Just the facts. From the experts.
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Meet an Expert: Denneal Jamison-McClung, PhD

11/25/2013

Best Food Facts wants you to get to know the expert. meet Denneal Jamison-McClung, PhD. She is the Associate Director – Biotechnology program at University of California-Davis.

Can You Trust Research?

11/22/2013

The university-based experts on Best Food Facts have completed research in their specialized fields of study. But one Best Food Facts reader, Blogger Amina Nevels of MommaMina.com, asked a question about research funding. "How do we know that we can trust your research if it's funded by organizations who could profit from that research?"

Food Expiration Dates – What Do They Mean?

11/19/2013

Confusion about food expiration dates can inadvertently cause unnecessary food waste or food safety issues; so we’ve compiled the definitions of some of the most common food expiration labels, according to the USDA. Tape the list on your refrigerator or cabinet for quick reference. A quick glance could benefit both your wallet and your health.

Do Your Kids Have the Snack Time Blues?

11/19/2013

Is your snack time less than inspired? Check out this video and several easy, delicious and nutrition-packed "Tasty Snack Trio" suggestions from Best Food Facts nutrition advisor Carolyn O'Neil, MS, RD.  

Peeling Back the Layers of the Worship-Worthy Onion

11/19/2013

A scan down the Facebook page can make you wonder just what’s accurate and what’s not. Does that high school friend really look the same 20 years later and how can those celebrities look so bright and perky every hour of the day? But how do you know when things are true or perhaps a little too good to be true? For instance, could an onion-filled cup really be the solution to the onslaught of colds and flu? Just remember what you read isn’t always true, but we probably don’t need to tell you that. 

The More You Know, the More You Can Eat!

11/14/2013

Confused about all of the crazy food advice out there? Registered dietitian Carolyn O'Neil says, "The more you know, the more you can eat." From Carolyn's perspective, no fat, no salt and no sugar means no flavor and no fun! Hear directly from Carolyn about how her love of science and writing motivated her to become a registered dietitian, and get a sneak peek into her philosophy on healthy eating.

To Juice? Or Not to Juice?

11/13/2013

Juicing is a popular approach to getting your diet back on track, and it's certainly a great way to get more fruits and vegetables into the diets of picky eaters! But is it actually healthy? While no one can dispute that adding fruits and veggies to your meals is a win, registered dietitian, Judy Barbe explores the benefits and the watch-outs of this interesting and delicious trend. 

Meet an Expert: Sean O'Keefe, PhD

11/13/2013

Sean O'Keefe, PhD, is one of the many Best Food Facts experts. He is a Professor in the Department of Food Science and Technology at Virginia Tech.

Trans Fats Moving Off the Menu

11/12/2013

Blamed as a key dietary culprit in causing heart disease, trans fats are getting kicked all the way to the curb. Best Food Facts Nutrition Advisor, Carolyn O’Neil, MS RD dishes up insight from nutrition experts on the issue of trans fats.

Food Expiration Dates - Eliminating Confusion

11/9/2013

Looking for ways to eliminate food waste and increase food safety? Check out this handy Expiration Date graphic!

Scientifically Speaking, What Are Trans Fats?

11/9/2013

What are trans fats anyway? The American Heart Association says, “Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.” They are used because they are easy to handle, inexpensive to produce, they have a great shelf life and they create a great taste and texture as a food ingredient.

For more information on the science behind trans fats, Best Food Facts reached out to sports nutritionist Dr. Liz Applegate and food scientist and registered dietitian Dr. Ruth MacDonald.

Trans Fat Ban: What Does that Mean?

11/8/2013

The Food and Drug Administration has taken an initial step to ban trans fats. This means that any trans fats that are artificially created will be off the menu and out of our food for good. Why does that matter, and what does it mean for our food? We asked the experts.

Trans Fat Ban: Now What?

11/7/2013

If the FDA decides trans fats will not be allowed as an ingredient in foods anymore, what would that mean for the foods we love?

Should I Avoid Gluten?

11/5/2013

There’s a dilemma in the breadbasket! A growing number of people are being diagnosed with sensitivity to gluten found in grains. Additionally, some are claiming grains might be a culprit in the growing prevalence of certain diseases, like obesity and dementia. Registered Dietitian Carolyn O’Neil explains the issue and provides insight.

What Is the Definition of Gluten-Free?

11/5/2013

Tossing pizza dough into the air may be critical to the art of making a perfect crust, but when a fine dust of flour flutters down, it isn’t so fine for patrons who’ve ordered the gluten-free pies.

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