There’s a new health care intervention sweeping the nation: GLP-1 agonists. For the uninitiated, these medications — such as Ozempic and Mounjaro — help lower blood sugar and promote weight loss. By the end of 2025, approximately 1 in 8 American adults (12%) reported using GLP-1 medications, with the highest usage among adults ages 50 to 64 (22%).

While the drugs have been used to treat conditions like Type 2 diabetes, heart disease, and obesity, they’re now influencing something far beyond health care: how Americans shop for food. Grocery stores and food brands are already adjusting by rethinking nutritional content, labels, and their marketing to a changing consumer.

Why GLP-1s Change How We Eat

GLP-1s fundamentally alter how the body digests and processes food. They trigger insulin release from the pancreas and suppress glucagon secretion, a hormone that raises blood sugar. They also slow digestion, keeping the stomach fuller for longer and cutting down on the amount of glucose from food that’s released into the bloodstream.

For most users, increased satiety, or a stronger sense of feeling full after eating, translates into smaller portions, fewer meals, and less frequent snacking. Over time, these shifts don’t just change eating habits and users’ health; they reshape grocery carts.

Curbed Cravings Means Less Spending

As millions of Americans snack less and eat differently, grocery stores have been forced to adapt. New research published in the Journal of Marketing Research found that within six months of at least one person starting a GLP-1 medication, household grocery spending dropped by an average of 5.3%. The average decrease among higher-income households was more than 8%.

The steepest cuts came from ultra-processed, high-calorie foods. Think of “junk foods” and snacks such as chips, crackers, candy, and baked goods. But even everyday staples like bread, meat, and eggs saw declines, likely due to reduced portion sizes and decreased appetites leading to less food being purchased overall.

What Americans Are Eating More Of

Spending in a few grocery categories is on the rise as consumers are more intentional about what they eat, favoring foods that support satiety and nutrition, which enhances the efficacy of their medication. This includes high-protein, high-fiber foods with fewer added sugars, along with probiotics and prebiotics.

According to the same Journal of Marketing Research study, yogurt spending rose the most, and brands are noticing the impact. According to data from Danone, the world’s largest yogurt producer, yogurt consumption is three times higher in households using GLP-1s. The company’s high-protein Greek yogurt brand Oikos saw the greatest growth, with retail sales soaring 40% in 2024. Chobani Zero Sugar saw a 55% sales growth during that same year 

Nutrition bars, fresh fruit, and meat snacks also gained ground as shoppers trade in traditional snacks for more functional options. Still, these gains are modest compared to the broader decline.

Grocery store planners are noticing similar trends in their local stores. Along with a focus on protein and fiber, shoppers are more interested in wellness items such as green juices and powders, vitamins, supplements, and electrolytes. It’s led some stores to adjust their offerings accordingly, ensuring there are more high-protein options available, tweaking ready-to-eat meals so they appeal to more health-conscious consumers, and providing plenty of supplements like fiber in the personal care aisles. ShopRite even put together a limited-time wellness starter kit available to customers filling their GLP-1 prescriptions at store pharmacies.  

Brand marketers have also taken note of these changes and are capitalizing on the trend. Some products now feature “GLP-1 friendly” labels, signaling changes in nutritional content to align with the GLP-1 diet and attract shoppers — even on unexpected items like frozen pizza and ice cream. One store planner told Good Morning America that when they stock those items in her store, they’re placed at eye level to appeal to the consumer.  

However, nutritionists advise not to put much stock in these labels, as there is no medically-defined standard for what makes a food “GLP-1 friendly.” As nutritionist and chef Suzy Badaracco told NPR, “the labels are just marketing.”

Food analysts believe these new trends in healthy eating are disrupting fad diets such as keto, which, in mid-2025, saw an 18.5% drop in global interest year over year. Instead, more consumers are switching to balanced, whole-food diets with an emphasis on gut health, and a growing number are using GLP-1s to support lifestyle changes.

