Lynn Grieger is a registered dietitian on a mission: empowering people to achieve their fitness, nutrition, health and wellness goals.
Wayne Parrott, PhD, is a Professor in the Department of Crop and Soil Sciences in the College of Agricultural & Environmental Sciences at the University of Georgia. To get to know Dr. Parrott, Best Food Facts asked him a few questions.
We've heard stories about using certain food products for long, beautiful locks of hair, but what about onions? Rita Pichardo-Geisinger, MD, Assistant Professor, Dermatology Department, Wake Forest Baptist Health, answered a reader's question about using onions for a healthy scalp.
Did you know that moms are the primary change agent when it comes to creating healthy eating habits that can be passed on to the next generation? Learn how you and your family can create a new food history.
Do you cook with herbs? Cooking with herbs can enhance the flavor of any dish. Here are a few things to consider!
Jen Haugen pursues her love of gardening and food as a registered dietitian, aspiring to connect families with the fascinating adventure of food from, farms to tables.
Use sound science and nutrition basics to navigate the Dirty Dozen and Clean 15 recommendations. Ready resources to fact-based information make it easier to choose wise food decisions
In 1986, researchers discovered cancer developing in rats that were fed compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential connection between meat and cancer. But, is there a direct cause-and-effect relationship between red meat consumption and cancer?
Dr. Ruth MacDonald, Chair of the Food Science Department at Iowa State University, and Dr. Wendy Dahl, PhD, RD, FDC, Assistant Professor, Food Science and Human Nutrition Department, University of Florida, have differing opinions.
Dennis Savaiano, PhD, is a Professor of Nutrition Science at Purdue University. To get to know Dr. Savaiano, Best Food Facts asked him a few questions.
Iowa farm girl Nicole Yoder looks to increase understanding about where food comes and how it ends up on the plate.
Celiac? Gliadin? Gluten? These terms can get confusing, especially for those with gluten intolerance or Celiac disease. Best Food Facts reached out to Pam Cureton, RD, LDN, a Dietitian with the Center for Celiac Research at Massachusetts General Hospital, about the term gliadin.
Lamb is an excellent source of protein, with 23 grams of protein per three-ounce serving and a powerhouse of other important nutrients including three B vitamins (B-12, niacin and riboflavin) and minerals (selenium, zinc and iron.)
Dubbed an ancient grain, quinoa is really not a grain at all. The quinoa seed is a complete protein that’s related to beets, chard and spinach. Try it in seed, flake or flour form.
Ann Macrina, PhD, is a Research/Teaching Associate at Penn State University. To get to know Dr. Macrina, Best Food Facts asked her a few questions.
Lately, we’ve been indulging in all of the sweet finds at Completely Delicious!