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!
Does diluting a sweetened beverage take away the calories? Patricia Murray, RD, of St. Ann's Bay Hospital busts this myth along with whether toasting bread takes away calories.
Do diabetics need to sacrifice and adhere to a strict diet? We asked Arielle "Dani" Lebovitz, MS, RD, CSSD, LD, CDE, of Robins Air Force Base for her advice.
Does an apple that doesn’t turn brown after taking a bite sound appealing? Such an apple has been developed with the help of biotechnology by Okanagan Specialty Fruits (OSF) of British Columbia, Canada. After a lengthy government process, they have now been approved in the United States, though it will still be a few years before they’re available in stores. We spoke about these new fruits, called Arctic® apples, with Neal Carter, OSF’s president and founder, and reached out to Dr. Herbert Aldwinckle, professor emeritus at Cornell University's Department of Plant Pathology and Plant Microbe Biology, for some insight.
When you're purchasing canned food, for instance, canned beans, do you look for low-sodium varieties? Or, once you open a can, do you rinse the food, hoping to rinse away the salt? Have you wondered if there is enough difference between the low-sodium and regular-sodium items to make it worth the cost difference?
To learn more about sodium content in canned goods, we reached out to Linda Benjamin Bobroff, PhD, RD, LD/N, Dept. of Family, Youth & Community Sciences, University of Florida, and Danielle Hammond-Krueger, MPH, RD, LD, Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service.
Are you drinking enough water? We checked in with Hy-Vee dietitian Stacey Loftus, RD, LD, to find out!
The kitchen is called the heart of the home, and it can be good for your heart if you follow some simple guidelines for a heart-healthy diet!
What do you get when you soak zucchini and yellow squash in water and white vinegar? A pockmarked cucurbit! A Best Food Facts reader recently experienced this phenomenon and wanted to know more.
Curious about the levels of estrogen in different types of milk? Is it safe for you? We recently received a question concerning the levels of estrogen in dairy milk and dairy milk products, so we reached out to Judy Barbe, MS, RDN, a food and nutrition consultant and founder of LiveBest.
Late last year the Environmental Working Group released its Dirty Dozen Guide to Food Additives. The guide aims to highlight some of what it claims are the worst failures of the regulatory system by covering ingredients associated with serious health concerns, additives banned or restricted in other countries and other substances that it feels shouldn’t be in food. Two of the additives on the list are butylated hydroxytoluene (BHT) and its chemical cousin butylated hydroxyanisole (BHA). To learn more about BHT and BHA, we reached out to expert Sean O’Keefe, PhD, a professor in the Department of Food Science and Technology at Virginia Tech’s College of Agriculture and Life Sciences.
Got a sweet tooth? Try this tip for healthier brownies from Hy-Vee's Allison Yoder, MS, RD, LD. You'll get all of the deliciousness without sacrificing taste!
February 4 is National Homemade Soup Day! It's perfect timing - a pot full of homemade soup is sure to warm you up this time of year! Instead of the usual chicken or vegetable soup, try out this Turnip Greens Stew from Best Food Facts nutrition advisor Carolyn O'Neil, MS, RD.
Desert running and a PB&J sandwich – what connects these topics? A tenacious curiosity to see what you can learn by just jumping in! The same sense of wonder that called Robyn Metcalfe, Founder & Executive Director of The Food Lab, to run the great deserts of the world has led her to take on the task of mapping our current food supply. An historian, desert distance runner, and food futurist with a lifelong hunger to take on irrational challenges, Robyn Metcalfe marvels at what it takes to simply create a peanut butter and jelly sandwich.
With Valentine's Day approaching, there's one thing we just can't get off our minds: chocolate! This decadent treat makes an appearance at most major (and even minor) holidays, but it's on February 14 when it truly shines. In honor of this sweet day, we wanted to treat you with some facts that just might have you reaching for another piece of chocolate (everything in moderation, right?).