Takeout Takes a Hit

The impact extends beyond grocery stores. GLP-1 users are snacking less, experiencing fewer cravings, and prioritizing healthy foods, causing fast-food restaurants and limited-service eateries to see fewer customers and smaller orders. Spending at these establishments has fallen by about 8% among GLP-1 users, according to the Journal of Marketing Research study.

Just as grocery stores are adapting, fast-food brands are pivoting. The quick-service restaurant chain Smoothie King now has a full GLP-1 Support Menu featuring high-protein, high-fiber, lower-calorie items, such as the “Gladiator GLP-1.” Similarly, Shake Shack offers a “Good Fit Menu” that advertises GLP-1 options, including traditional Angus beef lettuce wraps and veggie patty wraps. Fast-food giant McDonald’s is also keeping an eye on the GLP-1 trend. During a recent earnings call, CEO Chris Kempczinski revealed that the drugs are impacting products that the chain is testing, though no menu changes have been made yet. 

The Catch: GLP-1 Rebound

There’s an important caveat, though: These changes may not last. The Journal of Marketing Research study found that when users stopped taking their GLP-1 medications, their food spending patterns largely reverted to pre-medication levels. In some cases, carts became even less healthy, with increased spending on items like candy and chocolate. So, while GLP-1s are reshaping grocery store aisles today, their long-term impact remains uncertain. 

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It’s universal wisdom that you should rinse your hair after shampooing and douse your face after applying cleanser. But when it comes to good dental care, there’s an ongoing debate about whether or not you should rinse out your mouth after brushing your teeth. 

People in favor may argue that water is necessary to get rid of leftover toothpaste residue. But those opposed claim rinsing has unintended drawbacks. So should you rinse after brushing? Most experts agree that there’s a right and a wrong answer.

Don’t Rinse (Too Soon)

There are several reasons why you might feel inclined to rinse after brushing your teeth. Maybe the process doesn’t feel complete until you get rid of the toothpaste taste in your mouth, or maybe you want to use mouthwash to kill bacteria and freshen your breath. 

Whatever your goal, you should avoid rinsing and simply spit out the excess toothpaste, at least for the time being: According to the American Dental Association, it’s best to wait at least 20 minutes after brushing before you consider rinsing. The reason has to do with the fluoride in most toothpastes, which helps strengthen tooth enamel and prevent decay. Fluoride takes time to work, and rinsing too soon lessens that mineral’s effectiveness. 

This isn’t some bogus claim. Experts at the University of California San Francisco say that waiting to rinse with water or regular mouthwash can reduce tooth decay by up to 25%.

If you’ve made a habit of rinsing after brushing, it may be tough to quit. But the ADA has a few suggestions to help you get by until you’re able to phase out rinsing altogether. 

One is to take a tiny sip of water from your cupped hand — the small amount of water can help wash out chalky residue without completely negating the effects of the fluoride. Another is to use fluoride mouthwash instead of regular mouthwash or water, as the product promotes fresh breath while maintaining the necessary fluoride coating on your teeth. (The label will specify if your mouthwash contains fluoride or not.)

When Not To Brush

With all this talk about when not to rinse, did you know that there are times when you shouldn’t brush your teeth? Dentists recommend that you wait at least an hour to brush after eating or drinking anything acidic, such as citrusy juice or sour candy. Those acids weaken the teeth’s hard outer layer of enamel, and brushing too quickly after consuming something acidic means you can actually damage it further.

Waiting around an hour gives saliva the chance to build up in the mouth and wash away those potentially harmful acids. This allows the enamel to harden again, and once it does, you can brush your teeth to your heart’s content.

What About Flossing?

Flossing allows you to reach food caught in the crevices of your teeth that are difficult to remove with a toothbrush. If you suffer from gingivitis, though, some dentists say that using floss can aggravate inflammation, push food deeper down into the inflamed gums, and potentially make things worse. 

But it’s not an option to ignore those areas where your toothbrush can’t go — it will allow dental plaque to accumulate and harden, eventually causing periodontitis if it’s not dealt with. So, in those cases, a Waterpik or other oral irrigator is an excellent alternative to flossing. It’s also useful when a person has braces or other orthodontics that can make it difficult to use normal floss. The consistent yet soothing stream of water from any oral irrigator — which you should use before you brush — helps dislodge food and plaque without irritating the gums like normal floss.

