats.

The original ingredient is from an animal. The final product is something different.

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Speaking of slow, the Bay Area is a pioneer of the slow food movement, with chef Alice Waters inspiring eco-minded entrepreneurs through her farm-to-table philosophy and commitment to regenerative farming. (In the early 70s, Waters opened her famed restaurant Chez Panisse with the mission of incorporating only organic and local produce into everything it served.)

All this to say, when you’re in San Francisco, it’s easy to eat well and healthily. But where do you start?

Here are our top five spots for a casual, local, and exceptionally delicious breakfast, lunch, or dinner. Plus, we added a few of our favorite health-conscious brands from the area.

As Quoted

Stepping into As Quoted feels like an exhale, with its pristinely white interiors. This small, locally owned eatery, tucked in the Presidio Heights neighborhood, is equally known for its gluten-free sandwiches and fresh salads as for its golden lattes and organic coffee. We’d tuck in here all day.

Wildseed

Don’t let Wildseed’s plant-based roots fool you: Every dish in this hyper-fresh restaurant is super hearty, satisfying, and delicious. They’re known for incorporating global flavors into their meals and for offering a generous selection of biodynamic wines and beers.

Souvla

In 2014, Souvla quietly opened in the popular San Francisco neighborhood of Hayes Valley. Soon, lines were forming for its fresh Greek food, which focuses on salads topped with torn fresh mint and dill and slow-roasted proteins. Now there are locations throughout the city (and beyond), all of which offer quick, fresh salads, wraps, and yogurt doused with olive oil.

Bi-Rite

For more than 80 years, Bi-Rite has been a San Francisco institution. Known for its mission to build and honor community through healthy local foods and goods, this market-deli hybrid offers the city’s freshest flowers, best sandwiches and salads, and locally made goods. A perfect day in the city is a Bi-Rite lunch eaten at Dolores Park.

Kitava

When we first ate at Kitava, we ordered the Picadillo Protein plate: 100 percent grass-fed beef with chickpea miso eggplant and roasted potatoes. Delicious. Then we learned of the values behind this small, fast-casual lunch spot, and we became devotees. Everything is gluten-free, focused on clean proteins and vegetables, and anchored in supporting local, sustainable, and regenerative practices.

The Bay Area produces distinctive small-batch goods that showcase its innovative culinary spirit. Here are a few to note:

Farmhouse Lab

Truly a one-of-a-kind salad dressing company that uses only a handful of local organic ingredients in its mixes. The Berry Olive and Sunny Avocado are local favorites at SF farmers’ markets.

Just Date

It’s all in the name: This SF company started off making their simple one-note product, a clean date syrup, with a minimal team. Now you can find the syrup on the shelves of San Francisco and natural grocery stores.

Lady Falcon Coffee Club

There’s a reason why we included Lady Falcon in our holiday gift guide: The coffee, which is sustainably grown and founded by female farmers, is pure, clean, and simply incredible. Plus, we love the brand’s unique aesthetic, which pays homage to San Francisco’s pastel, foggy air.

Dancing Crow Wine

Low- to no-intervention natural Syrahs, Sauvignon Blancs, and Cabernets made with organic, local grapes and no added fillers or toxins.

Saba Jam

Women-owned and run, Saba Jam produces small-batch, handmade jams dense with organic Northern California fruits picked at peak season.

FlowerHead Tea

Oakland resident Karina Vlastnik is the energy behind this vibrantly packaged company that offers ethically sourced tea and chai. Inspired by the “evolving vibrations and diverse terrain of Northern California,” the tea is blended by hand in small batches.

Sciabica’s Olive Oil

The Sciabica Family is legendary in the Northern California food scene: Since the early 1960s, they have been growing organic olives to cold-press them into the purest olive oil—making them the oldest producer of the product in the US. They also offer freshly made pastas, tomato sauces, olive oil almonds, and handmade skincare.

Alysa Seeland challenges that assumption.

She explains that much of what is sold as broth is actually “just glorified salt water with natural flavors, concentrates, and yeast extract.”

