Just the facts. From the experts.
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The Science of Canning

7/16/2014

Similar to the enduring appeal of pearls and the little black dress, canning fresh fruits and vegetables is an art form that never goes out of style.

Taking the Mystery Out of Science

7/15/2014

Some of our favorite eats and drinks are the result of the happy intersection between food and science. Impress your friends and family with these food science snippets at your next picnic or barbeque.

Gluten 101

7/14/2014

There's no shortage of information about celiac disease, and that presents challenges for anyone wanting to know more about how it impacts diet and health. Best Food Facts has compiled information from the experts to help you navigate the topic of gluten.

Tips for Healthy Eating on Your Summer Road Trip

7/14/2014

Best Food Facts Nutrition Advisor Carolyn O'Neil, MS, RD, puts Access Hollywood viewers in the driver's seat with her road rules on healthy eating.

Meet an Expert: John Fetrow VMD, MBA

7/13/2014

We are pleased to add John Fetrow, VMD, MBA, from the University of Minnesota to our list of Food System Experts. Dr. Fetrow is a professor in the main areas of dairy production medicine, epidemiology, food animal production economics, large animal nutrition, and animal welfare in production agriculture. Dr. Fetrow has similar interests in research and is passionate about the dairy industry.

Restaurant Tips: Eating Better When Eating Out

7/11/2014

Follow the Restaurant Road Rules from registered dietitian Carolyn O’Neil to keep you well fueled and in the driver’s seat.

Exploring GMOs

7/11/2014

A complex and controversial, Healthcare Triage explores the topic of GMOs. In this video, Dr. Aaron E. Carroll, the Direct of the Center for Health Policy and Professionalism Research in Indianapolis, Indiana, and his team at Healthcare Triage, breakdown the thoughts, theories, and studies behind GMOs.

Guilt-Free Healthy Eating

7/10/2014

Don’t let fear of pesticide residues keep you from enjoying the bounty of the season. All fruits and vegetables are good, regardless of whether the label reads organic or conventional.

Eating Better: Tahini

7/9/2014

Tahini is the result of grinding nutritious sesame seeds into a thick, light-colored paste. The grinding process releases omega-6 oil and provides a rich source of B vitamins. Hummus, anyone?

Gettin’ Techie with Food

7/8/2014

Technology can and does improve many aspects of our lives from transportation to communications and everything in between. And technology, as it relates to food, can mean greater accessibility, enriched nutrition, flavor, improved safety and more.

Meet an Expert: Darrin Karcher, PhD

7/5/2014

Striving to educate to the youth about poultry production, job potential, and management issues, Dr. Darrin Karcher is passionate about educating young people about where their food comes from. Best Food Facts is please to introduce you to Dr. Karcher from Michigan State University. Read below to learn more about Dr. Karcher.

Food Photo Finish: The art of capturing beautiful food

7/3/2014

Food styling elevates food to an art form with a lot of patience and an army of tiny tweezers to tweak individual ingredients for the perfect camera shot. We reached out to foodie blogger and photographer, Heidi of Foodie Crush, to find out what it takes to create a perfectly styled foodie photo finish.

Supercharge Meals with Nutrient-Dense Foods

7/3/2014

Choose nutrient-dense foods to get the most nutrition for the calories. Try lean meats, fruits, veggies beans and nuts.

Meet Katie Olthoff from On the Banks of Squaw Creek

7/2/2014

Turkey farmer, mom, Katie Olthoff might make you re-think how you’d categorize a typical farmer. This dynamo is an active participant in the agriculture community who regularly offers her day-to-day experiences as a mom and farmer with her readers.

Is Wood Pulp Being Added to Your Food?

7/1/2014

Technically, the answer is “yes.” It’s called cellulose and it is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But "cellulose is cellulose” whether it comes from wood pulp or celery. So should you be concerned?

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