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Chicken is one of Americans’ favorite foods: According to the National Chicken Council, people in the U.S. consume over 100 pounds per person each year — almost as much as beef and pork combined. And why not? It’s tasty, it’s versatile, and it’s a good source of lean protein. 

Of course, there are a few negatives to go along with those positives, and a big one is food poisoning: The CDC estimates that 1 in 25 packages of grocery-store chicken is infected with salmonella or other bacteria. Also, if we’re honest, handling raw chicken is just kind of gross. 

I’m a trained chef and former restaurateur, and was also a certified food safety trainer during my time in the business. I’ve handled a lot of chicken over the years, and trained staff to do it as well. So, if you’ve ever wondered whether you’re handling raw chicken correctly, keep reading. 

Keep it Cold

You can usually be confident that the store you buy your chicken from has handled it correctly, so your responsibility begins at checkout. Chicken shouldn’t stay at room temperature for more than two hours, so put it in a cooler or insulated bag after you purchase it and transfer it to the fridge as soon as you get home. You should use it or freeze it within one or two days. 

Pathogens — bacteria like Salmonella that can cause human illness — flourish at temperatures between 40° and 140° Fahrenheit, the so-called danger zone for food safety. The more bacteria in your food, the more likely you’ll get sick, so you really want to limit time in the danger zone. 

Keep Raw Chicken Separate From Other Foods

One of the big issues for chefs and home cooks alike is the risk of cross-contamination. That’s what happens when potentially bacteria-laden juices from the chicken come into contact with anything ready to eat. It can happen directly through a drip, or occur indirectly because something that’s touched the raw chicken — your hand, your knife, a cutting board, or the counter itself — touched other food afterwards. 

You can reduce this risk right at the store by putting your chicken inside a plastic bag to prevent leakage. When you get home, put the chicken on the bottom shelf of your fridge below other foods with a bowl or plate underneath to catch drips. 

Clean, Clean, Clean

Keeping everything scrupulously clean is just as important as physical separation. Wash your counter, cutting board, knife, and hands before you start. The only thing you shouldn’t wash is the chicken itself. Rinsing it won’t remove bacteria; it will just spread them around your kitchen. Seriously, the CDC would love it if you’d stop doing that. 

A few things I get asked a lot in cooking classes are pertinent here. 

Should I wear gloves to handle raw chicken? 

From a food safety standpoint, gloves are neutral. Every time you handle raw chicken, you should either wash your hands or change gloves. So, if touching raw chicken gives you “the ick,” then by all means use them. I usually use disposable vinyl or nitrile gloves like these,  just so I don’t have to wash my hands and dry out my skin. 

Should I use a plastic cutting board or wood? 

That’s a personal choice. Studies have shown that some kinds of wood have naturally antibacterial properties, but plastic can go right into your dishwasher. I use both, but the perk of having multiple low-cost cutting boards is that you can designate them for meat-only, produce-only, and so on. It helps if they’re color-coded, like these ones from Amazon. Plastic cutting boards can be a source of microplastics, though, so if you’re trying to avoid them, opt for a wooden cutting board like this one.

Are soap and water enough to clean up, or do I need to sanitize? 

Plain soap and hot water do most of the heavy lifting for your hands as well as utensils and surfaces (and lots of general-purpose household cleansers sanitize your surfaces, too). If you want to be really sure, you can make a DIY sanitizer by mixing 1 teaspoon of bleach in 1 cup of room-temperature water. Spray it on your freshly-cleaned utensils and surfaces, let it sit for one minute, then wipe it dry with a clean towel. This kind of sanitizer is only good for 24 hours, so you’ll need to mix it fresh each time. 

Cook Your Chicken to the Right Temperature

The final step in handling your raw chicken correctly is fully cooking it to a temperature that kills potentially harmful bacteria. For chicken or poultry, the USDA-recommended temperature is 165 degrees Fahrenheit. Realistically, the only way to know when you reach that temperature is to check the chicken with a thermometer. “When the juices run clear” isn’t a precise test, and often means you’ve overcooked your chicken. 