Seeland cares deeply about what’s in our food. A mother of six and a business owner, she faced serious digestive issues that required emergency surgery. That started her mission to focus on healing and health through real food. She wanted to include bone broth in her family’s meals, but all she could find were options filled with preservatives, hormones, and other additives. So she made her own and started FOND Regenerative, a line of bone broths and cooking fats “made from scratch and by hand, just like you would at home,” she tells PrimaFoodie.

Seeland’s experience is illuminating. Her insights into bone broth tell a larger story about food today: Most conventional options are not made from scratch but instead rely on shortcuts.

So it’s up to us to look beyond the labels.

When it comes to conventional broths, what concerns you?

Most people don’t realize this, but the majority of broth and bone broth on store shelves isn’t made the way you’d make it at home. Rather than being made from scratch, it’s typically rehydrated from a concentrate or a powder, then poured hot into plastic-lined cartons or pouches.

What ingredients in conventional broths should we look out for?

You’d be surprised how much of what’s on grocery shelves is really just glorified salt water with natural flavors, concentrates, and yeast extract to mimic the flavor of broth. Always check the ingredient label for unnecessary additives you’d never use to make broth at home. Real bone broth is made from ingredients you can find at the grocery store, like bones and water. Any flavors should come from the real ingredient itself, not natural flavors or other additives.

Outside of the nutrition panel, I always recommend considering the product’s packaging. Most people are surprised to find out that those paper cartons are actually lined with plastic, and the broth is poured hot into them, which leeches microplastics and other chemicals into the liquid. Look for glass whenever possible!

What do FOND broths include and not include compared to conventional versions?

We are somewhat unique in that we make our bone broths the old-fashioned way, by slow-simmering equal parts 100 percent grass-fed or pasture-raised bones and water. We finish each infused variety with organic veggies, herbs, and spices. FOND is also the first and only verified regenerative bone broth on the market, meaning each jar supports biodiversity, farmer prosperity, animal welfare, and soil health. We now work with hundreds of U.S. family farms that follow regenerative practices.

And we package our broths in glass, so that nothing leaches into your precious nourishment!

What is important about the slow simmer?

By making each batch by hand for 18 hours in stainless-steel kettles, we extract gut-supporting amino acids, collagen, gelatin, and trace minerals from bones. Those nutrients are the reason why the nutrients in bone broth are studied to benefit digestion, hair, nail, and skin health, immune function, and much more. Not to mention comforting, satisfying flavor.

What is most important to you when sourcing new foods and trusting new brands? How do you vet a company?

I always want to know what ingredients a product contains, where the company sources those ingredients, and how the product is packaged. There are so many new products on the market these days, so it’s more and more important that brands have the fundamentals nailed down. Many don’t, but a quick scan of their label or website can often tell you what you need to know!

For someone looking to make one change in their diet today to better care for themselves, what would you suggest?

It’s an old metaphor, but the rudder steers the ship. Small changes make for impactful change. All of my current healthy habits started with small steps in the right direction. Don’t let an influencer tell you that you need to go from 0 to 100 in order to see meaningful changes in your health. Incorporating a few jars of bone broth a week, going to sleep before 11pm, spending time outside each day, and incorporating more protein at meal times are all small changes that compound!

It doesn’t have to be all-or-nothing to be impactful!

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You can learn more about Alysa Seeland and FOND here.

Editor’s note: PrimaFoodie conducted this interview solely for educational and inspirational purposes and is not affiliated with the brand.

What helps bring these occasions to life is a well-stocked kitchen and a generous approach to hosting. Having a few staples on hand and tips in your pocket make unexpected visitors a joy, not a hassle.

To do this, here’s what we always keep stocked for when the company comes knocking.

#1: Fresh seasonal herbs

In warmer months, fresh herbs are easy to grab at the farmers’ market. Having basil, thyme, dill, or mint adds freshness to water, interest to hummus, or brightness to crudité.

#2: Mineral water (sparkling and non-sparkling)

Offering a glass of water with a wedge of lemon pleases everyone.

#3: Lemons or other fresh citrus

Citrus is the answer for a quick dressing and for adding to tea or water.

#4: Seasonal fruit

Kids and adults love fresh fruit. This season, keep blueberries or strawberries for a quick fruit plate. Apples are also great—cut, add lemon juice, and sprinkle with sea salt.

