By MATTHEW PERRONE

WASHINGTON (AP) — Unapproved peptide drugs have become a trendy new hack among wellness influencers, fitness coaches and celebrities, pitched as a way to build muscle, shed pounds and look younger.

Related Articles

NIH funding cuts have affected over 74,000 people enrolled in experiments, a new report says

Novo cuts Wegovy prices, but doctors still see cost challenges for patients

FDA adds strongest warning to Sarepta gene therapy linked to 2 patient deaths

Bouldering Project opens in St. Paul after Minneapolis success

Researchers try bold new approach in a race to better treat autoimmune diseases

Online stores will offer injectable vials for $300 to $600 each. Longevity and wellness clinics offer in-office evaluations and injections, sometimes with membership fees of thousands of dollars per month.

But many of the products have never been extensively studied in humans, raising concerns that they could cause allergic reactions, metabolic problems and other dangerous side effects.

Here’s a closer look at the science, the hype and the potential risks surrounding the trend.

What are peptides?

Within the human body, peptides are short chains of amino acids that perform essential functions.

Insulin, for example, controls blood sugar levels and helps break down foods into energy. Likewise the popular weight loss drugs, GLP-1s — short for glucagon-like peptides — are based on a hormone found in the intestines that helps regulate blood sugar.

The Food and Drug Administration has approved both substances as drugs. But there are many more peptides that have never been approved by regulators as safe and effective, though some have shown interesting study results in rodents and other animals.

Why are peptides so popular right now?

Synthesized peptides are not new. Some doctors have prescribed them for decades off-label, or for unapproved uses, in patients with gastric ulcers, nervous system disorders and other conditions.

In recent years, peptides have become a focus for wellness gurus and other public figures with large online followings. That’s driven interest in using obscure peptides for unsubstantiated uses like healing injuries, improving complexion and even extending life. Peptides in this group include an alphabet soup of injectable compounds, including BPC-157, thymosin alpha, GHK-Copper and many more. Some are banned by sports regulators as doping substances.

Experts who have studied the field are particularly concerned that some people are combining multiple peptides.

“These influencers are often advocating taking a stack of peptides each month, so it could be two, three, four different peptides,” said Dr. Eric Topol of Scripps Research Translational Institute. “This is really what I consider dangerous.”

Interest in the trend is being amplified by celebrities.

Joe Rogan has repeatedly talked about using BPC-157 to recover from injuries. Jennifer Aniston has talked about using weekly peptide injections to improve her skin and currently serves as a paid spokesperson for a company selling peptide-enriched supplements.

“If any celebrity is using a peptide, and they’re saying this is what worked for me, then of course it’s going to be more mainstream and people are going to be looking into it,” said Kay Robins, a clinical nurse and operator of Pure Alchemy Wellness, a clinic outside of San Diego that sells peptide infusions and injections.

Robins says she no longer offers BPC-157 and other peptides that have been targeted by the FDA.

How are peptides regulated by the FDA?

Most of the unproven peptides promoted online are technically being sold illegally.

Any substance that is injected to produce a health benefit or prevent a medical condition is classified as a drug, which cannot be sold without FDA approval.

In this image taken from video, an IV infusion is administered at Pure Alchemy Wellness, Tuesday, Nov. 11, 2025, in Chula Vista, Calif. (AP Photo/Javier Arciga)

The agency considers many peptides to be biologics, the most complicated and potentially high-risk type of drugs, requiring extra precautions in their manufacture and storage. In recent years, the agency has added more than two dozen peptides to a list of substances that should not be produced by pharmacies due to safety risks.

Some companies market their peptides as dietary supplements, particularly those sold as pills, gummies or powders.

While dietary supplements are less tightly regulated than drugs, the FDA still requires them to only contain ingredients found on a list of approved substances. Most peptides are not on that list and therefore are ineligible to be sold as supplements.

Experts generally agree that consuming peptides by mouth likely has little or no effect, since they will dissolve in the gut.

Who is making these peptides?