Then there’s the question of the meat staying pink with bone-in chicken. That’s not a sign it’s undercooked — it’s a chemical reaction involving oxygen-carrying proteins in chicken meat. That pink color is heat-stable, so it won’t change as you keep cooking your bird. 

A fast-acting instant-read thermometer is the only way to know for sure when your chicken is fully cooked. I recommend ThermoWorks’ Thermapen ONE, which is fast, accurate, and reliable. If you’re not prepared to spend that much, the colorful ThermoPop 2 is more affordable but still offers excellent speed and accuracy. Either one will help you cook your chicken confidently to the correct temperature.

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The next time you grab something from your freezer to make a quick weeknight meal, take a moment to thank Clarence Birdseye. Inspired by the Inuit he saw in Canada’s north as a young scientist, he developed a process to flash-freeze fish commercially and founded the company that still bears his name a century later. 

Commercially blast-frozen fish retains its fresh flavor remarkably well, especially if it’s vacuum-packed to prevent exposure to oxygen. But you should be careful how you thaw it, because in this case, what you don’t know actually can hurt you. 

Fish Are Especially Perishable

Fish and shellfish were an obvious use-case for freezing once the technology developed, because they’re highly perishable — much more so than red meat. They’re good for only a day or two in the fridge at best, and they’ll go “off” after just a couple of hours in the summer heat. Blast-freezing on a boat, or in a plant as soon as they make it to shore, captures their fresh quality and stops deterioration.

That perishability carries over to when you thaw them as well. The USDA endorses three thawing options for food, each with advantages and disadvantages. While overnight in the fridge is your best option — it’s the gentlest and the fish never gets above a food-safe temperature — the downside is that it takes the longest and starts the meter on that two-day refrigerator life. 

Thawing in cold water is faster, but it means you’ll need to cook the fish as soon as it’s thawed. Microwave thawing fish is also OK but tricky, because fish is especially delicate, and thin fillets can go from defrosting to cooking in the blink of an eye. It’s always best to stop the microwave while they’re still partly frozen, but pliable rather than rock-hard. 

You should never thaw on the counter or in hot water, because that turbocharges the growth of any bacteria that happen to be in the fish. If they’re the kind of bacteria that cause spoilage, the fish won’t taste or smell fresh — and if they’re pathogens, you could get sick. 

Vacuum-Sealed Fish Poses a Special Threat

Foods always last longer, and hold their quality better, if they’re vacuum-sealed after freezing. That’s because the vacuum-sealing process extracts almost all air from the packaging, and oxygen with it. That’s mostly a good thing: Oxygen reacts with the food, causing freezer burn and “off” flavors. But there are some bacteria that have evolved to thrive in oxygen-free, or anaerobic, environments, and one of them is Clostridium botulinum. It causes botulism, which is a rare but extremely dangerous form of food poisoning with a high fatality rate.

You might think of botulism mostly as a risk of canned foods, but vacuum packaging is also susceptible to it. This is more of a threat with fish than red meat, not only because you’re more likely to buy your fish vacuum-sealed, but because C. botulinum can naturally be found in the gills and guts of fish and shellfish, and therefore has a higher chance of making it into the fillet you need to defrost. So, while all three of the thawing methods are applicable to ordinary frozen or vacuum-sealed fish, the vacuum-sealed version requires an extra step.

The best defense against botulism is simply air. When you pull a package of vacuum-sealed fish from the freezer, open the packaging and transfer it to a new bag. Exposure to oxygen will kill the bacteria.

A Few Other Things To Know 

Botulism isn’t the only risk associated with fish. Listeria monocytogenes is another nasty one: As FDA’s Bad Bug Book points out, it can survive in both aerobic and anaerobic environments. It’s also salt-tolerant, so it can survive in cured meats and fish (you may recall it was the culprit in the massive 2024 Boar’s Head recalls). And, unlike most bacteria, it can continue to reproduce at refrigerator temperatures. According to the CDC, Listeria kills an average of 172 people a year in the U.S., from about 1,250 cases. Cooking to a temperature of 165 degrees Fahrenheit will kill it, though that’s higher than you’d ideally cook fish. As with soft egg yolks and rare beef, you’ll need to judge risk versus reward for yourself. 

