Recently, the Environmental Working Group (EWG) released its annual Shopper's Guide to Pesticides in Produce, a guide to what the group claims are the most contaminated fruits and vegetables. For perspective on the report and what it means for consumers, we reached out to Dr. Carl Winter, Extension Food Toxicologist and Vice Chair of the Department of Food Science and Technology at the University of California-Davis.
You've seen the headlines - Red wine is healthy! Red wine is good for you! But what does that mean? How is it healthy? Well, now we may have the answer as a recently published research study shows that resveratrol, a natural compound found in red wine, may enhance exercise training and performance.
Meet Melanie, the gal behind Melanie Makes – a food blog filled with everyday eats, delicious desserts and everything in between.
Do you buy milk labeled rBST-free? Are you worried about hormones in milk? We recently posted Are There Growth Hormones in Milk? and Hormones in Milk: Are They Causing Early Puberty in Girls?, but a recent consumer question about why hormones are used in food animal production had us reaching back out to Dr. Ann Macrina, Research/Teaching Associate at Penn State University.
Mushrooms have been a part of the human diet for many, many years but one question always remains: is the mushroom a vegetable? You've probably heard before that mushrooms are fungi, but does that mean it's not a vegetable? Or is it both? To clear this up, we reached out to Alice Henneman, MS, RD, Extension Educator of Nutrition, Food Safety, and Cooking at the University of Nebraska-Lincoln.
March is National Nutrition Month, and Best Food Facts nutrition advisor Carolyn O'Neil, MS, RD, shares ways you can bite into a healthy lifestyle!
Best Food Facts nutrition advisor Carolyn O'Neil, MS, RD, explains why you should put family meal time back on the menu.
Fear of food is not healthy, and as people's interest in food and conversations about food grow, so does unnecessary fear about what to eat and what not to eat. We reached out to Robyn Metcalfe, PhD, Executive Director of The Food Lab at the University of Texas, to gain insight on re-channeling our interest in food to curiosity that can help lead to new ideas we can all chew on.
Danielle Hammond-Krueger, MPH, RD, LD, is an Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service. To get to know Danielle, we asked her a few questions.
Unless you've been living under a rock for the past year, you've probably heard of Bulletproof coffee. What is it? A coffee drink made up of coffee, butter, and medium-chain triglyceride oil, Bulletproof coffee is meant to replace breakfast. Created by Silicon Valley investor and technology entrepreneur Dave Asprey, the Bulletproof coffee cult has grown fast and it doesn't appear to be going anywhere anytime soon.
Our mouths have been doing a lot of watering lately, and we can’t help but assume it’s the result of frequent stops at Gimme Some Oven - the oh-so-scrumptious blog by Ali.
Do you find yourself wondering what's for dinner every night? With a little bit of menu planning using SCALES, you'll save time and money, and may even reduce your stress level!
New research from the Centers for Disease Control and Prevention (CDC) indicates roughly seven in 10 toddler meals contain excess levels of sodium, and most snacks, breakfast pastries and cereal bars for infants and toddlers have extra sugars. What's a parent to do?
The 2015 Dietary Guidelines Advisory Committee released its recommendations for Americans. Carolyn O'Neil, MS, RD, and Best Food Facts nutrition advisor, breaks down the recommendations and what they mean for the American diet.
Is fat-free always the best choice? Karman Meyer, RD, of KarmanNutrition.com says not always!