#5: Healthy chips or crackers

You can always make a nice hosting plate with a few crackers (like Simple Mills Almond Flour Sea Salt or Maza Tortilla Chips), hummus, and fresh herbs.

#6: Hummus

We’d wager that a healthy hummus is one of the most-reached-for entertaining staples. That, or another favorite dip, like whipped tahini or almond dip. Just be sure to read the ingredients list when buying hummus at the store.

#7: Fresh vegetables

When you have some carrots, cucumbers, or peppers on hand, you always have the makings of a crudité platter. Easy and simple.

#8: Almonds, cashews, or pistachios

If you really want to up the ante, drizzle a bit of olive oil, toss with sea salt and fresh-chopped herbs, and add to a pretty bowl. Elevated finger food.

#9: Olives

A good jar of olives can last up to one year in the pantry. Many conventional black olives contain the additive ferrous gluconate to preserve or deepen the color, so look for an organic option with a natural sea-salt brine.

Lastly, consider the senses

Beyond the food, creating a vibe through music and scent adds to the welcoming tone. Keep an essential oil diffuser, favorite candle, or some palo santo sticks on hand, queue up a playlist, and lean in.

The world is so hectic. Spending it with dear ones is the truest way to drown out the noise and live to the fullest.

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Maybe it’s the combination of spring’s warmth and the farmers’ markets starting to overflow (our favorite!), but we’ve been feeling hopeful. There seems to be a cultural shift putting our health first, making it more accessible to choose healthier, cleaner food and products.

Here’s what’s on our radar:

A new food label is finding its way into American grocery stores—and it’s making it easier to avoid ultra-processed foods.

The Non-GMO Project—a non-profit dedicated to food transparency—has announced the first seven companies to earn a “Non-UPF Verified” label designation for specific products. The companies are: Amy’s Kitchen, Simple Mills, Spindrift, Chomps, Olyra Foods, YES Bar, and Heray Spice. These companies will now include the Non-UPF Verified label on specific products.

According to the verification, products must meet specific minimal processing standards, as well criteria around non-GMO practices, regenerative sourcing, animal well-being, mindful packaging, and nutrient-density. The Non-GMO Project says it looks “ingredient by ingredient, to determine which ones degrade food structure beyond what our bodies can interpret as nourishment.”

Companies are encouraged to submit their foods for verification. Let’s all keep an eye out for this label in stores!

The EPA is finally acknowledging the increasing threat of microplastics.

For the first time in its history, the organization is including microplastics as a “priority contaminant group” and says it will take efforts to “combat” their health risks.

The agency stated: “By elevating microplastics and pharmaceuticals to priority group status, EPA is directly responding to the concerns of millions of Americans who have long demanded greater transparency and accountability about what is in their water.”

This is promising news, as microplastics and their effects are ubiquitous. Still, it’s solely news at this point. It’s up to us to keep an eye on the measures the EPA does (and does not) actually take.

The number of tick-borne illnesses reported to the CDC each year has doubled over the past 20 years. These tiny insects can spread Lyme disease, ehrlichiosis, Rocky Mountain spotted fever, and other serious illnesses.

As we approach the time of year when tick bites increase, prevention is more critical than ever. Experts say the first line of defense is to cover up. Reduce as much exposed skin as possible when you’re in areas where ticks thrive, such as dense plants and brush. Essentially, you want to make it as hard as possible for ticks to bite you.

This article offers more insight into keeping you and your loved ones bite-free this season.

And lastly, here’s what the PrimaFoodie Team has reported on as of late:

• The Fruits and Vegetables to Always Buy Organic (save this list!)

• In a Cooking Rut? Look to These Tips

• Why Is MSG So Controversial?

• Dr. Andrew Weil Offers 5 Healthy (and Easy) Habits to Start Today

It’s the Environmental Working Group’s Shoppers Guide to Pesticides in Produce, which breaks down into two essential lists: the Dirty Dozen and Clean Fifteen.

These two annual guides compile the fruits and vegetables with the highest and lowest levels of residues from potentially harmful pesticides:

• The Dirty Dozen includes the 12 pieces of conventional, non-organic fruit and vegetables with the highest load—i.e. the ones to always buy organic.

