Ever thought about letting this leafy green take the spotlight in your next dish? Kale is known for its versatility and mighty nutritional punch.
A self-described attorney in the apron, Lynn is a law school graduate bringing order to the courtroom and the kitchen. Her blog, Order in the Kitchen, is mains meets desserts, cocktails and beyond!
George Kent, PhD, is a Professor Emeritus, Department of Political Science, at the University of Hawaii. Dr. Kent's research has centered on human rights, international relations, peace, development, and environmental issues, with a special focus on nutrition and children. To get to know Dr. Kent, Best Food Facts asked him a few questions.
There’s nothing like the bright green of the avocado to spruce up an otherwise boring dish! Avocados not only appeal to the eye but are also packed with nutrients that can complement daily health.
Thanksgiving traditionally marks the beginning of the dreaded holiday weight gain season, but it doesn't have to! Many of Thanksgiving's staple items are actually good for us, and by making a few substitutions, it can be a meal your health will thank you for!
The USDA approved commercial planting of a potato that resists browning and has fewer unsightly and wasteful bruises. It’s called the Innate™ brand and could be coming to a supermarket near you in the not-too-distant future.
Ethan Bergman, PhD, RD, CD, FADA, is Professor of Food Science & Nutrition; Associate Dean, College of Education and Professional Studies; Acting Chair, Nutrition, Exercise, and Health Sciences; and Former President, Academy of Nutrition and Dietetics.
At the Academy of Nutrition and Dietetics 2014 Food and Nutrition Conference and Expo, registered dietitians learned about the latest nutrition research to help consumers manage their weight, control high blood pressure and diabetes, and feed their gut bacteria!
Here’s a list of the Top 5 things food bloggers learned at Chopped.
Do animals live on factory farms? Do these farming practices result in animal abuse and environmental degradation? Is it safe to live close to a factory farm? Best Food Facts had many questions about factory farming and confined animal feeding operations, so we reached out to Amy Schmidt, PhD, PE, Assistant Professor & Livestock Bioenvironmental Engineer, University of Nebraska. Dr. Schmidt explains that large-scale and small-scale systems each have their own distinct advantages and disadvantages and no single system is perfect.
A Best Food Facts reader wanted to know how many nutrients were lost in vegetables, particularly butternut squash, when cooked versus in a raw state. We asked Connie Diekman, RD, for some answers.
The herbicide 2,4-D has been around since the 1940s. So why is it currently causing so much controversy? We asked Dr. Wayne Parrott and Dr. William Vencill to explain more about the herbicide and its uses.
Carolyn O'Neil, MS, RD, doles out some scary good tips for treating kids and adults to a healthier Halloween!
Lately, we have seen lots of consumer questions about glyphosate. Glyphosate, also referred to as “Roundup,” is an herbicide used in agriculture to kill weeds. So what’s all the buzz about glyphosate? Some resources link this herbicide to making crops more susceptible to disease, killing beneficial microorganisms, robbing plants of nutrients and more. We decided to reach out to Wayne Parrott, PhD, Professor in the Department of Crop and Soil Sciences College of Agricultural & Environmental Sciences at the University of Georgia, and Tony Shelton, PhD, Professor of Entomology at Cornell University, to cut through conflicting information and to get the facts from university-based experts.