Just the facts. From the experts.
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N is for Nuts


Do you go nutty for nuts? Nuts are packed with heart-healthy fats, protein, and disease-fighting vitamins and minerals. To learn more about nuts, we reached out to Alice Henneman, MS, RD, Extension Educator of Nutrition, Food Safety and Cooking, University of Nebraska-Lincoln.

Word of the Week: Fondue


Fondue is a great dish to serve and enjoy with friends.

Bone Broth: Magic Elixir or Trendy Soup?


Bone broth has become a chic food, and some claim it has many nutritional benefits. Is bone broth really a magic elixir?

Is Wood Pulp Being Added to Your Food?


A recent news story has grated some cheese lovers. That Parmesan cheese you're sprinkling on your favorite pasta dishes may not be what it appears, according to the U.S. Food and Drug Administration (FDA). The agency found wood pulp in some Parmesan cheese, but how concerned should consumers be? Is wood pulp commonly used in foods?

Word of the Week: Viticulture


Viticulture is the cultivation of grapevines or the study of grapes.

Why Do Fruits and Vegetables Brown?


We all know what it's like when you leave your apple slices out a little too long. Your once crispy, juicy white apple has turned a sad shade of brown. Rest assured, the brown apple is perfectly safe to eat, but have you ever wondered why certain fruits and vegetables brown after cutting them and what you can do to prevent it? Turns out there's a whole lot of science going on behind the scenes. From enzymes to pigments and everything in between, there are many pieces to this puzzle that we wanted to find out about.  

Behold the Sweet Benefits of Chocolate


Originally posted February 2, 2015.

Chocolate-covered strawberries, anyone? 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?).

Word of the Week: Mousse


Valentine's Day is almost here - the holiday known for chocolates and other sweet treats. One such treat is mousse (not the animal).

Can Grape Juice Prevent the Flu?


At Best Food Facts we are always looking into new studies, recipes and, of course, food myths. Recently, we heard on the radio that drinking three cups of grape juice a day can help prevent the flu....so we reached out to our experts to find out more!

The Fungus Among Us


A mushroom is a mushroom, right? Turns out, there is more to this fungi than meets the eye. Alice Henneman, MS, RD, Extension Educator of Nutrition, Food Safety, and Cooking at the University of Nebraska-Lincoln, gave us some info about different types of mushrooms and tips for enjoying this nutritious morsel.

Your Super Bowl 50 Food Survival Guide


It’s almost here – the first official “food splurge” day of the year. We’ve all made our New Year’s resolutions to get fit and eat better, and then along comes Super Bowl Sunday. It’s the day when, according to the Calorie Control Council (who knew they existed?), the average American will consume at least 2,400 calories while watching the big game. And the USDA says Super Bowl Sunday is the second-biggest food day for Americans, behind Thanksgiving.

Word of the Week: Citrus


In honor of National Grapefruit Month, this week's word of the week is citrus.

Meet An Expert: Londa Nwadike, PhD


Londa Nwadike, PhD, is an Assistant Professor and Extension Food Safety Specialist at Kansas State University. To get to know Londa, we asked her a few questions.

Fall in Love with Grapefruit!


February may be best known for Valentine's Day, chocolates, roses and hearts, but did you know that February is also National Grapefruit Month?

Diet Showdown - Volumetrics


The Volumetrics diet, created by terrific research done by Dr. Barbara Rolls, focuses on feeling full or utilizing the volume and calorie density of foods. Volumetrics is ultimately about getting more mileage out of what you eat. Registered dietitian Sarah Downs tells us the details about this eating pattern.

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