Every article on MyCookingCalendar is written by a credentialed expert, reviewed for scientific accuracy and updated when new research emerges.
Every article goes through a five-stage process from concept to publication.
We identify topics based on reader questions, current nutrition research and gaps in existing content. We only commission articles where peer-reviewed evidence is available.
Each article is assigned to a contributor with direct credentials in the topic area β fasting articles to our metabolic health researchers, cooking technique articles to our professional chefs.
Writers draft the article referencing primary sources β peer-reviewed journals, government health databases and established clinical guidelines. We do not cite other blogs as sources.
A second credentialed team member reviews the article for accuracy, clarity and completeness. Health claims are checked against current consensus. Preliminary or contested findings are clearly labelled.
Published articles are monitored for new research. We update articles when significant new evidence emerges and clearly mark the date of each update.
The principles that govern what we publish and how we say it.
Every health and nutrition claim links to peer-reviewed journals (PubMed, NEJM, Cell Metabolism, etc.) or established health authorities. We do not cite secondary sources as evidence.
We clearly distinguish between established scientific consensus and preliminary or emerging findings. Contested claims are framed with appropriate uncertainty.
We do not accept payment to write articles about specific products, brands or services. Advertising (where present) is clearly separated from editorial content.
Articles are reviewed and updated when significant new research is published. The review date is shown on every article.
All health and nutrition articles include a clear disclaimer that content is for informational purposes and is not a substitute for professional medical advice.
All named contributors have verified credentials. We publish full credential lists, educational backgrounds and areas of expertise for each author.
We link directly to primary sources. Here are the types of sources our contributors use:
Named contributors with verified credentials. Click any profile for their full biography, education and published articles.
Registered Dietitian with 15 years of clinical and public health nutrition experience.
Research scientist specialising in metabolic health, fasting biology and the gut microbiome.
Professional chef with 18 years of kitchen experience across three Michelin-starred restaurants.
Sports nutritionist and strength coach who has worked with Olympic athletes and professional sports teams.
Food writer, urban farmer and advocate for sustainable, locally grown food systems.
If you believe an article contains an error or would like to suggest a correction, please get in touch. We take accuracy seriously and will respond promptly.
βοΈ Contact Our Editorial Team