Just the facts. From the experts.
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Meet an Expert: Janeal Yancey, PhD

5/12/2015

Janeal Yancey, PhD, is a meat science professor in the Animal Science Department, Division of Agriculture, at the University of Arkansas. To get to know Dr. Yancey, we asked her a few questions.

7 Ways to Protect Yourself from Listeria

5/6/2015

The weather's getting warmer, and a favorite summer treat is ice cream. But with a recent recall of a popular brand of ice cream due to potential Listeria contamination, what do consumers need to know? Best Food Facts advisor Carolyn O'Neil, MS, RD, gives us the scoop.

Is Shrimp Safe to Eat?

5/5/2015

A recent Consumer Reports study on farmed and wild, raw and cooked shrimp found that 60 percent of the raw shrimp sampled tested positive for bacteria. Should we be worried about eating shrimp? We asked expert Kevin Fitzsimmons for some insight into the safety of shrimp.

The Label That 80 Percent of Americans Want on Food

5/1/2015

You may have heard about a study conducted earlier this year that found 80 percent of Americans want foods that contain DNA labeled to indicate as such. At the same time, you may have heard the sound of millions of people scratching their heads simultaneously. What's this all about? We asked an expert for some thoughts as to why labeling of foods containing DNA is so important to Americans.

Meet an Expert: Jeffrey Graybill, MS, CCA

4/28/2015

Jeffrey Graybill, MS, CCA, is an agronomy extension educator at Penn State. To get to know Jeff, we asked him a few questions.

Is Apple Cider Vinegar a Health Cure-All?

4/24/2015

A reader recently reached out to Best Food Facts to learn more about apple cider vinegar after seeing various articles such as this about its reported health benefits. According to the article, posted on HealthImpactNews.com, apple cider vinegar can help with a variety of health problems including diabetes, high cholesterol, blood pressure and heart health, cancer and weight loss. To better understand these claims, we reached out to Carol Johnston, PhD, RD, Professor and Director of the Nutrition Program at Arizona State University.

Let Us Eggsplain

4/23/2015

Do you feel like buying eggs has become more complicated? You're not alone. Words like "organic," "cage-free" and "all-natural" are now found on egg cartons to the befuddlement of many consumers. We'd like to make your trip to the egg case a little simpler, so we've provided an infographic explaining the differences among three of the main laying hen housing systems used to produce eggs: conventional cage, cage-free aviary and enriched colony. We've also broken down the pros and cons of each housing system from a research study conducted by the Coalition for Sustainable Egg Supply.

How Eating Can Save the Planet

4/22/2015

Today is Earth Day, a day when people around the globe demonstrate their support for the environment. Earth Day was first celebrated in 1970 in the United States and now includes coordinated events in more than 192 countries. And one constant in celebrations of any kind is...food!

Are Mycotoxins Making Us Sick?

4/20/2015

Mycotoxin - that's a pretty ominous-sounding word. And knowing that mycotoxins can be found in food makes it all the more foreboding. But despite its dark undertones, does that word really signal danger? Jae-Hyuk Yu, professor of bacteriology and genetics, says mycotoxins in your food shouldn't keep you up at night. 

Low-Carb vs. Low-Fat: Which Diet is Best for You?

4/15/2015

Atkins. Low-carb. Paleo. Low-fat. These days it seems like there are endless options for weight management, but do they actually work and, if so, which ones work best? A research study published in the Annals of Internal Medicine shows that cutting back on carbs is more effective in losing weight versus cutting back on fat.

The Mediterranean Diet: A Heart Health Miracle?

4/10/2015

Have you heard that following a Mediterranean diet is better for your heart than exercise? When we heard we might be able to skip the gym and eat our way to good heart health with the Mediterranean diet, we reached out to registered dietitian Anne Cundiff to see if this diet is all it is cracked up to be. 

Are We Being Poisoned By Glyphosate?

4/8/2015

Glyphosate, also referred to as “Roundup,” used in agriculture to kill weeds, has been in the news lately. We wondered, what are the human health implications of glyphosate use on crops? Is glyphosate poisoning us? To find out more, we reached out to Jeff Graybill, MS, CCA, Agronomy Extension Education at Penn State University.

Wait...What's In A Hot Dog?

4/7/2015

Hot dogs! Get your hot dogs! Baseball season brings with it home runs, stolen bases, and...hot dogs! These wonderful meaty links remain fans’ favorite ballpark treat, and fans are expected to douse more than 20 million of them with ketchup, mustard, relish and other fixings this season!

As you’re enjoying that juicy ballpark frank, do you wonder how it's made? To learn more about the process, we reached out to Janeal Yancey, PhD, Meat Science, Animal Science Department, Division of Agriculture, University of Arkansas, and blogger at Mom at the Meat Counter. Not only is Dr. Yancey an expert in meat science, but she also used to work at a hot dog plant and has first-hand experience of how they’re made!

What You Should Know about Titanium Dioxide

4/2/2015

Dunkin' Donuts announced it is removing titanium dioxide from its powdered sugar donuts, but is titanium dioxide actually harmful?

Understanding Processed Foods

4/1/2015

Processed foods often get vilified in today's food environment, but that shouldn't necessarily be the case. Processing foods can have benefits to improve food's shelf life, reduce food wasate, conserve resources and provide healthier and safer food, according to Connie Weaver, PhD, from Purdue University.

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