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If you believe the tabloids, there’s almost nothing on our daily menu that isn’t propelling us towards an early grave. But is having a glass of wine or tucking into a bacon sandwich as dangerous as some newspaper headlines make out? Stats experts David Spiegelhalter and Alex Freeman sift through the evidence

Every few weeks there’s a headline seemingly designed to strike fear into food lovers’ hearts. Should we all be avoiding apparently killer foodstuffs such as burnt sausages and pork pies? Frankly, no. Ask yourself these three questions to decide which concerns you can safely ignore:


The first thing that should set alarm bells ringing is whether the organisation behind a story has a vested interest – especially if it’s a food manufacturer warning you off one thing and encouraging you to buy something from which they’re going to benefit. It doesn’t have to be malign intent – in fact, health charities, however worthy, have been known to give oxygen to dubious-quality statistics. Raising the profile of ‘their’ health concern is a priority, so putting it on your agenda in an attention-grabbing way is part of the press officer’s brief.

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About delicious. Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.