Protein supplements aren’t just for hardcore bodybuilders anymore. While the muscle-bound are dipping into big buckets of protein powder to refine their ripped physiques, the everyday health-conscious consumer can now grab a growing variety of protein-laden bars, snacks and drinks from the store shelves. But are protein-enhanced products good for those of us who aren’t slaves to the weight room? We asked Dr. Ruth MacDonald, PhD, Iowa State University, and nationally renowned nutrition and fitness expert Dr. Liz Applegate, Director of Sports Nutrition at the University of California-Davis.
Recently, Best Food Facts received a reader question asking, “Does drinking milk and using other dairy products tend to cause allergies in children?” We reached out to Dr. Stephen Taylor, Professor of Food Science and Technology at the University of Nebraska-Lincoln.
When asked about summertime foods, many people conjure up the sound, scent and taste of a hearty steak on the grill. But beef isn't without its controversy. Whether hormones, grass-fed versus grain-fed or Meatless Mondays, there are many questions to be answered. Get the facts, meet a cattle farmer and try some new tasty beef dishes from an amazing food blogger!
One in every three bites of food you eat is pollinated either directly or indirectly by honey bees. Dr. Dennis vanEngelsdorp says there can be a balance between modern agriculture practices and a thriving honey bee population.
We’ve been hearing about honey bees in the news lately – an increase in the rate of honey bee mortality over the winter is concerning to farmers who rely on them for pollination. The devastation of American honey bee colonies is the result of many factors. A recent comprehensive federal study says that pesticides, parasites, poor nutrition and a lack of genetic diversity are contributing factors. A decline in honey bees could create significant problems for American farms that rely on the pollination to grow their products annually. And it’s not a small issue. American agricultural products are worth tens of billions of dollars a year.
To answer a few questions, we reached out to Dr. Dennis vanEngelsdorp, Assistant Research Scientist, Department of Entomology, University of Maryland.
Does an apple a day REALLY keep the doctor away? Should I choose organic? Is there arsenic in apple juice? Get the facts and meet a fantastic foodie who's crazy for apples and a farmer who makes it her business to grow them.
Take our latest poll! What is your favorite food to grill?
For most, Memorial Day Weekend officially kicks off summer grilling season! Perhaps you're stocking up on charcoal and filling propane tanks to prepare for another great season of cooking out. But don't forget about food safety. Here are a few tips to keep your food safe, from the USDA's Grill it Safe program.
In his recently-released book “Salt Sugar Fat,” investigative reporter Michael Moss says scientists at major food companies are well aware that salty, sugary, fatty foods reward the same pleasure sensors in our brains as drugs. He further contends that food companies have manipulated consumers in this manner to increase sales of their products, contributing significantly to the nation’s obesity problem.
Best Food Facts went to Dr. Sheri Zidenberg-Cherr, co-director at the University of California-Davis Center for Nutrition in Schools, to get her perspective. In her research, she has studied the impact of multi-faceted approaches to nutrition education on the dietary and lifestyle choices of school-aged children.
A new Consumer Reports study says that more than 90 percent of the packages of ground turkey they purchased nationwide contained one or more of the five bacteria for which they were testing. Consumer Reports adds that almost all of the organisms in the meat samples proved resistant to one or more of the antibiotics used to fight them.
You might have heard reports of the outbreak of H7N9, a strain of bird flu, in China. Best Food Facts wanted to know - can you get bird flu from eating poultry products?
We asked Scott Hurd, PhD, DVM, Associate Professor of Veterinary Diagnostic and Production Animal Medicine, Iowa State University, about the H7N9 strain of bird flu.
Have you ever cut into a potato and noticed brown tissue that looks like a small trail or print? What is that brown tissue inside the potato, and is it harmful?
A Best Food Facts reader submitted a question: “I’ve bought russett potatoes (that’s what I use for mashed, baked, etc.), and when I peel them and slice them I’ve seen what appears to be a small trail or print running through them. Often wondered what this is, and is it harmful?” We spoke with Dr. Rich Novy, Small Grains and Potato Germplasm Research Geneticist from the USDA Agricultural Research Service to answer the question.
Some parents took note early this year when the American Academy of Allergy, Asthma & Immunology (AAAAI) stated that highly allergenic foods such as peanut butter, fish and eggs can be introduced to babies between four and six months and may even play a role in preventing food allergies from developing. For some, it seemed to be an “about face” from a 2000 recommendation from the American Academy of Pediatrics (AAP).
We spoke with Dr. Steve Taylor, professor in the Department of Food Science and Technology at the University of Nebraska, and learned the new recommendation isn’t really new.
Take our latest poll! Which sweetener do you use?
It's not uncommon for breastfeeding mothers to adjust their diets to ensure sound nutrition for their babies. But how about for a baby's dairy intolerance? Best Food Facts reached out to Dr. Ruth MacDonald, PhD, Iowa State University, to find out how common it is for newborns to experience or quickly outgrow a dairy intolerance and what role mom's diet plays.
Have you ever noticed that a can of soda or a sports drink has the ingredient Brominated Vegetable Oil (BVO), listed on the label? Recently, PepsiCo Inc. announced it would stop putting BVO in Gatorade, but the product is still in many drinks, like Mountain Dew.
We contacted Dr. Keith Schneider, Associate Professor, Food Science and Human Nutrition, University of Florida, to find out a bit more about BVO.