Just the facts. From the experts.
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ABCs of Food: H is for Herbs

4/27/2014

Do you cook with herbs? Cooking with herbs can enhance the flavor of any dish. Here are a few things to consider!

Meet Jen Haugen from Down-to-Earth Dietitian

4/25/2014

Jen Haugen pursues her love of gardening and food as a registered dietitian, aspiring to connect families with the fascinating adventure of food from, farms to tables.

Dirty Dozen, Clean 15 Revisited

4/25/2014

Use sound science and nutrition basics to navigate the Dirty Dozen and Clean 15 recommendations. Ready resources to fact-based information make it easier to choose wise food decisions

Is There a Link Between Red Meat and Cancer?

4/24/2014

 

In 1986, researchers discovered cancer developing in rats that were fed compounds that are generated from overcooking meat under high heat. And since then, some studies of large populations have suggested a potential connection between meat and cancer. But, is there a direct cause-and-effect relationship between red meat consumption and cancer?
 

 

Dr. Ruth MacDonald, Chair of the Food Science Department at Iowa State University, and Dr. Wendy Dahl, PhD, RD, FDC, Assistant Professor, Food Science and Human Nutrition Department, University of Florida, have differing opinions.

 

Meet an Expert: Dennis Savaiano, PhD

4/23/2014

Dennis Savaiano, PhD, is a Professor of Nutrition Science at Purdue University. To get to know Dr. Savaiano, Best Food Facts asked him a few questions.

Meet Nicole Yoder from Farm Girl Facts of Life

4/17/2014

Iowa farm girl Nicole Yoder looks to increase understanding about where food comes and how it ends up on the plate.

Is It OK to Eat Gliadin?

4/14/2014

Celiac? Gliadin? Gluten? These terms can get confusing, especially for those with gluten intolerance or Celiac disease. Best Food Facts reached out to Pam Cureton, RD, LDN, a Dietitian with the Center for Celiac Research at Massachusetts General Hospital, about the term gliadin.

Eating Better: Lamb, tasty and protein packed

4/10/2014

Lamb is an excellent source of protein, with 23 grams of protein per three-ounce serving and a powerhouse of other important nutrients including three B vitamins (B-12, niacin and riboflavin) and minerals (selenium, zinc and iron.)

Eating Better: Unearthing Quinoa

4/9/2014

Dubbed an ancient grain, quinoa is really not a grain at all. The quinoa seed is a complete protein that’s related to beets, chard and spinach. Try it in seed, flake or flour form.

Meet an Expert: Ann Macrina, PhD

4/8/2014

Ann Macrina, PhD, is a Research/Teaching Associate at Penn State University. To get to know Dr. Macrina, Best Food Facts asked her a few questions.

Meet Annalise Sandberg from Completely Delicious

4/5/2014

Lately, we’ve been indulging in all of the sweet finds at Completely Delicious!

Eating Better: Savvy About Salt

4/3/2014

Wonder what’s causing the uproar about an ingredient as basic as salt? Find out what registered dietitian Carolyn O’Neil has to say about sodium reduction at home, in restaurants and in packaged foods at the store.

Keeping Meat Safe

4/1/2014

Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.

ABCs of Food: F is for Food Safety

3/28/2014

Remember - foodborne illness is preventable! Follow the recommendations in the infographic below about good food safety practices.

Meet Sheila Johnson from Eat 2 Gather

3/26/2014

Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.

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