Just the facts. From the experts.
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Do Antibiotics Do More Harm Than Good?

2/17/2014

When used correctly, antibiotics can be an important tool to keep animals healthy and create a safe food supply.

Meet an Expert: Keith R. Schneider, PhD

2/14/2014

Keith R. Schneider, PhD, is a Professor, Food Science and Human Nutrition, University of Florida. To get to know Dr. Schneider, Best Food Facts asked him a few questions.

Meet Lauren Grier from Climbing Grier Mountain

2/13/2014

We’ve been getting our fix of adventurous fare at Lauren Grier’s foodie paradise: Climbing Grier Mountain. On her blog, you’ll find creative meals alongside endearing adventures.

Trans Fat Take-Aways: the Trans Fats Webcast Highlights

2/13/2014

You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.

 

FOOD FIGHT POLL: Food Poisoning

2/12/2014

Take our latest poll! Have you ever had food poisoning?

Is Processed Food Dangerous?

2/9/2014

Is it safe to eat processed food? Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says to look beyond the processing and focus on the diet as a whole.

Tofu Packs a Healthy Punch

2/8/2014

A protein go-to for many, tofu is a nutritious food made from soybeans.

 

 

 

Azodicarbonamide - Is It Safe?

2/7/2014

The smell of freshly baked bread can evoke feelings of comfort and security. Whether at home, at the grocery store or in a restaurant, the smell of warm, baked bread can trigger growling stomachs and watering mouths. So when it was announced that this beloved food contained an ingredient called azodicarbonamide and that Subway planned to remove it from their sandwich bread, we wanted to know more about this ingredient and how it's used in bread baking.

FOOD FIGHT POLL: Best Treats for Your Sweet

2/6/2014

Take our latest poll! What's the best Valentine's Day treat?

Should You Eat Before or After Exercising?

2/5/2014

Exercise helps maintain physical fitness and overall health and wellness. Whether strengthening muscles and the cardiovascular system, honing athletic skills, or losing or maintaining weight, exercising is an important part of life.

So just how much exercise should you be getting per day? Should you eat before or after exercising? Best Food Facts put together this handy infographic with exercising facts.

If I Can’t Pronounce An Ingredient, Is It Bad?

2/4/2014

Additives like carrageenan, maltodextrin, azodicarbonamide and xylitol are not unfamiliar to our food ingredients list. But if we can't pronounce them, should we really be eating them?

 

Is Food Laced with Harmful Chemicals?

2/3/2014

It's true - your food contains chemicals. Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says, "Food is made of chemicals." But not all chemicals are bad, explains Dr. Jones.

Meet an Expert: Alice Henneman, MS, RD

2/2/2014

Alice Henneman, MS, RD, is an Extension Educator of Nutrition, Food Safety and Cooking, University of Nebraska-Lincoln. To get to know Alice, Best Food Facts asked her a few questions.

Troubled about Trans Fats?

1/27/2014

Join the Best Food Facts Trans Fats: Moving off the Label webcast Feb. 11, from 2-3 p.m. Central/3-4 p.m. Eastern to get the scoop on all things trans fats.

Four Ways to Crack the Nutrition Code

1/26/2014

Confused about ingredient lists and the Nutrition Facts panel? Let registered dietitian and author Carolyn O'Neil help you crack the nutrition code.

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