As the year winds down, we'd like to thank all of our readers for taking time to learn more about our food system. We appreciate your comments and questions! We'd also like to thank our food system experts for providing their thoughts and expertise throughout the year.
To close 2012, here's a listing of our blog posts with the most visits.
New York Times columnist, Amy Chocizk, asks “Can food, so often portrayed this time of year as the glue that binds a family together, also be the wedge that drives us apart?"
Vote on the food that always makes your holiday menus!
Nestlé SA and General Mills recently announced they will reformulate 20 popular breakfast cereals to reduce salt and sugar up to 30% by 2015. The move is focused on breakfast cereals sold outside the U.S., but reflects a growing consumer concern about the impact of sugar and salt on children’s health.
As part of our video series on GMOs, we received two questions in regards to GMOs and their availability in other countries besides the United States.
Best Food Facts recently received a question from Peg about genetic modification of wheat. Peg asked, “I have seen information about wheat that indicates genetic modification was taking place MANY years ago and that our current wheat crops are a result of that modification. Many sources state that there are inherent problems with this wheat. Would you please clarify?”
Best Food Facts recently received a question from Greg Shute on our YouTube video, What Do You Want to Know About GMO Food? GMO Safety. Greg asked, "Why do my children have food alleries and why have food allergies reached epidemic levels since GMO foods have been introduced to our food supply? Could it be that our bodies do NOT digest them just as unmodified foods and that a significant porportion of the population is now having their bodies view many of the foods as foreign substances? Why is Europe not seeing the numbers of food allergies that the USA is seeing?"
Test results on pork products released by Consumer Reports raise questions on food safety and the use of antibiotics in animals raised for food. We talked about it with Dr. Richard Raymond, a former USDA Undersecretary for Food Safety about some of the claims made in the report.
Consumer Reports released results of tests conducted on pork products that raise questions on the use of a compound called ractopamine – a feed additive that enhances growth in certain food animals.
Best Food Facts talked with Dr. Donald Beermann, director of the Institutional Animal Care Program and Research Compliance at the University of Nebraska-Lincoln, to find out whether we should avoid pork.
As we receive more views on our five-part video series on genetically modified foods, we continue to receive great questions about safety, testing, health effects, etc. Here are a few more.
Have you finished planning your Thanksgiving menu and completed all of your grocery shopping? Do you ever wonder just where all of that Thanksgiving food comes from?
Take our latest poll - Do you follow a gluten-free diet?
Best Food Facts recently received a comment on YouTube stating, "The worry is that there are no external differences between GM corn and non-GM corn. The problem lies within. The GM corn has been developed to produce its own pesticide, and often the crops are registered as pesticides. This cannot be washed off as they are genetically engineered to make the toxins internally. This means that target pests eat any part of the plant and die as their guts split open. Since the introduction of GM foods the incidence of allergies in children has skyrocketed."
Recently, Best Food Facts received a question from a reader, Susan, asking, “I have Psoriatic Arthritis & Fibromyalgia. When I consume food/drinks with sugar I get hot flashes and increased pain and inflammation. Are there other sweeteners that would not do these things to my body such as Sweet N Low or Equal?”
Registered Dietitian and past president of the Academy of Nutrition and Dietietics, Connie Diekman, links up with Farrah Brown, a part-time nurse and full-time mom, to talk about whether genetically-modified foods are more or less nutritious than other foods.