Most of the injectable peptides sold in the U.S. are produced by compounding pharmacies, which custom-mix medications that aren’t available from drug manufacturers. Pharmacies are regulated at the state level and are generally not subject to the same scrutiny as companies overseen by FDA.

In recent years, compounding pharmacies have jumped into the market for blockbuster GLP-1 drugs. Under FDA regulations, compounding pharmacies can produce their own versions of a prescription drug when there’s a shortage.

Earlier this year the FDA determined that the shortage of GLP-1s had ended, meaning compounders were expected to halt production. But many have continued making custom versions of the drugs — adding extra ingredients like vitamin B, which they say benefits patients.

“There had never been the monetary incentive to push the envelope of what is legally permissible with compounding before,” said Nathaniel Lacktman, a lawyer specializing in FDA-related issues. “The dollars weren’t there.”

Some of the industry’s new production capacity has gone into producing unapproved peptides, such as BPC-157.

The trend recently caught the attention of the FDA, which has added more than two dozen peptides to an interim list of substances that should not be compounded due to safety concerns.

What’s the connection between peptides and the MAHA movement?

Health Secretary Robert F. Kennedy Jr. is among those who have touted the potential benefits of peptides. He has repeatedly vowed to end “FDA’s war” on peptides, which have become popular among many followers of his Make America Healthy Again movement.

Some of Kennedy’s friends and associates are also prominent marketers of peptides, including self-described “biohacker” Gary Brecka and functional medicine physician and author Dr. Mark Hyman.

Some in the peptide field expect Kennedy to roll back FDA’s restrictions on the industry, which could include releasing a list of peptides that the agency will no longer try to keep off the market.

AP video journalist Javier Arciga contributed to this story from San Diego

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

The traditional Thanksgiving meal can be a real challenge for home cooks. The number of divergent dishes can be staggering, especially when every guest wants his or her personal favorites included in the feast. The traditional menu provides a delectable spread, and a  groaning board of last-minute kitchen chores.  My late sister-in-law Sue Young always claimed that the menu was created by someone who never had to cook it.

Working yourself to the bone may be a proud Puritan tradition, but hosting the holiday is much more fun if everyone contributes. In these tough economic times, it makes good sense to divide up the work as well as the expense.

Whether made by the host or a guest, making several dishes ahead of turkey day can help to make the meal more cook friendly.

Here are five dishes that can be made in advance and tucked into the fridge.

Pureed Carrot Soup with Ginger and Lime is a great way to get the Thanksgiving feast started. ( Photo by Nick Koon, The Orange County Register/SCNG)

Pureed Carrot Soup with Ginger and Lime

Starting the feast with a small portion of soup brings everyone to the table for a few minutes of calm togetherness. To prepare in advance, cool the soup and store airtight in the refrigerator for up to 3 days ahead. Reheat on medium or heat in a slow cooker allowing plenty of time for it to thoroughly heat. Taste before serving; adjust seasoning if needed.

Yield: 8 (1-cup) servings

INGREDIENTS

4 leeks, trimmed, white portion only

3 tablespoons olive oil

2 pounds carrots, trimmed, peeled, cut in 2-inch pieces

1/4 cup Arborio rice

6 cups chicken broth, plus more if needed

1 tablespoon minced crystallized ginger; see cook’s notes

Salt and ground pepper to taste

1/4 cup freshly squeezed lime juice

For garnish: 2 tablespoons sour cream or creme fraiche

For garnish: 2 tablespoons lime zest

For garnish: 1 tablespoon minced crystallized ginger

Cook’s notes: Crystallized ginger, sometimes labeled candied ginger, has been cooked in sugar syrup and rolled in coarse sugar. It’s sold in some supermarkets, often in the Asian specialty section. It’s also sold at Trader Joe’s.

DIRECTIONS

1. Slice leeks lengthwise and place flat side of leeks on cutting board. Cut into thin slices. Toss in cold water to remove any dirt. Drain well.