• The Clean Fifteen includes the 15 pieces of conventional, non-organic fruit and vegetables with the lowest load.

We see the Dirty Dozen and Clean Fifteen as a North Star. They make food shopping easier, especially when most fresh, non-organic produce in the U.S. contains pesticide residues.

But these lists are even more. They’re a reminder to pay attention.

Why We Need to Vet Our Fruits and Vegetables

We want to trust that the FDA and EPA have our best interests at heart. We want to believe that the federal agency ensures that every approved chemical warrants is safe for our families.

But that’s not the reality.

Every single day, legal pesticides linked to health concerns, including glyphosate and atrazine, two known carcinogens, are legally sprayed onto fields. These substances get into our soil, water sources, food supply, and air. According to the EWG, “75 percent of non-organic fresh produce sold in the U.S. contains residues of potentially harmful pesticides.”

How the FDA Falls Short

While the EPA and FDA take measures to protect our well-being, these measures are too often delayed or fall second to the profits of large corporations.

Look at glyphosate—a weedkiller that’s been debated for years. A decade ago, the World Health Organization (WHO) said glyphosate is “probably carcinogenic to humans.” Epidemiological studies suggest that it’s linked to an increased risk of non-Hodgkin’s lymphoma among people who work on farms.

But glyphosate it is still everywhere—sprayed onto cotton, corn, and sugar beets, and near acreage growing wheat, oats, and different fruits.

The FDA states that humans can safely tolerate glyphosate “at low levels.” But how do we know if we’re consuming “low levels” when the pesticide is all over the place?

This is where the FDA’s measures fall short.

(This year, the agency is set to consider big changes to glyphosate’s use. That’s promising news but still too delayed, specially given that it took decades for the FDA to finally cancel the use of Dacthal, a pesticide linked to fetal health harm).

The US lags behind other nations in banning harmful chemicals used in agriculture.

That’s why we must pay attention.

For its 2026 guide, the EWG tested 47 non-organic items. The organization found the following 12 fruits and vegetables to be the most contaminated with pesticides:

1. Spinach

2. Kale, Collard, and Mustard Greens

3. Strawberries

4. Grapes

5. Nectarines

6. Peaches

7. Cherries

8. Apples

9. Blackberries

10. Pears

11. Potatoes

12. Blueberries

No matter what, choose organic for the above. And if that’s not an option, say you can’t find organic spinach at the market or the organic blueberries are too pricey that week, skip it.

Buying these fruits and vegetables organic will help to greatly reduce your intake of unnecessary and potentially harmful pesticides.

But it doesn’t stop there.

Our PrimaFoodie Additional Short List

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But when life, career, children, and daily admin take up so much energy and time, it can be hard to find space in our calendars to cook. We know!

It can be hard—and it can be one of the most rewarding things to do for yourself.

Following a clean lifestyle starts at home. It’s about preparation and mindset, and leaning into the small wins. It’s about knowing what goes into your food and onto your plate, checking ingredients, and shopping locally.

That’s why it’s our mission to never focus on perfection, but on the doing. Making a messy, imperfect meal is a win. We’ll never try to throw ideas at you that are inaccessible. (Every PrimaFoodie recipe focuses on easy tricks and a few ingredients.) We want to get you cooking, and feeling joyful and inspired about your health.

To encourage this, we’ve compiled these 10 tactical tips. Consider this list your secret arsenal to help you out of a cooking rut and into the kitchen.

#1: Think Seasonally

When we meal plan, we start with what’s in season. A deeply hued sweet potato, bright red tomato, or emerald artichoke is the best way to kickstart ideas for what to make. Plus, seasonal ingredients have more nutrients and flavor.

#2 Reach for the Scissors

A great pair of kitchen scissors makes cutting herbs, trimming lettuces, and a host of other culinary tricks in the kitchen so much easier. Trust us: Get a great pair of kitchen scissors. (If you don’t know where to look, offers a good starting point.)

#3 Add Spices

It’s THE trick that brings a dish from bleh to wow. Whether it’s freshly ground cumin or dried cinnamon, spices add instant antioxidants, dimension, and flavor to protein and vegetables.

