Just the facts. From the experts.
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Meet an Expert: Jude Capper, PhD


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!

Navigating the Scientific Breadcrumb Trail: Deciphering Food Research


Feeling bamboozled by sensational nutrition studies? Best Food Facts breaks down the scientific research process so you can make informed nutrition choices.

What Does a GMO Look Like?


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!

Should I Store Lettuce in a Jar?


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?

Eating Better: Rediscovering the Chia Seed


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.

Meet Registered Dietitian Lynn Grieger


Lynn Grieger is a registered dietitian on a mission: empowering people to achieve their fitness, nutrition, health and wellness goals.

Meet an Expert: Wayne Parrott, PhD


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.

Onions for Healthy Hair and Scalp?


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.

Building a New Food History: How Food Choices Can Influence Generations


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.

ABCs of Food: H is for Herbs


Do you cook with herbs? Cooking with herbs can enhance the flavor of any dish. Here are a few things to consider!

Meet Jen Haugen from Down-to-Earth Dietitian


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.

Dirty Dozen, Clean 15 Revisited


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

Is There a Link Between Red Meat and Cancer?



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.


Meet an Expert: Dennis Savaiano, PhD


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.

Meet Nicole Yoder from Farm Girl Facts of Life


Iowa farm girl Nicole Yoder looks to increase understanding about where food comes and how it ends up on the plate.

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