2. In large pot or Dutch oven, heat oil over medium-high heat. Add leeks and cook until softened, about 2 minutes (do not brown). Add carrots, rice and broth. Bring to boil on high heat. Reduce heat and simmer 40 minutes. Add ginger. Cook 10 minutes.

3. Puree mixture in batches in food processor fitted with metal blade or use an immersion blender to puree mixture. Return to pot and season with salt and pepper. Stir in lime juice. If soup is too thick, add more broth until desired consistency is reached. Heat until simmering.

4. Ladle into bowls or cups and add a dollop of sour cream and a sprinkling of lime zest and crystallized ginger.

Source: “Thanksgiving Dinner” by Anthony Dias Blue and Kathryn K. Blue (Harper Collins, out of print)

The components of Wild Rice, Apple and Dried Cranberry Dressing can be made 2 days in advance and then assembled for final baking and serving. (Photo by Cathy Thomas)

Wild Rice, Apple and Dried Cranberry Dressing

Wild rice shows off a nutty earthiness and has an appealing chewy texture. It’s delicious in the make-ahead stuffing that teams it with apple, dried bread cubes, and dried cranberries.

For advance preparation, the wild rice can be cooked 2 days ahead and cooled on a sheet pan, transferred to a covered container and chilled. Bread cubes can be prepared up to 2 days in advance. To save time, instead of drying bread cubes in oven, they can be spread in shallow baking pan and dried, uncovered, at room temperature, for 1 day. Dressing can be assembled (without drizzling with broth and melted butter) but not baked, 1 day ahead and cooled, covered and refrigerated. Bring to room temperature before proceeding with step 4.

Yield: 8-10 servings

INGREDIENTS

4 cups water

1 cup wild rice

1 1/2 teaspoons salt, divided use

1/2 pound crusty white bread, cut into 1/2-inch cubes (about 6 cups), see cook’s notes

1/2 cup (1 stick) unsalted butter, plus 2 tablespoons melted unsalted butter, plus butter for greasing pan, divided use

2 cups diced yellow onion

2 cups diced celery

2 cups cored, diced, unpeeled green apple, such as Granny Smith

1/4 cup finely chopped fresh marjoram OR 1/2 teaspoon dried

1/2 teaspoon black pepper

1 cup dried cranberries

1 cup chicken broth

Cook’s notes: Any crusty bread can do the trick. I use half of a one pound loaf of La Brea French bread.

DIRECTIONS

1. Bring water to boil in heavy 2-quart saucepan. Add rice and 1/2 teaspoon salt. Reduce heat to low and cook, uncovered until tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in sieve and spread out on rimmed baking sheet to cool completely.

2. Meanwhile, place oven rack in upper third of oven; preheat to 350 degrees. Spread bread on rimmed baking sheet and bake in upper third of oven until dry, about 20 minutes.

3. Melt 1 stick butter in large deep skillet over medium heat. Add onion and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add apple and cook, stirring occasionally, until apple is tender-crisp, about 5 minutes. Stir in marjoram, pepper and remaining teaspoon salt. Cook, stirring, 2 minutes. Transfer to large bowl; toss with cooled rice, bread cubes and cranberries.

4. Increase oven to 450 degrees. Grease shallow 3-quart baking dish (9-by-13-inch will work) with butter. Place stuffing mixture in prepared pan. Drizzle with turkey or chicken broth and melted butter. Bake, tightly covered with aluminum foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more. Fast glamour: Garnish with fresh herbs and orange slices.

Cranberry Chutney packs a sweet-sour vibrant punch accented with ginger and garlic. (Photo by Nick Koon, The Orange County Register/SCNG)

Cranberry Chutney

This sweet-sour concoction is a delicious relish to serve on Thanksgiving, and it is a scrumptious accompaniment with leftover turkey. It can be prepared up to 1 week in advance, cooled and then refrigerated well sealed.

