Gnawing Questions : The Salt Gnawing Questions
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Gnawing Questions

A new report suggests that when consumers buy sustainably-certified coffee, they have little way of knowing whether or how their purchase helps growers. MediaforMedical/Michel Cardoso/UIG via Getty Images hide caption

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MediaforMedical/Michel Cardoso/UIG via Getty Images

Iron pops up in everything from spinach to steaks. But it's not the same from every source – and how much you absorb depends in part on what you eat with it. Xsandra/Getty Images hide caption

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Xsandra/Getty Images

Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier. KidStock/Getty Images hide caption

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KidStock/Getty Images

Sure, this elixir is tasty and comforting, but will it actually soothe your sore throat and help bring your voice back? Ovidiu Minzat/EyeEm/Getty Images hide caption

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Ovidiu Minzat/EyeEm/Getty Images

In European cooking, salt reigned supreme, and pepper was one of many spices used in heavily seasoned dishes. When they met, they were destined to be. Or, rather, it was destined that they would meet. Theo Crazzolara/Flickr hide caption

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Theo Crazzolara/Flickr

Dishwashers have come a long way since this 1921 model, which was designed mainly to help minimize the drudgery of housework. But today's sleek models are also designed with water conservation in mind. Bettmann/Bettmann Archive/Getty Images hide caption

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Bettmann/Bettmann Archive/Getty Images

You're born with roughly 9,000 taste buds, and they're very good at regenerating — which is why you can recover the ability to taste just days after burning your tongue. But that changes as we age. CSA Images/Getty Images hide caption

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CSA Images/Getty Images

You may be tempted to save a piece of a moldy loaf by discarding the fuzzy bits. But food safety experts say molds penetrate deeper into the food than what's visible to us. And eating moldy food comes with health risks. Alex Reynolds/NPR hide caption

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Alex Reynolds/NPR