#4 Make It a Single Pot Meal

As says, “There’s something deeply satisfying about a meal that comes together in a single pot.” So true! Keep dishwashing to a minimum.

#5 Or Keep It on a Sheet Pan!

Toss some organic chicken thighs with olive oil, salt, pepper, and chopped vegetables and roast. This is always a winning meal. (If you need more inspiration, look to ’s Sheet Pan Salmon.)

#6 Do What the Cooking Stars Do It

Put on a cooking show (we’re loving ) and let that cook guide you.

#7 Lean into the Ritual of It

Consider this reframe: Cooking is a way to care for your soul. It’s a ritual. We’ve always found that when we’ve viewed cooking this way, it opens our minds to more possibilities. Put on some jazz, pour a glass of natural wine or tea, and lean into the messy, fun, nourishing process.

#8 Brown the Butter

A little browned organic butter or ghee lends the perfect nuttiness to roasted vegetables, chicken, steak, and scallops. As Bon Appetit shows us, browning butter is so easy and can change an entire meal.

#9 Find Your People

We love how put it: “I realized that oftentimes the reason a dish didn’t delight me wasn’t simply because I was a mediocre cook; it was because I didn’t actually vibe with the person who wrote the recipe.” We agree! Find the home chefs, recipe developers, and cooks who meet your values and style and follow their lead.

#10 Flip Through a (Classic!) Cookbook

When you have no clue what to cook, opening a cookbook can kickstart ideas. This goes for the new ones and the classics. As cookbook author Jenn Lueke recently told on Food Processing, the Better Homes and Gardens New Cookbook has been a source of inspiration all her life. “On the weekends, I would flip through the ring binder pages, begging my mom to let me pick out a recipe (literally removing the page from the binder), and head to the grocery store (or the pantry!) for ingredients,” Lueke says about when she was young. “Funny enough, it was an incredibly reliable resource for me as I got more serious about cooking and baking over the years.”

So don’t shy from reaching for a cookbook and opening it to a random page. Your next homemade meal is waiting.

To celebrate the new season, we’re sharing the PrimaFoodie Team’s favorite spring recipes. Super fresh, filled with nutrients, and simple to make—here’s what to cook in the warmer weeks ahead.

Broccoli thrives in the gentle early spring. For this soup, the addition of coconut milk and ghee both lend a buttery creaminess to the slow-cooked onions and sweet broccoli. Everything comes together in the immersion blender, leaving room for additions or subtractions to your liking. We love ours topped with red pepper flakes, but fresh spring herbs go just as nicely.

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Take that of PrimaFoodie’s editorial director. She’s been whipping up Tuna Acqua Pazza from London-based recipe developer . Picture this: Perfectly poached tuna marries in a punchy, herby broth of garlic, white wine, red chilies, tomatoes, and olive oil. The saltiness, brininess, and freshness = perfection.

It’s a delicious dish, and one of many we’re fawning over, all thanks to a roster of incredible new cookbooks.

So, if you’re looking for some fresh inspiration as the season starts to turn, read on. Here are six of our new favorites to reach for.

Each one is as unique and accessible as it is a reason to shop the farmers’ market, get in the kitchen, and gather ‘round the table.

5-Ingredient Mediterranean Cookbook by the Editors of the Harvard Common Press

From Poached Vanilla-Scented Pears to Citrus-Marinated Salmon, every dish in 5-Ingredient Mediterranean is super fresh, simple to make, and dense in nutrients. As its name suggests, the recipes, highlight the culinary traditions of Italy, Greece, and the Mediterranean coasts.

My Jamaican Table by Andre Fowles

Kingston-born chef Andre Fowles offers vibrant, mouth-watering recipes that marry the complexity and history of Jamaica’s deep culinary heritage, blending Indigenous, African, Indian, Chinese, and European influences. The dishes are gorgeous, and the photos are stunning.

How I Cook by Ben Lippett

Having cooked in restaurants all over the world, Ben Lippett has some major culinary chops. But that’s not what makes his work and new book so inspiring. It’s his personal passion. Lippett wants you to see how he really cooks at home, in the day-to-day, so you can too. He waxes on about the details (like when to swap butter for olive oil) as much as he creates meals that are cozy, vibrant, and doable.

