Do you buy milk labeled rBST-free? Are you worried about hormones in milk? We recently posted Are There Growth Hormones in Milk? and Hormones in Milk: Are They Causing Early Puberty in Girls?, but a recent consumer question about why hormones are used in food animal production had us reaching back out to Dr. Ann Macrina, Research/Teaching Associate at Penn State University.
Mushrooms have been a part of the human diet for many, many years but one question always remains: is the mushroom a vegetable? You've probably heard before that mushrooms are fungi, but does that mean it's not a vegetable? Or is it both? To clear this up, we reached out to Alice Henneman, MS, RD, Extension Educator of Nutrition, Food Safety, and Cooking at the University of Nebraska-Lincoln.
March is National Nutrition Month, and Carolyn O'Neil, MS, RD, shares ways you can bite into a healthy lifestyle!
Carolyn O'Neil, MS, RD, explains why you should put family meal time back on the menu.
Fear of food is not healthy, and as people's interest in food and conversations about food grow, so does unnecessary fear about what to eat and what not to eat. We reached out to Robyn Metcalfe, PhD, Executive Director of The Food Lab at the University of Texas, to gain insight on re-channeling our interest in food to curiosity that can help lead to new ideas we can all chew on.
Danielle Hammond-Krueger, MPH, RD, LD, is an Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service. To get to know Danielle, we asked her a few questions.
Unless you've been living under a rock for the past year, you've probably heard of Bulletproof coffee. What is it? A coffee drink made up of coffee, butter, and medium-chain triglyceride oil, Bulletproof coffee is meant to replace breakfast. Created by Silicon Valley investor and technology entrepreneur Dave Asprey, the Bulletproof coffee cult has grown fast and it doesn't appear to be going anywhere anytime soon.
Our mouths have been doing a lot of watering lately, and we can’t help but assume it’s the result of frequent stops at Gimme Some Oven - the oh-so-scrumptious blog by Ali.
New research from the Centers for Disease Control and Prevention (CDC) indicates roughly seven in 10 toddler meals contain excess levels of sodium, and most snacks, breakfast pastries and cereal bars for infants and toddlers have extra sugars. What's a parent to do?
The 2015 Dietary Guidelines Advisory Committee released its recommendations for Americans. Carolyn O'Neil, MS, RD, breaks down the recommendations and what they mean for the American diet.
Is fat-free always the best choice? Karman Meyer, RD, of KarmanNutrition.com says not always!
Does diluting a sweetened beverage take away the calories? Patricia Murray, RD, of St. Ann's Bay Hospital busts this myth along with whether toasting bread takes away calories.
Do diabetics need to sacrifice and adhere to a strict diet? We asked Arielle "Dani" Lebovitz, MS, RD, CSSD, LD, CDE, of Robins Air Force Base for her advice.
Does an apple that doesn’t turn brown after taking a bite sound appealing? Such an apple has been developed with the help of biotechnology by Okanagan Specialty Fruits (OSF) of British Columbia, Canada. After a lengthy government process, they have now been approved in the United States, though it will still be a few years before they’re available in stores. We spoke about these new fruits, called Arctic® apples, with Neal Carter, OSF’s president and founder, and reached out to Dr. Herbert Aldwinckle, professor emeritus at Cornell University's Department of Plant Pathology and Plant Microbe Biology, for some insight.
When you're purchasing canned food, for instance, canned beans, do you look for low-sodium varieties? Or, once you open a can, do you rinse the food, hoping to rinse away the salt? Have you wondered if there is enough difference between the low-sodium and regular-sodium items to make it worth the cost difference?
To learn more about sodium content in canned goods, we reached out to Linda Benjamin Bobroff, PhD, RD, LD/N, Dept. of Family, Youth & Community Sciences, University of Florida, and Danielle Hammond-Krueger, MPH, RD, LD, Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service.