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9 Ways to Eat Better Without Really Trying

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Confused About Wheat and Gluten? 4 Facts That Will Surprise You

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People on Food Stamps Make Healthier Grocery Decisions Than Most of Us

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Why You Should Stop Eating Breakfast, Lunch, and Dinner

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Christian Singer Who Sold His Song to "Fifty Shades of Grey": "I Thought It Was a Rom-Com"

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Is Your Dentist Ripping You Off?

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Which Cut of Meat Is Least Likely to Make You Sick?

Every time you eat, you're rolling the germ dice. According to the Centers for Disease Control and Prevention, 1 in 6 Americans contracts a foodborne illness annually; 128,000 are hospitalized, and 3,000 die. Pathogens from meat kill more people than those from any other food group. A CDC study found that between 1998 and 2008, contaminated meat was responsible for 29 percent of all deaths from foodborne illness (23 percent of deaths were from produce, 15 percent from dairy and eggs, and 6.4 percent from fish and shellfish).

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Inside the Secret History Behind the GOP's Latest 20-Week Abortion Ban

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Craft Beer Uses 4 Times As Much Barley As Corporate Brew

For decades, US beer lovers have denounced corporate-made brew as watered-down swill. Just how diluted is the product peddled by the two enormous dinosaurs that dodder over the US beer market, InBev (maker of Bud) and MillerCoors? In a delicious new report, the US Department of Agriculture has numbers.

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The Ailments Bacon Can Cure

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A Not-So-Brief and Extremely Sordid History of Cheerleading

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Not all is sunny and chipper in the world of professional cheerleading this year. NFL cheerleaders from five squads sued their teams last spring, alleging sub-minimum-wage pay, mandatory "jiggle tests," and other degrading working conditions. Since then, some NHL "ice girls"—hockey's cheerleaders—have spoken up with similar complaints. All this got me wondering: How did we get here?

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9 Things You Should Know About Your Caffeine Habit

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3. Caffeinated beverage manufacturers are not required by the Food and Drug Administration to label how much caffeine is contained in their product.

"If you market a product as a food or a supplement, they still don't have a requirement that you label the amount of the quantity of caffeine in the product. There's some voluntary labeling initiatives underway: The American Beverage Association has recommended bottlers do that, but you can still find energy drinks that don't tell you how much caffeine is in them.

"But I should note: Lipton, for example, they label the amount of caffeine. A number of tea manufacturers are starting to do this. They seem to be pretty close to the amount tea typically has. It's not impossible for coffee and tea to start doing this. And for the products where caffeine is blended in very specific amounts, I don't see any reason consumers should be left in the dark."

4. Your grandparents probably drank twice as much coffee as you do.

"They were taking twice as many beans, meaning they were actually drinking more caffeine, too. We like to think of ourselves as a supercaffeinated culture, but our grandparents were more caffeinated than we were. I think one of the reasons is counterintuitive: We make a much bigger deal out of coffee than they did. We think of ourselves as coffee lovers. For their generation, it was just like, yeah, gimme a cup of coffee."

5. Pro athletes everywhere depend on caffeine—which isn't necessarily a bad thing.

"I used to race bikes, and we used to drink a strong cup of coffee back then before a race. When I work out, I still like to be somewhat caffeinated. I think it helps me work out more vigorously, and I think a lot of people do. The ethics of it are really fascinating; it's definitely complex. What's changed in the past 30 years, since I was racing bikes seriously, is that you have much more specificity now in how people are able to take caffeine. You can quantify your dose, and there are products like gels that can help give the athlete caffeine in very specific doses."

6. Keurig cups—those little disposable, single-serve cups of coffee with a special dispenser—are here to stay. As Carpenter writes in Caffeinated: "The 2011 production of K-Cups, lined up end to end, would encircle the equator six times—a foot-wide belt of plastic, foil, and coffee around the planet."

"At the time I did a story for the New York Times about the environmental impacts of K-cups, Green Mountain was in the middle of doing an environmental analysis of the entire flow of coffee through K-cup through landfill to see if it was indeed more wasteful. It's probably not as cut-and-dried as we first think. You're able to extract the coffee more efficiently than, say, through a cone in your house. If you do a full like cycle analysis, it probably doesn't look as bad as you would think.