Sabor y Fuego by Sonia Mendez

If you’re like us, you view salsa as its own food group. Fresh, nutritious, always versatile, it’s something you can whip together to transform a meal—and chef Sonia Mendez offers the ultimate resource for doing so. From smoky roasted salsas to bright, citrusy pico de gallo, this book covers bold and traditional recipes, along with a guide to pairing them with your favorite vegetables and proteins.

We Fancy by Jerrelle Guy

Jerrelle Guy is the nourishing voice behind one of the internet’s most soothing corners. She offers nutrient-dense recipes with a side of soulful insight. And now, her inspiring take on cooking and caring for ourselves extends to her new cookbook. This resource reveals the many sides of cooking at home—three of which include: a means to nourish ourselves, lean into creativity, and make our moments and days more special.

So Easy, So Good by Kylie Sakaida

Equal parts resource or recipe guide, So Easy, So Good holds up to its name. That’s because its author, nutrition expert has a knack for making what could be complex... accessible. She breaks down meal prep and takes you through simple nutrient weeknight dinners—all the while, making it fun and easy!

This week, we’re investigating MSG. It’s everywhere and commonly known. But what exactly is it?

What Is MSG?

Monosodium glutamate, commonly known as MSG, is a food enhancer made of salt and glutamic acid. Glutamic acid is a naturally occurring, non-essential amino acid found in a range of umami-rich vegetables, fruits, and plants, including tomatoes, cheese, and mushrooms.

There are two schools of MSG: the kind that occurs naturally in many foods, and the kind that is created by a food manufacturer and added to foods. For this article, we’re looking at the latter.

How is MSG used?

MSG enhances a food’s flavor. For more than a century, chefs, home cooks, and restaurants have relied on this go-to crystalline additive for its ability to enhance richness and add umami.

When was MSG discovered?

In the early 20th century, Japanese chemist Kikunae Ikeda discovered that a certain kelp added a savory richness to his kelp soup. As he researched, he learned that it was the glutamic acid in the kelp that naturally brings out a food’s unique layers and flavors. Ikeda eventually found a way to extract and package the monosodium glutamate. Since then, it’s taken off commercially.

Where is it found?

MSG is added to countless—countless!—processed, ultra-processed, and packaged foods, most often without our knowledge. Some of these foods include:

• Salad dressings

• Condiments, such as ketchup and mustard

• Marinades and seasonings

• Spices

• Fast food

• Restaurant foods

• Packaged soups

• Movie popcorn

• Frozen meals

• Instant noodles

In the century-plus since MSG has been in existence, people have been eating it generously. The FDA deems it “GRAS”, which translates to “generally recognized as safe” for consumption, which is nebulous terminology that doesn’t necessarily determine if something is, in fact, safe for our health.

The FDA requires added MSG to be listed on ingredient lists.

Why is MSG controversial?

So, MSG is legal. But is it unhealthy? That’s a heated debate—and it’s why it can be controversial.

Around the 1960s, a strong campaign against MSG saturated media headlines, pointing the finger at Asian restaurants for adding lots of the ingredient to their dishes. People were claiming to have a “syndrome” that is caused by eating foods heavily seasoned with monosodium glutamate. These claims inspired advocates of the flavor enhancer to speak out in its favor. Many believe that MSG poses no threat to humans. MSG advocacy groups have sprouted, as have studies that show no direct link to health concerns.

On the other side, there are many who believe MSG to be a toxic additive that can be detrimental to our health. One study found MSG to potentially cause nerve and brain damage in laboratory animals.

Many people have found that consuming MSG can trigger a range of reactions, including sweating, chest pain, headaches, tingling, flushing, and numbness. Medical researchers in the field have referred to a host of reactions as the MSG System Complex.

The PrimaFoodie take on MSG.

Here’s what’s critical. Manufactured MSG is an additive. And, like any additive, it makes us pause. It may be okay for some to consume it in small amounts, but what happens when you eat it repeatedly? That’s what’s critical to consider: It can compound in our systems.

