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
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.
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.
Iowa farm girl Nicole Yoder looks to increase understanding about where food comes and how it ends up on the plate.
Celiac? Gliadin? Gluten? These terms can get confusing, especially for those with gluten intolerance or Celiac disease. Best Food Facts reached out to Pam Cureton, RD, LDN, a Dietitian with the Center for Celiac Research at Massachusetts General Hospital, about the term gliadin.
Lamb is an excellent source of protein, with 23 grams of protein per three-ounce serving and a powerhouse of other important nutrients including three B vitamins (B-12, niacin and riboflavin) and minerals (selenium, zinc and iron.)
Dubbed an ancient grain, quinoa is really not a grain at all. The quinoa seed is a complete protein that’s related to beets, chard and spinach. Try it in seed, flake or flour form.
Ann Macrina, PhD, is a Research/Teaching Associate at Penn State University. To get to know Dr. Macrina, Best Food Facts asked her a few questions.
Lately, we’ve been indulging in all of the sweet finds at Completely Delicious!
Wonder what’s causing the uproar about an ingredient as basic as salt? Find out what registered dietitian Carolyn O’Neil has to say about sodium reduction at home, in restaurants and in packaged foods at the store.
Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.
Remember - foodborne illness is preventable! Follow the recommendations in the infographic below about good food safety practices.
Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.
Meet Lisa Reeck – Minnesota dairy farmer, long-distance runner and blogger at Cow Spots and Tales.
Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.