Healthy Eating

Fill your grocery cart with confidence. EWG shows you the best foods for your health and the planet so you can eat well, avoid chemicals and lower your costs.

Thursday, July 2, 2020

This July Fourth weekend, be responsible and respect local public health ordinances and social distancing guidelines. Whether you’re planning to stay at home to grill in your backyard, or heading to your nearest beach or lake for time outdoors, it’s more important than ever to make your health and safety a priority.

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News and Analysis
Article
Thursday, May 21, 2020

Meat and poultry processing plants are hot spots for COVID-19 outbreaks, constricting the supply chains for beef, chicken and pork – and sending their prices soaring. 

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News and Analysis
Article
Wednesday, April 1, 2020

Although our daily routines have drastically shifted in the past few weeks, one thing hasn't changed: the need to eat healthfully. Healthy eating is always important, but now there’s an even more crucial reason – supporting our immune system to fend off invading pathogens like the novel coronavirus.

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News and Analysis
Article
Wednesday, March 25, 2020

Nearly 70 percent of the fresh produce sold in the U.S. contains residues of potentially harmful chemical pesticides, according to the Environmental Working Group’s 2020 Dirty Dozen™. Yet the dirtiest produce commodity is not a fresh fruit or vegetable but a dried one – raisins.

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News Release
Friday, January 17, 2020

The Trump administration has proposed significant changes to menus at the nation’s public schools that would allow more pizza, fries and burgers, and fewer fruits and vegetables for students to choose from.

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News Release
Wednesday, November 20, 2019

The array of options for selecting and cooking your Thanksgiving turkey can make your head spin. Every cook has their preference – but many people may not realize that cooking methods can introduce potentially harmful chemicals or extra saturated fat into your bird. EWG is here to help, breaking down the pros and cons.

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News and Analysis
Article
Thursday, June 20, 2019

One in five U.S. adults gets 81 percent of their calories from so-called ultraprocessed foods, industrially processed foods that are hyperpalatable and highly profitable formulations of ingredients and additives designed to make products “look, smell, feel and taste like food.” 

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News and Analysis
Article
Thursday, May 9, 2019

With Mother’s Day quickly approaching, EWG has curated a brunch menu from “Just Add Lemons: 100+ Recipes for Family and Home from EWG and Friends.” Celebrate your mother, grandmother or another important woman in your life by preparing any or all of the dishes from the suggested recipes below. Already have a meal in mind? Use EWG’s Food Scores to help you find healthy ingredients and products.

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News and Analysis
Article
Tuesday, April 2, 2019

A Trump administration proposal could force 750,000 low-income Americans to lose their meager federal food assistance – a cruel contrast to federal farm subsidies, which tens of thousands of farmers have received every year for more than three decades.

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News Release
Wednesday, March 20, 2019

Kale has higher pesticide residues than nearly all other produce found on supermarket shelves, according to the Environmental Working Group’s 2019 Dirty Dozen™.

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News Release
Tuesday, February 26, 2019

On a recent afternoon, across the street from the White House, EWG set up an impromptu taste test and asked participants to choose between two oat-based cereals: one that likely contained a pinch of Monsanto’s weedkiller linked to cancer, glyphosate, and another that did not.

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News Release
Friday, December 14, 2018

The nation’s organic food sector is far too dependent on imports to meet the growing demand for organic here at home. Although organic food accounts for more than 5 percent of total U.S. food sales, less than 1 percent of the nation’s farmland is farmed organically.

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AgMag
Article
Friday, November 16, 2018

With Thanksgiving less than a week away, news of a salmonella outbreak in turkey is a serious concern.

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News and Analysis
Article
Tuesday, November 13, 2018

As we head into the holiday season, the marathon task of preparing a Thanksgiving dinner or even just one dish to contribute as a guest – may be stressful. To help you combat the inevitable stress surrounding this meal, EWG has put together this guide suggesting what to make yourself and what to buy, and when to go organic.

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News and Analysis
Article
Friday, November 9, 2018

Frequently eating a variety of organic foods may significantly reduce your risk of developing cancer, according to a groundbreaking study published in the Journal of the American Medical Association. Study participants whose diets contained the highest amount of organic foods had a 25 percent reduction in overall cancer risk, compared with those whose diet had the lowest share of organic food.

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News and Analysis
Article
Monday, October 22, 2018

Eating organic foods free from pesticides is strongly correlated with a dramatic reduction in the risk of cancer, according to a groundbreaking study published today in an American Medical Association journal.

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News Release
Tuesday, October 9, 2018

Under pressure from EWG and other environmental and public health groups, the Food and Drug Administration has banned seven substances used in artificial flavors that have been linked to cancer in animals.

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Key Issues:
News Release
Wednesday, July 25, 2018

In a groundbreaking move this week, American Academy of Pediatrics Council on Environmental Health warned of the risks chemical food additives pose to children’s health.

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Children's Health
Article
Tuesday, July 17, 2018

Summer is in full swing, which means many Americans are planning cookouts complete with friends, family and fresh food. Whether you’re having a casual kickback or a big bash, EWG has you covered with tips and tricks to keep your summer cookout fun-filled and healthy.

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News and Analysis
Article
Friday, June 29, 2018

Environmental Working Group explains the difference between natural and organic hot dogs.

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Children's Health
Article

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