A few other pathogens show up in various forms of fish or seafood, but unlike C. botulinum, they don’t demand any extra steps. As long as you follow the basic rules of handling seafood safely, you should be OK. 

One final thing to remember about fish is that with a few exceptions such as fresh tuna or swordfish, it’s physically more delicate than meat. That’s especially important to have in mind when you’re microwave thawing, because portions that edge from thawed to cooked will be fragile and tend to fall apart when they’re handled. The best approach might be simply to cook from frozen. It stretches your cooking time by up to 50%, but it’s a surefire way to avoid any issues with improper thawing.  

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There are few things more refreshing on a hot summer day than a margarita — especially when you make them yourself with fresh lime juice, which tends to taste better in cocktails than the bottled stuff. 

But before you start squeezing those limes, there’s something you should know: Lime juice and the sun don’t mix. In fact, combining them could lead to an unsightly and sometimes painful condition called “phytophotodermatitis,” also known as “margarita burn.”  

What Is Phytophotodermatitis?

Phytophotodermatitis is a phototoxic reaction caused when chemicals in plants called furocoumarins are exposed to ultraviolet A (UVA) radiation from the sun. “Then, DNA damage occurs, which causes light sensitivity, blisters, and hyperpigmentation,” says Dr. Samantha Schneider, a double board-certified dermatologist and Mohs micrographic surgeon at Pacific Crest Dermatology in Carson City, Nevada. “It can occur in anyone who is exposed to a plant with these chemicals and UVA radiation — meaning it is not an allergic reaction.” 

Limes are a leading culprit of phytophotodermatitis, but they’re not the only plant that can lead to the condition. Other citrus fruits like lemons and oranges can cause it, as will plants like parsley, dill, figs, fennel, and carrots (among others). According to Dr. Schneider, the natural oil of bergamot found in candles and perfumes was also once a cause of phytophotodermatitis, but “companies have shifted to an artificial oil of bergamot in perfumes to avoid this exact reaction.” 

What Does It Look Like — And Who Can Get It?

Margarita burn doesn’t show up until a day or two after exposure. “Phytophotodermatitis often starts with redness,” Dr. Schneider says. “Then blisters appear about a day later, which turn to maroon to brown dyspigmentation in the area of the rash over the next week or two.” While the uncomfortable part of the rash lasts for up to a week, Schneider says that “the dark discoloration can last for weeks and sometimes even months.”

And unlike a sunburn, which is typically uniform over large parts of the body, phytophotodermatitis will appear in strange shapes caused by the way you were exposed. It’s typically seen on the hands, followed by the arms and legs, and “it often looks like liquid that went running down an arm in streaks, or, if squeezing the lime led to droplets scattering, you can have little circles scattered on the hands and arms,” Dr. Schneider says. “If you stick the citrus in your mouth while outside, you can get involvement around the mouth. Depending on the exposure, you can have a large reaction.” 

Phytophotodermatitis isn’t contagious, but if you squeeze a bunch of limes and then touch someone’s arm, the juice can transfer, and that person might get a rash as well. 

According to Schneider, “one person is not more likely to get it than another as long as the ingredients are there,” but there are some activities that put you more at risk: if you work in a restaurant and prep fruits and veggies, or if you’re outdoors often (gardening or hiking, for example) in environments where you could brush up against plants containing furocoumarins. 

“I tend to see this in the spring as people are going on spring break, in the summer as people are enjoying citrus in the sun, and around the winter holidays when people are vacationing in warm, sunny locations,” Schneider says. “I have also seen this in bartenders when the spring/summer patios open and those margarita orders start rolling in.” 

How To Treat It

Most cases of margarita burn can be treated at home with aspirin and ibuprofen, cool soaks and compresses, and topical creams you can get at the drugstore. Just make sure not to pop any of the blisters, which could lead to an infection. 

