As a registered dietitian who’s been writing about food for more than two decades, I’m always worried that what I know and what I share will ultimately be proven wrong. After all, there’s a cavalcade of new studies, reports and surveys released just about every day.
At the Robert Mondavi Institute, we met up with Sue Langstaff, owner of Applied Sensory, LLC, and member of the UC Davis Olive Oil Taste Panel and the UC Cooperative Extension Sonoma County Olive Oil Taste Panel. Langstaff taught us about the science behind the sensory experience of tasting olive oil. She also cleared up a few slippery myths about this beloved oil.
The more the merrier, right? Well, not according to the Environmental Working Group (EWG). This group recently published a report addressing fortified foods in young children’s lives.
For many, eating vegan can be challenging at times. We received a reader question asking what food additives are derived from animals. To answer this question, we reached out to Dr. Sean O’Keefe, Professor, Department of Food Science and Technology at Virginia Tech.
At the Robert Mondavi Institute, we had a super sweet time learning about (and tasting) honey and chatting with Amina Harris, Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. And, now, we are bringing some of that sweetness to you by sharing what we learned in the form of four not-so-sweet honey myths.
For food writers, whether it’s researching the history of basil pesto (famously from Genoa, Italy), finding the best tips for barbecue food safety (avoid flare ups that cause potentially carcinogenic dark char on meats) or understanding the benefits of biotechnology used in modern day farming (such as improved nutrition, drought tolerance and pest resistance), it’s important to seek out experts with the most accurate information and best consumer advice.
Dr. Steven Heymsfield is a professor at Louisiana State University in the Metabolism and Body Composition Department.
With a focus on obesity, he researches new technologies to analyze human metabolism.
Make summer nutrition easy with guilt-free snacks that can fill in the holes so you can still partake in fun summer food. Look for a balance of fruits and vegetables, protein and whole grains.
Attempting to squeeze the last bits out of summer? It’s unbelievable how fast this time of year goes! Like many, you may be approaching the realization that there are not enough weekends left of the summer to entertain your plans or goals, including your diet.
Best Food Facts took California by storm during our inaugural ‘TASTE: Unearthing the Art and Science of Food’ Blogger Tour – a three-day extravaganza that explored the technology and science used in food production.
With ‘Back to School’ advertisements flooding our lives, it's safe to say that, for many kids, school is back in session. While sending your children off for the next stage of their lives, you may note that their eating habits have taken a turn for the worse while they were enjoying their summer days of freedom.
Recently, Best Food Facts recevied a reader question asking, "Is chicken that is processed in China and sold in the U.S. safe to eat?" To answer this question, we reached out to Patricia Curtis, PhD, professor and director of Auburn University’s Food Systems Institute.
The Big 8 Allergens include milk, eggs, fish, wheat, crustacean shellfish, tree nuts, peanuts and soya (soybean). 90% of all food allergies in the U.S. are caused by the Big 8.
Take your taste buds on a no-passport-required journey with whole grain teff. The tiny, yet mighty, North African cereal grain is gluten-free, an excellent source of vitamin C and rich in fiber, protein and calcium.
Dr. Peter Davies is a Professor in the Swine Health and Production Department at the University of Minnesota. Dr. Davies specializes in pig health as well as diseases and how pigs are raised. He is also passionate about societal issues related to food animal production, disease surveillance and regional disease control.