Yield: About 2 cups

INGREDIENTS

5 medium shallots or 3 large, finely chopped, about 1 cup

1 1/2 tablespoons vegetable oil

One 12-ounce bag (3 cups) fresh or frozen cranberries

Optional: 1/2 teaspoon dried red pepper flakes

2/3 cup sugar

1/4 cup cider vinegar

1 teaspoon minced garlic

1 1/2 teaspoons minced peeled fresh ginger

1/2 teaspoon salt

1/2 teaspoon black pepper

DIRECTIONS

1. Cook shallots in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, 5 to 6 minutes. Stir in remaining ingredients (dried red chili flakes are optional). Simmer, stirring occasionally, until half of cranberries burst, about 10 minutes. Cool; taste and add more salt and/or pepper if desired. Refrigerate well sealed. Serve with turkey, or use as a topping over Brie or goat cheese, spreading cheese on crisp toasted baguette slices and spooning chutney on top.

Le Bernardin Salmon Rillettes can be prepared 2 days in advance and refrigerated. Photo by Nick Koon, The Orange County Register/SCNG).

Le Bernardin Salmon Rillettes

Salmon rillettes have been welcoming guests at the award-winning Le Bernardin restaurant for many years. This delicious appetizer can be prepared up to 2 days in advance (without the chives) and refrigerated. It is important that the salmon is cold when it is mixed with the mayonnaise. The sliced baguette can be toasted a day in advance.

Yield: 6 to 8 servings

INGREDIENTS

2 cups dry white wine

1 tablespoon minced shallot

1 pound fresh salmon fillet, skinned, pin bones removed, cut into 1-inch pieces

3 ounces smoked salmon, skinned and pin bones removed, chopped

1/2 cup mayonnaise

3 tablespoons fresh lemon juice

2 tablespoons thinly sliced fresh chives

Fine sea salt and freshly ground white pepper

For serving: toasted baguette slices

DIRECTIONS

1. Line a plate with paper towels. In a shallow pan, bring the wine, shallot, and 2 cups of water to a boil on high heat. Reduce it to a simmer and add the fresh salmon. Gently poach the salmon until it is barely opaque, for 2 to 3 minutes. Remove salmon with a slotted spoon and drain on paper-lined plate. Drain the shallot in a small sieve and discard cooking liquid. Place salmon and shallot in a bowl and refrigerate until it is cold.

2. Once the poached salmon and shallot are cool, add with smoked salmon, then the mayonnaise and lemon juice, starting with about 1/4 cup mayonnaise and adding the lemon juice sparingly. Adjust the levels of mayonnaise and lemon juice to taste as you go. Add the chives and gently mix — do not overmix or mix too hard.

3. Season to taste with salt and white pepper. Serve cold with toasted baguette slices

Source: “Seafood Simple” by Eric Ripert

All-in-One Holiday Bundt Cake features autumnal flavors such as cranberries, pumpkin and apple. (Photo by Cathy Thomas)

All-in-One Holiday Bundt Cake

This festive Bundt cake sings a Thanksgiving tune. A just-right mix of spices pair deliciously with fresh cranberries, pumpkin and apple. It can be prepared up to 4 days in advance, cooled and wrapped in plastic wrap. Dust it with powdered sugar just before serving.

Yield: 12 servings

INGREDIENTS

Butter for greasing pan

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

1 1/2 teaspoons grated fresh ginger or 1 teaspoon ground dried ginger

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

1 cup granulated sugar

1/2 cup (packed) light brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups canned unsweetened pumpkin puree

1 large apple, peeled, cored, and finely chopped

1 cup fresh cranberries, halved or coarsely chopped

1 cup pecans, coarsely chopped

For dusting: powdered sugar, see cook’s notes

For serving: sweetened whipped cream or ice cream (vanilla or pumpkin)

Cook’s notes: I dust the cake with powdered sugar, the easiest route to making it pretty. But if you want to drizzle on a maple-flavored icing, combine 6 tablespoons powdered sugar with 2 tablespoons maple syrup. Add more syrup little by little, stirring vigorously, until icing runs nicely off the top of a spoon — you may need another 1/2 tablespoon of syrup to get the right consistency.