If your reaction isn’t getting better after a few days, if it’s over large parts of your body, or if the blisters are large and uncomfortable, you should head to a doctor. “Seeing a dermatologist is very helpful as there are prescription medications that can help relieve symptoms,” Dr. Schneider says. 

To help with future discoloration, Dr. Schneider says it’s important to wear sunscreen and UPF clothing “and generally [follow] good sun protective habits. Whenever you have discoloration, like redness or darkness, left after a rash, sun exposure causes that skin to discolor faster than the normal skin. This ultimately slows down the fading of the rash.”

How To Prevent Phytophotodermatitis

According to Dr. Schneider, preventing phytophotodermatitis is simple: “Be mindful about exposures to these culprit plants while outdoors,” she says. “This doesn’t mean that you can’t have a fun drink, but if you get citrus juice on your skin, make sure to wash with soap and water right away.” 

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Alcohol-based hand sanitizer is a quick and convenient way to reduce germs while on the go, but it isn’t always the best option. Knowing when to skip it in favor of proper handwashing can make a big difference in your overall health. Here are five times you should avoid reaching for the hand sanitizer.

Helpful tip: When hand sanitizer is appropriate, choose a formula with an alcohol concentration between 60% and 95%. Any lower and it may not be effective.

After Handling Chemicals

Pesticides and cleaning products can leave harmful residue on our hands, and using hand sanitizer may not neutralize that residue. According to the CDC, one study found that people who had used hand sanitizer to clean up after applying pesticides had increased levels of pesticides in their bodies. Hand sanitizer also won’t remove heavy metals like lead.

You should also never mix hand sanitizer, which has a high alcohol content, with cleaning products. Combining bleach and alcohol, for example, creates chloroform, which is harmful to humans and could potentially irritate the eyes, skin, and respiratory system. It’s likely that any reaction to bleach and sanitizer on your hands would be small, but it’s better to be safe than sorry. The best way to protect yourself if you’re exposed to any of these chemicals is to use soap and water to remove them.

On Dry, Cracked, or Sensitive Skin

If your skin is dry and cracked, or you have skin issues such as eczema, avoid alcohol-based sanitizers and opt for soap and water instead. Alcohol can worsen cracked skin, leaving you susceptible to more germs, inflammation, and even infection. Instead, the Cleveland Clinic recommends proper handwashing followed by a gentle moisturizer — a thick cream or ointment such as Vaseline — to protect sensitive hands and maintain a natural barrier against infection.

When Your Hands Are Visibly Dirty

If you’ve been gardening, spending time outdoors, or doing hands-on projects, the best way to clean your hands is with soap and water. According to the CDC, hand sanitizer isn’t effective on visibly soiled or greasy hands. While it does kill some germs on the surface of your skin, it doesn’t remove dirt, grease, or residue — or all of the germs that could be lingering within the leftover debris. Washing your hands with soap and warm water breaks down grime and physically washes away contaminants, something sanitizer can’t do.

After Using the Bathroom

Hand sanitizer can kill some types of bacteria and viruses, but it’s not as effective against germs such as Clostridium difficile, cryptosporidium, and norovirus — all of which lurk on surfaces in public restrooms (and elsewhere). Soap and warm water are far more effective at physically removing these germs from your hands rather than just trying to neutralize them. Also, many people don’t use enough sanitizer or rub it in long enough for it to work properly. If soap isn’t available in the restroom, the CDC recommends applying enough hand sanitizer to cover all surfaces of your hands (even the back) and rubbing it in until dry.

While Preparing Food

If you’re preparing foods that commonly harbor pathogens that cause foodborne illness — such as raw meat, eggs, or seafood — skip the sanitizer and wash your hands instead. Sanitizer alone cannot penetrate food debris left on your hands to completely remove dangerous foodborne bacteria such as Salmonella and E. coli. To avoid dangerous cross-contamination, wash your hands in warm, soapy water for at least 20 seconds after touching raw foods. This removes stubborn grease and pathogens simultaneously, ensuring a safe cooking environment.

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