Often misinterpreted as the stomach flu, food poisoning is actually caused by noroviruses. These viruses create inflammation in the stomach and large intestine, resulting in unfortunate vomiting, diarrhea and stomach cramps.
In our foodie-focused culture, it’s hard to overlook the appeal of a well-dressed meal. So when it comes to frozen foods, we wondered why the food on the package doesn’t quite look like what we slide out of the microwave or oven.
Dr. Wondwossen A. Gebreyes is a professor and Director of Global Health Programs in the Veterinary Medicine College from The Ohio State University. His research interests include antimicrobial resistance, food safety and infectious disease molecular epidemiology.
To get to know Dr. Gebreyes a bit more, we asked him a few questions.
Meet Kelly Hughes Roberts of Farm Foodie Fitness, a one-stop source of information about organic gardening, food, nutrition, health and fitness.
Monosodium glutamate, better known as MSG, is a hot topic these days. This flavor enhancer combines sodium and glutamate or glutamic acid, which is an amino acid found naturally in the body and in higher protein foods.
Lindsay Livingston is the Columbus-based registered dietitian behind the Lean Green Bean – an endearing health blog filled with nourishing recipes and workout ideas.
Do you ever think twice about throwing out milk that is only a day past its expiration date? If it looks and smells fine, can I still drink it? For this question we reached out to registered dietitian and author of the Sound Bites Blog, Melissa Joy Dobbins, MS, RDN, CDE about helping us understand these questions.
"On milk, the sell by date is often the date listed, so you should double check to find out whether your milk has a sell by date or an expiration date. If it is an expiration date, then here is my answer:
Recently Best Food Facts received a consumer question about whether GMOs could be responsible for an allergic reaction of rash and hives after eating a salad with fruits and veggies.
To answer this, we reached out to Denneal Jamison-McClung, Associate Director – Biotechnology program at University of California-Davis.
Jude Capper, PhD, is an independent Livestock Sustainability Consultant based in Bozeman, MT; and holds adjunct professor and affiliate positions at Washington State University and Montana State University, respectively. To get to know Dr. Capper, Best Food Facts asked her to answer a few questions!
Feeling bamboozled by sensational nutrition studies? Best Food Facts breaks down the scientific research process so you can make informed nutrition choices.
We've gotten the question several times, "What is a GMO?" While we've enlisted plenty of experts who've provided insights on what they are, whether they're dangerous, why they're not labeled, how they impact the environment, why they're banned in some countries, and whether they cause allergies, we've not actually shown a picture of what they look like. Now, we've got pictures!
Have you seen Pinterest posts about storing lettuce in a jar to keep it fresh? One post claims lettuce in a jar will never go brown! Will storing lettuce in a jar really extend its shelf life? Is it safe?
Explore the chia seed’s journey from food of the Aztec gods to Chia Pets to nutrient-packed whole food containing omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium.
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.