DIRECTIONS

1. Adjust oven rack to center position and preheat to 350 degrees. Butter a 9- to 10-inch (12 cup) Bundt pan. Don’t place pan on a baking sheet (you want air to circulate through the inner tube).

2. In large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground ginger (not if using grated fresh ginger).

3. Using a stand electric mixer fitted with the paddle attachment (or a hand mixer in a large bowl), beat butter and both sugars together at medium speed until light and fluffy. Add eggs one at a time and beat for 1 minute after each addition. Beat in vanilla. Reduce mixer speed to low and add pumpkin, apple, and grated ginger (if using) — don’t be concerned if the mixture looks curdled). Still on slow speed, add dry ingredients, mixing only until incorporated. With a rubber or silicone spatula, stir in cranberries and nuts. Scrape the batter into prepared pan and smooth top with the rubber spatula.

4. Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean (well, at my house it takes 75 minutes and I test with a toothpick, because the knife never seems to come out clean — just saying). Transfer cake to cooling rack for 10 minutes. Unmold on a cooling rack. Cool thoroughly.

5. Just before bringing it to the table, dust the cake with powdered sugar. Place powdered sugar in a small sieve and shake over top of cake. Cut into thick slices (to capture all of the delicious ingredients). Serve with whipped cream or ice cream.

Source: “Baking from My Home to Yours” by Dorie Greenspan

Related Articles

Thanksgiving for all: Dairy-free mix-it-up citrus loaf cake from Dorie Greenspan

Thanksgiving for all: Diabetic-friendly pumpkin pie with maple-ginger crust

Thanksgiving for all: Gluten-free pull-apart dinner rolls that retain their chewy texture

Thanksgiving for all: Three sisters salad for vegans

Thanksgiving: High-protein, gluten-free cranberry jalapeño dip

 

By ERIC TUCKER, Associated Press

WASHINGTON (AP) — The Justice Department engaged in a “disturbing pattern of profound investigative missteps” when it secured an indictment against former FBI Director James Comey, a federal judge ruled Monday in directing prosecutors to produce to defense lawyers all grand jury materials from the case.

Related Articles

NIH funding cuts have affected over 74,000 people enrolled in experiments, a new report says

One issue is uniting Americans in a time of polarization, according to a new poll

In reversal, Trump says House Republicans should vote to release Epstein files

Trump’s Republican Party insists there’s no affordability crisis and dismisses election losses

Trump cuts ties with ‘Wacky’ Marjorie Taylor Greene, once among his top MAGA-world defenders

Those problems, wrote Magistrate Judge William Fitzpatrick, include “fundamental misstatements of the law” by a prosecutor to a grand jury that indicted Comey in September, the use of potentially privileged communications in the investigation and unexplained irregularities in the transcript of the grand jury proceedings.

“The Court recognizes that the relief sought by the defense is rarely granted,” Fitzpatrick wrote “However, the record points to a disturbing pattern of profound investigative missteps, missteps that led an FBI agent and a prosecutor to potentially undermine the integrity of the grand jury proceeding.”

The 24-page opinion is the most blistering assessment yet by a judge of a criminal case against Comey that is already subject to multiple other challenges, including motions seeking its dismissal on the grounds that the interim U.S. attorney who filed the charges, Lindsey Halligan, was illegally appointed and that the prosecution itself constitutes a vindictive prosecution.

Comey’s lawyers had sought the grand jury materials out of concerns that irregularities in the process may have tainted the case. The sole prosecutor who defense lawyers say presented the case to the grand jury was Halligan, a former White House aide with no prior prosecutorial experience who was appointed to the job just days earlier.

City Limits rounds up the latest housing and land use-related events, public hearings and affordable housing lotteries that are ending soon.

