There are a lot of misconceptions out there about milk. We’ve outlined six of the most prevalent misconceptions about conventional milk that you might be hearing.
Coming to us from the University of Georgia is Dr. William Vencill, a professor in weed sciences. Dr. Vencill teaches both undergraduate and graduate students, with a passion of educating young people for the future. Read on to learn more about Dr. Vencill!
A recent study (referred to in this article as Levine et al (2014)) followed more than 6,300 adults over the age of 50, to see what effect high-, medium-, and low-protein diets had on lifespan. A high-protein diet was defined as 20 percent of a person’s daily calories coming from protein, a moderate-protein diet is 10-19 percent of calories from protein, and a low-protein diet consists of less than 10 percent protein. People in the study ate, on average, 16 percent protein, with two-thirds coming from animal sources, which is typical of an American diet, according to the researchers.
Previously known as the food foe of children, this bold veggie is coming into style. And it’s no wonder why - Brussels sprouts are packed with undeniable benefits! As a member of the cabbage family, they are also known as a baby cabbage. Brussel sprouts have been known for approximately 400 years.
Today marks the beginning of Hanukkah, and what better way to celebrate than with the potato latkes! Check out this favorite recipe from food blogger Liz from The Lemon Bowl!
To regulate the flow of traffic, road signs and stop lights are used for drivers to refer to. Regulation of traffic wouldn’t be possible without road signs leading the way. In many cases, hormones and road signs play the same role. Hormones act as regulators for growth and metabolism in plants, animals and even humans. These chemical messengers are naturally occurring throughout all cell systems. Best Food Facts recently received a question regarding the level of hormones in food. We reached out to Dr. Ruth MacDonald and Dr. Ann Macrina for their expertise in hormones within food and livestock production.
Recently, the ingredient propylene glycol has been in the news. We learned about this ingredient from Dr. Sean O'Keefe in a previous Best Food Facts post. Dr. O'Keefe said proplyene glycol is a colorless liquid that posesses a slight sweet taste. It's not antifreeze. Propylene glycol is classified by the FDA as GRAS, generally regarded as safe. Since propylene glycol is a GRAS compound, it is safe to use in foods.
We had some more questions about propylene glycol, so we reached out to Dr. O'Keefe for more information.
Looking for a new recipe to share with family and friends this holiday season? Take advantage of one of winter's splendid fruits - pears! Carolyn O'Neil, MS, RD, shares a favorite recipe from her book "Slim Down South!"
Are you stuck in a food rut, resorting to the same foods and recipes over and over again? Here are some new ideas using some of the latest food trends from Carolyn O'Neil, MS, RD!
Taking center stage on plates galore is an ancient grain called farro. Cultivated for centuries, farro has made its way back to the spotlight. This grain surpasses the antioxidant level of normal wheat varieties with the added benefit of being a rich source of vitamins.
What are your favorite #HolidayHacks? Share with @BestFoodFacts on Twitter and you could win a Fitbit Flex!
The choice between organic and conventional foods has always been a hot topic for individuals striving to live a healthy lifestyle. One limiting factor for some is the cost of organic food, and Best Food Facts recently received a question on whether organic food is worth the extra cost. We let our experts weigh in. Many of us choose organic foods because they are nutritious and delicious, but whether they're healthier than conventionally-grown foods is a matter of debate. Certainly there's much to explore, so we sought out the professional opinions of several experts to get the whole story.
Do you have a food blog? If the answer is yes, then Best Food Facts just might be your new BFF.
Unearthing his passion of science at 5 years old, Dr. Kevin Folta now serves as an associate professor and Interim Chairman in the Horticultural Sciences Department at the University of Florida. We are thrilled to have Dr. Folta as an expert for Best Food Facts. Dr. Folta not only loves his career choice, but also enjoys staying fit by either biking or competing nationally in karate! Read on to learn more about Dr. Folta.
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.