While naturally occurring MSG is just that, a naturally occurring substance in its organic form, when it’s extracted and manipulated in a food lab, it undergoes processing. And while it’s impossible to totally avoid processed foods these days, we aim to limit them as much as possible—and we aim to completely avoid ultra-processed foods.

Ultimately, what also concerns us is the limited research around MSG. The FDA may say it’s “generally safe,” but that gives us zero confidence that it’s truly okay. All of this is to say, it’s essential to read your labels and ask restaurants if they use it to stay aware of the amounts you’re consuming. Know what you’re eating.

And lastly, consider this: Why does a food truly need this additive at all?

That’s the question to ask.

Sources:

Mayo Clinic

Harvard Medical School

UVA Health

Comprehensive Reviews in Food Science and Food Safety

An outspoken advocate of a holistic lifestyle, Dr. Weil has long touted the benefits of eating fresh foods and caring for the soul as critical means of staying healthy. The 15 books he’s authored, including the widely popular Eating Well for Optimum Health and Why Our Health Matters, have sold more than 10 million copies worldwide.

Armed with a Harvard education and decades of practicing natural and preventive medicine, he reminds us all of the basics:

• lean into the power of plants

• laugh often

• meditate

• get out into the fresh air

Of all his travels around the world, Dr. Weil has gathered a critical mass of knowledge during his trips to Japan, where he’s studied and cultivated matcha tea, a passion of his, and co-founded the company Matcha Kari. The vibrant green, finely ground tea leaves are linked to a bevy of health benefits, from supporting circulation to promoting healthy vascular function. As he tells us, green tea is rich in “natural compounds called catechins that help keep blood vessels flexible and support healthy circulation.”

The PrimaFoodie team was thrilled to recently connect with Dr. Weil to ask for his wisdom. We wanted to know: How can each of us, in our busy lives, truly take better take care of ourselves? As you’ll find, his following five pieces of advice prove that true wellness and deep care aren’t exclusionary. They’re easy, simple, and accessible to us all.

5 Simple Life-Enhancing Wellness Tips from Dr. Andrew Weil

#1: Move Your Body Daily

Do what feels good: Dance. Bike. Jumping jacks. Or take a stroll. “Even walking has measurable cardiovascular benefits,” says Dr. Weil. Simply put: Don’t underestimate the power of movement.

#2: Ease Your Body and Mind

Reducing stress is a critical component of self-care, though we know this can be exceptionally hard to do in these modern days. But Dr. Weil says breathwork, such as 4-7-8 breath, and spending time in nature “can have profound effects on heart health” and overall life.

#3: View Heart Health As a Daily Practice

When it comes to our cardiovascular health, Dr. Weil says it’s a common mistake to hyper-focus. “Many people focus only on cholesterol numbers and overlook the broader picture of inflammation, blood sugar, stress, and sleep—all of which significantly affect heart health,” he says. “Cardiovascular disease is largely driven by chronic, low-grade inflammation.”

Weil underscores that “consistently addressing lifestyle factors,” such as looking at our diets and stress levels, “can matter more than any single lab value.”

#4: Sip Antioxidant-Rich Green Tea

Organic green tea in general is excellent—and Dr. Weil especially touts matcha. The vibrant, emerald ground tea “provides concentrated levels of catechins, which may support healthy blood vessels and protect against oxidative stress,” he says. “It also contains L-theanine, which can promote calm alertness and help counteract the cardiovascular effects of chronic stress.”

To ensure you’re sourcing a good quality matcha, Dr. Weil says to look for Japanese matcha that is vibrant green, shade-grown, finely milled, and sourced from reputable producers who test for purity and contaminants.

#5: Behold the Power of “Small Shifts”

You don’t have to overhaul your entire diet and lifestyle overnight. Take it step by step, says Weil. One place to start is by including one additional serving of vegetables to your lunch or dinner. “Small shifts are more effective than dramatic overhauls,” Dr. Weil tells us. “Focusing on whole, minimally processed foods, even one meal at a time, can meaningfully improve long-term health.”

We’re grateful to Dr. Weil for his insight. To learn more from him, visit the Weil Nurition Corner by .

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