Empire State Development will host a public hearing this week on the latest plans for the Atlantic Yards/Pacific Park project in Brooklyn, where a new development team recently took over. (Adi Talwar/City Limits)

Welcome to City Limits’ NYC Housing Calendar, a weekly feature where we round up the latest housing and land use-related events and hearings, as well as upcoming affordable housing lotteries that are ending soon.

Know of an event we should include in next week’s calendar? Email us.

Upcoming Housing and Land Use-Related Events:

Monday, Nov. 17 at 1 p.m.: The City Planning Commission will hold a public review session. More here.

Monday, Nov. 17 at 6:30 p.m.: Local elected officials, along with Voices of the Waterfront and Columbia Street Waterfront Association, will hold a community forum on the Brooklyn Marine Terminal redevelopment plan. More here.

Tuesday, Nov. 18 at 9 a.m.: The NYC Landmarks Preservation Commission will meet. More here.

Tuesday, Nov. 18 at 9 a.m.: Several New York State Senate committees will hold a joint public hearing on the cost and availability of residential property insurance. More here.

Tuesday, Nov. 18 at 6 p.m.: Empire State Development will host a public hearing on the latest plans for the Atlantic Yards/Pacific Park project in Brooklyn, where a new development team recently took over. The meeting will take place at 140 Flatbush Ave. More here.

Wednesday, Nov. 19 at 10 a.m.: NYCHA’s board will hold its monthly meeting. More here.

Wednesday, Nov. 19 at 10 a.m.: The City Planning Commission will meet regarding the following land use applications: 22 Farview Place, Eagle Street Demapping, 18-15 Francis Lewis Blvd Commercial Overlay, 16 Callan Avenue Pool and Patio and 113 Arbutus Avenue.

Wednesday, Nov. 19 at 10:30 a.m.: The NYC Council’s Committee on Land Use will meet regarding several housing-related bills, including legislation that would require city-financed affordable housing contain a certain percentage of two- and three-bedroom units. More here.

Wednesday, Nov. 19 at 5 p.m.: Crain’s New York Business will host a live conversation with New York City Planning Director Dan Garodnick about the city’s housing plans, including recent neighborhood rezonings and the City of Yes for Housing plan. More here.

Thursday, Nov. 20 at 10 a.m.: The NYC Council’s Committee on Housing and Buildings will meet regarding bills related to short-term rental rules. More here.

Thursday, Nov. 20 at 11 a.m.: The NYC Council’s Subcommittee on Zoning and Franchises will meet regarding Totem Brooklyn’s application for the Herkimer-Williams project in East New York. More here.

Thursday, Nov. 20 at 2 p.m.: New York State Sen. Stephen Chan’s office will be offering assistance with senior housing applications at 6605 Fort Hamilton Parkway in Brooklyn. More here.

Monday, Nov. 24 at 11 a.m.: The NYC Council’s Subcommittee on Zoning and Franchises will meet. More here.

NYC Affordable Housing Lotteries Ending Soon: The New York City Department of Housing Preservation and Development (HPD) are closing lotteries on the following subsidized buildings over the next week.

63 South 6th Street Apartments, Brooklyn, for households earning between $159,018 – $227,500 (last day to apply is 11/17)

2267 Andrews Avenue North Apartments, Bronx, for households earning between $73,920 – $116,640 (last day to apply is 11/18)

60 Buchanan Place Apartments, Bronx, for households earning between $75,635 – $103,680 (last day to apply is 11/18)

The Ysabel aka 77 Woodbine Street, Brooklyn, for households earning between $95,315 – $227,500 (last day to apply is 11/18)

874 Home Street Apartments, Bronx, for households earning between $73,303 – $140,000 (last day to apply is 11/20)

MBD New Heights Apartments, Bronx, for households earning between $36,549 – $120,540 (last day to apply is 11/20)

3118 Webster Avenue Apartments, Bronx, for households earning between $27,738 – $160,720 (last day to apply is 11/21)

Beach Channel House, Queens, for households earning between $95,726 – $227,500 (last day to apply is 11/24)

The post NYC Housing Calendar, Nov. 17-24 appeared first on City Limits.