If the FDA decides trans fats will not be allowed as an ingredient in foods anymore, what would that mean for the foods we love?
There’s a dilemma in the breadbasket! A growing number of people are being diagnosed with sensitivity to gluten found in grains. Additionally, some are claiming grains might be a culprit in the growing prevalence of certain diseases, like obesity and dementia. Registered Dietitian Carolyn O’Neil explains the issue and provides insight.
Tossing pizza dough into the air may be critical to the art of making a perfect crust, but when a fine dust of flour flutters down, it isn’t so fine for patrons who’ve ordered the gluten-free pies.
“It’s cross contamination,” says Stewart Singleton, who trains food service professionals on allergy awareness including how to properly prepare gluten-free menu options. “Some restaurants, such as Mellow Mushroom, toss their pizzas with cornmeal, so that’s OK.”
An estimated 3 million Americans have celiac disease and must avoid gluten-containing grains such as wheat, barley and rye. Gluten triggers the production of antibodies that damage the lining of the small intestine.
Best Food Facts would like to introuduce you to one of our experts Ronald Kleinman. He is the Physician in Cheif, Massachusetts General Hospital for Children; Chair of the Department of Pediatrics at Massachusetts General Hospital, and Charles Wilder Professor of Pediatrics at Harvard Medical School.
Many moms and dads will check their child’s Halloween candy to be sure it’s safe to eat. But how long will that candy last? Best Food Facts reached out to Fadi Aramouni, PhD, professor of food science, Kansas State University, about the shelf life of candy and guidance on how much candy we should really eat.