Food made from genetically-modified organisms (GMOs) is a top-of-mind issue for some consumers, and the subject has been the focus of television programs like The Doctors, which recently featured a segment on GMOs and GMO labeling. We asked Dr. Patrick Byrne, professor of plant breeding and genetics at Colorado State University, to provide his opinion on the subject of labeling genetically modified foods.
Direct from health expert Joy Bauer, via Twitter (@JoyBauer) - a fun video that discusses the pros and cons of using Agave as an alternative sweetener and answers the question, "Is agave healthier than sugar?"
Want to be sure you're summer food preparation, cooking and storage skills are in tact? Take this quiz, developed by food expert Alice Henneman from the University of Nebraska - Lincoln, and let us know how you did! Do you have questions that the quiz didn't address? Let us know and we'll get our experts to respond!
States like Connecticut, Washington and California are taking a hard look at labeling food products with genetically modified ingredients, with advocates saying consumers have the right to know. Best Food Facts expert Dr. Peggy Lemaux was interviewed on the subject for a recent NPR story focused on the California initiative.
When you think of "real" food, what definition do you use? Please comment below!
Given that the vast majority of us are entrusting someone else to grow/raise our food, it's common to want to know who is producing it and what methods are used to ensure it is being done in a manner that meets our preferences. Based on an inquiry from http://www.fooddialogues.com/, we sought out the help of Dr. Dan Thomson, Kansas State University, and Dr. Peter Davies, University of Minnesota, to better understand how farmers care for their animals. In a nutshell, we learned that what matters most isn't the size of the farm, but the management practices that farmers use, to ensure good animal care.
At the beginning of 2012, the world population exceeded 7 billion people and is projected to increase to over 9 billion people by 2050. That means, to feed this fast-growing population, we need to figure out how to double our food production in the 38 years that remain between now and then. Thinking a bit more specific, and looking just at the United States' ability to produce food for U.S. residents, we received a question from http://www.fooddialogues.com/ and enlisted Dr. Tom Tomich from the University of California, Davis.
Last September, Best Food Facts asked Dr. Robert Paarlberg to respond to a question, Can Organic Farming Feed the World? Dr. Paarlberg is the Betty Freyhof Johnson Class of 1944 Professor of Political Science at Wellesley College and Adjunct Professor of Public Policy at the Harvard Kennedy School, and Associate at Harvard’s Weatherhead Center for International Affairs. Since then, two blog posts - 6 Reasons Organics Can Feed the World and Industrial Agriculture Cannot Feed The World - have said otherwise. To follow up, we again asked Dr. Paarlberg to respond.
On April 24, 2012, a new case of bovine spongiform encephalopathy (BSE) - better known as "mad cow disease" - was confirmed. The animal infected was a dairy cow in central California. Here are the details you need to know to stay safe.
When you think of processed foods, what definition do you use?
A recent blog post from Food & Water Watch in the The Huffington Post raised concerns about genetically-engineered (GE) sweet corn. Previously, we posted information from experts regarding the effect of GE foods on human health. We asked those experts to weigh in on the GE sweet corn issue.
Merriam-Webster defines technology as, "A manner of accomplishing a task especially using processes, methods, or knowledge." We're used to technology with the latest mobile phones, music players and cars, for example, but what about technology in food production? We received a question from www.FoodDialogues.com asking about technology in food.
Recently, Best Food Facts received a question from Maddee asking, "What is the hormone level (estrogen) in beef compared to that of other animal protein products? With that, how does an animal that has been implanted with synthetic hormones (estrogen) excrete those hormones?”
To answer Maddee's question, Best Food Facts contacted Dr. Ann Macrina from Penn State.
Lean finely textured beef, also known as "pink slime," has made headlines around the world. From Jamie Oliver's YouTube video to stories from ABC News, you've probably heard all sides of the story by now. Many grocery stores have stopped selling ground beef that also contains lean finely textured beef. And schools can opt-out of receiving it, too.
Best Food Facts reader Nora had a couple questions about antibiotics and probiotics in food animals. We contacted Dr. Paul Ebner and Dr. Stuart Price to answer her questions.