Just the facts. From the experts.
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FOOD FIGHT POLL: Food Combos

3/18/2014

What are your favorite food combos? Take our latest poll!

Got Protein?

3/17/2014

Whether you’re fueling your body for the day ahead or an intense workout, protein is an important part of a balanced diet. 

Partaking in the Power of Protein

3/16/2014

Whether you’re training for a race or just looking to keep up with the demands of daily life, protein is an important part of a balanced diet.

Meet an Expert: John Marcy, PhD

3/14/2014

John Marcy, PhD, is an Extension Food Scientist, University of Arkansas. To get to know Dr. Marcy, Best Food Facts asked him a few questions.

Future of food – 3-D Printing

3/13/2014

Ever think that the future of food would involve a 3-D printer? Phil Lempert, the Supermarket Guru, talks about the technology of 3-D printing for food.

Balancing What We Like With What We Need

3/12/2014

It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.

Advice for Bread Buyers

3/9/2014

Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.

Meet Carrian Cheney from Oh, Sweet Basil

3/6/2014

It doesn’t get sweeter than Oh, Sweet Basil by sweet-as-they-come blogger Carrian Cheney. Centered on “reinventing the family dinner,” Carrian’s blog serves up plenty of delectable cuisine with a side of lifestyle anecdotes in a blog that is as much a treat to the eyes as it is to hungry stomachs! 

FOOD FIGHT POLL: Seeing Green

3/5/2014

Take our latest poll! Which foods do you put green food coloring in for St. Patrick's Day?

Need some food for your ears?

3/4/2014

We’ve been fulfilling our audio appetite with some foodie podcasts. Here’s the skinny on two podcasts that have us coming back for seconds.

Nutrition at Just the Right Temperature

3/3/2014

Can you cook the nutrients out of your food?

Meet an Expert: Peggy Lemaux, PhD

3/2/2014

Peggy Lemaux, PhD, is a Cooperative Extension Specialist, Department of Plant and Microbial Biology, at the University of California - Berkeley. To get to know Dr. Lemaux, Best Food Facts asked her a few questions.

A Makeover for the Nutrition Facts Label

2/27/2014

Just how realistic are the serving sizes on nutrition labels? Is there a difference between natural sugars and added sugars? What's the most important thing people should focus on when reading the Nutrition Facts Label? The Food and Drug Administration (FDA) is looking at changing the Nutrition Facts Label for the first time in more than 20 years. Just what do those changes mean? What will you see on the nutrition label?

BPA Revisited: Studies Downplay the Risk

2/27/2014

BPA, widely used to coat water bottles and metal food containers, has received a lot of attention the last several months as some expressed concern about possible ill health effects. The FDA’s long-held position, that the substance is safe at the low-levels at which humans are exposed to it, has been upheld by a new study appearing in the journal Toxicological Sciences.

 

Is There Any Truth to the Five-Second Rule?

2/20/2014

Have you heard of the five-second rule? That moment when you drop a tasty morsel of food on the ground, your heart sinks - you were looking forward to eating that! Is it safe to eat it if you're able to pick it up within five seconds?

We were curious if there was any truth to the five-second rule, so we reached out to Keith R. Schneider, PhD, Professor, Food Science and Human Nutrition, University of Florida.

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