Best Food Facts would like to introuduce you to one of our experts Ronald Kleinman. He is the Physician in Chief, Massachusetts General Hospital for Children; Chair of the Department of Pediatrics at Massachusetts General Hospital, and Charles Wilder Professor of Pediatrics at Harvard Medical School.
Many moms and dads will check their child’s Halloween candy to be sure it’s safe to eat. But how long will that candy last? Best Food Facts reached out to Fadi Aramouni, PhD, professor of food science, Kansas State University, about the shelf life of candy and guidance on how much candy we should really eat.
Do you indulge in Halloween candy? Take our latest poll!
Researchers in Mississippi recently tested chicken nuggets from two national fast food chains. They took one nugget from each restaurant and examined the ingredients. The result was that about half of the nuggets were muscle with the rest a mix of fat, blood vessels and nerves. Close inspection revealed cells that line the skin or internal organs. The second was 40 percent muscle and the remainder was fat, cartilage and pieces of bone.
Is this unusual? Is it a safety concern? We took these questions and others to Dr. Casey M. Owens at the Center of Excellence for Poultry Science at the University of Arkansas.
We received an inquiry from a Best Food Facts reader about “functional fibers” that are being added to foods. There are reports that inulin, a popular food additive, can cause gastrointestinal discomfort if over-ingested.
We spoke with Dr. Joanne Slavin, a professor in the Department of Food Science and Nutrition at the University of Minnesota, to find out more.
In all forms, fruits and vegetables are inherently nutritious, no matter whether eaten fresh, canned or frozen. In recent years, a number of marketing tactics have presented organic fruits to be safer, based on the premise that they are grown without pesticides. In truth, both organic and conventional farmers use pesticides on their crops.
Recently, Best Food Facts received a question regarding whether celebrities are using garcinia cambogia to lose weight. We called Stephen Heymsfield, MD, the George A. Bray, Jr. Endowed Super Chair in Nutrition Professor, Pennington Biomedical Research Center, Louisiana State University System, to find out.
With the rise of low- and no-carb diets, the word “carb” has taken on a negative connotation. Just as there is no one-size-fits-all diet there is also no one perfect food. A balanced diet includes a wide variety of foods consumed in moderation. But carbohydrates shouldn’t be considered to be “empty” calories. Carbohydrates can be rich sources of fiber such as those found in vegetables, whole grains, fruits and beans, all of which play a role in decreasing the risk of chronic disease.
Recently, Best Food Facts received a reader question. Shelly asked, "I see Facebook pages of people advocating against GMOs but promoting the use of protein shakes. What’s in them and are they healthy?" We asked nationally-renowned nutrition and fitness expert Dr. Liz Applegate, Director of Sports Nutrition at the University of California-Davis, to answer the questions.
Ever wonder what went into the steak that winds up on your dinner table? It’s common knowledge that corn is a dietary staple for food animals, but what else do they eat? We contacted Dr. Danelle Bickett-Weddle, lecturer and associate director at the Center for Food Security and Public Health, Iowa State University, to find out more.
What is your favorite pumpkin-flavored food item? Take our latest poll!
Best Food Facts would like to introduce Wendy J. Dahl, PhD, RD, FDC. She is an Assistant Professor in the Food Science and Human Nutrition Department at the University of Florida.
Are your kids hungry when they get home from school? Is it OK to give kids an afternoon snack? Best Food Facts asked nutrition advisor Carolyn O’Neil, MS, RD, about healthy snacks to fill the gap between school lunch and dinner time.
Best Food Facts received a reader question asking, "Does eating soy negatively impact our health?" To answer this question, we reached out to Barbara Klein, PhD, Professor Emerita of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.