"But certainly on the waste end, like downstream from your house, it doesn't look good. And I think people have been pretty critical of the single-serving phenomenon for that reason. They experimented with different things: looked at renewable plastics, K-cups with paper tops and stuff like that. But it's really difficult to make it impermeable. The thing you have to do is keep oxygen out, and it's really hard to do that with any ecofriendly product. At least at the time I did that story, Newman's Own Organics' single top selling product was K-cups. Nell Newman has been a very forceful advocate of minimizing packaging. So some interesting questions there."

7. Mixing caffeine and alcohol hasn't been proven to be inherently unhealthy.

But the resulting behaviors can be dangerous, potentially even fatal. 
"From a health perspective, being stimulated could allow you to drink more than you might otherwise. You might otherwise pass out sooner. There's still research going on in that area, for what it's worth. I haven't seen that there's some synergistic effect that's going to blow your brain apart when you mix caffeine and alcohol. Still, not a great idea."

8. Caffeine could be way better for us—and also way worse—than we know. 

"This is the question I got all the time: What's the verdict? Is it good or is it bad? If I had a simple answer, it would have been a five-page book. It can be more effective than I had any idea, in terms of improving your alertness, your cognition, your athletic ability. It can have stronger more acute effects on sleep and anxiety than I'd imagined. It can be terrific. I think it's important that everybody recognize how much is good for them, what it does for them when they take it, what they feel like when they don't take it, and experiment."

9. You're not as much of a coffee buff as you think. 

"I thought I was a coffee snob before reporting this book. I had no idea. I went into a very high-end coffee shop in New York, and ordered a pour-over, which is a fancy name for filter drip coffee right into a cup. A great way to make coffee, but there's nothing particularly new about it. The guy who was serving me first had a little gram scale, and he weighed out the grounds on the scale, poured them into the thing…and then he weighed the water. That struck me as over the top. You see it all over the place.

"Other people talk to me about seasonality: 'In this season, Colombian coffee is particularly fruity.' There are a lot of people who are full of shit. But people are way on the edge of this. On the plus side, we do live in the golden age of coffee. It's easier to go out anywhere you want—in San Francisco, or even in this little town of Belfast, Maine [where Murray lives]—and just get a really good cup of coffee any time you want it."

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What Happened When I Got a Job at a Soul-Crushing, Abusive Warehouse

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How Our Brains Perceive Race

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The Looming Olive Oil Apocalypse

The world's most celebrated olive oil comes from sun-drenched groves of Italy. But Italy is also a hotbed of olive oil subterfuge, counterfeit, and adulteration—and has been since Roman times, as Tom Muellar showed in an eye-opening 2007 New Yorker piece (which grew into a book called Extra Virginity: The Sublime and Scandalous World of Olive Oil.)  Next year, getting real olive oil from Italy is going to be even harder than usual. Here's the LA Times' Russ Parsons:

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6 Things You Should Really Know About Your Turkey

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8 Craziest Candidates Who Might Actually Win

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No, Gut Bacteria Is Not the Answer to All Your Health Problems

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The Creepy Language Tricks Taco Bell Uses to Fool People Into Eating There

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Two Years in Jail for a Prank? Try Simulated Oral Sex with A Statue

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Raw Sugar Is Hyped as a Healthier Alternative to Refined, But It's Exactly the Same

Along with plain white refined sugar, most hip coffee shops now offer "raw" sugar. I usually go with raw: The golden crystals and brown paper packets somehow make me think it's more wholesome than the conventional white stuff, which, as highlighted in a previous Mother Jones investigation, many scientists now believe is far worse for you than the industry would have us think.

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Here's What Happens to Police Officers Who Shoot Unarmed Black Men

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7 Reasons Why the Rent Is Too Damn High

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Meet the CNN Anchor Who Called Fox News "Ignorant F#&ksticks" Over Climate Change

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America's 10 Most Hated Banks

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Scientists Discover the Fascinating Psychological Reason Why Conservatives Are…Conservative

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The "Rich Idiot" Effect: Why Rich Republicans Are More Opposed to Climate Science Than Poor Ones

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