How do you depict the difference between too much and not enough? We recently received a question asking what contents on a food label are considered unhealthy and in what amounts. Alice Henneman, MS, RDN and Extension Educator, provided some insight.
What’s a person to think when viewing secretly-taken video showing animals raised for food being abused on a farm or being improperly handled at a processing plant? Is this kind of treatment common on modern farms? Should I have safety concerns about the food I’m eating that may have come from these places? Are we doing enough here in the U.S. to ensure animals are treated humanely and our food is safe?
Do you need some gift ideas? Carolyn O'Neil, MS, RD and Best Food Facts nutrition advisor, shares some gift ideas to support a healthy lifestyle.
Are you wondering what the differences are between high fructose corn syrup and sugar? Is agave nectar really better for you? What about honey? We took a dive into the chemistry behind HFCS with Ruth MacDonald, PhD, RD, and Chair of Food Science and Human Nutrition at Iowa State University.
Lately, we’ve been enjoying more than our fair share of sweetness with stops by one of our very favorite blogs - SweetPhi - by sweet-as-they-come blogger Philia, or Phi for short.
A recent blog post mentioned that a common wheat harvest protocol in the United States is to drench the wheat fields with Roundup® several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest. Best Food Facts wanted to know if this practice is really happening, and if so, why? Does this mean wheat is toxic?
To answer this question, we reached out to Brett Carver, PhD, Wheat Breeding & Genetics, Regents Professor and Wheat Genetics Chair in Agriculture, Oklahoma State University; Angela Post, PhD, Weed Science Extension, Assistant Professor, Oklahoma State University; and Jeff Edwards, PhD, Small Grains Extension, Warth Distinguished Professor of Agronomy, Oklahoma State University.
Recently, a Best Food Facts reader submitted a question asking, "Why are sweet potatoes sweet? Are they watered with sugar water?" To answer this question, we reached out to Kenneth Pecota, Researcher, North Carolina State University.
Did you know that American farmers produced nearly 1.8 billion pounds of green beans and 9 million barrels of cranberries in 2013? The USDA gives us a look at Thanksgiving by the numbers.
What's the best way to thaw a turkey? Should you wash your turkey? How do you know when your turkey's done? Don't fret! The USDA has prepared this handy guide to help make sure your Thanksgiving meal preparations include food safety!
Do hormones in milk, meat and eggs cause early puberty?
You might be surprised to find out blogger Victoria, behind the mouth-watering blog Love Laugh Cook, has a full-time job in sports medicine, but don’t let her love for exercise fool you! Her love for food is evident with just one peek at her blog.
Did you know that the average American may consume more than 4,500 calories and 230 grams of fat during a traditional holiday dinner with turkey and all the trimmings? Carolyn O'Neil, MS, RD, shares some tasty ways you can indulge without the bulge!
Ever thought about letting this leafy green take the spotlight in your next dish? Kale is known for its versatility and mighty nutritional punch.
A self-described attorney in the apron, Lynn is a law school graduate bringing order to the courtroom and the kitchen. Her blog, Order in the Kitchen, is mains meets desserts, cocktails and beyond!
George Kent, PhD, is a Professor Emeritus, Department of Political Science, at the University of Hawaii. Dr. Kent's research has centered on human rights, international relations, peace, development, and environmental issues, with a special focus on nutrition and children. To get to know Dr. Kent, Best Food Facts asked him a few questions.