I’m fascinated by the way different ingredients interact to create a more safe, healthy and nutritious food supply. That’s why I’ve dedicated my career to food science… And as it turns out, a lot of other people love food science, too. Now, thanks to readers and viewers like you, websites like the Huffington Post call me “the nation’s premier food and nutrition guru,” I’ve written for national media outlets like USA Today, and millions of people watch me on shows like Dr. Oz. Thank you!



From time to time I run or engage in scientific studies and other research projects.

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Helpful links on nutrition and weight loss, food labeling, food safety, and more.

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I’ve always had a passion for food and food science, ever since I was a kid in the kitchen with my grandmother, Mamawl.

Now that I work as a food scientist, I’ve devoted my career to two things: one, research that can help create a more safe, healthy and nutritious food supply in a fast-growing world with diminishing natural resources. And two, bringing my knowledge of food science to everyday Americans—so I can show them that healthy can be tasty, too, and that the right foods can help prevent chronic disease, instead of being scared of ingredients or additives like xanthan gum that are harmless. My goal is to help people make sense of what’s in their food and why, so they can make the best choices for their families.

That’s why I founded the Think Healthy Group, a food science and nutrition consulting firm that generates high-quality scientific research that can inform better national and international food policies, as well as educational campaigns.

And it’s why—after four years as a regular guest on the Dr. Oz Show—I officially “leaked” my secret recipes and scientific skills in my new cookbook, Sizzling Science.

Thank you for taking the time to visit my website. I hope you’ll have a look around and, like me, become a lifelong fan of food science. It has the ability to save the world!

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Ever wonder how food scientists make things taste so great? Now you can “steal” these scientific techniques for your own kitchen!

Food science may seem intimidating at first, but it’s really not… And knowing the chemistry behind what’s actually happening in your dishes can turn your kitchen into a laboratory that’s limited only by your own imagination.

People say cooking is an art, but it’s also a science! And you can find that out for yourself when you download a copy of Sizzling Science for free.

Yes, FREE! Print copies of Sizzling Science sell for $50 or more in stores… But I want to give you a digital copy for no charge at all.

Sizzling Science is yours free when you click the link below and download your copy now. Enjoy!

Join me and my behavior and environmental scientist BFF, Dr. Sweta Chakraborty, for our sassy and informative podcast. Each episode we discuss risks everyday people face—everything from how agriculture impacts climate change to nutrition, sex, prescription drugs, and nuclear energy—with world-renowned guest experts you won’t want to miss!

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From my blog

Halloween Safety Tips for Trick-or-Treaters and Haunted House Goers

October 9, 2020

Pumpkins, witches, ghouls, ghosts, goblins, and now the coronavirus pandemic make for an extra scary holiday.  Halloween will look different...

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Magnesium and Blood Pressure – What You Should Know!

October 6, 2020

In the United States about 77.9 million (1 out of every 3) adults have high blood pressure.  Heart disease continues to be the leading cause of d...

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Is Dairy Good For Your Bones?

September 14, 2020

A glass of milk with each meal was nonnegotiable for us as kids.  But does it really do a body good?  The idea that milk and dairy...

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