Just the facts. From the experts.
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Make a FRESH Start This Year!

1/6/2015

Best Food Facts nutrition advisor Carolyn O'Neil, MS, RD, shares tips on how to make a FRESH start to improve your health in 2015!

Eating Better: Yogurt

1/5/2015

Yogurt, Greek yogurt especially, has been on the watch list of many foodies for the past few years and it doesn't seem to be going anywhere any time soon. Good news for yogurt aficionados - a recent study adds lowered risk of diabetes to the list of health benefits of yogurt!

Meet an Expert: Fadi Aramouni, Ph.D.

1/2/2015

Dr. Fadi Aramouni is a professor of food science at Kansas State University. Dr. Aramouni enjoys spending time with his family and is in the process of writing a book about the people of Kansas! Dr. Aramouni loves the state and type of people who live in it. Read on to learn more about Dr. Aramouni!

 

New Year's Hangover? Let Us Help!

1/1/2015

HAPPY NEW YEAR! Oh, sorry. Did we just say that too loudly? Feeling a little sensitive to sound and light? Perhaps feeling a little unpleasant in general? If you spent last night celebrating the end of 2014 and the beginning of 2015 by imbibing on a few libations here and there, then you, my friend, are most likely suffering from a hangover.

Top Posts of 2014

12/31/2014

As the year winds down, we'd like to thank all of our readers for taking time to ask questions about food. We appreciate being a trusted source of reliable information! We'd also like to thank all the food system experts we work with for providing their thoughts and expertise throughout the year.

Food Trends - What to Expect in 2015

12/30/2014

Local. Vegan. Gluten-free. Umami. Oh, and pumpkin - anything and everything pumpkin. What food trends did you notice this year? These are just five of the top buzzwords/phrases that we found throughout the food industry in 2014. What does the future hold for these 2014 trends and what should we expect to be hot in 2015?

ABCs of Food: N is for Nuts

12/29/2014

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.

Cracking Some Common Egg Myths

12/26/2014

Are organic eggs and brown eggs safe from Salmonella? Can you pasteurize fresh eggs in the microwave? Best Food Facts cracks these and other common egg myths.

How It's Made: Candy Canes

12/25/2014

It's candy cane season! And with National Candy Cane Day on December 26, we wanted to know what goes into making a candy cane - how does it get its shape, and how are those stripes created?

Happy National Egg Nog Day!

12/24/2014

Did you know? December 24 is National Egg Nog Day! So raise a glass and toast to this delicious seasonal beverage!

Eating Better: Craveable Coffee

12/23/2014

What’s in your mug? Chances are it's coffee. With more than 500 billion cups of coffee served every year, it’s no surprise coffee is the world's second-most-valuable commodity.

6 Things You’ve Heard about Milk that are Wrong

12/22/2014

There are a lot of misconceptions out there about milk. We’ve outlined six of the most prevalent misconceptions about conventional milk that you might be hearing.

Meet an Expert: William Vencill, Ph.D.

12/19/2014

Coming to us from the University of Georgia is Dr. William Vencill, a professor in weed sciences. Dr. Vencill teaches both undergraduate and graduate students, with a passion of educating young people for the future. Read on to learn more about Dr. Vencill!

 

High Animal Protein Diets: Is There a Cancer Connection?

12/18/2014

A recent study (referred to in this article as Levine et al (2014)) followed more than 6,300 adults over the age of 50, to see what effect high-, medium-, and low-protein diets had on lifespan. A high-protein diet was defined as 20 percent of a person’s daily calories coming from protein, a moderate-protein diet is 10-19 percent of calories from protein, and a low-protein diet consists of less than 10 percent protein. People in the study ate, on average, 16 percent protein, with two-thirds coming from animal sources, which is typical of an American diet, according to the researchers.

Eating Better: Bold Brussels Sprouts

12/17/2014

Previously known as the food foe of children, this bold veggie is coming into style. And it’s no wonder why - Brussels sprouts are packed with undeniable benefits! As a member of the cabbage family, they are also known as a baby cabbage. Brussel sprouts have been known for approximately 400 years.

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