Alexandra Sifferlin
Alexandra Sifferlin is a writer and producer for TIME Healthland. She is a graduate from the Northwestern University Medill School of Journalism.
Articles from Contributor
How Our Web Searches Could Expose Drug Side Effects
Researchers looking for previously undiscovered drug side effects are turning to web searches for answers.
It’s National Nutrition Month: Health Tips From Some the Fittest People Out There
We asked a wide variety of health experts about what they eat, how they exercise and what their guilty pleasures are.
One Third Of Doctors Admit to Overlooking Electronic Test Results
It turns out that electronic medical test results are a lot like email: many get lost in the digital shuffle.
The Human Body—In ‘Google Map’ Form
Curious about how a disease gets started? Researchers may soon be able to “street view” the inner workings of the human body.
Listen: Nurse Refuses To Give CPR To Dying Woman
Why health personnel at some independent living facilities may not be eager to administer CPR
Hungry in America: Documentary Exposes the Growing Problem of Starvation Amid Plenty
The film, A Place At The Table, sheds light on an issue many Americans are too ashamed to admit: they’re hungry.
BPA Exposure Linked To Asthma In Kids
The list of adverse health effects from BPA exposure continues to grow.
Aloha to the Healthiest State: Hawaii Ranks Highest in Well-Being
Are we really surprised?
Same-Sex Couples Not As Healthy As Heterosexual Married Couples
When it comes to our health, marriage may be more than just a formality.
Herceptin May Benefit Wider Group of Breast Cancer Patients
The breakthrough drug, which targets a small percentage of breast tumors, may be effective against more cancers, according to the latest study.
The Legacy of Lead: How the Metal Affects Academic Achievement
Lead exposure may be on the decline, but it’s still taking its toll on children’s performance in school.
Salt Sugar Fat: Q&A With Author Michael Moss
How did Lunchables get created? Moss pulls back the curtain on the processed food industry and why it’s so obsessed with sugar, salt and fat
