Today is Earth Day, a day when people around the globe demonstrate their support for the environment. Earth Day was first celebrated in 1970 in the United States and now includes coordinated events in more than 192 countries. And one constant in celebrations of any kind is...food!
Mycotoxin - that's a pretty ominous-sounding word. And knowing that mycotoxins can be found in food makes it all the more foreboding. But despite its dark undertones, does that word really signal danger? Jae-Hyuk Yu, professor of bacteriology and genetics, says mycotoxins in your food shouldn't keep you up at night.
Atkins. Low-carb. Paleo. Low-fat. These days it seems like there are endless options for weight management, but do they actually work and, if so, which ones work best? A research study published in the Annals of Internal Medicine shows that cutting back on carbs is more effective in losing weight versus cutting back on fat.
Have you heard that following a Mediterranean diet is better for your heart than exercise? When we heard we might be able to skip the gym and eat our way to good heart health with the Mediterranean diet, we reached out to registered dietitian Anne Cundiff to see if this diet is all it is cracked up to be.
Glyphosate, also referred to as “Roundup,” used in agriculture to kill weeds, has been in the news lately. We wondered, what are the human health implications of glyphosate use on crops? Is glyphosate poisoning us? To find out more, we reached out to Jeff Graybill, MS, CCA, Agronomy Extension Education at Penn State University.
Hot dogs! Get your hot dogs! Baseball season brings with it home runs, stolen bases, and...hot dogs! These wonderful meaty links remain fans’ favorite ballpark treat, and fans are expected to douse more than 20 million of them with ketchup, mustard, relish and other fixings this season!
As you’re enjoying that juicy ballpark frank, do you wonder how it's made? To learn more about the process, we reached out to Janeal Yancey, PhD, Meat Science, Animal Science Department, Division of Agriculture, University of Arkansas, and blogger at Mom at the Meat Counter. Not only is Dr. Yancey an expert in meat science, but she also used to work at a hot dog plant and has first-hand experience of how they’re made!
Dunkin' Donuts announced it is removing titanium dioxide from its powdered sugar donuts, but is titanium dioxide actually harmful?
Processed foods often get vilified in today's food environment, but that shouldn't necessarily be the case. Processing foods can have benefits to improve food's shelf life, reduce food wasate, conserve resources and provide healthier and safer food, according to Connie Weaver, PhD, from Purdue University.
Connie Weaver, PhD, is a Nutrition Scientist and Head of the Department and Distinguished Professor of Nutrition Science at Purdue University. To get to know Dr. Weaver a bit more, we asked her a few questions.
Looking for some beauty tips? Carolyn O'Neil, MS, RD, says you need look no further than your refrigerator!
Linda Benjamin Bobroff, PhD, RD, LD/N, is a professor and Extension nutrition specialist in the Department of Family, Youth & Community Sciences at the University of Florida. To get to know Dr. Bobroff, we asked her a few questions.
A recent study found a relationship between cardiovascular deaths and vitamin D levels. We wanted to know more about what these study findings may mean, especially where nutrition is concerned, so we asked Connie Diekman to help sort it out.
If you’re looking for kitchen inspiration with a hefty helping of sound nutrition knowledge, registered dietitian Holley Grainger has you covered.
Just what exactly is a registered dietitian nutritionist? Carolyn O'Neil, MS, RDN, explains why this profession is so critical to overall health.
Guacamole and oysters - not a very likely food combination. But even though they may not go well together, they do have something in common. We recently received a question about high pressure pasteurization and whether there are any health concerns associated with this technology. To find some answers, we reached out to Diane Barrett, PhD, Fruit & Vegetable Products Specialist in the Department of Food Science & Technology and Site Director for the Center for Advanced Processing & Packaging at the University of California-Davis.